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    Food Allergy Fact Sheet

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    Food allergies can range from merely irritating to life-threatening. Approximately 30,000 Americans go to the emergency room each year to get treated for severe food allergies, according to the Food Allergy and Anaphylaxis Network (FAAN). It is estimated that 150 to 200 Americans die each year because of allergic reactions to food.

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    Food Allergy Fact Sheet

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    yihuamagoulas
    210 views4 pages
    Food allergies can range from merely irritating to life-threatening. Approximately 30,000 Americans go to the emergency room each year to get treated for severe food allergies, according to the Food Allergy and Anaphylaxis Network (FAAN). It is estimated that 150 to 200 Americans die each year because of allergic reactions to food.

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    Food allergies can range from merely irritating to life-threatening. Approximately 30,000 Americans go to the emergency room each year to get treated for severe food allergies, according to the Food Allergy and Anaphylaxis Network (FAAN). It is estimated that 150 to 200 Americans die each year because of allergic reactions to food.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    210 views4 pages

    Food Allergy Fact Sheet

    Uploaded by

    yihuamagoulas
    Food allergies can range from merely irritating to life-threatening. Approximately 30,000 Americans go to the emergency room each year to get treated for severe food allergies, according to the Food Allergy and Anaphylaxis Network (FAAN). It is estimated that 150 to 200 Americans die each year because of allergic reactions to food.

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    FOOD ALLERGIES

    YIHUA MAGOULAS

    About Food Allergies


    Food allergy is a serious medical condition affecting up to 15 million people in the United States, including 1 in 13 children. Whether youre newly diagnosed or brushing up on the facts, learning all you can about the disease is the key to staying safe and living well with food allergies.

    What is Food Allergy?


    The job of the bodys immune system is to identify and destroy germs (such as bacteria or viruses) that make you sick. A food allergy results when the immune system mistakenly targets a harmless food protein an allergen as a threat and attacks it.

    Symptoms

    Allergens

    An allergic reaction to food can affect the skin, Although nearly any food is capable of gastrointestinal the respiratory and, foods acco Although capable of causingtract, an allergic reaction, tract, only eight causing an allergic reaction, only eight nearly foods any food isthe in the most serious cases, thefoods cardiovascular all food-allergic reactions in the United States. These are: account for 90 percent of all of food-allergic system. Reactions can range from mild to severe, reactions in the United States. These foods are: including the potentially life-threatening condition Peanut known as anaphylaxis. In the U.S., food allergy Peanut Tree nuts symptoms send someone to the emergency room every three minutes. Tree nuts Milk

    Milk Egg Wheat Soy Fish Shellfish

    Egg Wheat Soy Fish Shellfish

    Symptoms typically appear within minutes to several hours after eating the food to which you are allergic. Keep in mind that children may communicate their symptoms in a different manner than adults. Read more about how a child might describe a reaction.

    Symptoms
    An allergic reaction to food can affect the skin, the gastrointestinal tract, the respiratory tract, and, in the most serious cases, the

    FOOD ALLERGIES

    Mild symptoms may include one or more of the following:


    Hives (reddish, swollen, itchy areas on the skin) Eczema (a persistent dry, itchy rash) Redness of the skin or around the eyes Itchy mouth or ear canal Nausea or vomiting Diarrhea Stomach pain Nasal congestion or a runny nose Sneezing Slight, dry cough Odd taste in mouth Uterine contractions

    Severe symptoms may include one or more of the following:


    Obstructive swelling of the lips, tongue, and/or throat Trouble swallowing Shortness of breath or wheezing Turning blue Drop in blood pressure (feeling faint, confused, weak, passing out) Loss of consciousness Chest pain A weak or thread pulse Sense of impending doom

    FOOD ALLERGIES

    DIAGNOSIS & TESTING


    Suspected food allergies should always be evaluated, diagnosed, and treated by a qualified medical professional, such as a board-certified allergist. The first step an allergist will take to diagnose a food allergy is a thorough medical history. The allergist will ask questions to determine if food allergy may be causing your symptoms and to identify the culprit food(s), and will then perform a physical exam. Next, the allergist may conduct tests to help identify a food allergy. While these tests alone do not always provide clear-cut answers, the allergist will combine your test results with the information given in your medical history to provide a diagnosis. These tests may include:

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    Treatment and Prevention of Food Allergies in Children


    There is no cure for food allergies. Strict avoidance of the food allergen is the only way to prevent a reaction. However, since it is not always easy or possible to avoid certain foods, staff in schools and ECE programs should develop plans to deal with allergic reactions, including anaphylaxis. Early and quick recognition and treatment of allergic reactions that may lead to anaphylaxis can prevent serious health problems or death.

    Skin prick test Blood test Oral food challenge Trial elimination diet

    FOOD ALLERGIES

    Resources
    http://www.cdc.gov/healthyyouth/foodall ergies/ http://www.foodallergy.org/ http://www.fsis.usda.gov/wps/portal/fsis/ topics/food-safety-education/getanswers/food-safety-fact-sheets/foodlabeling/allergies-and-food-safety http://www.fda.gov/forconsumers/consu merupdates/ucm089307.htm

    References
    1. 2. Branum AM, Lukacs SL. Food allergy among U.S. children: trends in prevalence and hospitalizations. NCHS Data Brief. 2008;10:1-8. Liu AH, Jaramillo R, Sicherer SH, et al. National prevalence and risk factors for food allergy and relationship to asthma: results from the National Health and Nutrition Examination Survey 2005-2006. J Allergy Clin Immunol. 2010;126(4):798-806.e13. Boyce JA, Assa'ad A, Burks AW, et al; NIAIDSponsored Expert Panel. Guidelines for the diagnosis and management of food allergy in the United States: report of the NIAIDsponsored expert panel. J Allergy Clin Immunol. 2010;126(suppl 6):S1-S58. The Food Allergy & Anaphylaxis Network. Food Allergy News. 2003;13(2). Sampson HA, Munoz-Furlong A, Campbell RL, et al. Second symposium on the definition and management of anaphylaxis: summary report Second National Institute of Allergy and Infectious Disease/Food Allergy and Anaphylaxis Network Symposium. Ann Emerg Med. 2006;47(4):373-380. Decker WW, Campbell RL, Manivannan V, et al. The etiology and incidence of anaphylaxis in Rochester, Minnesota: a report from the Rochester Epidemiology Project. J Allergy Clin Immunol. 2008;122(6):1161-1165. OToole TP, Anderson S, Miller C, Guthrie J. Nutrition services and foods and beverages available at school: results from the School Health Policies and Programs Study 2006. J Sch Health. 2007;77:500-521.

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