Copyright 2001 The San Diego Union-Tribune  
The San Diego Union-Tribune
August 29, 2001, Wednesday
SECTION: FOOD;Pg. E-2

LENGTH: 670 words

HEADLINE: Labels help those with allergies

BYLINE: Sharon Maasdam; NEWHOUSE NEWS SERVICE

BODY:
Reading and understanding product labels can be a challenge. It is hardly common knowledge that semolina on a label means it's derived from wheat, or that the ingredients casein and whey come from milk.

For most of us it really doesn't matter, but for someone who is allergic to wheat or milk, it can mean serious illness or even death.

Thanks to the efforts of some food trade associations and consumer groups, foods that may be harmful to people with allergies just got easier to spot.

The Food Allergy Issues Alliance, led by the Food Allergy & Anaphylaxis Network, the Grocery Manufacturers of America and the National Food Processors Association, released a set of new guidelines for the labeling of foods that contain known allergens.

The guidelines aim to make food labels clearer, more consistent and, consequently, safer for food-allergic consumers. They are explained in a recent issue of Food Insight, published by the International Food Information Council.

Food allergies occur when the immune system reacts to proteins in certain foods, triggering a severe reaction. Symptoms include swelling of the lips, tongue and face; shortness of breath or wheezing; and gastrointestinal symptoms such as vomiting, abdominal pain or diarrhea.

Anaphylaxis is a condition in which several parts of the body have an allergic reaction at the same time. This condition can be life-threatening and requires immediate medical attention.

The National Institutes of Health estimates that 6 million to 7 million Americans, including 2 million school-age children, suffer from food allergies. Food allergies are responsible for 30,000 emergency room visits and 150 to 200 deaths annually.

More than 90 percent of all allergic reactions to food are caused by eight known allergens: milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish.

The proposed guidelines call for manufacturers to list each allergen by its "plain English" name, such as milk, wheat, eggs or shrimp.

These terms, which should be in close proximity to the list of ingredients, can be designated by an asterisk, in parentheses following the technical name of the ingredient, or in a statement at the end of the ingredients list (e.g. "Contains milk and eggs"). This will allow people with allergies, especially children, to easily identify potentially harmful foods.

The guidelines also stress the importance of disclosing all allergenic ingredients, regardless of the source. This includes allergens that are part of a flavoring agent or that are present in very small quantities. People with severe allergies are often sensitive to the allergen at very low levels.

The new guidelines also address supplemental allergen statements, more commonly known as "may contain" labels.

These labels are used when there is a chance that foods that do not normally contain a known allergen as an ingredient may inadvertently come into contact with an allergen during manufacturing. The new guidelines outline criteria that, if met, would indicate that a "may contain" statement is appropriate.

These criteria include the following: It is documented, by visual examination or analytical testing, that a known major food allergen is present; the risk of the presence of a food allergen is unavoidable, even when good manufacturing practices are followed; the allergen may be present in some, but not all, of the product.

The new guidelines encourage simplicity in and consistency among food labels in order to better address the needs of the food-allergic consumer.

Many food manufacturers are already following the new labeling guidelines, and the Food Allergy Issues Alliance hopes that more will follow suit in the near future.

Since the new guidelines are voluntary for the manufacturer, consumers are expected to drive the changes. The alliance believes that the millions of Americans affected by food allergies are very interested in food labeling issues and will choose products that have implemented the new guidelines.



LOAD-DATE: August 31, 2001