These downloadable resources include posters, fast facts sheets, topic sheets (such as food allergy myths, stress and anxiety, epinephrine administration and diagnosis) and checklists which can assist in explaining food allergies and anaphylaxis to friends, family and colleagues.
Food allergies are among the most prevalent of conditions worldwide and include milk, egg, soy, wheat, peanut, tree nut and shellfish allergy [1-3]. Recently, sesame was also added to this list of allergies.
Symptoms
Allergies occur when your immune system misidentifies an otherwise harmless substance as a potential threat and produces antibodies against it, marking it as an enemy and making antibodies to fight it off when exposed again. When exposed, however, your immune system releases chemicals which trigger allergy symptoms which may include skin reactions, sinus issues and nasal passage obstruction, airway problems or digestive tract distress – the severity can range from mild to life-threatening severity depending on individual reactions.
Allergens can be found anywhere: airborne pollutants like pollen and animal dander; medicines (particularly penicillin and related antibiotics); bee venom or insect stings; certain foods (like peanuts, milk, egg shellfish wheat soy and treenuts); metals and latex; plus some drugs like aspirin or NSAIDs which may trigger reactions in some individuals.
Food allergies are more likely to appear among babies and children, but can occur at any age. They may affect either the respiratory or gastrointestinal tract and in severe cases cause anaphylaxis – a potentially lethal body-wide response which impairs breathing, lowers blood pressure significantly and may result in heart attacks or death.
Food intolerance differs from food allergy in that its symptoms don’t involve your immune system and tend to appear several hours post-eating or up to 48 hours in some cases, usually delayed bowel symptoms. But nonetheless, food intolerance can still be uncomfortable and distressful.
Diagnosis
Diagnosing food allergies is not straightforward; however, and often requires taking an extensive history and conducting various tests to rule out other conditions that share similar symptoms (e.g. gastroenteritis). A commonly-used test is the skin test; small drops of suspected allergen are placed onto skin and pricked; this reaction is then compared with one expected to produce itching or redness (such as saline solution) which should cause itching or redness; if either result produces itchy or red reactions in response, an allergy may exist; blood tests measure IgE antibodies in specific food allergens which indicate which foods or allergens could trigger reactions.
Blood tests may help in making an accurate diagnosis when both medical history and skin test results are unclear, yet positive or negative blood tests do not guarantee an allergy exists; each result simply represents its own possibility.
Rarely, physicians may recommend an oral food challenge as a means of diagnosing food allergy. This test involves intaking gradually increasing amounts of the suspected allergen under close medical supervision in an office or food challenge center with emergency medication readily available; it provides definitive proof that someone has an allergy while providing additional information when skin and blood tests prove inconclusive. Furthermore, an oral food challenge provides vital evidence about whether someone’s allergy may have subsided.
Management
Food businesses must inform customers if the food they serve contains one of 14 allergens listed by food law (Opens in new window), such as celery, crustaceans (such as shrimp and crab), eggs, fish, milk, lupin seeds, peanuts, sesame seeds soya beans wheat rye or barley and sulphur dioxide or sulphites. Our fact sheets offer information for both prepacked and non-prepacked products that must comply with labelling rules.
Fact sheets on food allergies and intolerances provide all of the information you need in one convenient location – from symptoms and diagnosis to management strategies and tips on removing allergy triggers at home and work environments (e.g. dust mites or pet dander which are often asthma triggers).
Prevention
Food Allergen Labeling and Consumer Protection Act (FALCPA) mandates that eight major food allergens such as milk, egg, wheat, soy, peanut, tree nut, fish and crustacean shellfish – which cause most allergic reactions including gastrointestinal disturbances, skin irritations and potentially life-threatening anaphylactic shock – be identified on all packaged food produced within the United States. These eight allergens account for 78% of reported reactions reported among all food categories tested by Consumer Reports in 2013.
The FDA conducts regular audits on food supply chains to assess any foods, ingredients or additives which might pose risks to sensitive consumers and require specific labeling. Gluten, certain colorants (yellow 5 carmine and sulfites), certain additives and food ingredients which have been known to trigger allergies in certain people must all be identified on labels accordingly.
Food allergy charts must be easily accessible to staff; otherwise they will have to recall which dishes contain allergens and provide customers with correct advice about what they can or cannot eat. Furthermore, it’s advisable to have an up-to-date copy as recipes change and suppliers introduce new products; additionally it’s a good idea to have a backup chart ready – having one readily available will ensure compliance with law as well as give your business an excellent reputation for customer service.
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