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True Food Allergies | Food Intolerance
Fast Facts | The Food Industry's Role | Resources
| True Food Allergies |
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Approximately 6–7 million Americans have a food allergy. A person is said to have a food allergy when his or her body’s immune system reacts adversely to a food ingredient—a protein. Among adults, the most common allergens are peanuts, tree nuts (e.g., walnuts, hazelnuts, almonds), fish, and shellfish. Among children, allergy to milk, eggs, peanuts, soy, and wheat are more common. |
| Symptoms include skin irritations (rashes, hives, eczema), nausea, vomiting, and shortness of breath. Some people may experience a rare but potentially fatal condition called anaphylaxis. Anaphylaxis occurs when a food ingredient triggers a reaction throughout a person’s body. Symptoms can include tongue itching and swelling, swollen throat, difficulty breathing, vomiting, diarrhea, lower blood pressure, and unconsciousness. |
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Symptoms of food allergy vary among different people. What’s more, a person may experience different symptoms—ranging from mild to severe—each time he or she eats a food. Remember, all food allergies are potentially serious. If you believe you or a family member may have a food allergy, consult a board-certified allergist right away. |
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Food Intolerance |
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Food intolerance and food sensitivity, which do not involve the immune system, are more common than food allergy. They occur when the body cannot metabolize, or digest, a food, for example. Symptoms may include diarrhea and cramping. Lactose intolerance (inability to digest milk) is the most common type of food intolerance. |
| Fast Facts |
- More children than adults have food allergies (6–8% vs. 1–2%)
- Allergic reactions commonly occur in the mouth and throat, digestive tract, and skin.
- Eight foods cause 90% of all food allergic reactions. They are peanuts, tree nuts, milk, eggs, fish, shellfish, soy, and wheat.
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- There is no cure for food allergies. Reading labels and avoiding the problem food is the only way to prevent a reaction.
- Food intolerance usually worsens with age. Food allergies sometimes (but not always) disappear with age.
- Using biotechnology, scientists may one day be able to remove allergy-causing food proteins.
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| The Food Industry’s Role |
| The food industry takes the issue of food allergies very seriously. The National Food Processors Association (with help from its Member companies) has published a Code of Practice and Food Allergen Labeling Guidelines to help all food companies manage food allergens and protect food allergic consumers. Food companies will also use these guidelines to educate consumers, food service employees, business partners, and others about food allergies. |
| Resources |
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www.nfpa-food.org
(National Food Processors Association)
www.foodallergy.org
(Food Allergy and Anaphylaxis Network) |
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www.aaaai.org/public/fastfacts/cookbook.stm
(American Academy of Allergy, Asthma and Immunology) A list of cookbooks, with ordering information, for people with food allergies.
http://vm.cfsan.fda.gov/~dms/wh-alrg1.html
(Food and Drug Administration) Consumer fact sheet.
http://www.niaid.nih.gov/factsheets/food.htm
(National Institute of Allergy and Infectious Diseases) |
Developed by the National Food Processors Association • www.nfpa-food.org |
