Food Allergies
Food Allergy Defined | Tracking Down the Offender | Life with a Food Allergy
Milk Allergy | How Wegmans Can Help | Resources & Links | Manufacturers Contact | Glossary
If cheese makes you wheeze and chives give you hives, you’re not alone—did you know that about 11 million Americans, or 1 in 25 people, have a food allergy? Allergies can develop at any time of life—even to foods that have been eaten before without problems. Hay fever, asthma and food allergies are all immune system responses and have a tendency to run in families. Parents who suffer with these are more likely to have a child with allergies. Food allergies are responsible for more than 30,000 emergency room admissions each year. A little detective work may be needed to know what’s actually in a particular food product. But time spent on education and care could be a life-saving investment.
Wegmans understands how overwhelming this task may seem, so we’ve assembled our panel of experts (quality assurance technicians, registered dietitians, manufacturing experts, biotechnologists, food safety specialists and pharmacists) to provide you valuable information about food allergies and our products.
Food Allergy Defined
A food allergy differs from other types of food sensitivities––it always involves an immune system response to an otherwise harmless food. The substance in a food that causes this reaction is known as an allergen, and is usually a protein component in the food (even grains, fruits and vegetables naturally have a bit of protein). This response is different from other conditions that cause intolerance to certain foods.
In a true food allergy, the immune system acts as if common foods are harmful. In an attempt to protect the body from what it thinks is a problem, the immune system creates specific IgE antibodies to that allergen. A person may not show an allergic reaction at the first exposure to a food. However, the immune system remembers. At later exposures, the immune system comes to the body’s “defense” by releasing chemicals including histamines that contribute to an immune reaction.
A food-allergic reaction may involve the skin, and/or the gastrointestinal, respiratory, and cardiovascular systems. Symptoms may include hives, swelling, vomiting, cramps, diarrhea, itching, and swelling of the lips, tongue or throat, and trouble breathing, to name just a few. Not everyone will experience the same symptoms. For example, milk may cause one person to break out in hives, but cause another person to experience swelling.
Symptoms of an allergic reaction will typically occur within minutes to up to 2 hours after eating the offending food.
Confusing a true food allergy with food intolerance is a common mistake. Lactose intolerance is one example of food intolerance. Many people get an upset stomach after drinking milk. Though it’s possibly due to a milk allergy, the more common reason is lactose intolerance. People who lack an enzyme to digest milk sugars are described as lactose intolerant; the immune system is not involved.
Considering how many different foods a person could eat, tracking down the culprit could seem impossible. Fortunately, about 90% of food allergies are in response to just 8 foods. These include milk, eggs, fish, shellfish, soy, wheat, peanuts, and tree nuts (i.e., walnuts, almonds, etc.).
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Tracking Down the Offender
Having an obvious reaction with every exposure to a certain food would be an easy way to diagnosis a food allergy. Though some reactions occur immediately, delayed food allergies may take up to three days to notice symptoms. If the culprit is a bit more elusive, your physician may order a prick-skin test or blood work. Elimination diets or food challenges based on trial and error are other ways to determine a food allergy. These diets should only be tried under a physician’s supervision and when symptoms are not severe. In any case, your physician or a board certified allergist should be consulted if you suspect a food allergy. To locate a board certified allergist near you, contact the American Academy of Allergy, Asthma & Immunology www.aaaai.org , or the American College of Allergy, Asthma & Immunology www.acaai.org.
Extra Care
A rare but severe allergic reaction, called anaphylaxis, can be tragic if not treated quickly. It’s responsible for some 30,000 ER visits and approximately 200 deaths in the U.S. each year. Anaphylaxis involves difficulty breathing along with other symptoms such as a drop in blood pressure. Milk, peanuts, tree nuts, fish, shellfish and eggs are the most common food causes, but other non-food allergens such as insect stings, medications and latex can also be triggers.
Careful avoidance of food allergens is needed when anaphylaxis is possible. If exposure does occur, the treatment of choice is epinephrine. This injectable medication comes in portable pens and is available by prescription as EpiPen® for adults, or EpiPen Jr.®, for children. If prescribed, a pen should be with you at all times to avoid tragic consequences. Ask your Wegmans pharmacist for an EpiPen demonstration so there are no surprises when an anaphylactic reaction occurs. For further information, visit www.epipen.com.
Check the Expiration Date!
EpiPen® has a shorter expiration date than many other prescription medications and is used much less frequently, so it is understandable to find that your pen has expired. You should proceed to a hospital emergency room directly after using the EpiPen®. Make sure the staff is aware that you have already used one.
Other Food Sensitivities
Symptoms are less severe and less predictable. Red wine, caffeine, chocolate and food additives like monosodium glutamate, some food colors, sulfites, aspartame and other substances may not be true “allergens,” but if they make you ill, you may not want to debate the terminology. The trouble comes when people have a headache or indigestion and incorrectly diagnose themselves. Since symptoms come and go, it’s easy to think that the restrictive diet is working, when in fact the symptoms are caused by something else. If you have chronic headaches, indigestion or frequent diarrhea, get medical advice.
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Life with a Food Allergy
Once a food allergy is diagnosed, the only sure-fire treatment is avoidance. Allergy shots and oral antihistamines don’t usually work. Instead, meals should be carefully planned to avoid the offending food. Staying clear of certain foods may short change you of key nutrients, so meet with a registered dietitian to find out how to “fill in the nutritional gaps.”
Tips for Success
- Leave extra time to grocery shop so you’ll be able to carefully read ingredient lists (found just below the Nutrition Facts on labels). You should check labels each time you shop, since manufacturers change their ingredients from time to time. Check out manufacturers’ toll free numbers when there are questions.
Following some product ingredient lists you’ll see a statement about which of the eight most common allergens are contained in the product. These include Milk, Eggs, Peanuts, Tree Nuts, Fish, Shellfish, Wheat and Soy. Many Wegmans brand products highlight this statement with a Wellness Key.- Bring your own food to parties and picnics. You’ll know for sure that they are safe, at least until your family and friends are familiar with your needs.
- Order simply prepared restaurant meals. These will have fewer ingredients to sort through.
- Guard against cross-contaminating foods by washing hands and utensils that have come in contact with food allergens.
It is possible to outgrow a food allergy. Most children will outgrow a food allergy after rigorous avoidance, however, allergies to peanut, tree nuts, milk, fish and shellfish allergies tend to be life-long.
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Milk Allergy
Milk allergy is potentially more serious than lactose intolerance. You’ll need to read labels and look for words and/or ingredients that may indicate the presence of milk proteins. However, our lactose free list may be a good starting point, making your job easier.
Some points to keep in mind:
- This is a list of Wegmans brand grocery, dairy, frozen items. National brands are not included.
- Below you’ll see ingredients that are lactose free but indicate the presence of milk protein. These are ingredients you need to review each label for, since we did not search for these when compiling our lactose-free list.
- We always recommend that consumers recheck labels, as ingredients may have changed. You will also want to use any lists of words that your doctor or dietitian has provided.
- This guide was developed for use only in conjunction with the Wegmans brand Lactose Free list. It is not a comprehensive list of milk ingredients and should not be used as a sole guide for a milk allergy.
Lactose free ingredients that may contain milk proteins
Use in conjunction with the Wegmans Brand Lactose Free List
Casein and
Caseinates | Whey and Whey
Ingredients | Hydrolysates | Foods that may
contain Milk | Other |
|---|
Casein
Ammonium caseinate
Potassium caseinate
Sodium caseinate
Calcium caseinate
Magnesium caseinate | Delactosed whey | Hydrolysates
Casein hydrolysate
Milk protein hydrolysate | Caramel flavoring
Caramel color
High protein flavor
High protein flour
Natural flavoring
Artificial flavoring
Artificial butter flavor
Ghee
Nougat
Bavarian cream
Coconut cream | Lactalbumin
Lactalbumin phosphate
Lactoglobulin
Rennet
Lactic Acid Starter Culture* |
*Lactic acid and lactic acid starter culture are quite different substances. Lactic acid is very safe for milk-allergic individuals and would never contain milk allergens. Lactic acid may not even be made from milk in some cases. Lactic acid starter culture is actually a bacterial culture used for fermentation. Sometimes, these cultures are prepared by using milk as an initial growth medium. From The Food Allergy & Anaphylaxis Network, April – May 2001.
Kosher Symbols and dairy ingredients
Not all foods are Kosher, so not all food labels have a Kosher Symbol. But when there is a Kosher Symbol it can be helpful.
- If the Kosher Symbol includes a D or DE: the food contains a dairy ingredient or was produced on equipment that has come into contact with dairy. These foods may not be safe for someone with a dairy allergy.
- If the Kosher Symbol includes the word "Pareve" or "Parve": the food contains no dairy-based or meat-based ingredients. We always recommend that you recheck the ingredient list and call the manufacturer if you have concerns for cross-contamination with dairy.
This guide was developed for use only in conjunction with the Wegmans brand Lactose Free list. It is not a comprehensive list of milk ingredients and should not be used as a sole guide for a milk allergy. Contact the Food Allergy & Anaphylaxis Network at www.foodallergy.org for a comprehensive label reading guide.
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How Wegmans Can Help
We can get answers to your allergy-related questions about Wegmans brand foods. Contact us online or at 1-800-WEGMANS, ext 4760. Our Consumer Affairs specialists will direct you to the right person for an accurate response.
Please include the following information:
- What food or foods you’re allergic to.
- The name and UPC number of the Wegmans brand food you are questioning.
Note: Occasionally a supplier won't share the source of a spice or flavoring. However, if you ask about whether a specific food allergen is in a Wegmans brand product, we will be able to find out for you.
Resources and Links
Food Allergy & Anaphylaxis Network (FAAN)
11781 Lee Jackson Hwy, Suite 160
Fairfax, VA 22033-3309
(800) 929-4040
www.foodallergy.org
| | International Food Information Council (IFIC)
1100 Connecticut Avenue, NW
Suite 430
Washington, DC 20036
202-296-6540 (phone)
www.ific.org
|
American Academy of Allergy,
Asthma & Immunology
555 East Wells Street
Suite 1100
Milwaukee, WI 53202-3823
1-800-822-2762
www.aaaai.org
For all general questions, feel free to e-mail info@aaaai.org | | American College of Allergy,
Asthma & Immunology
85 West Algonquin Road, Suite 550
Arlington Heights, IL 60005
www.acaai.org
|
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Manufacturer’s Contact List
Puzzled by ingredient lists? Food companies usually can answer questions about the allergen content of a particular food. Give them a call during usual business hours.
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Glossary
Allergen
A substance producing an allergic reaction.
Allergist
A medical doctor who has completed special training in allergy and immunology.
Allergy
An adverse reaction to an otherwise harmless substance, which involves the immune system.
Anaphylaxis
Severe system-wide reaction to an allergen.
Eczema
Scaly skin rash characterized by itchy small bumps; also called atopic dermatitis.
Elimination diet
An approach used to determine what foods may be triggering a food allergy. Suspected foods are removed from the diet for several weeks, then individually added back to see if a reaction occurs. Used under medical supervision.
ELISA
Acronym for “Enzyme-Linked ImmunoSorbent Assay,” a blood test sometimes used to diagnose food allergy.
Food Intolerance
General name for any adverse reaction to a food not involving the immune system.
Immunoglobulin E (IgE)
Antibody in the immune system that reacts with allergens.
RAST
Acronym for “RadioAllergoSorbent Test,” a blood test sometimes used to diagnose a food allergy.
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