Oils
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Risks of Oils in Food Preparation for Allergy Risks
Understanding Allergy Risks of Oils
Various oils used in food preparation can pose risks to individuals with allergies:
- Peanut and Soya Oil: Unrefined versions of these oils can trigger allergic reactions.
- Refined vs. Unrefined: Scientific studies suggest refined versions may be safer but still require declaration.
- Contamination Risk: Even refined oils can pose risks if contaminated with residual proteins.
- Other Oils: Research is lacking on refined vs. unrefined versions of oils like rapeseed, sunflower, maize, and palm kernel.
Precautions and Recommendations
Steps to mitigate risks associated with oils in food preparation:
- Consult Allergy Specialists: Individuals with allergies should consult specialists to determine if they need to avoid specific oils.
- Awareness in Food Preparation: Those preparing and serving food should be fully informed about ingredients to inform customers effectively.
- Focus on Unrefined Oils: Extra care should be taken with oils commonly used in unrefined forms, such as sesame oil and tree nut oils.
- Communication: Inform customers about ingredients in salad dressings, sauces, and dips to prevent accidental allergen exposure.
Ensuring awareness and precautions in using oils can help prevent allergic reactions and promote safe food practices.
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