Having a food allergy brings with it the knowledge of how critical it is to avoid the food or foods that one has an allergic reaction to. In just a matter of minutes after consuming a food allergen, a life-endangering reaction can take place. Allergens in foodstuffs are not always obvious, and therefore not always easy to avoid. Enjoying the benefits of allergy free foods means knowing for certain that there will be no surprises in the foods you eat.
Estimates are that around 2 percent of adults and from 4 to 8 percent of babies and children are sensitive to one or more food allergens. In recent years it seems that these numbers are increasing for young people. Visits to emergency rooms for severe food allergic reactions number around 30,000 each year for Americans. From these figures, it seems obvious that the more closely one can control the quality of one’s food with regards to allergens, the better.
Allergic reactions to food usually occur within a few minutes to an hour of the food being ingested. Symptoms can be as mild as an itchy mouth or as severe as anaphylactic shock, which can be fatal if untreated. There is no cure for food allergies, though children often do outgrow them, as adults also do sometimes.
Approximately 90 percent of all food allergies are caused by eight foods. These are fish, shellfish, wheat, soy, egg, milk, tree nuts and peanuts. Obviously, one can fairly easily avoid some of them, such as shellfish or fish. Others, however, being included as ingredients in other products, are less obvious. Wheat, egg, milk and soy are used widely in many different products. Even foods such as chocolate candy and Asian condiments may include peanuts, a major allergen for many.
An important United States law was passed in 2004, known as FALCPA. This act required food companies to clearly state on their labels if the product includes any of the 8 major allergy-causing substances. However, the law did not require the manufacturers to include information regarding possible cross-contamination of foods processed by equipment used for several different types of foods, perhaps including known allergens.
Cross-contamination statements have been included voluntarily on labels by some food processors. But, there remains some potential risk when purchasing foods that are made for consumers in general, without regard to allergies. For some people, only a tiny amount of a substance is necessary for a very serious reaction to occur. Products made specially for those with food allergies are more likely to be safe to eat.
Of course, it is always possible to contact a food manufacturer about the possibility of cross-contact with allergens in a specific process, or with respect to whether a particular substance is included in a product. However, when a company focuses specifically on producing products that are free of allergens and cross-contamination, there is a higher level of assurance concerning food safety. The benefits of allergy free foods include the knowledge that you and your loved ones with food allergies are at less risk for unexpected allergic problems.