The primary mission of the Food Allergy Research & Resource Program is to develop and provide credible information, expert opinions, tools, and services to the food and affiliated industries relating to allergenic and novel foods. However, although provision of information to consumers with allergies and other food sensitivities is not our primary mission, we understand that such consumers are constantly searching for credible information to help guide them in the management of these illnesses. Thus, we have added a section specifically for consumers which is intended to be written at a somewhat less technical level by an eminently well qualified dietitian, Kate Grimshaw. This section provides basic advice for consumers and also provides links to other consumer- or patient-oriented web sites where you can find much more information. This consumer section is divided into a series of sections that we plan to expand over time.
- Consumers with Food Sensitivities (basic explanation of the different types of food sensitivities)
- Food Labelling for the Food-Allergic Consumer (basics of information found on packaged food with a special segment on precautionary/advisory labeling)
- Life Saving/Food Safety Issues (how to respond to a reaction, how to follow up to investigate if a specific food caused a reaction)
Updated 26 November, 2013