How to deal with your food allergies

Each year, millions of people in the United States suffer from food allergies. While some allergies cause minor symptoms, others produce severe reactions. We have discussed the best ways to deal with food sensitivities.
Food allergies are written on a plate keto x factor surrounded by food
Measures can be taken to reduce the risk of exposure to food allergens.
Food allergies affect 4 percent of adults and 5 percent of children in the United States.

Food allergies occur when the body’s immune system triggers an abnormal response to food.

The symptoms of an allergic reaction to a specific group of foods from sneezing and nasal congestion to anaphylaxis.

Anaphylaxis is a response that can threaten life and affect breathing and send the body into a state of shock. The excessive intolerance to food leads to approximately 30,000 visits to the emergency room, 2,000 visits to the hospital and 150 deaths each year in the United States.

There is no current treatment for food allergies, avoiding the foods that cause your allergies to be the only way to prevent a reaction.

However, steps can be taken to reduce the risk of serious health consequences by avoiding food allergens and quickly recognizing and controlling food allergies if they occur.

Here are some suggested tips and tools from “Medical News Today” to live well with food allergies.

1. Read food labels
Reading food labels may seem like a clear way to avoid foods that are sensitive, but research has suggested that confusing food labels can put consumers with food allergies at higher risk of allergic reaction.

A woman looking at a food label
Avoid foods that may contain food allergens or that are manufactured in the same facility that contains allergens.
Consumers with concerns about food allergies often misinterpret food labels about exposure to food allergens that they say “made in common equipment” or “may contain,” according to a study.

People with food allergies should stay away from food products with these signs to avoid serious allergic reactions.

However, about 11 percent of consumers surveyed bought products that contained “may contain,” and 40 percent of them purchased foods that contained a “plant in a facility that is also treated” on the label.

The Consumer Protection and Allergy Act of 2004 (FALCPA) is a law that requires that all food labels in the United States include ingredients that may cause an allergic reaction.

Although there are 160 types of foods that can cause allergic reactions in people with food allergies, this procedure applies to the eight most common allergies, which account for 90 percent of all dietary reactions.

The eight most sensitive foods include:

Oyster shellfish

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