{"id":5214,"date":"2007-05-10T00:00:00","date_gmt":"2007-05-10T00:00:00","guid":{"rendered":"http:\/\/wordpress.dev\/?p=5214"},"modified":"2007-05-10T00:00:00","modified_gmt":"2007-05-10T00:00:00","slug":"always-read-ingredients","status":"publish","type":"post","link":"https:\/\/www.achooallergy.com\/blog\/always-read-ingredients\/","title":{"rendered":"Always Read Ingredients: Foods with ‘Dairy-Free’ Labels May Contain Dairy"},"content":{"rendered":"

Food Ingredients LabelNPR<\/a> reports that foods with ‘gluten-free’ labels may contain trace amounts of gluten (wheat protein) – enough to trigger a reaction in some people.<\/p>\n

As of now, ‘free’ labels like ‘dairy-free,’ ‘peanut-free,’ and ‘gluten-free’ are not regulated by the FDA. For instance, a product labeled ‘dairy-free’ may still list milk or casein (milk protein) under the ingredients.<\/p>\n

The FDA is considering an industry-wide standard definition for ‘gluten-free.’<\/p>\n

Food manufacturers are required to list common allergens on the label. Beginning in January 2006, all foods with the following common food allergens had to be labeled: milk, tree nuts, peanuts, soy, wheat, egg, crustacean shellfish, or fish.<\/p>\n

‘Before this labeling act went into effect, there were 20 different ways that milk could appear on a label,’ says Anne Munoz-Furlong, founder of the Food Allergy & Anaphylaxis Network. ‘That made it impossible to teach a 7-year-old to look at a label and to know what to avoid. Now, words are in simple language, and you don't need a science dictionary when you go to the grocery store.’<\/p>\n

But the labeling act doesn't prevent misleading marketing practices.<\/p>\n

Even if a product claims to be ‘dairy-free,’ you should still check the ingredients, and you should read the label every time – because food manufacturers often change ingredients.<\/p>\n

People with food allergies should also beware of the ‘May Contain’ label, which was developed for possible cross-contamination of foods. For instance, chocolate may contain trace amounts of peanut if it's produced in the same factory that makes chocolates that contain peanuts.<\/p>\n

‘The truth of the matter is that nobody really knows what that label means,’ says Elizabeth Matsui, a pediatric allergist at the Johns Hopkins Children's Center. ‘The 'may contain' labeling could mean anything from there's no allergen in that food to there is actually a great deal of allergen from cross-contamination.’<\/p>\n

Munoz-Furlong says, ”Teens who have survived reactions, they're telling us they ignored the 'may contain' label because it's on so many things, and they don't believe the label. We need to make these labels believable.’<\/p>\n

See our Food Allergy Solution Guide<\/a> for more information about living with food allergies.<\/p>\n","protected":false},"excerpt":{"rendered":"

NPR reports that foods with ‘gluten-free’ labels may contain trace amounts of gluten (wheat protein) – enough to trigger a reaction in some people. As of now, ‘free’ labels like ‘dairy-free,’ ‘peanut-free,’ and ‘gluten-free’ are not regulated by the FDA.… <\/p>\n