Posts Tagged ‘ingredients’

Can Restaurants Be Made Safe For The Food Allergic?

Monday, July 19th, 2010

For most people, getting the wrong order at a restaurant is, at worst, a nuisance. But as far as patrons go, those with food allergy aren’t most people. Not long after taking that first bite of food that contains the offending allergen, their bodies soon rebel.

They may start vomiting, become covered in hives, or find it difficult to breathe. They can go through anaphylaxis, an extreme and often life-threatening reaction to the allergen. And there are millions of Americans with food allergies, which are becoming more prevalent and severe nationwide, according to the Food Allergy and Anaphylaxis Network (FAAN). The big eight are the most common food allergies, and account for 90% of all food allergy reactions. They include peanut, tree nuts, fish, shellfish, wheat, egg, dairy and soy allergy.

Although the exact number of those with food allergies isn’t known, most agree that at least 8 percent of children and 5 percent of adults have a food allergy of some kind, with the numbers possibly much higher. And the challenges these diners pose for restaurants is undoubtedly mounting. In a 2007 study, FAAN found that of the 63 food allergy–related fatalities between 1996 and 2006, half involved restaurants. That statistic, members of the food-allergy community say, suggests a lack of awareness in the restaurant industry.

These advocates say that restaurants don’t understand the basics of serving customers with food allergies. A common mistake made by staff is confusing an allergy with an intolerance, which is the less severe of the two dietary restrictions. For example, many people with milk allergy have to explain the very significant difference between their allergy and lactose intolerance.

Restaurants also don’t often realize that allergy contamination can’t be easily undone. Removing the slice of cheese from a Big Mac, for example, would still not make it safe to eat for someone with a dairy allergy. “It’s molecules that can kill,” says Ming Tsai, an acclaimed chef and restaurateur, and a FAAN spokesman whose son has food allergies. “It doesn’t have to be a handful of peanuts.”

This lack of awareness in the industry prompted Massachusetts to pass a bill last year requiring restaurants to display a food-allergy awareness poster in staff areas, place labels on menus reminding customers to alert servers to any food allergies, and train “food protection managers” on food-allergy issues. The new law, which is scheduled to take effect next month, also allows qualifying restaurants to earn a “Food Allergy Friendly” designation from the US Department of Public Health.

FAAN calls the bill “landmark legislation” in the fight to make restaurants safer for people with food allergies. Their hope is that Massachusetts can serve as an example for the rest of the country, and their legislation will be replicated in other states. But it should be noted that the Massachusetts bill took five years to pass, in part because of disagreements between FAAN and the state restaurant association over its language.

One FAAN proposal that didn’t make it into the final bill was to require restaurants to create a master ingredient list so customers with food allergies would be able to know exactly what was in each dish. The Massachusetts Restaurant Association fought this part of the bill, thinking that the requirement was too onerous, and that individual restaurants would be making claims that they couldn’t back up.

The question goes to the heart of a debate over how far restaurants should have to go to accommodate everyone who walks through its front doors. As the dispute over the master ingredient list suggests, there is disagreement on this issue between food-allergy advocates and the restaurant industry. However, both tend to agree that restaurants need to be more aware of food allergies, even if that simply means being aware of their own ignorance.

Most advocates feel that restaurants have a responsibility to be 100% honest with their customers, and if they aren’t confident they can serve people with food allergies, they should divulge that to their customers, because that’s in everyone’s best interest. And if a restaurant doesn’t know exactly what’s in their food, many of these advocates feel they shouldn’t be in business.

The Chipotle chain of restaurants is a favorite among people with food allergies and celiac disease, a hypersensitivity to gluten in the small intestine. And the Denver-based company reports that it hasn’t had to bend over backwards to earn its reputation. They are essentially two things that they do that serve those with special dietary needs well, says Chipotle spokesman Chris Arnold. “We use whole, unprocessed ingredients, and we don’t have standard menu items. Both help customers make sure they don’t eat anything that can send them to the hospital.”

P.F. Chang’s is another industry leader when it comes to serving customers with food allergies or celiac disease. The Phoenix-based chain uses separate plates and cookware for people with dietary restrictions to avoid cross-contamination, and have a computer program that can filter its menu of whatever allergies a customer might have and provide a printout of available options.

One major challenge facing smaller restaurants and chains is that identifying allergens requires a lot of energy, resources and knowledge. For one thing, allergens and other potentially harmful ingredients aren’t always easy to spot. The problem arises because so many ingredients have so many different names. Wheat has a hundred different names, as does gluten. Other major challenges include increased costs, and added menu complexity.

Despite the challenges, there are several reasons restaurants may want to accommodate customers with dietary limitations, simple appreciation being one. Most people dine out to relax and avoid having to cook for themselves, and these customers find that going out to eat is often very stressful instead. This is why they are so grateful when they do find a restaurant that can serve them tasty, non-life-threatening fare—the epitome of comfort food.

Of course, there is another, more material (financial) benefit to running an allergy- or celiac-friendly restaurant: increased customer loyalty. The child with a food allergy usually determines where the family is going to eat. So instead of gaining just one loyal customer, the restaurant just gained four or five. And with relatively few establishments catering to customers with dietary restrictions, those that do can expect to draw steady business from an underserved market—comprised of not just the 12 million Americans with food allergies, but all their family members as well.

Along with increasing business, going allergy-friendly could (in the long run) cut costs by lowering insurance rates. When a restaurant becomes designated as allergy-friendly, the hope is that insurance companies will then assess that the restaurant has reduced their liability. Since they aren’t going to risk cross-contamination and getting someone sick, or worse, it makes business sense that their insurance rates should then be lower.

We at the Allergy Free Shop whole heartily support the new legislation passed in Massachusetts, and we strongly encourage other States throughout the nation to take a second look at providing well-defined rules and regulations for their restaurant industries – rules that help keep our food allergic children safe from potentially catastrophic reactions, and provide us parents with the opportunity to have an enjoyable meal with our families when eating out, without the stress or anxiety associated with these possible situations.

Food Allergy Data

3.3 million – number of Americans who are allergic to peanuts or tree nuts
1997–2002 – time it took peanut allergies to double in children
6.9 million – number of Americans with seafood allergies
5 – percentage of all Americans who have food allergies
1/17 – frequency of kids younger than 3 having food allergies
90 – percentage of reactions the top eight allergens cause
911 – number to call if someone has a anaphylactic reaction in your store

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Posted in Gluten Free and/or Casein Free, casein allergy, celiac disease, dairy allergy, egg allergy, fish or seafood allergy, food allergy, lactose intolerance, peanut allergy, shellfish allergy, soy allery, tree nut allergy, wheat allergy | Comments Off

Recognize Food Allergy Awareness Week May 9-15 by “Respecting Every Bite”

Monday, May 3rd, 2010

National Food Allergy Campaign Aims to Educate, Raise Awareness

There are millions of Americans with food allergies must treat every morsel they eat as if it could potentially cause them to have an allergic reaction, one that could even possibly be fatal. Or in other words, they must “Respect Every Bite.” This message, the theme of the 13th Annual Food Allergy Awareness Week of May 9-15, is also directed at those individuals without food allergies.

Regrettably, recent studies have revealed that the general public’s knowledge and awareness of food allergies is minimal, and often times inaccurate. This is why the Food Allergy & Anaphylaxis Network urges everyone to “Respect Every Bite” during Awareness Week, and throughout the whole year, to assist those individuals with food allergies stay free from reactions, and to show compassion and solidarity for the challenges that face the food allergic. This group also can include those with dietary restrictions due to other medical conditions.

The prevalence of food allergies is certainly rising, especially among children. But despite this widely-publicized increase in the number of children with food allergies, many Americans still have misconceptions about food allergens and potential reactions. A study in the Annals of Allergy, Asthma & Immunology published in 2009 showed that only about 65 percent of those surveyed could correctly answer general questions about food allergy. Nearly half of those surveyed incorrectly believed there is a cure for food allergy, and more than two-thirds mistakenly stated that a daily medicine could be taken to avoid allergic reactions.

And a recent study published in Pediatrics late last year discovered that more children are seeking medical treatment for food allergy-related reasons, and food allergy is the cause of over 300,000 ambulatory care visits per year among children.

So as researchers continue to work towards a hopeful cure for food allergy sometime in the future, it’s imperative that we continually raise awareness and educate the public on the facts about food allergies, and serve as an ongoing resources to those seeking knowledge for themselves and loved ones. Take some time during Food Allergy Awareness Week to ask questions and learn more about food allergens, the potential reactions they can cause, and how to avoid them by practicing safe meal and overall diet planning, and encouraging others to join in the cause of Respecting Every Bite.

The Allergy Free Shop exists to help those with food allergy or other dietary restrictions with products and educational resources, for patients and their loved ones. The Food Allergy & Anaphylaxis Network (FAAN, at: http://www.foodallergy.org) is a leading advocate and provider of information about food allergies, a medical condition that afflicts approximately 12 million in the US, or one out of every 25.

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Posted in celiac disease, dairy allergy, egg allergy, fish or seafood allergy, food allergy, gluten free, lactose intolerance, non allergy-related dietary needs, peanut allergy, shellfish allergy, soy allery, tree nut allergy, wheat allergy | Comments Off

The “Big Eight” Educational Series – Egg Allergy

Wednesday, March 17th, 2010

The Allergy Free Shop exists to provide allergen-free foods and products for those with food allergies and other dietary needs. We also strive to give educational resources to those just beginning to learn about specific food allergens affecting themselves or loved ones. The next allergy in our educational series – Egg Allergy.

Most people who are allergic to eggs are actually reacting to proteins found in the egg white; though the yolk also contains some potential allergens. In fact, a person who reacts only to a protein in the egg white may be able to easily tolerate egg yolks, and vice versa. And there are some individuals who will be allergic to proteins in both the white and yolk.

Egg allergies are one of the most common triggers of any kind for eczema, especially in children. Hives, swelling and other allergic symptoms may accompany the reaction. If a mild allergic reaction occurs, over-the-counter antihistamine medications may help relieve symptoms. Although rare with egg allergy, anaphylaxis requires a shot of epinephrine and emergency medical treatment.

Prognosis

The good news is that the Asthma and Allergy Foundation of America estimates that many children will outgrow egg allergy by the age of seven, but as with any food allergy some people remain allergic for a lifetime. Doctors have found that a child’s blood levels of egg (and milk) antibodies – the immune chemicals produced by the body in response to allergens – were a reliable predictor of who will outgrow the disease. (The higher the level of antibodies, the less likely the child will be immune to the allergy any time soon).

Avoiding Egg Products

As with most other food allergies, the key to preventing a reaction is an avoidance diet, since there is not cure as of now. This can be challenging, since eggs are such a common food ingredient. Typical items that always (or frequently) contain egg are mayonnaise, pasta, many baked goods, ice cream, nougat and various types of artificial and natural flavorings. As always, read labels.

Also know that flu vaccines are often made using eggs as an incubator, which egg-allergic individuals may react to. If your child cannot take a vaccine, vaccinating the rest of your family can help protect them from the flu. *Note: Flu treatments, such as Tamiflu, do NOT contain egg products.

Allergy Free Shop offers a wide variety of foods that are Egg Free. Some of our best sellers are Cherrybrook Kitchen Chocolate Chip Cookie Mix, Orgran Apple and Cinnamon Pancake Mix, and Cookies for Me Brownies.

Our goal is to provide you with a wide variety of allergy-free products for you and your family, a place where you can find EVERYTHING that you need in one place. And with ongoing vigilance, you CAN be free from exposure and reactions to egg allergens!

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What is Causing the Increase in Food Allergy?

Wednesday, February 17th, 2010

One question that we often hear from the parents of food allergic children is: Why have food allergies become so common these days?

That’s a difficult question, though many researchers are working hard for the answer. There are a variety of scientific theories that are currently being discussed. One potential cause could be the relatively recent introduction of genetically modified foods.

Genetically modified crops (GMOs) were introduced in the U.S. in the early 1990s, and foods created from these crops hit our supermarkets shortly thereafter. These crops have modified genes that allow them to grow faster, bear more fruit or even create their own insecticide. In layman’s terms, this engineering is the process of taking genes from one strain of an animal, plant, virus or bacteria, etc. and then inserting them into another, with the goal of reproducing characteristics of the original host species in the receiving species.

One example is a specific soybean variety genetically modified to be virtually immune to the popular Roundup herbicide, a chemical which kills almost any other plant. Of course, we consumers are then eating these modified soybeans.

How good are these foods for the human immune system? No one really knows! But some preliminary research studies have linked genetically modified foods with the creation of food protein antibodies in mice.

Another theory is called the “hygiene hypothesis” – which basically says that because we keep our homes, schools, other public places, and general environment too clean, we don’t give our immune systems something “worthy” to work on. The result is that our immune systems turn on themselves, and create problems such as the peanut protein, for example.

The hypothesis gained some credibility in the late 1980s, when health researchers compared the rates of allergies and asthma throughout the newly unified Germany.
Researchers assumed that the children growing up in the communist East, a poorer, dirtier environment, would suffer from more allergy and asthma than youngsters in the West, with its cleaner and more modern environment.

Actually, the opposite was found to be true. Children in the polluted areas of East Germany had lower allergic reactions and fewer cases of asthma than children in the West.

This is in line with the hypothesis, which suggests that when the human immune system lacks practice fighting bacteria and viruses, perhaps from an overly sanitary lifestyle, the system then overreacts to harmless substances like pollen.

In addition to a less sanitary environment, East Germany families tended to be larger, and rely more on the use of daycare for young children, two more factors that could attribute to their children being exposed to more microbes and potential irritants.

And there are many other potential culprits for the increase in food allergies – such as overall genetics, eating allergic foods during pregnancy, or use of vaccines in children. But there are no clear-cut or obvious reason(s) for the increases in food allergies, and for now these are just educated guesses, and nothing more.

We hope that science and medical research can one day unlock the mystery of food allergies, and how we can potentially treat or even cure them sometime in our future. Until then, the only completely reliable defense is avoidance…so the Allergy Free Shop will be here to provide the most up to date information and the allergy free foods and products that you need to keep your loved ones safe.

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The “Big Eight” Food Allergies – Soy Allergy

Wednesday, February 10th, 2010

The Allergy Free Shop exists to provide parents and caretakers with allergen-free foods and products for those with food allergies and sensitivities. We also strive to provide resources that help to provide guidance to those just beginning their education about specific food allergies affecting their children.

Soy allergy is a hypersensitivity to the dietary substances that derive from the soybean, and is one of the more common food allergies in the US. As with most food allergies, symptoms of allergic individuals can be minimal, moderate or severe; and include wheezing, a tingling or itchy sensation in the lips, mouth or throat, sneezing, light headedness and flush skin. Hives, rashes and asthma attacks can all occur.

In more serious cases the reaction to soy proteins in allergic individuals can become bronchospasm, or obstruction of the airway, and hypotension, a sudden drop in blood pressure. This may lead to anaphylaxis, a severe, whole-body allergic reaction that we have discussed before. In event of a severe allergic reaction, the victim should see a physician or immediately go to the emergency room, as anaphylaxis can be fatal if not treated immediately.

Severity of Reaction

Unlike some other food allergies, many people with soy allergy can tolerate small to moderate amounts of soy protein: the typical dose needed to induce an allergic response is about 100 times higher than for many other food allergens. In fact, 90% of sufferers can tolerate doses up to 400 mg.* As a result, not all of those allergic to soy need to avoid very minor sources of soy protein such as soy oil or soy lecithin.

But allergic individuals would still be wise to have epinephrine on hand in case of major ingestion, and also an antihistamine (such as Benadryl, or diphenhydramine) for more minor exposures or reactions.

Prevalence of Soy Proteins

Each “Big Eight” allergy presents its own set of issues and challenges. For some food allergies, like peanut, the primary concern is the severity of the reaction. In this regard, soy allergy reactions are not usually as “severe” as other food allergies. But there’s a trade off. Because of its nutritional profile and low cost, soy is used in all kinds of products these days.

Those allergic to soy protein should always read food ingredient labels carefully, and avoid any foods containing soybean. Many of these items clearly have “soy” in their names, such as soy flour, milk, nuts or sauce. Other items such as edamame, miso, natto or tofu contain soy proteins.

Textured vegetable protein is used in many restaurants and also contains soy, as do many flavorings and broths used in cooking. (In fact, a majority of fast food restaurants use soy protein in at least some of their products.) Most allergic individuals should also avoid dining at Asian restaurants completely, since most Asian foods and sauces can contain soy. Even some candies contain soy.

Making the situation even worse, some products don’t list soy protein or soy flour on their labels – yet they still contain soy! There are still many latent issues resolving how soy should be regulated.

Treatment of Soy Allergy

An exclusion diet with continual avoidance of soy containing products is the only sure way to avoid allergic reactions. It is highly recommended that both children and adults with soy allergy carry epinephrine injectors in case of anaphylaxis.

Allergy Free Shop offers a wide variety of foods that are Soy Free. A few of our best sellers include Orgran’s Apple & Cinnamon Pancake Mix, Health Times’ Brown Rice Cereal for babies, and EnerG Foods Brown Rice Loaf bread.

Our goal is to provide you with a wide variety of allergy-free products for you and your children, a place where you can find EVERYTHING that you need in one place. And with ongoing vigilance, and armed with an understanding of your child’s or loved one’s food allergy, you CAN avoid exposure and reactions to these specific food allergens!

* C. Cordle, Soy Protein Allergy Incidence and Severity, Journal of Nutrition May 2004.

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The “Big Eight” Educational Series – Tree Nut Allergy

Wednesday, January 13th, 2010

The Allergy Free Shop exists to provide parents and caretakers with allergen-free foods and products for those with food allergies and sensitivities. We also strive to provide resources that help to provide guidance to those just beginning their education about specific food allergies affecting their children.

Prevalence & Prognosis

Tree Nut Allergy is a hypersensitivity to dietary substances from tree nuts, causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people.

Tree nut allergies occur mainly, but not exclusively, in children. They are usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with tree nuts or nut particles and/or oils.

Common tree nuts include cashews, almonds, pecans and walnuts. It should be noted that tree nut allergy is slightly different from peanut allergy because the type(s) of nuts that cause the allergic reactions are not the same. Peanuts are actually considered legumes, whereas tree nuts are classified as dry fruits.

The symptoms of peanut allergy and nut allergy can be the same, but a person with tree nut allergies may not necessarily be allergic to peanuts, and vice versa. For a frame of reference, research by Mount Sinai School of Medicine shows there is a 30 to 60% chance a child with a peanut allergy will develop a tree nut allergy as well. As with all food allergies, it is possible to “outgrow” tree nut allergy.

Tree Nut Avoidance

Similar to other allergies, the most severe nut allergy reaction is called anaphylaxis, and is an emergency situation requiring immediate attention and treatment with epinephrine. A strict exclusion diet and vigilant avoidance of foods that may contain or be contaminated with tree nut allergens is the only 100% effective treatment.

Some people also wonder if other common food products are classified as tree nuts, such as coconut, nutmeg or water chestnuts. The answer is no, although it is possible to be allergic to these food items on their own. (Coconut has even been determined to be a tree nut by the FDA for the purposes of labeling, but does not cross react with tree nuts allergies.)

Allergy Free Shop offers a wide variety of foods that are Tree Nut Free. Some of our best sellers are Orgran’s Vanilla Outback Animals and Itsy Bitsy Bears, as well as No Nuttin’s Semi-Sweet Chocolate Chips, and Vermont Nut Free’s yummy chocolate covered pretzels. Our entire line of Tree Nut Free products can be found here.

Our goal is to provide you with a wide variety of allergy-free products for you and your children, a place where you can find EVERYTHING that you need in one place. And with ongoing vigilance, and armed with an understanding of your child’s or loved one’s food allergy, you CAN avoid exposure and reactions to Tree Nut allergens!

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The “Big Eight” Educational Series – Dairy Allergy

Wednesday, December 23rd, 2009

The Allergy Free Shop exists to provide parents and caretakers with allergen-free foods and products for those with food allergies and sensitivities. We also strive to provide resources that help to provide guidance to those just beginning their education about specific food allergies affecting their children.

Prevalence

Dairy allergy is one of the most common in young infants, with 2-3% of children under three years of age allergic to cow’s milk proteins. It is now standard procedure for a doctor to suggest not giving an infant cow’s milk until they are at least 12 months old. Be careful of giving your child formulas with milk products in them, especially if milk allergy runs in your family. Many infant formulas that claim to be milk-free do in fact have derivatives of milk in them.

Chronic gastrointestinal distress, vomiting and severe diarrhea are all symptoms of milk allergy. Hives, swelling and other allergic reactions may accompany the reaction. Breastfeeding is generally the best alternative if allergies run in your family. If you have already started on formula, try a soy based formula instead. Some of the soy formulas do have a significant amount of iron in them which may also be upsetting to your child. There have been conflicting studies linking soy formula to peanut allergies. It may be necessary to try out several formulas before finding a good match. Watch out for “lactose-free” labels, because that’s not necessarily an indication of a milk-free product.

It should also be noted that lactose intolerance is not milk allergy. Instead, it is a problem in the digestive system caused from not producing enough of the lactase enzyme to break down the lactose sugar into simpler sugars. People who experience lactose intolerance have the crampy, abdominal pain that can turn into nausea and diarrhea. Lactose intolerance can be lifelong or temporary – especially following an intestinal illness, or even a round of antibiotics. In the US, lactose intolerance is most common among African Americans, Asians and Native Americans.

Prognosis

If your child is allergic to milk, don’t despair, as most children do in fact grow out of their milk allergy. Virtually all infants who develop a cow’s milk allergy do so in the first year of life, with almost 80% “outgrowing” their milk allergy by the age of 16. The bad news, however, is that the prognosis for a child with milk allergy appears to be worse than it was 20 years ago. Now only do kids have more allergies, but a growing number do not outgrow their allergies, and those who do, do so later than before. Doctors have found that a child’s blood levels of milk (and egg) antibodies – the immune chemicals produced in response to allergens – were a reliable predictor of disease behaviors. The higher the level of antibodies, the less likely it was that a child would outgrow the allergy any time soon.

But until tests confirm this, or more likely – accidental ingestion with no adverse reaction whatsoever – it is certainly best to stay away from milk and milk products entirely. 60% of cow’s milk-allergic infants experience IgE-mediated reactions, or the more classical “immediate” reactions affecting the skin (hives and eczema), gastrointestinal tract (crampy abdominal pain and vomiting), and the respiratory tract (nasal congestion, sneezing and wheezing). Nearly 25% of these milk-allergic infants retain their sensitivity into the second decade of life, and 35% go on to develop other food allergies.

Non IgE-mediated milk allergy affects primarily the gastrointestinal tract resulting in a number of different allergic disorders: milk-induced enterocolitis syndrome, proctocolitis syndrome, allergic eosinophilic esophagitis, etc., which can lead to poor growth and failure to thrive. There is a chance your child will test negative to dairy on an allergy test, yet still show symptoms of an allergy. In this case, the non-IgE milk-allergy may be at play, or lactose intolerance may be the culprit.

More recently diagnosed food allergies, for still-unknown reasons, behave more unpredictably and more aggressively than cases diagnosed in the past. Some doctors believe we may be dealing with a different kind of disease process than we did 20 years ago. Why this is happening is an unknown at this point.

Avoiding Milk Products

Reading labels is a must for a milk-allergic child! The Food Allergy Labeling Consumer Protection Act (FALCPA) was passed in 2004, requiring that labels be marked such that a 7 year old could read and understand the ingredients and that all allergens be declared even if they are in the spices or flavoring. For more information on this important law, please see: http://www.foodallergy.org/Advocacy/labeling.html

Of course, milk is in virtually all cheeses, butter, creams and yogurt. The lactose free milks do still have milk protein, so avoid them. They are made such that the lactose-intolerant individual can digest them, but are not made for the milk-allergic. Stick with milk substitutes, such as soy and rice milk.

Casein and whey are other names that milk can be called on a label. There are other names that also indicate the presence of milk, and your allergist can provide for you a complete list of milk products and ingredients to avoid.

Some other advice on eating at restaurants: you may want to avoid Mexican restaurants (too great a chance that grated cheese can cross-contaminate), Italian restaurants (same for parmesan cheese), Chinese (lactose is in many of the sauces), and breakfast restaurants (milk and butter are often used on the griddles).

Also be on the lookout for lactose in many popular inhalers, used in these medications to bulk up tiny medication particles. Other medicines (such as 10 mg tablets of Singulair) contain lactose which can adversely affect the milk allergic. Many over the counter medications also contain lactose, so make sure you read the label prior to purchase! Talk with your pharmacist should you have questions.

Allergy Free Shop offers a wide variety of foods that are Dairy Free. Some of our best sellers are Enjoy Life’s Boom Choco Boom dairy-free chocolate bars, Vance’s Dari Free chocolate powder, and Home Free dairy-free chocolate chip cookies. You can view our entire stock of over 700 Dairy Free foods and beverages here.

Our goal is to provide you with a wide variety of allergy-free products for you and your children, a place where you can find EVERYTHING that you need in one place. And with ongoing vigilance, and armed with an understanding of your child’s or loved one’s food allergy, you CAN avoid exposure and reactions to Milk allergens!

Hugh A. Sampson, M. D., “Food Allergy News”, The Food Allergy & Anaphylaxis Network (FAAN), June 2004.

Johns Hopkins Children’s Center, Science Daily, December 2007.

Justin Skripak, M.D., Jessica Savage, M. D., Elizabeth Matsui, M.D., Journal of Allergy and Clinical Immunology, November and December 2008.

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The “Big Eight” Educational Series – Peanut Allergy

Wednesday, December 9th, 2009

The Allergy Free Shop exists to provide parents and caretakers with allergen-free foods and products for those with food allergies and sensitivities. We also strive to provide resources that help to provide guidance to those just beginning their education about specific food allergies affecting their children. This series focuses on the “Big Eight” – the eight most prevalent food allergies found in the U.S. Most are very common in other parts of the world as well. They are Peanut Allergy, Egg Allergy, Dairy Allergy, Tree Nut Allergy, Seafood Allergy, Shellfish Allergy, Soy Allergy and Wheat Allergy.

One of the most potentially dangerous allergies in both children and adults is peanut allergy. In very serious cases the reaction to peanut proteins in allergic individuals can progress to anaphylaxis – a severe, whole-body allergic reaction which requires immediate medical attention and response.

Those with peanut allergy are hypersensitive to the proteins found in whole peanuts, peanut particles and peanut-based oils. This causes an overreaction of the body’s immune system, which in a small percentage of people may lead to severe allergic response and potentially life-threatening physical symptoms. It should be noted that peanut allergy is distinct from allergies related to tree nuts, but the majority of those allergic to peanuts are also allergic to other nuts, like walnuts, cashews or brazilnuts.

The Body’s Reaction To Peanuts

After initial exposure, the body reacts to the peanut proteins by generating IgE antibodies, which then will attach to most of the mast cells with the next exposure to peanuts. The IgE signal then tells the cells to flood the body with histamines and other mediator chemicals, which causes the allergic reaction. Reactions to peanuts or peanut proteins can happen within a few minutes, or hours after exposure. Initial symptoms often include wheezing, a tingling or itchy sensation on the lips, tongue or in the throat, sneezing, feelings of light headedness and or warmth and flush skin. Vomiting, diarrhea, hives, angioedema (swelling of the lips, face, throat and skin) and asthma attacks can all occur.

Without acute medical treatment, symptoms can quickly progress to bronchospasm, or obstruction of the lower and/or upper airway, and hypotension, a sudden drop in blood pressure. This may lead to full anaphylactic shock, with potential heart failure and even death.

Causes And Prevalence

The exact cause of the development of peanut allergy is unknown, but similar to many other food allergies, it is believed to have a strong genetic component, and is more likely to develop in children who have 1st-degree relatives with atopic disease (other allergies). Other factors, such as race, also play a role; Native Americans in particular seem less prone to develop peanut allergy.

It is not believed that exposure to peanuts during pregnancy or during breast-feeding is a cause of peanut allergies, though some studies have found that delaying the introduction of peanut products with children can potentially increase the risks of developing a peanut allergy.*

The Asthma and Allergy Foundation estimates that peanut allergy is the most common cause of food-related death. However, deaths from peanut allergy reactions are still relatively rare; about 100 people per year die from peanut allergies. It should be noted that asthmatics that also have peanut allergy are more likely to develop life-threatening reactions.

Prevalence among children and adults is roughly the same, about 1%. But as with many other food allergies, peanut allergy seems to be on the rise in children in the United States. The number of young children affected with peanut allergy doubled between 1997 and 2002, although about 25% of children with a peanut allergy will eventually outgrow it.**

Treatment Of Peanut Allergy

There have been recent studies that have attempted to de-sensitize children to peanut allergens by exposure to minute, but escalating doses of peanut protein, and has met with some success. But it should be noted that currently there is no confirmed treatment to cure, or prevent, allergic reactions in those with the allergy that are exposed to peanuts.

An exclusion diet, with strict avoidance of peanuts and peanut protein containing products, is the only sure way to avoid allergic reactions. This can be difficult, since some products that you might not expect to contain peanut proteins – such as chocolate and other candies, ice cream, crackers, chili and spaghetti sauce – may in fact contain them. The ubiquity of peanut containing foods in our diet makes avoidance difficult. This makes accidental ingestions and reactions fairly common. For this reason, it is highly recommended that both children and adults with peanut allergy carry epinephrine injectors in case of anaphylaxis.

Allergy Free Shop offers a wide variety of foods that are Peanut Free. Some of our best sellers are Vermont Nut Free Milk Chocolate Skippers, Orgran Outback Animals, and the Enjoy Life Boom Choco Boom Rice Milk Chocolate Bar. You can view our entire stock of over 600 Peanut Free foods and beverages here.

Our goal is to provide you with a wide variety of allergy-free products for you and your children, a place where you can find EVERYTHING that you need in one place. And with ongoing vigilance, and armed with an understanding of your child’s or loved one’s food allergy, you CAN avoid exposure and reactions to these specific food allergens!

* Food allergy advice may be peanuts, Science News magazine, Dec 6 2008

** Great Ormond Street Hospital for Children NHS Trust and UCL Institute of Child Health, Peanut Allergy – Family Factsheet

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Allergy-Free Dining Out This Thanksgiving

Wednesday, November 25th, 2009

Many families will leave the cooking and cleaning to others this Thanksgiving holiday, and be dining at restaurants or other people’s homes instead. But failure to establish a clear line of communication between patron and establishment when dining out or with your host when eating with friends and family, along with surprise ingredients sometimes found in traditional dishes, are frequent causes of allergic reactions. And sometimes even clear communication can result in errors, such as restaurant staff that provide answers to ingredient questions with incomplete or inaccurate information.

If your family is planning on dining out this year, know how to avoid high risk situations. Here are some examples:

Creative Chefs

Thanksgiving is a holiday filled with traditional dishes – ones that many have known and loved for years. But never assume that a dish contains only traditional ingredients. In an effort to add new or unique flavors to dishes, chefs will often experiment with other surprise ingredients, so don’t be caught off-guard when ordering. For example, many whipped potato side dishes contain walnuts in them. Other examples of unexpected ingredients sometimes found in traditional Thanksgiving dishes:

- Cranberry sauce: pecans, wheat
- Gravy: peanut butter, soy, Worcestershire sauce (fish)
- Mashed potato: cheese, cream cheese
- Pumpkin pie: peanut butter
- Stuffing: almond, crab, oysters, shrimp
- Sweet potato casserole: eggs, milk, pecans, walnuts

Buffet Style Restaurants

As is always the case, you can avoid problems by steering clear of help yourself dining styles, where serving utensils are sometimes shared between dishes or food is accidentally dropped into other food containers. If you do find yourself in a buffet style restaurant, work with the manager and order from the menu instead. If you are in someone’s home, make arrangements to serve yourself first.

Fried Foods

You should avoid fried foods, as they are often all prepared in the same cooking oil. For example, if a fryer was used to fry shrimp, and the same oil is later reused to fry chicken, the chicken will then contain shrimp protein, and could cause an allergic reaction in someone who is allergic to shrimp.

Desserts

A study of allergic reactions to peanuts or tree nuts in restaurants found that 43% of the reactions were caused by desserts*. For example, many wait staff may not have an all-inclusive knowledge of which desserts contain nuts, and may incorrectly inform you that an item is nut-free. Often the best choice is to avoid eating desserts completely while dining out. Instead, have a special allergen-free – and worry-free – dessert or treat waiting for you when you return home!

Establish Clear Communication

In the same study, it was found that of 106 individuals with known food allergies who suffered allergic reactions while dining out, only 45% gave prior notification about the allergy to the dining establishment*. And for at least 83 (78%) of these 106 reactions, someone in the establishment knew that the food contained the allergen as an ingredient; in 50% of these incidents, the food item was “hidden” (in sauces, batter, dressings, etc.), making visual identification impossible. So be sure to inform wait staff, and ask questions! Also be sure to keep your medications, such as an EpiPen, on hand just in case. And remember, these tips can also be applied to any other traditional dishes you may encounter throughout the year.

With some preparation and by following these tips, you can help assure yourself of an allergy-free Thanksgiving holiday. So that most importantly, you can enjoy this special time with friends and family!

*Furlong, Terence J., M.S.; The Journal of Allergy and Clinical Immunology; 01-NOV-2001; 11692117 (PubMed ID)

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