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ALLERGY ADVISORY LABELING

By: Twila Henley, CSU Food Science Student

Food allergies are estimated to affect around 1-2% of the adult population and up to 8% of children less than 3 years of age. These statistics indicate a need for awareness regarding current allergy advisory labeling. Major food allergens include: milk, egg, fish, crustacean shellfish, tree nuts, peanuts, and soybeans. These allergies account for about 90% of food allergies, according to the U.S. Food and Drug Administration (FDA). Although it is not an allergen, gluten is another common ingredient that some consumers must avoid. Avoidance of the offending food is the only way to manage food allergies and other food intolerances and this requires reading labels carefully.

In the United States, the most current legislation addressing food allergy labeling is the Food Allergen Labeling and Consumer Protection Act of 2004. This law makes it mandatory (as of January 1, 2006) for food manufacturers to clearly identify the source of all ingredients containing the eight most common food allergens. Before this legislation, ingredients were listed by their common names, but their sources were not identified. Now, the name of the food source of a major food allergen must appear in parentheses following the name of the ingredient, for example "flour (wheat)", or immediately after or next to the list of ingredients in a "contains" statement, such as "contains wheat."

While this is a step in the right direction, there are still no labeling requirements for separate products that might come into contact with allergens during manufacturing. Additionally, there are over 30 different types of advisory labeling, making it difficult to interpret labels. Also, manufacturers are allowed to use the terms "may contain" a major allergen, or "produced in a facility" that also uses a major allergen. Because of this ambiguity and pressure from consumer groups, the FDA recently held hearings on ways to simplify allergy warning labels on foods. The goal of the FDA is to assist manufacturers in using allergen advisory labeling that is truthful and not misleading, conveys a clear and uniform message, and adequately informs food-allergic consumers and their caregivers.

Hopefully soon, new legislation will be in place to clear up the confusion regarding food labels. Even then, consumers with an identified food allergy are advised, in case of accidentally ingestion, to recognize the early symptoms of an allergic reaction and know how to respond. Symptoms may include hives, flushed skin or rash, tingling or itchy sensation in the mouth, facial swelling, abdominal cramps, coughing or wheezing, dizziness or lightheadedness, difficulty breathing, and lack of consciousness. The FDA advises persons with a known food allergy who begin experiencing symptoms to initiate treatment and seek medical attention immediately if symptoms progress.

Sources:

1. Mills ENC, Valovirta E, Madsen C. Taylor SL, Vieths S, Anklam E, Baumgartner S, Koch P, Crevel RWR, Frewer L. 2004. Information Provision for Allergic Consumers-where are we going with food allergen labeling? Institute of Food Research, 26 July 2004. Volume 59, p. 1263.
2. FDA Food Allergies, What You Need to Know. I, U.S. Food and Drug Administration, Feb. 2007.
3. Schwartzmann L. "Food Allergy Labels Too Vague," WebMD 15 Sep. 2008. Available at: http://www.webmd.com/food-recipes/news/20080916/food-allergy-labels-too-vague.
4. Voordouw J, Cornelisse-Vermaat JR, Yiakoumaki V, Theodoridis G, Chryssochoidis, G, Frewer L. 2009. Food Allergic Consumers' Preferences for Labeling Practices: a qualitative study in a real shopping environment. International Journal of Consumer Studies, 33 (1):1470-6423 - p. 194-102.

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