food allergies: for adults
DESCRIPTION
A presentation to be given to adults to learn about food allergies.TRANSCRIPT
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Food Allergies
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Food Allergy Basics
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The role of the immune system is to protect the body from germs and disease
A food allergy is an abnormal response by the immune system to a food protein
When the food is eaten, the immune system thinks the food is harmful and releases histamine and other chemicals to “attack” the enemy
Food Allergy Basics
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There is no cure for food allergy Complete and strict avoidance of the food is
the only way to prevent a reaction
Food Allergy Basics
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Eight foods cause 90% of the allergic reactions inthe United States: Milk Peanuts Eggs Tree Nuts (e.g., walnuts, pecans, etc.) Wheat Fish Soy Shellfish
Food Allergy Basics
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As many as 15 million Americans have a food allergy An estimated 9 million, or 4%, of adults have food allergies Nearly 6 million or 8% of children have food allergies with young
children affected most
Food allergies and associated anaphylaxis appears to be on the rise. ◦ According to a study released in 2008 by the Centers for Disease
Control and Prevention about an 18% increase in food allergy was seen between 1997 and 2007.
◦ The prevalence of peanut allergy among children appears to have tripled between 1997 and 2008.
Food Allergy Facts
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Symptoms – one or more may occur shortly after eating Trouble
swallowing
Shortness of breath
Repetitive coughing
Voice change
Nausea & vomiting
Diarrhea Abdomin
al cramping
Drop in blood pressure
Loss of consciousness
Swelling Hives Eczema Itchy red
rash
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A serious allergic reaction that is rapid in onset and may cause death
The CDC reported that food allergies result in more than 300,000 ambulatory-care visits a year among children under the age of 18.
Individuals with food allergy plus asthma are at greatest risk for a serious reaction
Anaphylaxis
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Prompt administration of epinephrine is key to surviving anaphylaxis
Prescribed as auto-injectors (such as EpiPen® or Twinject®)
Epinephrine (adrenaline)
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Managing Food Allergies Day to Day
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Totally avoid food allergens• Wise food choices through vigilant label
reading and asking questions• Careful food preparation and cleanup
Be prepared in case of a reaction
Basic Principles
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Read every label every time• Formulations can change without warning
Don’t rely on “safe lists” Allergens can be in non-food items
•Soaps, shampoos, skin products, medications, pet foods
Vigilant Label Reading
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Wash hands, cooking utensils, and food preparation surfaces to avoid reactions from trace amounts of proteins left behind.
Liquid soap, bar soap, or commercial wipes for hands, not antibacterial gel sanitizers
Dishwashing detergent and hot water for cooking utensils and cutting boards
Common household cleaners for counters, tables, and other surfaces
Careful Food Preparation
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Accidents are never planned Keys to being prepared:
• Medications must be immediately available at all times
• Knowing how to recognize symptoms and administer medications quickly
• A written Food Allergy Action Plan
Be Prepared for an Allergic Reaction
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Activate the Food Allergy Action PlanImmediately!
Recognize the symptoms
React quickly
Review what caused the reaction and how well the action plan worked
If a Reaction Occurs
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Managing Food Allergies in Schools
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More than 15% of school aged children with food allergies have had a reaction in school.
Approximately 20-25% of epinephrine administrations in schools involve individuals whose allergy was unknown at the time of the reaction.
Food allergy reactions happen in multiple locations throughout the school, and are not limited to the cafeteria.
Food Allergy in Schools
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Once a reaction begins, there is no way to know how severe it will become
Take all food allergy-induced allergic reactions seriously
Every school should have a plan for managing food allergies
Food Allergy in Schools
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The plan to manage a student’s food allergies
should take into account: Unique needs of the child School environment (size, staff, etc.) Goal of equal participation in all school-
related activities
The Food Allergy Plan
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Developing the plan is a team effort involving: School staff Child’s family (parents/guardians) Child’s physician The child who has allergies, as age-
appropriate
The Food Allergy Plan
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Create an environment where children, including those with food allergies, will be safe and included
Employ prevention and avoidance strategies
Be prepared to handle an allergic reaction Address teasing
School’s Responsibility
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Provide written medical documentation Work with the school to develop a plan Provide properly labeled medications and
replace after use or when expired Keep emergency contact information up-to-
date Teach the child age-appropriate self-management skills
Family’s Responsibility
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Clean hands before and after eating or handling food
Plan for safe parties/celebrations Avoid using foods in classroom art/craft
projects or as incentives Prohibit food trading and sharing
Strategies to Minimize Risk of Reactions
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Reactions can occur anywhere in school Early recognition and treatment of
anaphylaxis is imperative and life-saving Education of all staff is important
Key Points for Schools
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Food Allergy Action Plan School Guidelines for Managing Students
With Food Allergies Information Sheets
How to Read a Label, Facts and Statistics Be A PAL: Protect A Life From Food
Allergies™ Posters
Free Downloads From FAANwww.foodallergy.org
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For More Information(800) 929-4040
www.foodallergy.org