Adkinson is a professor of clinical immunology at Johns Hopkins University in Baltimore. Steve L. Taylor, PhD, says when in doubt, pass it up. Many food-allergic individuals continue to experience occasional adverse reactions despite their best efforts because residues of allergenic foods can be hidden in other food products. These residues, while often not present in high concentrations, can trigger allergic reactions, especially in highly sensitive individuals. Taylor is a professor and head of the department of food science and technology at the University of Nebraska in Lincoln.
Most allergy sufferers experience fairly mild reactions to a disagreeable food.
One of the characteristic features of this kind of reaction is trouble breathing caused by swelling of the throat or bronchi. It can also cause severe asthma, hives, a drop in blood pressure, and loss of consciousness. The FDA has improved certain labeling regulations, such as requiring that the source be declared on the ingredient listing for certain proteins. The food industry has adopted a variety of new labeling approaches intended to assist food-allergic consumers. Examples include 'May Contain' statements and similar approaches on some products processed on shared equipment where residues occur sporadically and are difficult to control.