Food Allergy Basics
November 4, 2011
Food allergies are nothing to be ashamed of, and especially for teens who may think it "un-cool" to discuss something this mundane to their friends, it is critical that we raise the level of awareness without attaching a social stigma. The key is communication, especially as the holiday season begins.

According to the Food Allergy and Anaphylaxis Network, more than 11 million Americans suffer from food allergies - accounting for an estimated 30,000 emergency room visits and 2,000 hospitalizations annually. To keep your family and friends safe this year SupermarketGuru has five basic tips.

The 5 things you need to know about food allergies:
More than 11 million Americans suffer from food allergies and the prediction is that the incidence of food allergies is on the rise. A study in the Journal of Allergy & Clinical Immunology showed that seafood allergies are more likely to begin in adulthood, and they estimate 6.5 million Americans have the allergy.

Eight food groups account for 90 percent of allergic reactions. They include peanuts, tree nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat. There are a myriad of other things that can cause allergies for some people, including food additives such as aspartame or sulfites.

There are ways in which a label can state that it has possible allergens. This can be stated as "Contains _________" with the allergen listed in immediate proximity to the ingredient declaration. For example, "Contains soy and milk." Or an ingredient that contains one of the Major Food Allergens can contain an asterisk referring the consumer to a statement of explanation. For example, "whey" would be listed as "whey*" and would be followed by "*milk" after the complete ingredient declaration. Ingredients: Sugar, chocolate, whey*, coconut, *milk.

Food Allergen Labeling and Consumer Protection Act of 2004 included some of the following which help dealing with food allergies requires that food ingredient statements identify in common language that an ingredient is itself, or is derived from, one of the eight main food allergens (peanuts, tree nuts, fish, Crustacea, eggs, milk, soy, and wheat), or is gluten (from wheat, rye, barley, oats, and triticale). Foods that contain a protein of one of these Major Food Allergens will also appear on the label if they are contained in a flavor.

Look for "hidden" sources. Be careful of cross-contamination, this can happen in a toaster, griddle, oven, on plates or even sharing beverages. Many vitamins and medications can contain allergens in their additives - always check with your doctor and pharmacist to make sure they prescribe those that are safe. Some flavored coffees, teas and other beverages may contain a cereal protein which contains gluten. Always read ingredient labels.

Posted by Ken at 12:00 AM