Allergy symptoms include hives, lip swelling, itching, shortness of breath, wheezing, chest or throat tightness or even loss of consciousness, often within minutes of food ingestion. For those most sensitive to allergens, eating just one five-thousandth of a teaspoon can produce a fatal reaction. One problem is cross-contamination, unintentional residue left on utensils or equipment used to make separate batches of food products.
Foods that most commonly cause allergies include: cow's milk (especially in children), eggs, fish and shellfish, walnuts, cashews, peanuts, soy protein, legumes and wheat.
A 2001 sample survey by the US Food and Drug Administration (FDA) found that one quarter of the companies failed to list all ingredients on their products, and nearly half did not check to make sure labels showed all of the ingredients. Of all the products sampled, 25 percent had undisclosed traces of peanut, and 11 percent had unlisted traces of egg, another common allergen. The FDA requires the listing of even trace amounts of foods that can set off allergic reactions.