K-State food scientist urges awareness to avoid health issues due to food allergies
More than half of Americans have a food-related sensitivity, Blakeslee says
At a glance: In the United States, an estimated 53% of people live with (including themselves) or know someone who has a food allergy, food intolerance or food sensitivity. K-State food scientist Karen Blakeslee outlines strategies to keep yourself safe.
More information: Karen Blakeslee, 785-532-1673, kblakesl@ksu.edu
Related: Food Allergy Awareness Week | Americans Perceptions of Food Allergens, Intolerances and Sensitivities | Rapid Response Center for Food Science | You Asked It! newsletter
The top nine food allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish and sesame.
May 12, 2026
K-State Extension news service
MANHATTAN, Kan. – In the United States, an estimated 53% of people live with (including themselves) or know someone who has a food allergy, food intolerance or food sensitivity, said Kansas State University food scientist Karen Blakeslee.
“Food allergies are life altering and can be fatal,” Blakeslee said. The U.S. Centers for Disease Control and Prevention reports that up to 200 people die annually from food allergies; others may experience serious health issues.
“While most food allergies are diagnosed in childhood, data has shown that at least 15% of patients are first diagnosed in adulthood,” Blakeslee said. “Diagnosing a food allergy early and strict avoidance of the food allergen is the best way to manage serious health issues.”
The top nine food allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish and sesame. Tree nuts, peanuts, milk and shellfish are the most frequently reported food allergens.
Symptoms of an allergic reaction include hives, coughing, swelling of the face and tongue, difficulty breathing, and loss of consciousness. Anaphylaxis – characterized by difficulty breathing, swelling, low blood pressure and rapid heart rate – is the most serious reaction and requires an epinephrine injection immediately to stop the reaction.
Blakeslee said the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) and the Food Allergy Safety, Treatment, Education and Research Act of 2021 (FASTER), require food manufacturers to list any of the nine major food allergens on package labels.
She added that the allergens must be listed in parentheses following the ingredient, such as ‘lecithin (soy)’, ‘flour (wheat)’ and ‘whey (milk)’; or immediately after or next to the list of ingredients with the word ‘contains’ – such as ‘contains wheat, milk and soy.’
“Some food manufacturers may add an advisory statement, such as ‘may contain (allergen),’ or ‘Produced in a facility that also uses (allergen),’” Blakeslee said.
The nonprofit group, Food Allergy Research and Education, recognizes the week of May 10-16 as Food Allergy Awareness Week, emphasizing the risk of food allergens in the workplace.
“A food allergy reaction does not happen just at home, school or a restaurant; it can happen anywhere, including the workplace,” Blakeslee said. “Some examples at work include a shared kitchen, a party to celebrate staff, networking lunch or dinner, or traveling for conferences.”
More information and resources on workplace risks of food allergens are available online from the Food Allergy Research and Education organization.
Blakeslee reminds consumers that the best way to determine if you have a food allergy is to get a medical diagnosis.
“If you experience a reaction to a food, seek medical attention immediately,” she said. “Testing options include an oral food challenge, skin prick tests, blood tests or a diet that eliminates certain foods. The oral food challenge is the most accurate way to diagnose a food allergy. Self-diagnosis is not recommended.”
She adds that some children may outgrow food allergies to milk, soy, eggs and wheat, but “always consult medical advice” before adding these foods to a diet.
Blakeslee publishes a monthly newsletter called You Asked It! that provides numerous tips on being safe and healthy. More information is also available from local extension offices in Kansas.
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K-State Extension is a short name for the Kansas State University Cooperative Extension Service, a program that generates and distributes useful knowledge to support the well-being of Kansans. Supported by county, state, federal and private funds, the program has county extension offices statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit www.ksre.ksu.edu. K-State Extension is an equal opportunity provider and employer.