Food labels can be confusing at the best of times, but it’s a serious matter for your family. Industry rules are always being looked at., so here is a quick guide to the allergy issue.
Around 10 Kiwi babies are born every day who will go on to develop food allergies – it’s a first-world problem, which some experts believe is because our immune systems don’t have enough to do in the hygienic environments we’ve created!
Allergies or food intolerances act in similar ways – discomfort through to significant pain – though allergies can have much more serious outcomes. Think peanuts and bee stings.
So it’s great that our labelling laws require common allergens to be stated on food labels. What’s not so great is the confusion around those requirements.
Many manufacturers put “may contain” statements on their products to warn consumers about the potential for cross-contamination. But this isn’t helpful, because there’s no consistent definition for “may contain” statements. They could differ from company to company. Some statements are also pointless. For example, a product that states “may contain peanuts” when peanuts are an ingredient!
Allergy groups are working with the industry to make these labels more helpful, which is a step in the right direction. But how do you work out if you have an allergy or an intolerance?
Food can upset people for many reasons. If you break out in hives, or wheeze or vomit after drinking milk, you’re likely to have a milk allergy. But if you feel bloated or get an upset stomach, you are probably lactose intolerant. You need to work out which is which, so you don’t unnecessarily restrict your, or your family’s, diet – or pay for tests that won’t make any difference. Your doctor may refer you to an allergy clinic.
PREVENTION
There’s no strong evidence that you can prevent food allergies by restricting your child’s diet. But it may be possible to delay the onset in susceptible children.Breastfeeding has been shown to protect against allergies. You may want to delay the introduction of dairy products, eggs and wheat for at least a year, and tree nuts and fish for three years. If there is a family history of allergy, particularly peanuts, avoid these until the child is at least three years old.
Always talk to a doctor or dietician about identifying the food that’s causing the reaction – just to ensure you, or your children, don’t miss out on any essential nutrients.
Sue Chetwin CEO Consumer NZ
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