It is estimated that 32 million Americans have a food allergy. You probably know someone who has a food allergy. There are many theories as to the rise in food allergies. The bottom line is, self-management and reading labels are key in preventing food allergy reactions.
Food manufacturers are required by the FDA to label products containing any of the eight major food allergens either as an ingredients or from potential cross-contamination. They may also use precautionary labeling such as “may contain,” “manufactured in a facility that uses,” or “processed in a facility that uses” statements. So the food may or may not have a food allergen which leads to confusion.
Consumers must educate themselves by learning alternative names for food allergens, avoid products with no precautionary labeling, imported foods without specific labeling, and learning from others who have food allergies.
Learn more at https://bit.ly/31x1yHN.
