Allergies: Mould allergy

Mould is an organism that is present in most places, outdoors and indoors. It is a type of fungus that works to break down dead material and return nutrients to the environment. Mould grows by digesting plant or animal matter such as leaves, wood, paper, dirt and food and spreads by releasing tiny lightweight spores that travel through the air. Mould grows quickly in moist dark spaces such as cellars, rubbish bins and piles of rotting leaves.

On food, mould is often visible on the food's surface such as the fuzzy green spots that appear on bread. However moulds also have branches and roots. As it grows, the mould's roots can penetrate deep inside the food, where it cannot be seen.

All of us are exposed to some mould every day with no bad effects. We may breathe in mould spores that are present in the air or eat foods in which mould has begun to grow. However people with mould allergies may have a reaction if exposed to too much of the fungus.

What are the symptoms?

Symptoms of a mould reaction are those typical of many other allergies. They include:

• Wheezing
• Stuffy or runny nose
• Itchy, watery eyes
• Rash or hives

If you have a mould allergy, avoiding all exposure to mould may not be possible. However you can reduce your risk of reaction by choosing your foods carefully. Check all foods for signs of mould before you eat them. Do not smell foods to see if they are spoiled because inhaling mould spores can set off an allergic reaction. In addition, you can avoid foods that are more likely to contain mould or other fungi such as mushrooms and yeast.

Common food sources of mould include:

• Cheese
• Mushrooms
• Vinegar and foods containing vinegar such as salad dressing, tomato ketchup and pickles
• Soured cream, soured milk and buttermilk
• Meat or fish more than 24 hours old
• Breads and other food made with yeast
• Sauerkraut
• Pickled and smoked meats and fish
• Dried fruits such as dates, prunes, figs and raisins
• Soya sauce
• Hot dogs, sausages
• Tinned and bottled juices