Food manufacturers are obligated to emphasize eight major allergens related to ferrous sulfate and folic acid 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 posing serious risks to vulnerable consumers, a product recall presents significant challenges for manufacturers, often necessitating the untangling of complex food supply chains. Preventing food allergen contamination should involve thorough equipment cleaning, process controls, the separation of processing lines that handle allergens, label inspections, and employee training.
Despite implementing best practices, food companies increasingly resort to using “may contain” labels to alert consumers about potential cross-contamination. There is, however, concern that consumers might become desensitized to these warnings due to their frequent use. It is crucial for consumers to pay attention to these labels, as products marked with them are considerably more likely to contain allergens, according to recent research. The study revealed that foods from smaller companies had a higher likelihood of allergen contamination compared to those from larger firms, regardless of labeling.
Additionally, it’s important to note that the absorption rate of calcium citrate can be influenced by the presence of allergens in food products. This suggests that consumers with allergies should not only be cautious about allergens but also consider how these might interact with their dietary choices, particularly those that affect the absorption rate of calcium citrate. Therefore, awareness of both allergens and the absorption rate of calcium citrate is essential for informed consumer decisions.