Food Allergies

Melissa BessNutrition and Health Education Specialist

FNEP STAFF TRAINING ONLY, DO NOT USE WITH FNEP PARTICIPANTS

03/2007

Discussion Topics

What is a food allergy? Who gets a food allergy? Most common food allergies Symptoms How is it diagnosed? How can you avoid food allergies? Tips to prevent allergies What to do if there is a reaction.

Discussion Topics

Children and allergies New research How a child might describe reaction Food intolerance Cross-reactions Hidden allergens

What is a food allergy?

Immune system function Super-sensitive Allergens Usually the protein part Allergens react to antibodies Release chemicals causing

symptoms

Who gets a food allergy?

About 3 to 8 percent of children have reaction

Only 1 to 2 percent have true food allergies

Children usually grow out of sensitivity by age 4 (not peanuts, tree nuts, shellfish)

About 1 to 2 percent of adults

Most common food allergies

Children Milk, egg, peanuts, wheat, soy, tree

nuts Most will outgrow eggs, milk, wheat,

and soy Adults

Peanuts, tree nuts (almonds, walnuts), fish, shellfish (shrimp, lobster, crab), mollusks (oysters, clams, scallops)

Most common food allergies

Peanuts and/or tree nuts = three million Americans (1.1% of population)

About 150 people in US die each year, 30,000 ER visits

About 4% believed to have food allergy, 2.3% to seafood

More than 160 foods associated with allergic reactions

Symptoms of food allergies

Reaction within minutes to two hours

How soon and how severe depend on sensitivity to food, how much was consumed, other foods consume, and preparation

May have minor symptoms at first

Symptoms

Digestive system Swelling, itching Tightness Hoarseness Nausea Cramping Pain Vomiting Diarrhea

Body systems (skin, lungs, etc) Hives, skin swelling Anaphylaxis – BP

falls, wheezing, breathing problems, nausea, rapid pulse, flushing, faintness, passing out

Can lead to death

Symptoms

Severe reactions more common in peanuts, tree nuts, shellfish, fish, and eggs

Also more common in those with asthma

Death usually seen in peanuts or tree nuts

How are food allergies diagnosed?

Physician Medical history, physical exam Skin test Lab tests Oral food challenge Elimination diet Double-blind food challenge

How can you avoid food allergies?

Identify those at risk Consult a doctor Consider breast feeding Maternal diet avoiding eggs, cow

milk, peanuts, fish

Tips to prevent allergies

Do not consume allergic foods Read the ingredient list

New in 2006 – must clearly state food allergen (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, or soybeans)

If traveling, bring special foods When eating out, ask about foods

Tips to prevent allergies

Know which children have allergies and what those are

Know how to recognize symptoms Have a plan in cause of allergic

response Wash hands with soap, surfaces

with cleaners for peanut allergies

What to do if a child has a reaction

Take medication Seek medical help Keep injectable epinephrine Wear Medic-Alert bracelet

Children and allergies

For babies, discuss formula options with doctor

Don’t introduce solid foods too early – wait about 6 months

Wait on foods with common allergens Cow milk – age 1 Eggs – age 2 Peanuts, nuts or fish – age 3 or after American Academy of Pediatricians

Children and allergies

Cow’s milk common – cause hives, asthma, colic, sleeplessness, blood in stool, poor growth

Immature immune systems May change to soy or elemental

formula Drugs to severe cases Breast milk helps

New research

Peanut allergies increasing Peanut exposure, in peanut butter,

reduces severe reaction Peanut vaccine Link in food allergies and asthma Roasting peanuts may increase

allergic properties FDA proposing a gluten-free label

How child describes reaction

Put hands to mouth, pull or scratch tongues, voices may change

“Food is too spicy” “My tongue is hot, something is

poking it” “My mouth is tingly, itches, or feels

funny” “My tongue feels full, my throat

feels thick”

Food Intolerance

More common than allergies Food poisoning Histamine toxicity (cheese, wine, fish) Lactose intolerance Food additives (MSG) Gluten intolerance (small intestine) Corn products True allergy – avoid food (immune

system) Intolerance – small amount is ok

(digestive system)

Cross Reactions (food and non-food)

Ragweed- Watermelon, cantaloupe, honeydew, bananas

Birch pollen-carrots, apples, hazelnuts, potatoes

Banana – latex * If allergic to one shellfish or

legumes, likely allergic to all!

Hidden allergens

Eggs – baked goods, noodles Milk – pies, cheese Soy – baked goods, candy, tv dinners Wheat – flours, soup mixes, snacks Peanut – candy, baked goods, ice cream Fish – seafood flavors New food labels should help

Eating out with allergies

Chinese, Indonesian, Mexican, etc dishes usually made with peanuts

Cross-contamination of allergens Not as easy to read ingredient list

Resources

Food Allergy and Anaphylaxis Network (FAAN)

American Academy of Allergy, Asthma, and Immunology

Food and Drug Administration USDA – National Agriculture Library