By: Tony Flood Date: 5/9/11
May 8 – 14, 2011 marks Food Allergy Awareness Week. It is a week that it is recognized by government and advocacy groups alike with the goals of increasing awareness about a very serious illness that may trigger a life-threatening allergic reaction.
In the U.S., the Centers for Control and Prevention estimates that food allergy affects approximately 5 percent of children under the age of 5 and 4 percent of older children. It is also estimated that the statistics are similar for adults. Until there is a cure, more research and education are important to protect consumers with a life threatening food allergy.
• First of all, what is a food allergy? A food allergy is a reaction of the body’s immune system to something in a food or an ingredient in a food—usually a protein. It can be a serious condition and should be diagnosed by a board-certified allergist. A true food allergy and its symptoms can take many forms, from difficulty breathing to digestive issues to hives or even a combination of reactions called anaphylaxis, and can occur within seconds of ingesting the allergen to a few hours after.
• Which foods cause food allergy? The eight most common food allergens in the U.S.— milk, eggs, peanuts, tree nuts, soy, wheat, fish and crustacean shellfish— cause the majority of food allergic reactions. However, many other foods have been identified as allergens for some people, such as certain fruits or vegetables and seeds. Most children with food allergies to milk, eggs, soy, and wheat will outgrow their allergy. However, allergies to peanuts, tree nuts and fish usually persist. A Shellfish allergy often develops during later childhood or adulthood, and it is the most common food allergy among adults. Peanuts and tree nuts account for most of the severe cases of food allergy.
• Am I allergic to food additives? It is a common misconception that food additives and preservatives are food allergens. While some sulfites and tartrazine have been shown to trigger asthma or hives in certain individuals, these reactions do not follow the same pathway observed with other food allergens and are therefore not classified as such.
To address the challenges of research, education and awareness, the National Institute of Allergy and Infectious Diseases (NIAID) recently; in collaboration with a number of patient advocacy, research and federal agencies; developed new national guidelines on diagnosis and management of food allergies. The NIAID guidelines do the following:
• Provide 43 concise recommendations to a wide variety of healthcare professionals on how to diagnose food allergy, manage ongoing food allergy, and treat acute food allergy reactions,
• Identify gaps in the current scientific knowledge to be addressed through future research, and
• Identify and provide guidance to help standardize patient management.
In addition to the Guidelines, there are a number of effective food allergy management practices for families, caregivers and food allergic individuals. Until there is a cure, proper management is critical to reduce the risk of a reaction whether mild or severe. I would know, as one of my co-workers has a tree-nut allergy. Since she’s come on board, we all know the importance of effective management and awareness for everyone, when it comes to a life threatening illness.
Food allergy is a very serious illness. Knowledge, education and effective management, such as understanding food labels, is critical to the health and safety of Americans and to those who suffer food allergies across the globe.
Resources:
NIAID “What’s in it for Patients”
IFIC Foundation “Myths and Facts about Food Allergy”
IFIC Foundation “Understanding Food Allergy”
US Food and Drug Administration Food Allergen and Consumer Protection Act (FALCPA)