Proposed Law Would Protect Diners From Life-Threatening Meals or Would It?

Just say NO to allergens | Photo: Corpus Christi Allergy Associates

In a recent post in CAL MATTERS, Health Reporter Kristen Hwang wrote "In an effort to help the estimated 4 million Californians who suffer food allergies, state legislators are now considering a bill that would require restaurants to identify allergens on their menu. The legislation made it through the state Senate with a 32-0 vote and now is under consideration by the Assembly."

What Popular Foods Can Cause Food Allergies?

If you suffer from a food allergy, you know how uncomfortable or sometimes dangerous an allergy can be.

Here are the top food allergens that affect about 90 percent of those with food sensitivities:

What Percentages of People Are Affected by Food Allergies?

Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame are responsible for 90% of food allergies. —Journal of the American Medical Association Network Open; Pediatrics; American Academy of Allergy Asthma and Immunology

These allergy experts (shown above) share the following nationwide estimates of how many people are affected by each allergen:

• Shellfish   Adults 2.9% Children 1.4%

• Milk    Adults 1.9% Children 1.7%

• Peanuts   Adults 1.8%  Children 2%

• Tree nuts   Adults 1.2% Children 1%

• Fish   Adults 0.9% Children 0.5%

• Eggs   Adults 0.8% Children 0.8%

• Wheat   Adults 0.8%  Children 0.4%

• Soybeans   Adults 0.6% Children 0.4%

• Sesame   Adults 0.2% Children 0.2%

Additional allergies suffered include mustard, soy, sulfites (found in some wines, dried fruits, processed meats and preservatives), celery, lupin (a legume belonging to the same plant family as peanuts), corn and sulfur dioxide (a common food preservative and antioxidant).

The Dangers of a Shellfish Allergy

Individuals with shellfish allergies need to be extremely cautious and avoid products that might contain even trace amounts of shellfish, including fish paste. 

Fish paste is made from fish products that have been processed into a paste, and this can include shellfish-based pastes like shrimp paste or crab paste. Additionally, shellfish can be an component in other fish products and sauces, so it's crucial to carefully read labels when dealing with shellfish allergies. Sometimes not all the minuscule ingredients are listed, but they will still play havoc with your body. 

It's usually not safe to consume fish sauce either if you have a shellfish allergy. Some fish sauces can contain shellfish ingredients. Also, many fish sauces (including those made with anchovies) may be produced in facilities that also process shellfish, leading to possible cross-contamination.

Other foods, such as Worcestershire sauce, steak sauce, fried rice, egg rolls, salad dressings and seafood muffaletta sandwiches can have shellfish as hidden ingredients.

If the Allergen is Avoided, Can There Still be Exposure?

Yes. Cross contamination can happen at any stage of a food's life cycle, from production to preparation, cooking, serving, and even during packing and storage. 

Any time two foods can come into contact with each other, cross contamination can happen, especially with shellfish.

Here are some known experiences with shellfish cross contamination and sensitivity:

• Food prepared or cooked in same kitchen as an allergy food

• Food cooked in the same pan or same oil fryer (chips at the local restaurant)

• Stirring allergen and non-allergen dishes with the same utensil

• Food prepared on a counter or cutting board that previously was used for preparing an allergen food

• Sitting next to a person eating your Kryptonite

• Kissing a person on the mouth within four hours of their consumption of your allergy food

• Walking past the seafood display at the grocery store (smell)

How Do You Know You Are Having a Reaction?

According to Corpus Christi Allergy Associates in Texas, "Food allergy symptoms can range from mild to life-threatening and can affect the skin, gastrointestinal tract, respiratory system, and even the cardiovascular system. Some people might experience a mild itch or rash, while others could face more severe and life threatening allergic reactions. Here’s a quick rundown of common symptoms:

• Hives or itchy skin rashes

• Swelling of the lips, face, tongue, throat, or other body parts

• Gastrointestinal symptoms like nausea, vomiting, or diarrhea

• Nasal congestion, wheezing, or trouble breathing

• Dizziness, lightheadedness, or fainting

  
  

Anaphylaxis is the most severe reaction and is a medical emergency. It can happen within seconds or minutes of exposure to the allergen and can worsen quickly. Symptoms of anaphylactic reaction include difficulty breathing, a sharp drop in blood pressure, rapid pulse, dizziness, and fainting. If you or someone you know experiences these symptoms, administer an epinephrine auto-injector if available and seek emergency medical help immediately."

Food Allergies Explained | News Medical Life Sciences | insemarDrawings | Shutterstock

The worst part of an allergy is that each time you are exposed and have a reaction, the severity of the allergy increases. Many people with food allergies carry an EPIPEN® (epinephrine auto-injector) in case they are accidentally poisoned. These pens are jabbed in the person's thigh once and then again 15-minutes later while waiting for the ambulance and EMTs to arrive.

"Avoidance of the offending food has been and continues to be the basic treatment of FA. A major problem in following a strict elimination diet is the incorporation of hidden food allergens in restaurants and in packaged foods. For a very long time, the food industry resisted the call for accurate and complete labeling. It is only in 2004 that the US Food Allergen Labeling and Consumer Protection Act enforced listing the 8 most common food allergens: milk, egg, peanut, tree nuts, soybean, fish, shellfish, and wheat. On Jan 1, 2023, sesame was added. There is a need for international guidelines for FA labeling laws".—World Allergy Organization Journal

This new bill would be great. But don't let it lull you into a false security thinking that now you are absolutely safe. Mistakes could be made in the manner of accidental omissions and your life could hinge on the carelessness of a menu creator/writer.

If you suffer from a shellfish allergy, the best method of keeping yourself safe would be to totally avoid restaurants with ANY shellfish on the menu.

If you happen to land at a restaurant with your allergen (especially shellfish) on the menu, be sure to tell your server about your allergy. There will be times that the chef will come to your table to let you know that there is nothing on the menu that you can safely consume.

For more information on the new bill, read Kristen Hwang's "Life-threatening meals: Restaurants would identify food allergens for diners under this proposed law".

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