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Allergy Information Alert...
 

If you or a loved one suffers from food allergies, you know how serious they can be. The 11 million Americans who suffer from food allergies must be on a constant lookout for hidden food allergens. I was at a wedding with parents of a child with serious food allergies last week who recounted how they have to double- and triple-check the ingredients of everything their child eats for fear of allergic reaction. How stressful to live in this kind of fear.

Unfortunately, food labels can be confusing, using obscure scientific terms for simple ingredients such as milk and eggs. But now, thanks to new government regulations, we're one step closer to taking the guesswork out of reading labels, making it easier for food allergy sufferers to avoid triggers.

According to Susan L. Hefle, PhD, associate professor and co-director of the Food Allergy Research and Resource Program at the University of Nebraska, Lincoln, these new regulations will empower people to manage their food allergies more effectively.

FOOD ALLERGENS REVEALED

The Food Allergen Labeling and Consumer Protection Act (FALCPA), which took effect January 1, 2006, requires food manufacturers to clearly state on their labels the presence of any of the following eight major allergens...

  • Milk
  • Eggs
  • Peanuts
  • Tree nuts (almonds, cashews, walnuts, etc.)
  • Shellfish
  • Fish
  • Soy
  • Wheat

Although there are other food allergens, these account for more than 90% of allergic food reactions. Another plus to the new legislation is that manufacturers must now list information about ingredients in plain English that is understandable to the average consumer. For example, when a product contains the dairy protein casein, the label must now say milk (not just casein). Eggs must be identified as eggs, not merely "albumin." Previously, this was not the case.

EVEN TRACE LEVELS COUNT

Under the new legislation, labels must also include information about any amount of allergens in food products -- even trace levels. The rationale behind this is that food sensitivities vary widely, and not everyone is susceptible to the same levels of allergens in foods. For example, severe allergy sufferers can experience life-threatening anaphylaxis (a severe allergic reaction involving multiple areas of the body simultaneously, such as the skin, respiratory system, gastrointestinal tract and cardiovascular system) from even minute amounts of allergens in food.

READING LABELS: WORTH THE EXTRA TIME AND EFFORT

Although it may sound like a lot of trouble, for people with food allergies it's unquestionably worth the extra time and effort it takes to scrutinize labels, says Dr. Hefle. Information availability on labels will also make it safer when those with allergies are eating at the homes of those without allergies. As a parent, it is nerve wracking to host a child with allergies for fear of accidentally giving an inappropriate food. Strict avoidance is the only way to steer clear of reactions that range from a tingling sensation in the mouth to a raging case of hives to potentially fatal anaphylaxis (the body's extreme reaction to an allergenic substance). So, having easy-to-understand labels can make the difference between life and death for some.

Food allergy sufferers will find that the greatest benefits of the new labeling come with packaged and prepared foods, such as frozen dinners, bags of cookies or crackers and canned goods. A big plus is that spices, flavorings, additives and colorings are also included under the new regulations. Previously, these items were exempt from allergen labels, which put people at risk from undeclared or "hidden" ingredients.

However, keep in mind that the new legislation still does not cover all foods, including...

  • Fresh fruits and vegetables, meat, poultry and dairy products. While these whole foods are theoretically allergen free, they may have been stored or transported in facilities that also handle allergens, hence you still must be careful.
  • Foods prepared in restaurants or elsewhere outside the home.
  • Freshly ordered (as opposed to prepackaged) foods, such as deli sandwiches.
  • Foods that were manufactured and labeled before January 1, 2006, when the regulations took effect.
  • Foods that are accidentally contaminated with an allergen due to inadvertent cross contact (for example, in cases where multiple foods are produced at the same facility).

EXERT CONTROL OVER FOOD ALLERGIES

Of course, while reading labels is one key wat to control food allergies, it's not the only one. Other steps that you must take to protect yourself include...

  • Ask questions when you dine out. Whether at a restaurant or a neighbor's home, don't be shy. Speak up and ask about ingredients.
  • In case of emergency, wear a medical alert bracelet or necklace stating your specific allergies.
  • Always carry medication to treat allergic reactions. For example, keep epinephrine in your briefcase or purse, and know how to administer it.
  • If you experience a reaction (even a relatively mild one), seek medical attention. Mild symptoms are sometimes followed by more severe reactions.

PREVENTION FIRST

When all is said and done, however, prevention still comes first. Even if you are equipped to cope with an allergic reaction, it is highly preferable to avoid having one in the first place. To that end, be vigilant at all times. Always know exactly what you're eating and drinking. Eat more whole foods and fewer processed prepared foods. And take advantage of the new regulations by paying close attention to food labels.

Be well,


Carole Jackson
Bottom Line's Daily Health News

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