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 4 percent of U.S. adults and about 3 million children suffer from food allergies. Allergic reactions to food result in an estimated 150 deaths and send an estimated 50,000 consumers to emergency rooms.

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 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.

The Food Allergy & Anaphylaxis Network.


Other Links

• 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.
• Challenges and benefits of gluten-free labeling laws, FoodNavigator, Decision News Media, September 2009 - Allergen labeling has come a long way, but a U.S. study of food labels found that ambiguities are still prevalent.
• Common Food Allergens, The Food Allergy & Anaphylaxis Network - Eight foods account for 90 percent of all food-allergic reactions.
• FDA to Require Food Manufacturers to List Food Allergens, Food and Drug Administration, 2005 - Consumers with allergies will benefit from improved food labels.
• Food Allergy, Mayo Clinic - This site offers information on risk factors, screening, treatment and prevention.
• Food Allergies and Reactions, The American Academy of Allergy, Asthma and Immunology - This two-page document outlines common food allergies for children and adults.
• Food Allergies Rare but Risky, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration.
• Food Allergy - Medline Plus, a service of the U.S. National Library of Medicine and the National Institutes of Health - 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, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration - Included are links to food labeling requirements.
• Meeting demand for ancient grains, FoodNavigator, Decision News Media, September 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, September 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, September 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 October 2009.