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Understanding Food Allergy Types

What are some other food allergens?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.

Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.

What are some other food allergens?

 

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Host: What are the some other food allergies?

Bob B. Greavani: Well it turns out that, we know the big eight cause 90% of food allergic reactions, but there's hundreds and hundreds of compounds or foods, that cause the other 10% of those food allergic reactions and they vary in different parts of the world, things like poppy seeds, sesame seeds, cotton seeds those kinds of things are also food allergens. Molluscan shellfish cause some issues in certain people as well. So, there are hundreds and hundreds of foods that fill in that small 10% of food allergic reactions.

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