People who suffer from food allergies know how important it is to avoid the allergens that they are sensitive to. Allergic reactions can happen quickly, and they can be life-threatening. Allergens in food sometimes occur in products where one least expects to find them. The benefits of allergy free foods include knowing exactly what is in the foods you consume.
It is estimated that two percent of adults and from four to eight percent of children suffer from food allergies. Also, the number of younger people who have them seems to be increasing. Approximately 30,000 Americans each year are taken to hospital emergency rooms because of severe food allergy reactions. So, it is very important to closely manage this condition, and the best defense is avoidance of the substance that causes an allergic reaction.
It often takes only a few minutes, and almost always less than an hour, for an adverse reaction to a food allergen to occur. The reaction may be minor, such as an itching of the mouth or on other parts of the body, or severe enough to cause death if not treated immediately, as in anaphylactic shock. There is no way to cure food allergies, though children, and sometimes adults, do outgrow them with time.
There are eight substances that are responsible for ninety percent of all food allergic reactions. They are milk, egg, peanuts, tree nuts, fish, shellfish, soy and wheat. Some foods, such as fish or shellfish, may be easier to avoid than others which are used as ingredients in other foods. Milk, egg, soy and wheat are extensively found in a variety of processed foods. Peanuts are also used in many other foods, such as Asian sauces and candy, and can cause a severe reaction in those sensitive to them.
In a major step towards protecting consumers, in 2004 the United States passed a law requiring food manufacturers to include allergen information on their product labels, with regard to the eight most common substances. While this was a significant measure, it did not extend to requiring statements by manufacturers regarding the possibility of cross-contamination caused by processing different products on the same equipment.
While some food manufacturers do include such cross-contact information on their labels, there may still be risk associated with buying foods produced for the general population. Sometimes only a minute amount of a food allergen is needed for someone to have a severe reaction to it. Foods produced specifically for food allergy sufferers have a greater probability of being safe to consume.
Final Thoughts
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.
Learn more about gluten-free breads and food allergy week.