With 200 deaths each yearfrom allergic reactions to food ingredients, the Food and Drug Administration is concerned about whatfood labeling can do to enhance awareness of dangerous allergens. In August 2004, the Food Allergen Labeling and Consumer Protection Act (FALCPA) was enacted, requiring labeling of the presence of a major food allergen on foods packaged on or after January 1, 2006, and sold in the United States. FALCPA defines a majorfood allergen as an ingredient that is one of the following eight foods or food groups or an ingredient that contains protein derived from one of them: milk, egg. fish, Crustacean shellfish, tree nuts, wheat, peanuts, or soybeans. These eight categories account for 90% of all food allergies. Allergic reactions to these ingredients in processed foods can include nausea, vomiting, diarrhea, sudden loss of blood pressure (anaphylactic shock), or even death in extreme cases.
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