FDA’S Role

“Since 2000, the FDA has presented information on allergen risk and labeling requirements at more than a dozen locations nationwide,” says Kenneth J. Falci, Ph.D., who leads the FDA's initiatives on food allergies.

These meetings are beneficial because it gives the FDA firsthand accounts from people with food allergies and data that can be used to improve consumer labeling.

The FDA is focusing on the eight most common food allergens: milk, eggs, fish, wheat, tree nuts, peanuts, soybeans and crustaceans (such as shrimp and crabs).  The proteins in these eight  foods are estimated to cause 90 percent of the allergic reactions in the US