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Article published Tuesday, August 19, 2008
Be vigilant about food allergies

Source: ToledoBlade.com
By: Kathie Smith
Summer eating at fairs and festivals, with corn dogs and assorted snacks, can pose a threat for those with food allergies.

Awareness of ingredients is a must so the 12 million Americans with food allergies can safely eat their way through summer events, according to the American Academy of Allergy, Asthma & Immunology (AAAAI).

The eight most common food allergens are the proteins in cow’s milk, eggs, peanuts, wheat, soy, fish, shellfish, and tree nuts. “It is not the oil or carbohydrate in these foods,” says Dr. M. Razi Rafeeq, a Toledo allergist. Plus, “we are seeing more allergies to sesame seed.”

Football season, with tailgating picnics and concession stands at the field, can be just as formidable for parents trying to protect small children and teenagers from the wrong foods. They need to question ingredients and preparations to avoid possible contamination and allergic reactions.

Dr. Rafeeq says the prevalence of food allergies has gone up in the last five to 10 years. He estimates it has risen 200 percent, and much of this is due to the processing of foods with peanuts and tree nuts. Another factor is hygiene and super-sanitation, which causes some people to become sensitive to foods that are normally harmless, such as milk and nuts.

It is estimated that 2.2 million school-age children and 3 to 4 percent of adults have food allergies.

A single bite of the wrong food can induce anaphylaxis, a life-threatening reaction in severely allergic people. More commonly, allergic reactions to food result in skin irritation, symptoms of asthma, or gastrointestinal upset. But even mild symptoms can spoil a festival or ball game.

Those with diagnosed food allergies should avoid the food.

Inquire about ingredients in a food item even if you are at a party, hotel, or patronizing vendors at a fair or festival. Inform staff of the severity of your allergy.
Food labeling rules ensure common allergens are listed. It is important to read the labels.

If a food causes an anaphylactic reaction, the person should carry self-injectable epinephrine at all times, according to AAAAI.

As children head back to school, those with food allergies need to be vigilant. Parents should inform the school cafeteria, teachers, and other staff which foods the child should avoid. Pack bag lunches. Have your child avoid classroom snacks and sharing food with friends.

School administrators also need to provide this information to school and cafeteria personnel so they understand the symptoms and what to do if they see a child with them.

Parents should send safe snacks to school when the classroom is having a party for birthdays or holidays. Be an advocate for “no eating” policies on buses and in other settings where kids aren’t supervised.

Bringing safe food from home is another way to avoid accidental exposure at a party.

Foods are grouped into families according to their origin. Peanuts, black-eyed peas, kidney and lima beans, and soybeans are members of the legume family. Asparagus, chives, garlic, and onions are members of the lily family. In some food groups, especially tree nuts and seafood, an allergy to one member of the food family may result in being allergic to all members of the same group.

Within animal groups of foods, cross-reactivity is not as common. For example, people allergic to cow’s milk can usually eat beef, and patients allergic to eggs can usually eat chicken, according to the AAAAI.

For the home cook or hostess, understand the alternatives for allergens and ingredients with the help of specialty cookbooks. Alice Sherwood’s Allergy-free Cookbook (DK, $25) has the recipe for Chocolate Layer Cake which is free of dairy, egg, and nuts.

The Everyday Dairy-Free Cookbook by Miller Rogers and Emily White (Surry, $19.95) notes that caramel candies, chocolate, flavorings, lunch meat, and margarine may contain milk protein. The book includes 180 dairy-free recipes (see page 2 for two of the recipes).

Permanent Link Kathie Smith is The Blade's food editor.