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A. MUNOZ-FURLONG, Food Allergy & Anaphylaxis Network, 11781 Lee Jackson Hwy., Ste. 160, Fairfax, VA 22033-3309 An estimated 11 million Americans have a food allergy, 6,500,000 are allergic to fish or shellfish, and 3,000,000 are allergic to peanuts or tree nuts. These four foods account for the majority of the severe or fatal food allergy-induced allergic reactions in the U.S. Milk, eggs, wheat, and soy are also common food allergies. There is no cure—strict avoidance of the allergen is the rule. Severe allergic reactions to foods are believed to account for 30,000 emergency room visits and up to 200 deaths each year. Trace amounts of a food protein can cause an allergic reaction. Reactions are unexpected, and may occur within seconds after the food is placed in the mouth. For consumers who have food allergies, ingredient labels that are clear, consistent, and reliable is a must—their health and safety depend on it. The Food Allergen Labeling and Consumer Protection Act of 2004 requires manufacturers to label all allergens in simple language. As a result, soon we will be able to teach even a seven-year old how to read the label on his or her own behalf. Depending on how this law is interpreted, it will be either a benefit or further add to the labeling confusion experienced by consumers with food allergies and their families. Other labeling concerns remain, including precautionary allergen labeling. Terms such as “may contain” are vague and leave confusion on the part of the consumer. Consumers with food allergy must be able to understand the label information and, most of all, trust that it is reliable. Food allergy-induced reactions and deaths can be prevented, if we all work together.
Session 8, Implications of the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |