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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