Allergy and Intolerance Prevalence in the US

  • In the US, the estimated prevalence of clinical FA was 2.5% (peanut 1.3%, milk 0.4%, egg 0.2%, shrimp 1.0%, not mutually exclusive). (Liu, A.H. 2010)
  • IgE-associated food allergy affects approximately 3% of the population and has severe effects on the daily life of patients—manifestations occur not only in the gastrointestinal tract but also affect other organ systems. (Valenta, R. 2015)
  • The prevalence and severity of food allergies seem to be increasing. In addition to genetic factors, a number of environmental, cultural, and behavioral factors affect the frequency, severity, and type of allergic manifestations in patients. (Lack, G. 2012)
  • 78% of fatalities are people who have also been diagnosed with asthma (Turner et al., 2015)

Food Labelling

The Food and Drug Administration (FDA) is responsible for assuring that foods sold in the United States are safe, wholesome and properly labeled.

There are 14 foods which must be labeled and identified as ingredients on all pre-packed food:

  • Cereals containing gluten: wheat, spelt, Khorasan wheat, rye, barley, oats
  • Crustaceans: prawns, crabs, lobster, crayfish
  • Eggs
  • Fish
  • Peanuts
  • Soybeans
  • Milk
  • Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia
  • Celery including celeriac
  • Mustard
  • Sesame
  • Sulphur dioxide/sulphites - where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
  • Lupin: lupin seeds, flour, can be found in types of bread, pastries and pasta
  • Molluscs: clams, mussels, whelks, oysters, snails

IgE Testing

Blood testing for allergies in food

IgG4 Testing

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