Welcome back to episode 4! This is going to be part one of a two-part segment about reading labels. We’re starting off here focusing primarily on the Top-8 food allergens recognized by the FDA. In part two we will go more in-depth with foods that are outside the Top-8.
- Avoiding Food – Necessary to avoiding a Food Allergy reaction.
- Must be able to confidently read food labels
- Every Label Every time
- No matter how many times you have used the product, always read it
- Manufacturers and/or distributors can change ingredients or processes without warning!
- Food Allergy Labeling Consumer Protection Act (FALCPA; 2004)
- Covers the Top-8 (Milk, Egg, Peanut, Tree Nut, Soy, Wheat, Fish, and Shellfish *but not molluscan shellfish)
- Ingredient List (Common Names)
- “Contains” (we usually look at this first)
- Ingredient List (Expanded or alternate names of Top-8)
- “Other” statements are NOT mandatory & NOT regulated (e.g. “may contain”)
- “Egg-Free” may be true for the ingredients, but not for the facility where a product is produced
- “Other” statements cannot indicate the amount of an allergen or the risk of exposure
- The absence of an advisory label does not mean the product is safe
- Work with your doctor to help decide what to try and when
- Get to know less common/alternative names for food allergens
- FARE has a great list here
- Contact the manufacturer(s)
- More info on this in part two
- Pay attention to food-allergy recalls
- Packaging can be deceiving
- Double-check any imported products
- Whenever possible, have a second person look at the label
- When in doubt…we don’t eat or try a new food
** It’s ok to cry in the grocery store (because you found something or because you found nothing) **
AoA Info & Support Links
If you enjoy our content and would like to support us, you can do so below:
You can also check out our social media outlets:
This post may contain affiliate links. Please read our disclosure for more info.