More than 3 million people in Canada have a food allergy and as many as 400,000 of them have celiac disease. To recognize the challenges they face on a daily basis, we mark the Food Allergy Awareness Month and the Celiac Awareness Month each May.
An allergic reaction can happen quickly and without warning. Left untreated, food allergies can cause severe reactions and can be life-threatening. If you know someone who has a food allergy, help them avoid allergic reactions by taking the necessary precautions, such as reading food labels carefully and avoiding cross-contamination during food preparation.
If you think you might be allergic to a priority allergen-those most frequently associated with food allergies and allergic-type reactions (i.e., eggs, milk, peanuts, tree nuts, fish, crustaceans, molluscs, sesame, soy, sulphites, mustard or wheat)-or any other food, talk to your health care professional and ask about an allergy test.
As the most common chronic gastrointestinal disorder, celiac disease causes adverse reactions and damage to the small intestine whenever sources of gluten (wheat, rye, or barley) are consumed. Celiac disease can make it difficult for a person to absorb nutrients from food, including iron, folate, calcium, Vitamin D, protein and fat. The symptoms of this disease can appear suddenly and vary greatly in extent and severity. Currently, the only treatment for celiac disease is to follow a strict gluten-free diet.
To help people with food allergies and celiac disease avoid foods that could harm them, our government has introduced labelling changes that will make "contains" statements-which highlight the allergens or gluten sources present in a food-more legible. They will also ensure that precautionary statements-warnings for foods that may contain allergens or gluten-appear immediately following the list of ingredients or the "contains" statement on food labels.
