Mary Jane Marchisotto, senior vice president of research

Marchisotto and Laurie Harada, executive director of Anaphylaxis Canada, together with other advocates and researchers, are working on a paper examining patients’ attitudes toward food allergen threshold labeling, which will be submitted for publication.

This month’s Food Allergy Buzz Blog Carnival theme is cross contamination

Somewhere between a company deciding whether a trace amount is too small to disclose (see above) or a company that makes a blanket warning on a single ingredient item (see above also), I think there needs to be a real discussion about labeling and disclosure not just for the benefit of food allergic families but all who wish to know what they’re eating.

If your allergist is comfortable with you consuming refined peanut oil, then you will need to take great care to ensure that you use only products with this type of oil. This will likely involve contacting a manufacturer or restaurant chain, and checking each time.

In the passage of FALCPA, Congress wisely exempted highly refined oils likely because of good evidence that highly refined peanut and soybean oils were safe for ingestion by peanut- and soybean-allergic individuals (Hourihane et al., 1997; Bush et al., 1985). Highly refined oils contain virtually no detectable protein with the protein being largely removed by the refining process (Rigby et al., 2011).