Clearing up pet food allergies
Consumer concern and confusion around pet food allergies is considerable. The first step, as an industry, is to make sure that foods are nutritionally balanced.
Consumer confusion around allergies
Talking with consumers can be illuminating. Those conversations often reveal what consumers believe about food allergies: that is, their pets have an allergy to a meat protein (chicken, beef, etc). I have often asked each consumer, how do you know? Could it be a flea bite? Is it observed during the relative humidity months of the year? Is their pet bathed regularly? The typical response is always ‘I switched foods and the problems went away’. These include problems like dry skin, itching, flaking, dermatitis and diarrhea.
Some protein allergies do exist but the nutritional formulation and processing controls can vary widely among pet foods. Nevertheless, consumers and the blogosphere are quick to blame pet foods for the use of some ingredients (preservatives, stabilisers, colours, fibres) which are unproven allergens.
I have often found it humorous that some websites claim beet pulp causes ‘purple hair’.
Allergy vs intolerance
Through the years I have conducted nutritional studies on skin and coat with mink, ferrets, fox and pets. I have to come to believe that much of what consumers report as allergy are really major differences in the dietary nutritional balance, fortification and bioavailability. As a gesture, I have sent free food to consumers that claim a protein allergy, asking that they only give this well-balanced food for sixty days. Without exception, they report the allergy has gone away.
Consumers often misunderstand food intolerance as an allergy, interpreting an intestinal upset as an allergy. These upsets could be caused by gum-like fibres in the food, high sugar content, poorly cooked starches and other formulation imbalances Nutrition for a healthy immune system
Nutritional components are actively involved in immune response. It is well recognised that a healthy intestinal fermentation is the first line of immunity defense. So, the choices of ingredients and the processing involved are critical.
A true allergy is an immunological response to a protein allergen and can be seen in itchy skin, skin and ear infections and even hair loss. However, food reactions range from 1% to 6% of all dermatoses seen by veterinarians. Most true allergies seen in pets with skin disorders are due to fleas, dust mites, grasses, pollen and other environmental issues. If the immune system is truly compromised, flea insensitivity and dermatitis can be triggered.
How can a consumer know that their pet truly has an allergy?
Generally, the methods of testing open to most veterinary clinics are unreliable. Most would suggest this has to be done by process of elimination, changing from one food (or one ingredient) to another. If the consumer is a typical consumer, they are feeding many treats, table scraps, dental products along with their complete and balanced food(s). To be fair, a new food regime must be fed 45 to 60 days to completely allow the new food to ‘show itself’.
How to ensure nutritional balance
What are the options? Do we need to send instructions to consumers to make home-made diets? Our first line of defense always is nutritional balance, proper fortification and ingredient choices that are more bioavailable. For instance, zinc is important for skin development. Some zinc sources have low bioavailability no matter how much is added.
So, a food might have the right amount of zinc, but only 10% is available. We must make sure foods are balanced by knowledgeable, board-certified nutritionists.
What can the industry do?
Most regulatory bodies do not allow specific claims on hypoallergenity, improvements or reduction of itchy skin. The ability to make claims varies from country to country. Each brand can help its consumers understand the importance of nutritional balance, fortification and not over-feeding.
The pet food industry has focused on three major food classifications to facilitate understanding and management of food allergies:
- Foods with unique ingredients. Lamb and rice products were developed this way. Both lamb and rice were unusual ingredients in the 1970s and eventually became connected to supporting good skin and coat.
- Foods with hydrolysed proteins. If any protein is hydrolysed enough, the allergenicity would decline.
- Foods with limited ingredients. This would allow consumers to eliminate different ingredient types more effectively.
We all want to help consumers. Education is critical. Communication is critical. As an industry, and for the sake of the industry, we must help to ensure a balanced and fortified daily food regime.