The Food Allergy Labeling and Consumer Protection Act of 2004 (FALCPA) mandates that manufacturers of packaged foods produced in the United States identify, in simple, clear language, the presence of any of the eight most common food allergens – milk, egg, wheat, soy, peanut, tree nut, fis...
Food allergens: do we worry too much or not enough?(Matters of the moment)Lawley, Richard
If someone is allergic to a certain food, then this food needs to be avoided at all times. Although this might sound simple, many of the common food allergens are hidden in other ingredients. It is critical for people with food allergies to become experts at reading food labels. The FDA ...
The most common forms of immune-mediated adverse reactions to foods (type I reactions) always are characterized by the development of IgE against food allergens. It can be accompanied by inflammation, induced by cellular components, and mediated by T cells and eosinophils. Patients with IgE-...
Much of the research so far has focused on the two most common food allergens: the dreaded peanut and dastardly milk. Peanuts are responsible for a quarter of all childhood food allergies, followed by milk at 21 percent (and shellfish at 17 percent). But the good news is that most ...
The most common reasons for a food recall are microbiological contamination, the presence of foreign substances, and errors in labeling. Salmonella bacteria contamination is the most common reason for a food recall. This bacteria lives in and is passed from the feces of humans or animals to ...
food challenge. The presence of wheeze and eczema during the first year was determined by parent report. Atopic wheeze and atopic eczema during the first year each required co-existing allergic sensitization at 1 year. The most common food allergy was to egg, followed by peanut, cashew and ...
food allergens, which are responsible for a majority of allergic reactions, the proteins responsible for clinical reactivity are generally well understood68,69and are often abundant within the food. For example, 94% of egg-allergic individuals were sensitized to egg white protein Gal d 2 (...
Lactose intoleranceis characterized by the inability to digest the sugar in dairy, known as lactose. Approximately,75% of people worldwide are lactose intolerant, making it one of the most common food sensitivities around. Normally, our bodies produce the enzyme lactase to break down lactose. Howe...
Traditionally, doctors have recommended parents delay exposure to foods that contain some of the most common allergens -- peanuts, cow's milk, eggs and tree nuts -- for a year after the child no longer lives solely on breast milk or formula. But it turns out that doing the opposite may ...