How to control allergic reactions to genetically modified foods

Genetic modification involves the introduction of novel proteins into foods and raises the question of increased allergenicity. Researchers, for example, have examined the possibility of introducing a gene from the arctic flounder into a tomato to prevent the tomato from freezing. This raises the question of someone with a fish allergy having a reaction to a tomato. No such tomatoes have been introduced and none will be until the question of transferred allergens is resolved. Traditional crossbreeding can also introduce novel proteins for which there are no allergy testing requirements. Also, in the case of genetically modified foods, the new proteins are not necessarily consumed. Canola oil, for example, contains none of the proteins that were introduced into the plant for improved agricultural performance. Here are some tips on keeping your allergies under control when eating today's foods.

An allergy to peanuts is one of the most dangerous food allergies, both because peanut products are widely used in processed foods and because even minute amounts of peanut protein can be enough to trigger fatal anaphylactic shock.

• Researchers have determined that diagnosis of a peanut allergy is not necessarily a lifelong sentence. A blood test to measure peanut specific antibodies can identify children who may have outgrown their allergies.
• Children can be tested in a controlled situation with a small amount of peanut protein to see if they are still allergic.
• Children with a peanut allergy should be retested every few years.

Two current areas of research are the development of a vaccine to help tone down the body's overreaction to peanuts and the use of activated charcoal to bind the allergy-causing proteins when an allergic person realizes they have accidentally eaten peanuts.

People with food allergies may experience allergic reactions to "safe" foods because of the following.

• Contamination of foods through improper handling.
• Misleading labels, for example, when eggs are listed as an emulsifier.
• Ingredient switching, for example, when a shortage of vegetable oil results in substitution with a tropical oil such as coconut oil.

So, what should you do?

• Read labels religiously.
• Use extreme caution when eating in restaurants or as a guest in someone's home. Don't be afraid to ask about a recipe's ingredients.
• Avoid processed foods.
• Carry an epinephrine self-injector (Epi-Pen) in case of accidental exposure.