Food Allergies
Melissa Bess
Nutrition and Health Education Specialist
FNEP STAFF TRAINING ONLY, DO NOT USE
WITH FNEP PARTICIPANTS
03/2007
Discussion Topics
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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
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Children and allergies
New research
How a child might describe reaction
Food intolerance
Cross-reactions
Hidden allergens
What is a food allergy?
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Immune system function
Super-sensitive
Allergens
Usually the protein part
Allergens react to antibodies
Release chemicals causing
symptoms
Who gets a food allergy?
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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
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Children
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Milk, egg, peanuts, wheat, soy, tree
nuts
Most will outgrow eggs, milk, wheat,
and soy
Adults
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Peanuts, tree nuts (almonds, walnuts),
fish, shellfish (shrimp, lobster, crab),
mollusks (oysters, clams, scallops)
Most common food allergies
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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
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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
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Digestive system
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Swelling, itching
Tightness
Hoarseness
Nausea
Cramping
Pain
Vomiting
Diarrhea
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Body systems
(skin, lungs, etc)
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Hives, skin swelling
Anaphylaxis – BP
falls, wheezing,
breathing
problems, nausea,
rapid pulse,
flushing, faintness,
passing out
Can lead to death
Symptoms
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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?
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Physician
Medical history, physical exam
Skin test
Lab tests
Oral food challenge
Elimination diet
Double-blind food challenge
How can you avoid food allergies?
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Identify those at risk
Consult a doctor
Consider breast feeding
Maternal diet avoiding eggs, cow
milk, peanuts, fish
Tips to prevent allergies
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Do not consume allergic foods
Read the ingredient list
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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
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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
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Take medication
Seek medical help
Keep injectable epinephrine
Wear Medic-Alert bracelet
Children and allergies
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For babies, discuss formula options
with doctor
Don’t introduce solid foods too early
– wait about 6 months
Wait on foods with common
allergens
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Cow milk – age 1
Eggs – age 2
Peanuts, nuts or fish – age 3 or after
American Academy of Pediatricians
Children and allergies
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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
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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
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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
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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)
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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
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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
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Chinese, Indonesian, Mexican, etc
dishes usually made with peanuts
Cross-contamination of allergens
Not as easy to read ingredient list
Resources
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Food Allergy and Anaphylaxis
Network (FAAN)
American Academy of Allergy,
Asthma, and Immunology
Food and Drug Administration
USDA – National Agriculture Library