Lo que debe hacer evitar las alergias alimentarias

food-allergy-awarenessThere are nearly 15 millones de estadounidenses que sufren de alergias a los alimentos. Evitar alergias a los alimentos puede ser una tarea difícil y engorroso. Hay muchas lagunas en las regulaciones de etiquetado de los productos alimenticios. alergias ocultas en alimentos sólo hace que las cosas más complejo y difícil para los clientes no pierdan de vista.

Las lagunas de etiquetado.

El etiquetado es crítico para determinar cuáles son los ingredientes que un producto tiene. Sin la información adecuada es difícil para los usuarios tomar decisiones informadas. The Food Allergen labeling and consumer Protection Act (FALCPA) entró en vigor en 2006. El FALCPA requiere que todas las etiquetas de los alimentos que establecen claramente e identificar el cuándo un alimento contiene cualquiera de los alérgenos más comunes en los EE.UU..

Los alérgenos más comunes de son: Leche, Huevos, las nueces de árbol. Trigo. Los mariscos pescados, Cacahuetes y la soja.

Cuando un alimento contiene uno de estos alergenos enumerados anteriormente, que se enumeran en la sección de ingredientes. The food must also have an allergy declaration statement that says it “contains eggs, wheat and milk”. This good for people that have these allergies, because its clear to understand, cual es 90% of those with food allergies. However not allergens are covered under FALCPA, for example seed and strawberry allergies are not included.

You may see allergens that are not in the top eight allergies included within the ingredients under different names, such as seasoning or natural flavor. In this case it may help to use some common sense if someone is allergic to strawberries it may not be best to drink, strawberry flavored water even though, the water may not have any strawberries listed under “contains strawberries” but it may be within “natural flavors”. If you know someone with food allergies, it may be best inform them about FALCPA.

 

There are some common areas that allergens may be hiding. It may not always be in food products. Other products such as cosmetics. Body or facial creams and lotions may also have food allergens hidden within in them.

 

A continuación vamos a enumerar algunas áreas comunes donde los alérgenos alimentarios pueden ser.

 

Leche

Horneado a menudo contienen leche. Otros productos que tienen a menudo incluyen la leche:

 

  • Caramelo
  • dulces de chocolate
  • sopas cremosas
  • batidos
  • cappuccinos Prep-procesado, cafés helados.
  • Lunchmeats y perritos calientes
  • saborizantes artificiales de mantequilla
  • Margarina

Siempre debe comprobar la etiqueta de estos productos con mucho cuidado. Si usted está pidiendo ningún tipo de pan y que son alérgicos a la leche, que es una buena idea pedir al servidor si el elemento contiene la leche o mantequilla. El Sever veces puede necesitar solicitar el panadero o cocinero, si él o ella no está segura de que lo mejor es evitar que el tema para estar seguro.

Huevos

Los huevos son un ingrediente muy popular para hornear. But unfortunately egg can still be found and egg substitutes. Los huevos también pueden ser en algunos alimentos no tan obvias:

  • Arroz frito
  • Helado
  • albóndigas
  • Pastas
  • pastel de carne
  • Pollo empanizado

Igual que con la leche, su importante comprobar la lista de ingredientes. If you’re at a restaurant ask your server whether that item has eggs in it.

Soy

IF you have a soy allergy, its critical to be extremely careful when ordering Asian cuisine. Mainly because, cross-contamination is of particular concern. There can be lesser know risk of soy being vegetable gum or vegetable broth. Fast food restaurants will often sell food items containing soy protein and soy lecithin

Trigo

Wheat is often within breaded products. Breadcrumbs and cereals are huge red flags, Anyone with wheat allergies should also be equally careful of soy sauces, gravies, oast, thickeners and starches, such as vegetable starch, and gelatinized Starches.

Shellfish

You should ask your doctor if you can eat mollusk. Mollusk will not be shown on FALCPA as they are not required. Shellfish can be present in fish stock and soup and broth based foods. Shellfish may also be in glucosamine and seafood flavorings and seasonings. It’s a good idea to ask you server if the same oil is used to cook shellfish as other foods at the restaurant. If the same oils are used, you should consider eating a menu option that’s not cooked in shellfish contaminated oil.

las nueces de árbol

There are many dishes and food products made with nuts. These can be nut paste, nut extracts, nut oils, pesto dishes and even vegan foods. These foods will often have mixed nuts and tree nuts will be in them. Coconut, although it is not tree nut, many people also have an allergy to coconut. However, it is rare.

Peanuts

There are many foods that can contain peanuts, such as ethnic dishes, African, middle and South American dishes and Asian meals. In some cases, enchiladas may have peanuts in them and egg roles and pad Thai as well.

In cases where you eat peanut-free nut butter, made from sunflower seed butter, you should confirm that the manufacturer did not process other nut with the same equipment. There may be cases where chocolate shows cross-contamination from chocolate containing peanuts or residue from peanuts on the same equipment.

Fish

Fish, similar to shellfish can be found and many things that are seafood products, such as pizza, ensaladas, even burgers and in many Asian dishes. Fish sauce is often incorporate along with seasoning. The key factor in fish is the omega-3s any products with it in it is cause for concern. It’s also a good idea check with your doctor to see if you can be a around fish the kitchen. Some people may have a reaction by simply be exposed the steam released cooking.

What you should do

It’s good practice to learn the laws about food labeling because it only covers eight foods. No ha habido aumento de incidentes con otros alimentos como el sésamo, pero todavía no está incluido.

Si en cualquier caso usted se encuentra expuesto a un alergeno es importante saber qué y entender los signos:

  • Nausea
  • Vomiting
  • opresión en el pecho
  • dificultad para respirar

Usted debe saber el riesgo y estar atentos al comer alimentos, para asegurarse de que no está tomando ningún riesgo innecesario.


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