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Introduction Allergic Reations Most Likely Suspects A Growing Problem Multiple Allergies Food Labeling: A Critical Component Fda's Role Industry Response Labeling Policy Gaps In Allergen Labeling Consumer Involvement

Since 2000, the FDA has presented information on allergen risk and labeling requirements at more than a dozen locations nationwide, says Kenneth J. Falci, Ph.D., who leads the FDA's initiatives on food allergies.

The meetings provide the FDA with firsthand accounts from people with food allergies and data that can be used to improve consumer labeling.

The FDA's food allergy efforts include focusing on the eight most common food allergens: milk, eggs, fish, wheat, tree nuts, peanuts, soybeans and crustaceans (such as shrimp and crabs). Proteins in these eight major foods are estimated to cause 90 percent of the allergic reactions in the United States.

Last modified: September 2002
Ray Formanek Jr. is editor of FDA Consumer.

U.S. Food and Drug Administration
FDA Consumer
July-August 2001