Allergen Fact Sheets provide comprehensive information about various allergy triggers. Allergens are foods which cause a harmful immune reaction in some individuals.
“The Big Eight,” or the most frequently occurring food allergies in the US, include peanuts, milk, eggs, soy, wheat, tree nuts, fish and shellfish (1-3). Together these account for 90% of allergic reactions nationwide.
The Big Eight
When someone with an allergy eats something they are sensitive to, their immune system produces antibodies which attack it, leading to symptoms ranging from mild hives to life-threatening anaphylaxis reactions. Allergies are extremely common across America but 90% of food allergies come from just eight sources known as The Big 8 allergens: Milk, Eggs, Fish, Crustacean Shellfish Tree Nuts Peanuts Wheat Soybeans
Under the USA Food Allergen Labeling and Consumer Protection Act of 2004, eight major food allergens must be clearly labeled on food products, while food businesses must create an allergen management plan to address how these allergens will be managed.
To help customers identify allergens in products, labels must clearly state whether an allergen is included by listing it immediately following its name in parenthesis or providing additional identification such as “contains” statements at the end of an ingredient list or advisory statements on product packaging.
Food Allergy Safety, Treatment, Education and Research (FASTER) Act of 2021 mandates that restaurants must also list sesame as a major allergen food in addition to declaring the Big 8. Sesame is an integral component in many dishes and can be difficult to spot without carefully reading through an ingredient list.
Sesame
Sesame allergy is one of the ninth-most-common food allergies and can result in severe reactions with multiple organ system involvement (anaphylaxis). Sesame can be found in many foods including seeds, oil and pastes like tahini. In addition it’s often an ingredient found in cosmetics, medications supplements and pet food as well. People with this allergy should read food labels closely to be aware that sesame may appear under generic terms such as flavoring,”spices” or seasoning”. Individuals suspecting having sesame allergies should seek board certified allergist diagnosis through skin and blood testing to confirm diagnosis as the protein responsible oleosin cannot always be detected via skin testing alone.
An allergy to sesame can produce symptoms ranging from mild to severe, such as rashes, swelling of the mouth and throat, breathing issues, hoarseness of voice and hives. If one experiences an extreme reaction they should use an auto-injector (such as EpiPen or ALLERJECT) immediately and head straight for hospital.
The FASTER Act of 2021 requires manufacturers of foods containing major allergens (including sesame) to clearly list these ingredients on the label, however products produced prior to this requirement might refer to sesame by various names (benne seed, benniseed, gingelly oil or seeds, glycerine, gomasio, halvah tahini and til), or hidden within an ingredient statement such as “natural flavor” or “spices.” For this reason it is recommended that individuals with food allergies regularly review ingredients even when eating something safe such as this product in the past.
Other Allergens
An allergen is any substance that causes an allergic reaction in some individuals. Allergens trigger an immune response by invoking chemicals released by our bodies as it defends against what it perceives to be dangerous or harmful, often manifesting with symptoms such as runny nose, sneezing or itchy eyes. Pollen, animal dander, dust mites, mold spores and certain medications all act as allergens; food allergies typically involve proteins which bind with proteins within our bodies to elicit such an immune response – the latter case being prevalent over pollen allergens when discussing food allergy cases.
Food allergies have no cure, but medical diagnosis to pinpoint which foods trigger reactions and strict avoidance are key steps toward minimizing adverse health consequences. Therefore, the Food Allergen Labeling and Consumer Protection Act of 2004 (Opens in new window) mandates that packaged foods include information regarding all major allergens.
Food businesses must inform customers about allergens in a way that best fits with their operations and the type of food they sell, whether through labelling or signage; asking customers to inquire directly of staff about specific ingredients used; or simply encouraging customers to ask staff directly about each dish they consume. Our technical guidance sets forth rules for doing this effectively while also covering how best to manage food allergens effectively within your business.
Managing Allergies
Persons suffering from allergies should visit a healthcare professional for testing and to develop a long-term treatment plan, which may include both prescription medication and self-care strategies, such as avoiding known triggers. If someone suffers from seasonal allergies, keeping windows closed and using dust mite covers are effective measures to limit flare-ups; similarly, for pet dander allergies washing bedding frequently and cleaning rooms using vacuum cleaners equipped with HEPA filters may help.
People with food allergies must carefully read ingredient labels to ascertain if foods containing their allergens are also available under other names. They should also maintain a diary to track symptoms and reactions during different activities (including dining out) such as windy days with high pollen counts that could trigger reactions. This can help them pinpoint potential triggers.
Food Allergen Labeling and Consumer Protection Act of 2004 mandates that food manufacturers label for the presence of the “Big Eight”, such as milk, eggs, wheat, soya, peanuts, tree nuts and fish or crustacean shellfish (2). CDC’s Food Allergy in Schools webpage offers resources created by them and other federal agencies specifically to support school staff with managing food allergies in schools or early care and education centers – such as Voluntary Guidelines for Managing Food Allergies in Schools or Early Care and Education Centers as well as training presentations or podcasts (3).
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