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HomeMy WebLinkAboutfood-allergy-fact-sheet-englishFOOD ALLERGY FACT SHEET Institute of Child Nutrition 1 i What is a food allergy? A food allergy is when the body mistakenly reacts to a certain food or ingredient as if it were harmful. The food that causes the reaction is called an allergen. What are the symptoms of a food allergy reaction? Symptoms can happen within a few minutes or up to a few hours after being eaten, inhaled, or coming in contact with the allergen. Symptoms can be seen or felt in different parts of the body. • Hives (reddish, swollen, itchy areas on the skin) • Skin rash of eczema • Swelling of the tongue or throat and difficulty breathing • Itching in the mouth, throat, or ear canal • Abdominal cramps, nausea, diarrhea, and/or vomiting • Nasal congestion or a runny nose • Sneezing or slight, dry cough • Odd taste in the mouth • Trouble swallowing • Shortness of breath, turning blue • Drop in blood pressure (feeling faint, confused, weak, passing out) • Loss of consciousness • Chest pain • A weak or “thready” pulse • Sense of “impending doom” • Anaphylaxis • Death What is anaphylaxis? Anaphylaxis is a serious reaction that happens quickly. Anaphylaxis can involve many different parts of the body. The most severe symptoms can restrict breathing and blood circulation and may cause death. What are the most common foods that cause allergic reactions? The most common foods include: • Milk • Eggs • Peanuts • Tree nuts (for example, walnuts, almonds, cashews, pistachios, and pecans) • Wheat • Soy • Fish • Crustacean shellfish (for example, shrimp, lobster, and crab) How are food allergies diagnosed? A qualified medical professional, such as an allergist or physician, can diagnose food allergies by using a variety of tests. How are allergic reactions treated? Reactions should be treated according to the student’s Food Allergy Action Plan/Emergency Care Plan. Antihistamines and other medicines can be used. In severe cases, epinephrine should be given as soon as possible. Always call 911! Overview of Food Allergies FOOD ALLERGY FACT SHEET This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the Institute of Child Nutrition at the University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government. The University of Mississippi is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA Employer. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer. © 2020, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences Suggested Reference Citation: Institute of Child Nutrition. (2020). Overview of food allergies. University, MS: Author. Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold. The photographs and images in this document may be owned by third parties and used by the University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. Please email helpdesk@theicn.org for more information. 06/23/2020 Institute of Child Nutrition 2 i How can an allergic reaction be avoided? The best way to avoid a reaction is to avoid the food that causes the allergy. Develop a system for checking ingredient labels carefully and have a plan to limit the ways in which the child could have contact with the allergens, including airborne. What is cross-contact? Cross-contact happens when food containing an allergen comes in contact with food or surface that does not contain an allergen. For example, using a knife to spread peanut butter and using that same knife for cutting a turkey sandwich without properly cleaning in between could transfer peanut allergens. References Food Allergy Research and Education. (n.d.). Anaphylaxis. https://www.foodallergy.org/resources/anaphylaxis Food Allergy Research and Education. (n.d.). Diagnosis & testing. https://www.foodallergy.org/research-innovation/ accelerating-innovation/food-allergy-diagnosis Food Allergy Research & Education. (n.d.) Other allergens. https://www.foodallergy.org/common-allergens/other-food- allergens Food Allergy Research and Education. (n.d.). Symptoms of an allergic reaction to food. https://www.foodallergy.org/ living-food-allergies/food-allergy-essentials/common- allergens/other-food-allergens Food Allergy Research and Education. (n.d.). What is a food allergy. https://www.foodallergy.org/resources/common- questions International Food Information Council. (2012). Back-to-school safety: Food allergy preparedness. https://foodinsight.org/ back-to-school-safety-food-allergy-preparedness/ National Institute of Allergy and Infectious Diseases. (2018). Food allergy. https://www.niaid.nih.gov/diseases-conditions/ food-allergy U.S. Department of Agriculture. (2007). A guide to federal food labeling requirements for meat and poultry products. https://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory- compliance/labeling/labeling-policies/basics-of-labeling/ basics-labeling U.S. Food and Drug Administration. (2018). What you need to know about food allergies. https://www.fda.gov/food/buy- store-serve-safe-food/what-you-need-know-about-food- allergies U.S. Department of Health and Human Services, National Institutes of Health, National Institute of Allergy and Infectious Diseases. (2011). Report of the NIH expert panel on food allergy research. https://www.niaid.nih.gov/sites/ default/files/faguidelinespatient.pdf For More Information Centers for Disease Control and Prevention Voluntary Guidelines for Managing Food Allergies in Schools and Early Care and Education Programs http://www.cdc.gov/healthyschools/foodallergies/ Institute of Child Nutrition http://www.theicn.org/foodsafety U.S. Department of Agriculture http://www.usda.gov U.S. Food and Drug Administration Food Allergens https://www.fda.gov/food/food-ingredients-packaging/food-al- lergens