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Celiac Disease ~ Food Allergies
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Member Twin Cities R.O.C.K. (Raising Our Celiac Kids) Member Life Unlimited II Member FASGMN (Food Allergy Support Group Mn)
In the United States, the Food and Drug Administration (FDA) requires food manufacturers to list the eight most common ingredients that trigger food allergies. The food Allergen Labeling & Consumer Protection Ace (FALCPA) mandates that foods labeled on or after January 2006 must declare these eight allergens in plain language on the ingredient list or by using the words "contains" followed by the name of the major food allergen. The eight foods included in the food allergy labeling account for an estimated 90% of all allergic reactions.
These eight foods are: * Milk * Eggs * Peanuts * Tree Nuts (such as almonds, walnuts & cashews) * Fish * Shellfish * Soy * Wheat
The food labeling laws require that the food allergens be identified even in small amounts . . . only when they are an ingredient. However, manufacturers are not required to include warnings about food allergens introduced during manufacturing or in the packaging process (cross-contaminated). Many food manufacturers are now including warnings voluntarily. Statements such as "may contain trace amounts of wheat and nuts" or "Manufactured in the same facility as soy and nut products" are appearing on more and more labels. If you are not sure what other foods are manufactured at the same facility as the food you intend to purchase, either call the company directly and ask or avoid the food completely.
For more specific food allergy information:
The information on this website is for informational purposes only. The information provided and opinions stated herein are not meant to diagnose any condition. If you have concerns about your health, please consult a medical professional. As always, it is up to those following a gluten-free, dairy-free diet to determine if information or products are safe for them.
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