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Consumer concerns about allergenic food ingredients |
A. MUNOZ-FURLONG, The Food Allergy & Anaphylaxis Network, 10400 Eaton Pl., Ste. 107, Fairfax, VA 22030-2208 An estimated 6 to 7 million Americans suffer from food allergies. The incidence of food allergy in the US is believed by many to be on the rise, particularly in young children. Peanuts are believed to be the leading cause of this increase in food allergy; they are also the food most often responsible for severe or fatal reactions. Currently, there is no cure for food allergy. Strict avoidance of the food allergen is the only way for patients to avoid a reaction. Studies have shown that trace amounts of a food protein can cause an allergic reaction in sensitive individuals. Several studies of fatal and near fatal allergic reactions have shown that reactions often occur when patients unknowingly eat the food to which they are allergic. This presentation will explain how food-allergic consumers interpret precautionary allergen statements, sources of “hidden” allergens from the consumer’s perspective, conditions under which reactions have occurred in schools, restaurants, and other food sources, and why it is imperative that all food companies make their ingredient labeling clear, consistent, and reliable. Finally, we will discuss the current environment from a food-allergic consumer’s perspective and how the industry can help to prevent reactions and help save lives.
Session 1, Allergenicity of food ingredients
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