While ongoing research explores new treatments for food allergies, a definitive cure remains elusive. The cornerstone of managing food allergies lies in accurate medical diagnosis to pinpoint trigger foods and strict avoidance to prevent adverse health outcomes.
Identifying Major Food Allergens
Although a wide range of foods can trigger allergic reactions, the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) originally designated eight foods as major food allergens. These included: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. The list has been expanded.
The Food Allergy Safety, Treatment, Education, and Research (FASTER) Act, signed into law on April 23, 2021, added sesame as the 9th major food allergen recognized in the United States, effective January 1, 2023. Although sesame is now required to be listed, some products may still be found for sale that don’t list sesame as an allergen on the label. Read more about the transition phase at Allergic to Sesame? Food Labels Now Must List Sesame as an allergen.
Here’s a breakdown of these key allergens:
- Milk: Reactions can range from mild digestive issues to severe anaphylaxis.
- Eggs: Often found in baked goods, sauces, and processed foods.
- Fish: Common culprits include bass, flounder, and cod.
- Crustacean Shellfish: This category includes crab, lobster, and shrimp, Which Is A Common Food Allergen for many individuals.
- Tree Nuts: Almonds, walnuts, and pecans are among the most common tree nut allergens.
- Peanuts: Despite their name, peanuts are legumes, not true nuts, and are a frequent cause of severe allergic reactions.
- Wheat: Present in many bread, pasta, and cereal products.
- Soybeans: Used in a wide variety of processed foods, including soy sauce, tofu, and edamame.
- Sesame: Increasingly recognized as a major allergen, sesame is found in many foods, including baked goods, hummus, and tahini.
Understanding Allergen Labeling Regulations
The FDA is responsible for enforcing FALCPA regulations concerning the labeling of foods, excluding poultry, most meats, certain egg products, and most alcoholic beverages, which are overseen by other federal entities. FALCPA mandates clear identification on food labels of the food source names for ingredients that are major food allergens or contain protein derived from a major food allergen. This proper labeling plays a crucial role in assisting consumers with allergies to identify and avoid specific foods or ingredients that could trigger a reaction.
woman looks at ingredients on food package
A woman carefully examines the ingredients listed on a food package, highlighting the importance of reading labels to avoid potential allergens.
Deciphering How Major Food Allergens Are Listed on Labels
FALCPA stipulates that food labels must clearly state the food source names of all major food allergens used in the production of the food. This requirement is satisfied if the commonly used name of an ingredient, such as buttermilk, already identifies the food source name of the allergen, which is milk in this case. However, if the common name does not explicitly identify the allergen’s food source, it must be declared at least once on the food label using one of the two following methods:
- Parenthetical Declaration: The food source name is listed in parentheses immediately following the ingredient name in the ingredient list. Examples include “lecithin (soy),” “flour (wheat),” and “whey (milk).”
- “Contains” Statement: Alternatively, the food source name can be declared immediately after or next to the list of ingredients in a “contains” statement. For example, “Contains Wheat, Milk, and Soy.”
Recognizing the Symptoms of Food Allergies
A woman is shown touching her throat, illustrating a potential symptom of an allergic reaction.
If you’re allergic to a food you’ve consumed, you might encounter various symptoms. These symptoms don’t always appear or manifest consistently across individuals or reactions. Their presentation can vary based on factors like the amount of allergen ingested.
Symptoms can emerge from a few minutes to several hours after eating the triggering food.
Common symptoms of food allergies (allergic reactions) may include:
- Hives
- Flushed skin or rash
- Tingling or itchy sensation in the mouth
- Swelling of the face, tongue, or lips
- Vomiting and/or diarrhea
- Abdominal cramps
- Coughing or wheezing
- Dizziness and/or lightheadedness
- Swelling of the throat and vocal cords
- Difficulty breathing
- Loss of consciousness
The Potentially Life-Threatening Nature of Food Allergies
While many food allergy symptoms are mild, confined to skin or digestive discomfort, some can escalate into a severe, life-threatening allergic reaction known as anaphylaxis.
Anaphylaxis can result in:
- Constricted airways in the lungs
- Severe drop in blood pressure and shock (anaphylactic shock)
- Suffocation due to swelling of the throat and larynx
If you know you have a food allergy and experience allergic reaction symptoms:
- Immediately stop eating the food.
- Assess the need for emergency treatment, such as epinephrine.
- Seek immediate medical attention.
Symptoms of anaphylaxis can begin subtly but can rapidly become life-threatening if left untreated. Prompt recognition of early anaphylaxis symptoms, along with immediate epinephrine injection and subsequent medical care, can prevent dire consequences.
It’s crucial to understand that even a mild allergic reaction carries the potential to escalate to anaphylaxis. Individuals with allergies are trained to continuously monitor symptoms and seek medical help if symptoms arise.
Responding to Allergic Reaction Symptoms
An ambulance is parked outside the entrance of a hospital, symbolizing the need for emergency medical assistance in severe allergic reactions.
The appearance of symptoms after eating certain foods may indicate a food allergy. You should avoid the suspected food(s) and consult a healthcare provider for testing and evaluation.
To help reduce the risk of getting sick if you or someone you know has food allergies, remember these four key tips:
- Read food labels diligently: Always check labels for potential allergens.
- Avoid trigger foods: Steer clear of foods to which you are allergic.
- Learn to recognize early symptoms: Be prepared to identify the signs of an allergic reaction.
- Know what to do in an emergency: Have a plan in place, including access to appropriate treatment and medical care.
Reporting Adverse Reactions and Labeling Concerns
If you or a family member has experienced an allergic reaction after consuming an FDA-regulated food product with unclear labeling or a potential allergen, consult your healthcare provider and save the food packaging. Consider contacting the manufacturer.
To report a complaint or adverse event (illness or serious allergic reaction), visit Industry and Consumer Assistance.
Reports to the FDA should include comprehensive information:
- Details about the reporter and affected individual (names, addresses, phone numbers).
- Location where the product was purchased.
- A clear description of the reaction, including date, symptoms, time after consumption, medications used, and medical care required (with contact information for doctors or hospitals).
- A complete product description, including purchase date, codes/identifying marks (lot number, expiration date, UPC code), and photos of the product, label, ingredient statement, and lot code.
Consumer reports of adverse events are invaluable in helping the FDA identify problematic products and enhance consumer protection.
