If allergy tests show you have a food allergy, a doctor will tell you how to avoid an allergic reaction. Here are some general tips on living with food allergies.
The only real way to prevent a reaction is to completely avoid foods you're allergic to. Food allergies aren't like environmental allergies. There's no medicine you can take to prevent a reaction before it happens.
Avoiding a food you're allergic to means more than not eating that food. It also means not eating anything that might contain the food. Some people even have to avoid touching or breathing in foods they're allergic to. Sometimes things that aren't food — like cosmetics — may still contain ingredients you're allergic to.
Here are three ways to avoid coming into contact with foods you may be allergic to:
In the United States, food manufacturers must say on their labels if foods contain any of these most common allergens:
Food allergy information will be on the label in one of two ways:
Foods sold in the United States are supposed to label foods clearly so people with allergies can stay safe. But it still helps to know the different names of the foods you're allergic to: For example, shellfish may show up on a food label as "crevettes" or "scampi." Peanuts may show up as "arachis" or "mandelonas" or be hidden in "hydrolyzed vegetable protein."
One thing that might not show up on a label is cross-contamination risk. Cross-contamination happens when a food you can normally eat comes in contact with a food you are allergic to, like if a manufacturer uses the same equipment to grind lots of different foods.
Some companies put statements on their labels to alert customers to the risk of cross-contamination — messages like: "May contain peanuts," "Processed in a facility that also processes nuts," or "Manufactured on equipment also used for shellfish." You'll want to avoid products that have these kinds of alerts about foods you're allergic to.
Although companies have to say if a food contains allergen ingredients, they are not required to put cross-contamination alerts on a food label. So it's best to contact the company to see if a product might have come in contact with a food you are allergic to. You may be able to get this information from a company website. If not, email the company and ask.
Even if you've eaten a particular food before, be cautious. Companies sometimes change how they make their products or the suppliers they use. Different size products may even have different ingredients or be made in different facilities.
Restaurants, cafeterias, and food courts are getting better about preparing foods for people with allergies. But cross-contamination is still a risk when you eat out: Foods you're allergic to can get into foods you normally eat when kitchen staff use the same surfaces, utensils, or oil to prepare different foods.
When you're not at home, ask what's in a food you're thinking of eating. Find out how the food is cooked. Many people find it's best to bring safe food from home or eat at home before heading out. If friends you're visiting or eating with don't know about your allergy, tell them in plenty of time so they can prepare. Don't share a drink or eating utensils with friends if they're eating foods you're allergic to, and avoid tasting any of their food.
Reviewed by: Larissa Hirsch, MD
Date reviewed: August 2012
|The Food Allergy and Anaphylaxis Network (FAAN) The FAAN mession is to raise public awareness, provide advocacy and education and to advance research on behavior for all of those affected by food allergies and anaphylaxis.|
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