• Government
• Profession
• Business
• Opinion
• Health

• Health reform
• H1N1
• P4P
• EMRs
• Medicare
• Liability
• AMA House
• » More

• Book Excerpt
• Business Pitch
• Meetings
• » More

• Contract Language
• Ethics Forum
• In the Courts
• Practice Management
• Technically Speaking
• » More

• Issue dates
• Regions
• Health plans
• Sections
• News briefs
• Columns
• Editorials
• Letters
• Writers
• Other years

• Search tips
• E-mail alert
• Radio
• RSS
• Mobile
• Subscribe
• Institutions
• Staff directory
• Advertising
• Permissions
• Reprints
• News media
• Site guide
• Useful links
• About
• Premium
• Contact

Food allergy label law to take effect

Caution is still urged for those with celiac disease because all products containing gluten will not be clearly identified for some time.

By Susan J. Landers, amednews staff. Nov. 14, 2005.

• PRINT|
• E-MAIL|
• RESPOND|
• REPRINTS|
• SHARE

Washington -- A new food-labeling law, set to take effect Jan. 1, 2006, should remove much of the confusion over which foods will trigger allergies among the estimated 11 million Americans who count peanuts, shellfish and six other common foods among the enemy.

The law requires food manufacturers to identify in plain, common language the presence of milk, egg, tree nuts, fish, wheat and soy, in addition to peanuts and shellfish.

The Food Allergen Labeling and Consumer Protection Act also requires food labels to list any of those common allergens that are used as flavorings, additives and colorings, thus also providing protection from the hidden uses of the foods.

"It's a good law," said Alessio Fasano, MD, director of the University of Maryland's Center for Celiac Research. "For people with severe, life-threatening allergies and people who have conditions like celiac disease and can react to gluten in a way that affects their morbidity and mortality, this is great news," he said.

Since just one small bite can cause big trouble, those with allergies have spent much time in grocery store aisles deciphering labels that often use scientific terms for common food ingredients. For example, casein may be listed instead of milk.

A study by the Mount Sinai School of Medicine and the Food Allergy & Anaphylaxis Network found that 16% of the 489 people surveyed at FAAN's conferences said they had an allergic reaction because of misunderstood label terms and 22% indicated a reaction from allergens not specified on food labels.