Food Allergy Facts: What You Know Could Save a Life

Download the Fact Sheet* Food allergies are a major health concern that affect approximately 32 million Americans including 5.6 million children under 18. That’s equal to 1 in 13 children or 2 in every classroom living with food allergies. Food allergy is on the rise and as rates increase, it has become even more important to increase awareness and inform the public about food allergies and what to do if someone is having an allergic reaction. Knowledge about food allergies can save lives. What is a food allergy? A food allergy is a serious medical condition in which the body’s immune system overreacts to something in a food – typically a protein. What are the symptoms of an allergic reaction to food? Common symptoms of a food allergy include skin irritation such as rashes, hives and eczema and gastrointestinal symptoms such as nausea, diarrhea and vomiting. In addition to these symptoms, sneezing, runny nose and shortness of breath can occur. What is anaphylaxis? According to the American Academy of Allergy, Asthma and Immunology (AAAAI), anaphylaxis is a severe, life-threatening allergic reaction. How do I know if I have a food allergy? A board-certified health care professional (allergist) should diagnose food allergies. Making a diagnosis may include How are food allergies different from food sensitivities and intolerances? Lactose intolerance and milk allergies are not the same. Lactose intolerance affects the gastrointestinal system. A milk allergy is a reaction to one or more proteins in milk that triggers the immune system. What should I do if I believe I have a food allergy? If you believe you have a food allergy, it’s important to get a medical diagnosis from a board-certified allergist if possible. How do I know if an offending allergen is in my food? Reading all food labels is vital […]

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Diversifying MyPlate: Latin American Cuisine

The Dietary Guidelines for Americans and its associated MyPlate graphic are commonly referenced resources for learning about healthy and nutritious eating. The recently-updated 2020-2025 Dietary Guidelines for Americans put a stronger focus on meeting dietary recommendations while keeping cultural preferences in mind, and resources highlighting culturally inclusive approaches are valuable tools for translating the general messages of MyPlate and the Dietary Guidelines to more Americans. This article is part of a series that shows how healthy eating can take on many different forms outside of the Western diet. While for many, meals might not exactly resemble MyPlate, the featured guest authors will demonstrate what healthy eating looks like in their culture, and how many of the food groups and principles can translate across cultures and cuisines. Each article in this series is written by a registered dietitian who is experienced in integrating culturally inclusive approaches into their work. About the Author My name is Krista Linares, and I’m a registered dietitian of Cuban and Mexican descent. In my private practice, I help Latina women navigate conditions like polycystic ovarian syndrome and type 2 diabetes while centering and celebrating cultural foods. To share a little bit about my background, both of my parents immigrated to the U.S. from Latin American countries, but I grew up in the Midwest. Because of this, I often felt like food was the main way for me to understand and learn about my heritage. When I became a dietitian, this connection was at the front of my mind, and I wanted to provide space for other Latinas to bring our food culture along with them as they work to improve their health. What Is Latin American Food? Latin American food has many different influences, including indigenous, Spanish, and African foodways. Additionally, Latin American food has a […]

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Food Allergies Across the Globe

In the time it takes to make your bed in the morning or brush your teeth at night, a person has been admitted to the emergency room due to a food allergy. Food allergies are a major health concern worldwide responsible for sending someone to emergency medical care every three minutes. The cause of food allergies is unknown, but their mechanism is the same: A person’s body mistakes certain nutrients in a food as harmful, which triggers an inflammatory response that can threaten the person’s health—and even cause their death. Food allergies and adverse reactions can arise at any age and may come and go throughout a person’s life. The outcome of a reaction can range in severity from mild (causing rashes, hives, and other external signs of inflammation) to severe (for example, leading to difficulty breathing or causing swelling of the throat). In their most severe form, food allergies can even cause anaphylaxis, a life-threatening condition in which the body goes into shock. Recent data estimate that between 1.1 and 10.8% of the global population has a food allergy, and the rates of food allergies appear to be increasing. Documenting food allergies can be difficult, since food intolerances (less-serious adverse reactions to foods that are not allergies but may cause symptoms like gastrointestinal discomfort) are often mistaken for food allergies; self-reported food allergies are prone to bias; and the diagnostic process for identifying food allergies in patients varies between countries. In the United States, about 32 million people report having a food allergy, and each year around 200,000 people seek emergency medical care due to food allergies. Food allergies are particularly common in youth, with about one in every 13 children being diagnosed with a food allergy in the United States (and around 40% of children with food allergies […]

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Whole Grains Fact Sheet

Download the Whole Grains Fact Sheet here Grains have been known as the “staff of life” for thousands of years, serving as a vital food source for humans. Today, foods made with whole grains are recognized as important sources of nutrients like fiber, trace minerals, and certain vitamins and phytochemicals that are not restored through traditional grain enrichment and fortification practices. These components are believed to play a key role in reducing risk of disease. Research shows that healthful diets rich in whole grain foods may play a part in reducing risks of heart disease, certain types of cancer and type 2 diabetes. They may also help in managing body weight.¹ Whole grains are composed of three plant components: the bran, the germ and the endosperm. In the last century, advances in the milling and processing of grains have allowed for the large–scale separation and removal of the bran and germ, resulting in refined flour that consists only of the endosperm. Refined flour has become popular because it produces baked goods with a softer texture and extended freshness. However, removing much of the bran and germ results in losses of fiber, B vitamins, vitamin E, trace minerals, protein, unsaturated fat and about 75 percent of phytochemicals, which are substances in plant-based foods with physiologically active components that may have functional health benefits. To correct for some of these losses, the process of enrichment began in the early 1940s to restore some B vitamins (thiamin, riboflavin and niacin) and the mineral iron to flour.² Since 1998, the U.S. Food and Drug Administration (FDA) has required enriched grain products to also be fortified with folic acid, the synthetic form of the B vitamin folate, to help women of childbearing age reduce the risk of having a pregnancy affected with a neural tube […]

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IFIC Spotlight Survey: Americans’ Perceptions Of Food Allergens, Intolerance & Sensitivities

The International Food Information Council (IFIC) commissioned an online survey among U.S. consumers to measure knowledge, attitudes, and beliefs about food allergens, intolerances, and sensitivities. One thousand adults ages 18 years and older completed the online survey from January 18-22, 2025, and respondents were weighted to ensure proportional results. Key findings include:

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A Registered Dietitian’s Perspective On Dietary Guidance, Stress & Wellbeing: Principles, Priorities & Practice

Nutrition has moved far beyond the exam room and the classroom. Today, it shows up everywhere —on social media, in policy debates, at the grocery store, and at the dinner table. At the same time, many Americans are navigating unprecedented stress, rising food costs, challenging health priorities, and a steady stream of conflicting nutrition information. In this environment, dietary guidance is no longer just about what to eat; it is increasingly intertwined with overall wellness and competing priorities. In the final timed release of the 2025 IFIC Food & Health Survey: A Focus On Wellbeing & Body Weight, we turn our attention to wellbeing. While approximately half of Americans describe their health as excellent or very good, this share has steadily declined since 2012. At the same time, self-reported stress levels have escalated since 2022, with about two-thirds of respondents saying they have been very or somewhat stressed in the past six months. Financial concerns —both with the broader economy and personal finances —top the list of contributors of stress, followed by health and medical issues and politics. Against the backdrop of mounting health and financial pressure, January 2026 ushered in heightened public discourse around nutrition. As many Americans were recovering from holiday celebrations and resetting routines for the new year, the 2025–2030 Dietary Guidelines for Americans (DGA) were released. And this edition marked a clear departure from previous iterations.   The DGA differed in several notable ways: From Plate To Pyramid: Implications For Consumer Understanding & Wellbeing Although the DGA were not historically developed to target consumers, 44% of respondents in the 2025 IFIC Food & Health Survey report knowing at least a fair amount about them. In contrast, MyPlate enjoys (or did enjoy) substantially higher recognition: 77% of Americans recognize the icon, and the proportion who say they […]

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Fiber’s Cultural Moment Exposes America’s Whole Grain Problem 

New IFIC Research Finds Most Americans Still Fall Short On Fiber And Remain Confused About Sources  (Washington, D.C.) — Fiber may be having a cultural moment, but most Americans still aren’t getting enough of it—or fully understanding where it comes from. A new IFIC Spotlight Survey: Americans’ Perceptions of Fiber & Whole Grains finds that two-thirds of Americans say they either fall short on fiber or don’t know how much they consume, even as “fibermaxxing” trends across TikTok and Instagram, and experts forecast fiber as the “new protein.”  The findings come just weeks after the release of the Dietary Guidelines for Americans, 2025-2030 (DGA) which notably feature fruits, vegetables, and whole grains in a different position in the New Food Pyramid, yet stop short of offering explicit daily fiber targets for consumers.  “Fiber is suddenly everywhere in the wellness conversation—yet our data show most Americans still don’t know how much they need or where to get it,” said IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “There’s a real disconnect between cultural hype and everyday understanding and action.”  The Fiber Gap Is Not New, But Remains Wide  According to the survey, nearly three in ten Americans (29%) report consuming less than 20 grams of fiber per day—well below recommended levels—while 37% don’t know their intake at all. In reality, fewer than 10% of women and just 3% of men meet fiber recommendations, and more than 95% of U.S. adults fall short on whole grains.  Yet interest is not the problem. Zero percent of respondents said they don’t want or need more fiber, signaling broad motivation—but limited clarity.  “As someone who regularly analyzes consumer data, that zero percent really stands out,” said Kris Sollid, RD, IFIC Senior Director of Research & Consumer Insights. “It suggests that Americans realize the importance of fiber in the diet and believe they would likely benefit from consuming more, which is encouraging.”  What Americans Think Fiber Is—and Where Confusion Sets In  While many Americans correctly associate fiber with fruits, vegetables, and grains, however there are signals that Americans could use a refresher on fiber—nearly one in four (24%) selected meat/seafood as a best source of fiber and 19% say the same about dairy. Neither source inherently contains dietary […]

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Farmer Snapshot: Expert Q&A on Pesticides

We’ve seen some pretty crazy language about farming, pesticides, and our fruit and veggies. From the concrete jungle (we’re based in downtown Washington, D.C.), it can be hard to know what’s really going on with our food out on the farm. We spoke with Jennie Schmidt, MS, RD, a Registered Dietitian, Maryland farmer, and author of the blog The Foodie Farmer, to get some straight answers on pest control and food safety. How do farmers apply pesticides, and why are they important? First, when we spray, we don’t “douse.” The definition of “douse” means to drench or to pour, which is exactly what we are not doing. Secondly, all pesticides (fungicides, insecticides, and herbicides), whether they are organic or synthetic, have a “rate per acre.” That rate is the concentration that should be mixed and applied to be effective against a target pest. Thirdly, whether a product is organic or synthetic is irrelevant. Both are “toxic” and how it is developed does not necessarily make one safer than another. With fungicides in fruits and vegetables, we are spraying to protect the foliage because diseases that impact the health of the leaves will result in fruits and veggies that don’t ripen. The leaves function to convert sunlight into carbohydrates to give the plant energy. Without healthy leaves, the plant can’t send enough carbs to its “produce” to ripen. As a mom, what do you think is the most important thing people should know about pesticide use and its impact on health? The most important thing for moms to remember is to be careful what you are doing yourself, in terms of pest control. According to the U.S Fish & Wildlife Service, “Homeowners use up to 10 times more chemical pesticides per acre on their lawns than farmers use on crops, and they spend more […]

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