HEALTH NOTES

Food Labels and Food Allergens

For those of you who are allergic to specific food substances such as peanuts or milk, take heart, because the Federal Government will soon require food manufacturers to label foods containing major food allergens. According to Kenneth J. Falci of the U.S. Food and Drug Administration, “the law is a little ahead of the science, in that it is difficult to determine how to measure the amount of allergen in a food that poses a risk.” Substances of foods that do pose risks have been identified in eight different categories, specifically, milk, eggs, fish, crustacean shellfish, peanuts, soybeans, tree nuts, and wheat.

The intricacies of this food labeling process becomes more and more complex. The food manufacturers are trying to determine if they need to include in this labeling process potential allergens used to create other ingredients used in the food substance. According to Michael Moorman, Director of Food Safety Quality for Kellogg’s Company, “the immune system is incredibly complex.”

Consumers are very interested in this subject. Kellogg’s reported that in the past decade consumers contacting the company to inquire about food allergens had risen from 6,000 in 2001 to more than 13,000 in 2004. 29% of consumers check food labels for allergens. 44% of families with a member sensitive to allergens have changed their buying habits as a result, and 60% are willing to pay more for allergen-free foods.

So get ready for a big battle between manufacturers and the FDA regarding this subject. Watch closely to see how it evolves, or whether it ever takes place.