An estimated 33 million Americans live with food allergies, including 4 million Californians. This month, a new law took effect to help make dining out safer by giving people with food allergies better access to ingredient information before they order. The Allergen Disclosure for Dining Experiences (ADDE) Act now requires many chain restaurants in the Golden State to provide written information about the presence of major food allergens in their menu items. While the law won’t eliminate all the risks of eating out for those with food allergies, it gives diners more information when deciding what to order.
Eating out with food allergies has always required planning and vigilance. For many, ordering a meal means asking detailed questions about ingredients, cooking methods and risk of cross-contact before deciding what feels safe to eat. Some people limit or avoid dining out altogether. While many restaurants do their best to accommodate individuals with food allergies, inconsistencies in how restaurants disclose allergens have been an area for improvement.
Manufacturers of packaged foods have long been required to clearly identify major food allergens on labels, making grocery shopping more predictable and safer. Restaurants, however, have not had the same consistent requirements. A significant number of allergic reactions, including severe or fatal reactions, occur in restaurants.
The ADDE Act helps establish a more consistent standard. Restaurants with 20 or more locations nationwide must now disclose whether menu items contain any of the nine major food allergens recognized under federal law. These allergens include milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy and sesame. Restaurants may provide this information directly on the menu, through a QR code or in another written format. If they use a digital option, they must also offer a non-digital alternative upon request.
While the ADDE Act requires disclosure of allergens that are ingredients in menu items, it does not guarantee that a meal is free from cross-contact during preparation. Shared grills, fryers, cutting boards, utensils and prep surfaces can still introduce allergens into foods that don’t contain those ingredients. Even small amounts of cross-contact can be dangerous.
Even with these new requirements, diners should continue to let restaurant staff know about their food allergy and ask questions about food preparation to understand the potential risk for cross-contact. Diners with food allergies should also continue to carry prescription emergency medicine, including epinephrine if recommended by their healthcare provider. The new allergen information is an additional layer of protection, but not a substitute for careful communication or an emergency action plan.
From menu calorie labeling to nutrition initiatives that have influenced national conversation, California has often been an early adopter of food policies that give consumers the information they need to make informed health decisions. The ADDE Act continues that leadership by recognizing that ingredient information isn’t a convenience, but essential to making safe food choices.
Sharing a meal out with friends and family should be enjoyable, not stressful. While this new law won’t remove every challenge of dining out with food allergies, it should make restaurant meals easier to navigate with greater confidence for the millions of Californians who rely on accurate ingredient information every time they order.
LeeAnn Weintraub, MPH, RD, is a registered dietitian, providing nutrition counseling and consulting to individuals, families and organizations. She can be reached by email at RD@halfacup.com.