Overview

A food allergy occurs when a person’s immune system mistakenly believes a food is harmful. This reaction may range from a skin rash to a severe, potentially fatal allergic reaction known as anaphylaxis. Eight foods account for 90 percent of all food-allergic reactions: eggs, milk, peanuts, tree nuts, fish, shellfish, soy and wheat.

Allergic symptoms can affect the skin, respiratory system, cardiovascular system or gastrointestinal tract. An estimated 12 million U.S. adults and about 3 million children suffer from food allergies. The CDC reports that food allergies result in more than 300,000 ambulatory care visits a year among children.

No medications currently exist to cure food allergies. People with food allergies must avoid problem foods. A food allergy differs from food intolerance. Food intolerance occurs when the body has an adverse reaction that does not involve the immune system. An example would be lactose intolerance.

Since January 2006, the U.S. Food and Drug Administration has required food labels to list any ingredients derived from the eight major allergenic foods.


Sources

FDA to Require Food Manufacturers to List Food Allergens, U.S. Food and Drug Administration (FDA), 2005.

Food Allergens, FDA.

The Food Allergy & Anaphylaxis Network.


Other Links

• Allergens, The Food Allergy & Anaphylaxis Network - Eight foods account for 90 percent of all food allergic reactions.
• Allergies and Food Sensitivities, Food Nutrition and Information Center, National Agricultural Library, USDA - This Web site includes links to general information sources and food-specific allergies.
• Celiac Disease - This commercial site contains information on celiac disease and gluten-free diets.
• Challenges and benefits of gluten-free labeling laws, FoodNavigator, Decision News Media, 2009 - Allergen labeling has come a long way, but a U.S. study of food labels found that ambiguities are still prevalent.
• Children, Males, and Blacks are at Increased Risk for Food Allergies, National Institutes of Health (NIH) News, U.S. Department of Health and Human Services, 2010.
• FDA to Require Food Manufacturers to List Food Allergens, FDA, 2005 - Consumers with allergies will benefit from improved food labels.
• Food Allergens, FDA.
• Food Allergy, Mayo Clinic - This site offers information on risk factors, screening, treatment and prevention.
• Food Allergy, The American Academy of Allergy, Asthma and Immunology - This source outlines common food allergies for children and adults.
• Food Allergy, National Institute of Allergy and Infectious Disease, NIH. 
• Food Allergy - Medline Plus, a service of the U.S. National Library of Medicine and the NIH - This Web site provides links to other resources.
• The Food Allergy & Anaphylaxis Network (FAAN) - Established in 1991, FAAN works to build public awareness of food allergy through the media and through education, advocacy and research efforts.
• Food Allergy Research and Resource Program - This program is supported by representatives of food processors, food manufacturers, ingredient manufacturers, equipment manufacturers and other food processing companies.
• Food Labeling: Allergy Information, Congressional Research Service, 2007.
• Hidden Allergens in Foods, Allergy Advisor - This link lists common food allergens, how these foods may be listed on a label and examples of processed food products.
• Information about Food Allergens, FDA - Included are links to food labeling requirements.
• Meeting demand for ancient grains, FoodNavigator, Decision News Media, 2009 - Interest in ‘ancient’ grains like quinoa, sorghum and teff has soared, because of their gluten-free quality. That means expanding supply to keep up with demand.
• The rise and rise of gluten-free, FoodNavigator, Decision News Media, 2009 - The global market for gluten-free food and drink products has grown exponentially in the past five years with numerous new products hitting the market.
• Science rises to the gluten-free challenge, FoodNavigator, Decision News Media, 2009 - The increasing prevalence of celiac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.

 Links checked April 2011.