Food allergies affect millions of people worldwide. If you suspect you have a food allergy, it’s essential to consult a medical professional for diagnosis and create a food avoidance strategy. While ongoing research explores new treatments, there is currently no cure for food allergies. This article will focus on common food allergens and identify “Which Of The Following Is Not A Common Food Allergen.”
Major Food Allergens: What You Need to Know
The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) originally identified eight major food allergens. Later, the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act of 2021 added a ninth. These allergens are responsible for the vast majority of food allergy reactions.
The nine major food allergens are:
- Milk
- Eggs
- Fish (e.g., bass, flounder, cod)
- Crustacean shellfish (e.g., crab, lobster, shrimp)
- Tree nuts (e.g., almonds, walnuts, pecans)
- Peanuts
- Wheat
- Soybeans
- Sesame
These allergens must be clearly labeled on packaged foods regulated by the FDA. This excludes poultry, certain meat products, some egg products, and most alcoholic beverages, which are regulated by other federal agencies. The purpose of FALCPA is to ensure that individuals with food allergies can easily identify and avoid foods that could trigger a reaction.
How are Major Food Allergens Listed on Food Labels?
FALCPA mandates that food labels explicitly state the food source name of any major food allergen used in the product. This can be done in two ways:
-
In Parentheses: The allergen’s food source name is included in parentheses following the ingredient in the ingredient list. For example, “lecithin (soy)” or “flour (wheat).”
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“Contains” Statement: A “contains” statement is placed immediately after or next to the list of ingredients. For example, “Contains Wheat, Milk, and Soy.”
By requiring clear and consistent labeling, FALCPA empowers consumers with food allergies to make informed choices about the foods they consume.
Recognizing the Symptoms of Food Allergies
Symptoms of a food allergy can vary widely from person to person and even from reaction to reaction. They can also range in severity. Some symptoms may appear within minutes of consuming the allergen, while others may take a few hours to manifest.
Common food allergy symptoms 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
Anaphylaxis: A Life-Threatening Allergic Reaction
While many food allergy symptoms are mild, some can escalate into a severe, life-threatening reaction called anaphylaxis. Anaphylaxis can cause:
- 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 have a known food allergy and experience any of the above symptoms, it is crucial to:
- Stop eating the food immediately
- Assess the need for emergency treatment, such as epinephrine
- Seek immediate medical attention
Even seemingly mild allergic reactions can potentially lead to anaphylaxis. Therefore, individuals with food allergies should always be vigilant in monitoring their symptoms and seeking medical care when necessary.
What to Do If You Suspect a Food Allergy
If you experience symptoms after eating certain foods, it could be a sign of a food allergy. In this case, take the following steps:
- Avoid the suspected food(s).
- Contact a healthcare provider for testing and evaluation.
To minimize the risk of allergic reactions, follow these four key tips:
- Always read food labels carefully.
- Avoid foods to which you are allergic.
- Learn to recognize the early symptoms of an allergic reaction.
- Know what to do in case of an allergic reaction, including having access to appropriate treatment and medical care.
Reporting Adverse Reactions and Labeling Issues
If you or a family member has an allergic reaction after consuming an FDA-regulated food product with unclear labeling or a potential allergen, discuss the incident with your healthcare provider. Retain any food packaging, as it may contain valuable information. Consider contacting the manufacturer as well.
To report a complaint or adverse event (illness or serious allergic reaction), visit the FDA’s Industry and Consumer Assistance page. Provide as much detail as possible, including:
- Information about the reporter and the affected individual (names, addresses, phone numbers).
- The name and address of the place where the product was purchased.
- A detailed description of the reaction, including the date, symptoms, time after consumption, medications used, and whether medical care was required.
- A complete description of the product, including the date of purchase, any codes or identifying marks, and photos of the product, label, ingredient statement, and lot code.
Consumer reports of adverse events help the FDA identify problematic products and improve consumer protection.
Conclusion
Understanding common food allergens, proper food labeling, and allergy symptoms is crucial for managing food allergies effectively. While identifying “which of the following is not a common food allergen” can be a straightforward process of elimination when presented with a list that includes less common allergens, it’s vital to remain aware of all potential allergens and to diligently read food labels. By staying informed and taking proactive measures, individuals with food allergies can minimize their risk of experiencing adverse reactions and maintain their health and well-being.
