Labeling For Food Allergens
Did you know that food allergies account for 30,000 emergency room visits every year?
The U.S. Food and Drug Administration now require food manufacturers to list the eight most common allergens – responsible for 90 percent of adverse reactions – on their labels. These allergens include
- crustacean shellfish
- eggs
- fish
- milk
- peanuts
- soy
- tree nuts
- wheat
Unfortunately, as allergist Steven M. Kernerman, DO, cautions, not all food products have the new allergen labeling, causing some confusion. The best way to check is by carefully reading the “Contains” list, which uses plain English instead of the euphemisms on the ingredients list.
For example, the “Contains” list must say milk, not casein, lactoglobulin, or whey; or eggs rather than lysozyme, ovalbumin, or mayonnaise.
Experts advise parents to introduce children gradually to common allergenic foods. Note any complaints or reactions to these foods – they may signal allergies. If anyone in your family or your spouse’s has food allergies, delay introducing peanuts and shellfish to your kids. [source: Taste for Life]
Possibly related
RSS Feed