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Understanding “May Contain” Labeling Risks

According to an IFIC survey, 45% of consumers manage food allergies by reading labels. Photo: USDA Flickr

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.

 

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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