Issues > September/October 2006 (#116) > Food Allergies and New Labels

Food Allergies and New Labels

by Brian C. Howard

Stanford Blazes a Nut-Free Trail

In 2002, allergic students at Stanford complained they'd been told by roommates to get their own housing off campus so they could deal with food on their own. That fall, Stanford Dining rose to the occasion, putting into effect a pioneering peanut-sensitivity program. Rafi Taherian, dining services director, says the rigorous (if expensive) program includes detailed analysis of the entire supply chain of served foods, from manufacturing to making sure there is no contamination in the school's Ricker dining hall.

"In the first year, students and staff helped to enforce the ban," says Taherian, whose own son has a potentially fatal allergy to tree nuts. Since then, the education program has made Ricker a more convivial dining hall, and Stanford has shared expertise with other schools, some of which have designated nut-free or milk-free tables, while others have stricter campus-wide rules. Muñoz-Furlong also points out that it's essential for school officials to have a plan in place to deal with emergency reactions, because "when kids die it's usually because of a delay in getting epinephrine, due to a lack of preparedness."

Photo: Food Allergies and New Labels

"Nut-free zones" are popping up in schools, day-care centers and camps while kids are stocking up on EpiPens (epinephrine injectors) to counteract shock. Why? Because the number of American children with peanut allergies doubled between 1997 and 2002, according to a Mount Sinai School of Medicine survey. The causes of this increase remain unclear, since genetics accounts for over 80 percent of peanut allergies, according to a twins study conducted by Mount Sinai School of Medicine in 2000. However, food allergies result in 30,000 visits to the emergency room annually and the deaths of 150 to 200 Americans.

As of January 1, 2006, vigilance became easier with the Food and Drug Administration's requirement that food manufacturers list on labels the eight most common allergens—accounting for 90 percent of adverse reactions—in simple terms. These are milk, eggs, peanuts, tree nuts (such as almonds and walnuts), fish, shellfish, soy and wheat. This does not go as far as European Union labeling rules which also include celery, mustard, sesame seeds and sulphites. However, Anne Muñoz-Furlong, founder and CEO of the advocacy group Food Allergy & Anaphylaxis Network calls the FDA rule "a very good first step." Previous, less strict guidelines allowed, for example, the use of "nondairy" on foods containing milk byproducts. Allergist Steven M. Kernerman, D.O., cautions that some goods might not yet have the new labels, leading to confusion. But if Canada's experience with stricter labeling is any indication, it will reduce accidental exposures.

What You Can Do

Muñoz-Furlong advises parents to introduce common allergenic foods very gradually, one at a time, taking note of any reactions and complaints—they could be symptoms. Kernerman adds that if your family, or your spouse's family, has a history of food allergies, delay introducing your children to peanuts and shellfish.

For more help with understanding food labels, check out the FDA's Center for Food Safety and Applied Nutrition (www.cfsan.fda.gov).

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Filed under: Health and Wellness, Children's safety and health, Food and beverages, Food Safety, Allergies

Green Guide 116 | September/October 2006 | For Your Health