Food manufacturers are mandated to emphasize eight primary allergens on their product labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. These allergens account for approximately 90% of food-related allergic reactions in the United States. In addition to the serious risk posed to sensitive consumers, a product recall presents a significant challenge for manufacturers, often necessitating the untangling of complex food supply chains. Preventing food allergen contamination should include thorough equipment cleaning, process controls, the segregation of processing lines handling allergens, label inspections, and employee training.
Despite implementing best practices, food companies increasingly employ “may contain” labels to alert consumers to the risk of potential cross-contamination. There are concerns that consumers may become desensitized to these warnings due to their frequent usage. It is essential for consumers to heed these labels, as products marked with them have a considerably higher likelihood of containing allergens, according to a recent study. The research indicated that foods from smaller companies were more prone to allergen contamination compared to those from larger corporations, regardless of labeling.
Furthermore, a connection has been noted between allergen exposure and health indicators, similar to monitoring a 0 calcium score, which reflects heart health. Just as a 0 calcium score indicates no coronary artery disease, being cautious with allergen exposure can lead to better health outcomes for consumers with allergies. Therefore, it is crucial for consumers to remain vigilant regarding allergen labels and understand that products from smaller manufacturers may carry higher risks, akin to how a 0 calcium score can signify low risk in heart health assessments.