World Food Allergy Organizations Seek More Reliable Ingredient Labels Consumers with Food Allergies at Risk FAIRFAX, Va., Oct. 28 /PRNewswire/ -- Inconsistent labeling practices continue to put consumers with food allergies at risk, according to the Food Allergy & Anaphylaxis Alliance (FAAA), a group representing the world's largest advocacy organizations for people with food allergies. FAAA, established in 1999 by U.S.-based The Food Allergy & Anaphylaxis Network (FAAN), today announced the launch of a united effort requesting government and food industry leaders to adopt ingredient labeling practices that more clearly identify common food allergens (peanuts, tree nuts, milk, eggs, fish, shellfish, wheat and soy). In addition to FAAN, the international FAAA is also represented by groups from Australia, Canada, Japan, New Zealand, the Netherlands and the United Kingdom. "Getting correct information from an ingredient label is the first line of defense for allergen avoidance, but current labels remain a source of confusion for consumers with food allergies," said Anne Munoz-Furlong, the CEO and founder of FAAN. "Until there is a cure for food allergies, clear, consistent and reliable ingredient information is critical to ensure the health and safety of millions of children and adults throughout the world." Ingredient label inconsistencies are a global concern. As practiced today, some manufacturers communicate additional allergen information by using allergen advisory statements ("may contain" or "free from," for example). However, such statements are voluntary, with no standard definitions, and the varying practices add to consumer confusion. Allergy New Zealand, for example, has spotted at least 16 variations of allergen advisory statements, including "free from" labels. Anaphylaxis Canada has found 29 versions of allergen advisory statements and 10 versions of "free from" labeling. "Confusion certainly limits food choices for consumers with food allergies," said Laurie Harada, executive director of Anaphylaxis Canada. "What's worse is that many food-allergic consumers have simply discounted the warnings, believing that manufacturers put them on all products -- even those that are allergen-free -- to avoid potential lawsuits. The fact that some allergic consumers are putting themselves at risk by ignoring precautionary warnings is worrisome." In the United States, a FAAN survey also highlights confusion among consumers with food allergies. A poll of nearly 700 attendees at FAAN family conferences found that almost all -- 95 percent -- said they do not believe that ingredient labels provide enough allergen information; 76 percent said they have had to call food manufacturers to get more information about a product's ingredients. Other ingredient label challenges: * Various synonyms are used for foods. Families, for example, must understand technical terms such as "casein" or "whey" that indicate milk. * Allergens can be found in flavors, yet labels typically state "natural flavors," with no indication of ingredient components. * Products advertised as "nondairy" often contain casein, a milk protein. FAAA is asking for simple language on ingredient statements and the declaration of all allergens, including those present in flavors, colors or spices. The group also wants to see a reduction in the use of allergen advisory statements. Ingredient confusion has also meant higher food costs and more time spent shopping for consumers with food allergies. A U.K. study, for example, found that those who must read ingredient labels due to food allergies, on average, take 39 percent longer to shop than non-allergic consumers. The study also found that, due to more limited food options, grocery-shopping bills are 11 percent higher, on average, for consumers with food allergies. "We need consumers, government leaders and the food industry working together to make consistent ingredient labeling a priority," concluded David Reading, the founder of the Anaphylaxis Campaign in the United Kingdom. About FAAA The Food Allergy & Anaphylaxis Alliance (FAAA) was established in 1999 by The Food Allergy & Anaphylaxis Network (FAAN) to facilitate information sharing among non-profit organizations working in the field of food allergy around the world. For more information about FAAA, visit the Web site at http://www.foodallergyalliance.org/. About FAAN The Food Allergy & Anaphylaxis Network (FAAN) is a Virginia-based, nonprofit organization with more than 26,000 members in the United States and worldwide. Established in 1991, FAAN's mission is to increase awareness, to provide education and advocacy and to advance research on behalf of all those affected by food allergies and anaphylaxis. For more information, visit the FAAN Web site at http://www.foodallergy.org/ or call 800-929-4040. Contact the American Academy of Allergy, Asthma & Immunology or the American College of Allergy, Asthma & Immunology to reach a board-certified allergist. DATASOURCE: Food Allergy & Anaphylaxis Network CONTACT: Barry Lawrence of the Food Allergy & Anaphylaxis Network, +1-703-563-3052, or Web site: http://www.foodallergy.org/ http://www.foodallergyalliance.org/

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