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Is there something in your food, particularly in packaged products, that you don’t know about? Is there a substance added that can affect your digestion, disrupt how you feel, or cause an allergic reaction? In this Patient Power program Andrew is joined by Judy Simon and Anne Munoz-Furlong for a discussion about what’s hiding in what you eat. Judy Simon is a registered dietician at the University of Washington Medical Center. Anne Munoz-Furlong is Founder and CEO of Food Allergy & Anaphylaxis Network.
The program begins with Ms. Munoz-Furlong discussing food label changes, regulated by the Food and Drug Administration (FDA), which took place in January of 2006. She talks about the necessity of the label changes so that consumers can be aware of what they are ingesting and prevent negative reactions from food sensitivities. Getting the FDA to make the change has been a struggle, but a cause that’s well worth it.
Ms. Simon explains the common causes of allergic reactions to foods that contain milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, wheat and soy, to name a few. Ms. Munoz-Furlong goes on to talk about the reactions that take place, the need for EpiPens and when to call for help. It’s also important to note that food allergies can develop later in life, and why you can have an allergic reaction to something as an adult that has never bothered you before.
Both Ms. Simon and Ms. Munoz-Furlong stress the need for caution for those who have food allergies. The experts also answer listener questions about polychondritis, celiac disease and genetically modified foods, among other things. Listen to this program to learn about maintaining a healthy diet and preventing food allergies.
Sponsored by University of Washington Medical Center
Guests:
Judy Simon, M.S., R.D., C.D., Clinical Dietician / Nutritionist, University of Washington Medical Center
Anne Munoz-Furlong, Founder and CEO, Food Allergy & Anaphylaxis Network
