Some government agencies in most countries enforce labeling laws and works with associations, distributors, food manufacturers and importers to ensure complete and appropriate labeling of all foods. These agencies recommend that food companies establish effective allergen controls to minimize the potential for allergic reactions. When these agencies become aware of a potential serious hazard associated with a food, such as undeclared allergens, they investigate and take all appropriate action to protect consumers, which may include a recall of the food product.
Food sensitivity is an adverse reaction to food that other people can safely eat, and includes food allergies, food intolerances, and chemical sensitivities.
Food allergies are sensitivities caused by a reaction of the body’s immune system to specific proteins in a food. Current estimates are that food allergies affect as many as 6% of young children and 3% to 4% of adults.
In allergic individuals, a food protein is mistakenly identified by the immune system as being harmful. The first time the individual is exposed to such a protein, the body’s immune system responds by creating antibodies called immunoglobulin E (IgE). When the individual is exposed again to the same food protein, IgE antibodies and chemicals such as histamine are released. Histamine is a powerful chemical that can cause a reaction in the respiratory system, gastrointestinal tract, skin or cardiovascular system. In the most extreme cases, food allergies can be fatal. Although any food can provoke an immune response in allergic individuals, a few foods are responsible for the majority of food allergies.