Features

July 2011 Issue

Look to the Label for Food Allergens

Making wise food choices is tough for everyone, but it’s particularly difficult if you suffer from food sensitivities. Whether you’re among the four percent of people in the U.S. with food allergies, defined as an abnormal immunologic response following ingestion of a food, or you have food intolerances or a condition such as celiac disease, in which eating gluten causes a toxic reaction from the immune system, you all have one thing in common: One wrong food selection can produce an adverse reaction. Food allergens—the component or protein of the food that stimulates an allergic reaction—are responsible for 30,000 emergency room trips and 150 deaths per year.

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