1. Cereals containing gluten (namely wheat, rye, barley, oats, spelled, Kamut or their hybridized strains) and products based on these cereals, except: a) Glucose syrups, including dextrose, based on wheat (1) ; b) Wheat-based maltodextrins (1); c) Barley-based glucose syrups; d) Cereals used in making alcoholic distillates, including ethyl alcohol of agricultural origin.
2. Crustaceans and crustacean products.
3. Eggs and egg products.
4. Fish and fish-based products, except: a) Fish gelatine used as a transport agent for vitamins or carotenoids; b) Fish gelatine or ichthyola used as a clarifier for beer and wine.
5. Peanuts and peanut products.
6. Soy and soy-based products, except: a) Fully refined soy oil and fat (1); b) Mixed natural tocopherols (E 306), natural D-alpha-tocopherol, natural D-alpha-tocopherol acetate, natural soy-derived D-alpha-tocopherol succinate; c) Phytosterols and phytosterol esters derived from vegetable oils produced from soybeans; d) Vegetable stanol ester produced from soy vegetable oil sterols;
7. Milk and milk-based products (including lactose), except: a) Whey used to make alcoholic distillates, including ethyl alcohol of agricultural origin: b) Lactitol
.
8. Nuts, namely almonds (Amygdalus communis I ..), hazelnuts ((Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts {Carya illinoensis (Wangenh) K. Koch }, Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia) and products based on these fruits, with the exception of nuts used in making alcoholic distillates, including ethyl alcohol of agricultural origin;
9. Celery and celery products;
10. Mustard and mustard-based products;
11. Sesame seeds and sesame seed products;
12. Sulfur dioxide and sulphites in concentrations greater than 10 mg / kg or 10 mg / l in terms of total SO2 to be calculated for products proposed as ready for consumption or as reconstituted, according to the manufacturers' instructions;
13. Lupine and products based on lupine.
14. Molluscs and mollusc-based products.
Important to know
- Definition of food intolerance
Food intolerance is just the body's inability to digest a particular food. It is important to know the different types of food intolerance, such as lactose intolerance. Symptoms: may include stomach cramps, bloating and diarrhea. Establishments must be able to provide detailed information on the ingredients present in the preparations they serve, so that consumers can make informed decisions about their orders.
- Definition of food allergy
A FOOD ALLERGY occurs when the body's immune system mistakenly attacks a food protein. An ALLERGIC REACTION to a food can vary in intensity, and can even be fatal. SYMPTOMS may include gastric upset, redness of the skin, eczema, burning or itching (skin or mouth), swelling of the tissues (for example lips or throat) or difficulty breathing.
- Definition of Anaphylactic Shock
People with severe food allergies can experience sudden anaphylactic shock, which is a very dangerous allergic reaction, which can even be fatal. When this case happens, an abrupt drop in blood pressure, loss of knowledge and even death can occur. If a client has an allergic reaction, they should call emergency medical services and ask for medical help immediately.
