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Food Allergies, Intolerances, and Sensitivities - Oh My!

For those living with food allergies, intolerances, and sensitivities, enjoying a meal is not always a simple affair. And when new foods like Impossible meat from plants appear on the scene, it’s natural to wonder how they might affect those who experience these types of food reactions. Let’s explore each of these conditions and how we at Impossible approach them.

Allergies 101

A food allergy is a condition in which a person’s immune system is triggered by specific proteins (allergens) in a food. The proteins are normally harmless, but in individuals who have allergies, the first exposure to an allergen-containing food causes a process called sensitization1, in which the body produces antibodies called immunoglobulin-E (IgE) antibodies. The IgE antibodies are then present in the immune system, and, when the person consumes the food again, the allergen binds to the IgE antibodies and triggers the release of chemicals like histamine. This is what causes an allergic reaction, usually within 30 minutes to 2 hours of consuming the responsible food. Symptoms of an allergic reaction can range from mild to severe, or even life-threatening. The most common symptoms2 include:

  • Tingling or itchy mouth

  • Hives, itching, or eczema

  • Swelling in lips, face, tongue, throat, or other body parts

  • Wheezing, nasal congestion, or trouble breathing

  • Stomach pain, diarrhea, nausea, or vomiting

  • Dizziness, lightheadedness, or fainting

A more dangerous, severe form of allergic reaction is called anaphylaxis, which causes life-threatening symptoms like constriction of the airways; swelling of the throat such that it is difficult to breathe; shock with a severe drop in blood pressure; rapid pulse; and loss of consciousness3. Emergency treatment should be sought if you or an individual near you is experiencing symptoms of anaphylaxis.

While any food protein could potentially cause an allergic reaction, there are some that are more common than others. The 9 most common food allergies in the US, called “the Big 9” are: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame4. These allergies are common enough that in the US, they require labeling on food packages that contain them5. Other countries may also include other common allergens that must be declared on a label. For example, in Canada, foods containing mustard must include this detail on their label6; in Australia and New Zealand, “lupin” (a legume related to peanuts and soybeans) must be called out7

As of 2021, it is estimated that about 6.2% of adults and about 5.8% of children in the US are living with a food allergy8. Among children, milk is the most common food allergen, followed by egg and peanut; among adults, shellfish is the most common food allergen, followed by peanut and tree nut9

There are also some rarer forms of allergies that are worth mentioning. Alpha-gal allergies10, which are becoming less rare, are severe allergic reactions to red meat. These allergies develop when individuals are sensitized by tick bites to a sugar molecule called galactose-α-1,3-galactose (“alpha-gal” for short), which is found in all mammals except monkeys, apes and humans. Fortunately, Impossible products do not contain alpha-gal because they are made from plants instead of animals, and individuals with this allergy can safely consume our products.

FPIES11, which stands for “food protein-induced enterocolitis syndrome,” is another relatively rare, but increasingly prevalent, food allergy that was first described in children in the 1970s. Those with FPIES experience delayed gastrointestinal symptoms12, including vomiting and/or diarrhea 1–4 hours after ingestion of a specific food. FPIES is most common in infants and children, and only recently has been described in adults. In infants, cow milk and soy milk are common triggers, while in children, the trigger is often grains such as rice and oats. However, reactions to many other foods13, including soy and potatoes, have been reported. Fortunately, it seems that many infants and children outgrow their FPIES14, though it is possible for FPIES to last into adulthood. In addition, it is possible for adults to develop FPIES as well; like typical adult-onset food allergies, the adult form of FPIES is acquired after years of tolerating the responsible food15. In adults, the most common triggers are seafood and eggs. 

Unfortunately, a complete cure for food allergies does not yet exist, but there are treatments like medications and oral immunotherapy that can help with management. Many children may also naturally outgrow their allergies16. Otherwise, individuals with food allergies should avoid allergens in their diets, taking care to read ingredient lists carefully, and asking servers at restaurants about dishes that may contain those allergens.

Food Intolerances and Sensitivities

In addition to allergies, there are other forms of reactions that can happen after consuming a food - these include food intolerances and sensitivities, and are generally not life-threatening, though they can cause significant discomfort. 

Food intolerance refers to the inability of an individual to properly digest – i.e. break down and absorb nutrients from – certain foods. An individual’s reaction to these food components can be highly variable over time and may be affected by a myriad of factors, including stress and conditions like irritable bowel syndrome (IBS). The most common food intolerance is lactose intolerance, which is an inability to break down the milk sugar lactose, leading to uncomfortable symptoms like bloating and diarrhea. Fortunately for Impossible consumers, our products are made from plants, meaning there is no lactose in them (except our breakfast sandwich, which contains egg and cheese). Individuals can also be intolerant to any number of other foods and ingredients - for example, a class of fermentable carbohydrates called FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols)17, which are found in a large variety of foods, can cause digestive discomfort, like gas and bloating, for sensitive individuals due to the fermentation of these carbohydrates by gut bacteria. If an intolerance to a high-FODMAP food (or foods) is suspected, an individual’s doctor or dietitian may have them try an elimination diet18, in which a low FODMAP diet is followed for a period of time, followed by gradual re-introduction of different food categories - the idea is to pinpoint the triggering food so that it can be avoided or reduced in the diet moving forward. 

Food sensitivities are less well-defined but can refer to immune reactions to food that are not true allergies. The symptoms are not life-threatening, but they can be quite disruptive and include both gastrointestinal (GI) symptoms as well as non-GI symptoms, such as joint pain, fatigue, rashes, and brain fog. Gluten19, a protein in wheat, is probably the best-known trigger of food sensitivities. Elimination diets, done with the guidance of a doctor or dietitian, can be an effective tool to identify food sensitivities. Many food sensitivities can fade over time as well, due to natural changes in our bodies, immune systems, and gut microbiomes20.

Celiac disease, unlike gluten sensitivity or wheat allergy, is a serious autoimmune condition in which gluten initiates a complex inflammatory reaction that damages the small intestine; this in turn leads to impaired absorption of nutrients of our food. Symptoms of this process include gastrointestinal discomfort with diarrhea, abdominal pain, and bloating, as well as weight loss and malnutrition over time as the small intestinal cells get damaged. Celiac disease is strongly hereditary and can develop at any age after a person begins consuming gluten21. Management of this disease entails strict avoidance of gluten (which is present in wheat, barley, rye, and some oats), and being careful about cross-contamination from gluten-containing foods.

Impossible Foods Products

We create plant-based meat products we hope can be enjoyed by as many people as possible. While we can’t analyze buns, condiments, seasonings, side dishes or other ingredients that accompany Impossible meats everywhere that they’re served, we can be transparent about the products themselves so that consumers with allergies can make informed choices about what they eat. With that in mind, here are some notes on our ingredients:

  • Soy: The main protein in our Beef, Sausage, Chicken, Meatball, and Pork products is soy protein. Our Hot Dog also contains a small amount of soy protein. Those who have a soy allergy should therefore avoid these products.

  • Wheat/Gluten: The main protein in our Hot Dog, and a major component in our breaded Chicken products and Breakfast Sandwich, is wheat. Those who have a wheat allergy, gluten sensitivity, or Celiac disease should avoid these products. The good news is that Impossible Beef, Sausage, Meatballs, and Pork have no gluten-containing ingredients! 

  • Milk/dairy and eggs: While Impossible’s meat products do not contain any animal-based ingredients, the Impossible Breakfast Sandwich contains dairy (cheese) and eggs, both of which are Big 9 allergens. 

  • Corn: While corn is not a Big 9 allergen, some individuals may experience a reaction after consuming it. Those with an allergy or intolerance should note that our breaded chicken products contain corn. In addition, many ingredients are commonly derived from corn, such as dextrose.

  • Heme: The heme in our product is contained in a protein called soy leghemoglobin. Scientists have analyzed soy leghemoglobin for its allergenicity potential and concluded that it is very unlikely to pose any risk to soy-allergic consumers22.

  • Other ingredients in our products, such as methylcellulose, starch, cultured dextrose, yeast extract, coconut oil (refined), sunflower oil (refined), and our natural flavors, are not known to be allergenic. However, individuals with specific food allergy concerns should be sure to review ingredient lists carefully and reach out to us with any questions.

  • Spices and herbs: Allergies, intolerances, or sensitivities to spices and herbs are rare, but can occur. We encourage anyone who would like to know which spices and herbs are in our products to review our ingredient lists, and reach out to us if questions remain.

  • FODMAPs: If you suspect an intolerance to FODMAPs, we’d recommend reviewing our ingredient lists with a nutrition professional, such as a dietitian. Our products do contain ingredients that may contain FODMAPs23, such as soy and wheat, as well as small amounts of garlic and onion.

Our Commitment to Health and Safety

Nothing is more important to us than the health and safety of our consumers. We’re committed to answering your questions and providing details about the ingredients in our plant-based meat so that you can make the most informed decisions about your diet. For any questions or concerns, please reach out here

Footnotes:

  1. https://farrp.unl.edu/resources/gi-fas/food-allergy-sensitivities 

  2. https://www.mayoclinic.org/diseases-conditions/food-allergy/symptoms-causes/syc-20355095

  3. https://www.mayoclinic.org/diseases-conditions/food-allergy/symptoms-causes/syc-20355095  

  4. https://www.fda.gov/food/food-labeling-nutrition/food-allergies#:~:text=of%20imported%20products.-,Major%20Food%20Allergens,as%20of%20January%201%2C%202023

  5. https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-labeling/food-labeling/#:~:text=The%20Food%20Allergen%20Labeling%20and,%E2%80%9D%20or%20%E2%80%9Cmight%E2%80%9D%20contain%2C 

  6. https://foodallergycanada.ca/ 

  7. https://www.foodstandards.gov.au/consumer/labelling/allergen-labelling 

  8. https://aafa.org/allergies/allergy-facts/#:~:text=They%20are%20milk%2C%20eggs%2C%20peanuts,food%20allergies%20in%20the%20U.S

  9. https://link.springer.com/article/10.1007/s11894-018-0624-y 

  10. https://www.hhs.gov/ash/advisory-committees/tickbornedisease/reports/alpha-gal-subcomm-2020/index.html 

  11. http://www.jiaci.org/revistas/vol28issue1_2.pdf 

  12. http://www.eurannallergyimm.com/cont/journals-articles/583/volume-food-proteininduced-enterocolitis-syndrome-children-1685allasp1.pdf 

  13. https://www.dovepress.com/food-protein-induced-enterocolitis-syndrome-a-review-of-the-literature-peer-reviewed-fulltext-article-JAA 

  14. https://www.chop.edu/conditions-diseases/food-protein-induced-enterocolitis-syndrome-fpies#:~:text=Food%20protein%2Dinduced%20enterocolitis%20syndrome%20(FPIES)%20is%20a%20rare,hours%20before%20severe%20symptoms%20begin

  15. https://fpies.org/about-fpies/adult/diagnosis-and-testing/#:~:text=FPIES%20was%20previously%20thought%20to,and%20wheat%20are%20being%20reported

  16. https://neaai.com/what-does-it-mean-to-outgrow-an-allergy/#:~:text=The%20potential%20to%20naturally%20outgrow,in%20much%20more%20severe%20symptoms

  17. https://monashfodmap.com/about-fodmap-and-ibs/ 

  18. https://health.clevelandclinic.org/elimination-diet 

  19. https://www.beyondceliac.org/celiac-disease/non-celiac-gluten-sensitivity/ 

  20. https://www.health.harvard.edu/blog/food-allergy-intolerance-or-sensitivity-whats-the-difference-and-why-does-it-matter-2020013018736 

  21. https://celiac.org/about-celiac-disease/what-is-celiac-disease/ 

  22. http://www.allergenonline.org/databasebrowse.shtml 

  23. https://www.monashfodmap.com/about-fodmap-and-ibs/high-and-low-fodmap-foods/

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