MSU Extension Safe Food & Water

Food allergies have been around for a long time, but in recent years food allergies have been on the rise. According to Food Allergy Research & Education (FARE), approximately 33 million people in America have at least one food allergy. A 2015-2016 survey indicated that roughly 5.6 million, or one in 13 children, have food allergies.

With a rise in food allergies in America, some families may feel at a loss for safe and healthy meals they can make at home, but there are several ways to ensure your kitchen is stocked with allergy-friendly ingredients and your food is safely prepared.

What is a food allergy?

According to an article from Michigan State University Extension, “[a] food allergy is an immune system reaction that occurs in a person after eating or even touching a certain food.” A person’s reaction to a food allergy can vary in severity and the reaction time can happen within a few minutes or up to two hours later. Some mild symptoms like hives, rashes, itching, or lip-swelling may occur, however, some severe allergic reactions can lead to anaphylaxis. Anaphylaxis is a severe, life-threatening reaction that can make a body go into shock and can potentially lead to death. Anaphylaxis must be treated with an injection of epinephrine (epi-pen) followed immediately by a visit to the emergency room. Allergies that lead to anaphylactic shock require quick action to prevent further harm or death.

Knowing the “Big 9” allergies in America

A person can have an allergy to any food. However, the United States government recognizes nine major foods as the leading causes of food allergens in America, also called “The Big 9.” Those foods are milk, eggs, fish, shellfish, peanuts, tree nuts, wheat, soybeans and sesame. The FDA requires that all major food allergens be listed on food labels.

Reading food labels

When shopping for safe food items, read the ingredients list on the food labels carefully to see if a food allergen is listed in the ingredients. If you or someone in your household has a "big 9" allergy, the allergen should be listed in a contains statement and may be bolded. Ingredient lists must be read carefully, because some older manufactured items may not have the allergens clearly marked.

Substituting ingredients

The first step in ensuring the food you cook is allergy-friendly is to stock your fridge and pantry with safe ingredients. Most grocery stores and supermarkets have a variety of food substitutions available. For example, if you or someone in your family has a wheat allergy, wheat flour could be substituted with rice, oat, coconut or almond flour - and that’s just to name a few! The Food Allergy Research & Education website offers excellent resources for food substitutions for common allergies.

Preventing cross-contact

Cross-contact occurs when a food allergen is transferred from food or food-contact surfaces and is consumed by a person with an allergy. If you prepare non-allergy-friendly foods in the same kitchen, you can risk causing an allergic reaction. Cross-contact can happen if food touches surfaces or utensils that have touched an allergen. It can even happen if a food allergen is cooked in the same fryer oil as an allergy-friendly food. The best way to prevent cross-contact is to thoroughly clean and sanitize all food-contact surfaces, equipment and utensils before preparing allergy-friendly foods.

Fortunately, with the rise in food allergies in America, there has also been an increase in awareness and the development of allergy-friendly food alternatives. Always be sure to do your research and read food labels thoroughly. If you suspect you or someone you care for has a food allergy, be sure to consult with your primary care doctor.

For more information on food safety, visit MSU Extension's Safe Food & Water website.