Our bodies can often be allergic to the various foods we eat. An allergic reaction is typically a negative response to proteins in our diet. The body’s usual response to these proteins is nausea, rashes, and headaches. In extreme cases, anaphylaxis can occur, and a person may die because of a lack of oxygen.
Common food allergens cause almost ninety percent of allergic reactions. Most of the time, people are not aware that they are allergic to particular foods. Here are eight of the most common food allergens.
- Though many people often claim they are allergic to fish, they are in fact allergic to shellfish. Shellfish allergies rarely affect adults. However, they are common in children.
- A lot of children may be allergic to the proteins in eggs. The protein in egg albumin is not easily digested. Most children outgrow their allergies. However, some have allergy from egg even in adulthood. Some people, however, are allergic to half-cooked eggs and not fully cooked ones.
- Some other common allergens in foods are nuts. A lot of people all over the world are allergic to nuts. Unfortunately, unlike other food allergens, nut allergy can also be airborne. Nut particles can become airborne and affect an allergic person even from a considerable distance. Peanuts have been seen as the most common allergens in foods. Tree nuts such as almonds and walnuts are common triggers too.
- Some people may develop an allergic reaction to soy. Peanuts and other legumes are forms of soy. Peas, tofu, and other soy preparations can also be harmful for those who are allergic to soy foods.
- Apart from shellfish, there is a very small percentage of people who are also allergic to other kinds of fish. This is an allergy you cannot outgrow. The protein present in fish can cause an allergic reaction in certain people. In fact, even consumption of the gelatin made from fish by-products can cause allergic reactions.
- Gluten, a kind of protein found in wheat, is also a common cause of food allergies. Gluten is also present in many other cereals like rye, barley and oats.
Food Allergy Warnings Confusing People
Accidental food allergy warnings confuse people because they are vague and nonspecific. These warnings indicate that a particular food product may accidentally contain the wrong product. Here are some examples of the warnings:
- Might have Traces of X
- Manufactured in the same factory as X
- Made in the same facility as X
In 2006, a U.S. law required foods to disclose in simple language if they intentionally contained allergenic ingredients such as peanuts, gluten, etc. Accidental food allergy warnings indicate that a food might contain the wrong ingredients by accident.
According to the Food Allergy and Anaphylaxis Network, these warnings are presented in about 30 different ways. The warning on a food product may sound more frightening than others. This can lead people to assume a particular food is riskier than others.
Food allergy warnings should be more meaningful, so that the consumer would be able to decide whether to buy the product or not. Making all the foods at home may be the solution for food allergies; however, this may not be practical.
Steps taken by the Authorities to Clear the Confusion over Food Allergy Warnings:
Here are the following steps taken by the authorities to clear the confusion over food allergy warnings:
- On September 16, the Food and Drug Administration will ask questions regarding the confusion over food allergy warnings at a public hearing. The FDA considers this as 1st step in developing a “long-term strategy” to minimize confusions
- Grocery Manufacturers of America are formulating guidelines on food allergy warnings and have been working on it for over 1 year
- Health officials of the U.S. and Canada are discussing setting standards for food allergy warnings
- Canadian authorities are advising food manufacturers to clarify the food allergy warnings. Food products should contain one of the two labels: “Not suitable for consumption by persons who are allergic to X” or “May contain allergen X”
The FDA has acknowledged that advisory labeling may not be protecting the health of allergic consumers. Canadian authorities also say accidental health allergy warnings mislead consumers. As a result, these authorities are taking steps to make food allergy warnings more meaningful and reliable.
Accidental food-allergy warnings are vague and can be misleading. People should not ignore these warnings. Until the allergy warnings become more specific, people should be alert by reading labels and warnings carefully.
Frequently Asked Questions
What are the most common food allergens?
The eight most common ones are shellfish, eggs, nuts, soy, fish, milk and gluten. Together they cause almost ninety percent of food allergic reactions. Peanuts and shellfish are among the strongest triggers.
Can food allergies start in adults?
Yes. Many people grow out of childhood allergies, but some carry them into adulthood. A few also develop new ones later in life, such as an allergy from egg or a reaction to tree nuts like walnuts.
Is a shellfish allergy the same as a fish allergy?
No. They are two different allergies. A person can be allergic to shellfish but eat fish with no problem, or the other way round. Unlike shellfish allergy, a fish allergy is usually not outgrown.
How can I avoid accidental exposure to food allergens?
Read food labels and warning lines carefully every time, even on products you have bought before. Watch for hidden sources, like barley in gluten foods or peanuts in other legumes. When in doubt, cooking at home gives you the most control.
