Corn is likely the most common food allergen for adults and children in the United States, and is also likely the most difficult to avoid. Corn and corn by-products can be ingested, inhaled (fumes of popping corn) and contacted (some bath powders, laundry starches, adhesives on stamps and envelopes). At first thought many people think the elimination of corn from their diet is easy-just stop eating corn. Once you consider cornstarch, corn syrup, and corn oil, you can see that corn and its food derivatives are in all types of foods. Not all of the following products have corn in all brand names, but proprietary recipes change frequently making it unwise to list brands here. Read labels. Some words on labels that tell you corn may in a food are: dextrose, glucose, dextrin, maltodextrin, lecithin, fructose, high fructose, vegetable starch, “thickeners”, sweeteners, syrup, vegetable oil, maize, and sorbitol.
This entry was posted on Monday, August 22nd, 2005 at 12:29 am	and is filed under Allergy: Food.