Allergen

An allergen is any substance that, if ingested, can cause an allergic reaction—a hypersensitive state that stimulates the production of reaginic antibodies, and which may have sometimes severely negative medical impacts upon the individual. Allergens include viruses and bacteria, dust, pollen and smoke particles that may be inhaled, foodstuffs, and chemicals. The allergic reaction varies from individual to individual and from place to place, since the environmental quality of the air varies according to location and time.

The huge increase of chemical substances used in foodstuffs and other consumer products mean there are many more possibilities for allergic reactions. Consequently, advice on how to avoid allergens has become increasingly prevalent in modern society. This includes warnings on consumer products, public health warnings and, rather less reliably, a whole new set of urban myths about possible contaminants and threats. Nevertheless, it is true that a small number of people can suffer severe allergic reactions to specific food items such as nuts, which can be so severe as to lead to death. The proportion of people, especially young children, suffering from asthma and other respiratory diseases triggered from allergens is sharply and significantly increasing.

As the variety and importance of allergens in modern Western society in particular has increased, [Page 28]along with the ability to diagnose their presence and impact, several product sectors have become increasingly important. These include advice about supposedly healthy living and eating and avoidance of possible allergens. Another is the threat of consumer boycott of products believed to contribute to allergic reaction, as well as the possibility of litigation against companies alleged to be contributing to the presence of allergens. This represents an uncertain future for a number of companies, which face future liability for their products based on allergic reactions that are just emerging or have not yet emerged. Genetically modified organisms have been cited as a particular problem in this respect because of the unknown future interaction with other complex chemicals in the environment.

Methods of preventing allergens from triggering a reaction include enhanced control over living environments, including cleanliness in kitchen and household environments; control of household pets; and greater knowledge of the constituents of newly employed consumer products. However, it may be impossible to eliminate the risk of exposure, and it may be necessary in the future for everyone to accept a potential threat of allergic reaction.