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Peanuts in Green Beans? Why Checking Labels for Allergens Isn’t Enough

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milk

In fact, the Food Allergy and Anaphylaxis Network’s Allergy Alert Archives show that major brand food recalls over undeclared allergens are pretty much a weekly occurrence. For people with food allergies (and the parents of children with food allergies), that’s a pretty scary frequency of mistakes, and a lot of information to try to keep track of.

Though the FDA does now require commercial producers of packaged foods to clearly label foods that are known to contain the top 8 major food allergens — milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy — the federal government does not require food companies to warn customers that a food may contain allergens through cross-contamination — even if the risk of cross-contamination is high.

Those companies that do offer ingredient label warnings such as MAY CONTAIN PEANUTS or MADE ON SHARED EQUIPMENT WITH SOY are doing so entirely voluntarily. There is no law in the U.S. requiring that they do so, and there are no firm legal guidelines for companies to follow when it comes to assessing their own cross-contamination risk.

And some companies label their food with very vague blanket statements that really do no good to help food allergic consumers. For example, “All of our foods may come into contact with common food allergens” is not very helpful advice for someone who is very specifically trying to determine whether a food may contain soy.

With very little testing or tracking of commonly allergenic ingredients through different facilities required under FDA guidelines, it can be very difficult even for a company that wants to produce processed foods that are free of a particular allergen to guarantee that their products are allergen-free. As in the case of Organic Food Bar, all a company’s work to keep its own facilities allergen-free can be undone by a single unscrupulous supplier.

Right now, for Americans with serious food allergies, reading food labels to check the ingredients list for allergens is simply not enough to stay safe. If a food producing company does not voluntarily provide detailed, accurate allergen information, including cross-contamination information, either on the food packaging itself or on the company website, the only reliable way to assess the safety of mass-produced, packaged foods is to contact the food manufacturer and ask detailed questions about how their facilities handle food allergens.

This can mean doing literally hours of research on a regular basis just to determine a list of “safe” foods a food allergic person can eat — and of course, since manufacturers change recipes and practices on a regular basis, all that information is always subject to change.

I know just how burdensome keeping track of food allergen information can be, because I’ve spent countless hours doing it myself. My own seven-year-old son is allergic to peanuts, and has previously had an anaphylactic reaction. If my child ate just a single whole peanut, without immediate medical intervention, he could die. I live daily with the knowledge that, even if I carefully check the ingredients on every single packaged item my child eats, one wrongly packaged granola bar or can of green beans could easily put my child in the hospital. In the face of constant recalls from “trusted” big-brand food manufacturers, our family has found it necessary to adopt a cynical attitude: trust no one.

Honest accidents do happen in every industry, and it would be impossible for food producing businesses to prevent accidents like the Winn-Dixie incident from happening 100% of the time. But better food labeling laws that would require companies to clearly, honestly state the risk of cross-contamination, better regulations on the storage and transport of common allergens, and more voluntary vigilance on the part of companies that work with allergenic foods could go a long way toward making everyday eating safer — and easier — for people with food allergies.

 

Related Care2 Content:

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Guess What Cookie Dough Ingredient Can Give You E. Coli?

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51 comments

+ add your own
6:11PM PDT on Jun 8, 2012

wow they definitely need to be way more careful!

6:00AM PST on Mar 9, 2012

Noted!

8:13PM PST on Feb 6, 2012

How is this not a law already?

11:56PM PST on Jan 23, 2012

Thanks

2:26PM PST on Jan 23, 2012

Noted. Thank you.

7:08AM PST on Jan 23, 2012

Thanks for the information.

1:55AM PST on Jan 23, 2012

I honestly think we should work out WHY so many people have become allergic to nuts... when I was a child many years ago, I never heard of ONE child..or adult, for that matter that ever had a nut allergy... and I lived all over the world! It really is time that governments started to attack the problem of chemicals in our foods and put more money into research into what we are doing wrong these days. I am quite convinced that the ludicrous modern idea of virtually sterilising children's environments is giving our children asthma and dust allergies, but.. why NUT allergies??

7:06PM PST on Jan 22, 2012

thank you.

3:20PM PST on Jan 22, 2012

check out my

Food for Thought---and Action

www.brook.com/food

(feel free to share)

7:38PM PST on Jan 21, 2012

thanks.

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