You’re invited to attend the FREE Summit, designed for parents, caregivers and individuals with food allergies. Hear from and interact with leading experts.
Join us Thursday, June 24, 2021 at 4:00 PM ET when Dr. Angela Hogan discusses the links to the development of food allergies and takes time for your questions.
In this webinar we’ll help you get ready for the coming school year! How can we work together at school to keep students with food allergies safe? Find out.
Learn about sesame allergy – how common it is; what are the signs and symptoms; how to read a label for sesame; and a current labeling update.
The President has signed into law federal food allergy legislation that will require sesame to be included as a potential allergen on food label packages.
You’re invited to take part in a survey about how food allergy has affected you or your child and your access to psychological services.
Updated USDA Dietary Guidelines recommend introduction of potential food allergens to children in the first year of life.
Dr. Michael Pistner explains how to recognize the symptoms of a severe food allergy reaction in infants and toddlers.
Learn how a pharmacist can be an important part of your healthcare team, from improving access to drugs and finding ways to lower costs.
What you need to know about COVID-19 risk, asthma and allergies if you host or visit relatives during the holidays.
Learn how major airlines are accommodating travelers with asthma and allergies. Also, find strategies you can use to minimize risk and maximize safety while traveling.
Learn how you can minimize risk and maximize safety at Halloween when you have a child with a food allergy, asthma or latex allergy.
Food allergies affect 32 million people in the United States, including 13% of children. They occur when the body’s immune system perceives a threat from proteins in food and overreacts to neutralize it. If you have a family history of food allergies, asthma, eczema or pollen allergies, you may be at higher risk for developing food allergy. Food allergies should not be confused with intolerance to food; food allergies can be life-threatening. The most common food allergens are peanut, milk, egg, tree nuts, wheat, soy, sesame, fish and shellfish.
Food allergies require vigilance, especially for children. Small children need careful supervision as they are likely to put any food or object into their mouth; even food left out for a pet can have allergens like dairy, wheat, soy, peanuts, egg or shellfish. Children with severe allergies need to have an emergency plan in place for daycare, school and friends’ homes. Medication and permission forms to administer it, prescriptions, and meetings to discuss accommodations and care should be in place anywhere children are out of their parents’ care.
Up to 30% of eczema patients will develop reactions to certain foods, including gastrointestinal distress, respiratory symptoms like wheezing, difficulty breathing or anaphylaxis, or skin reactions like itching, swelling, and hives. Sometimes eliminating foods from a patient’s diet can improve eczema symptoms, so working with an allergist is key. Skin tests, blood tests and oral food challenges can help identify food allergens. Immunotherapy is emerging as a treatment option for certain food allergens.
People with food allergies need to use caution when dining out. Even getting coffee can pose a risk of cross-contamination with milk and its alternatives. Keeping your order as simple as possible and communicating about the risks you face are all key. Personal “chef cards” that list allergens and severity of reactions, and the need for vigilance in the kitchen to avoid cross-contamination, are recommended when dining out. Chef cards provide the staff with a visual cue to remember the information and avoid potentially fatal mistakes.