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Food Allergies<br />
Food Allergy Basics<br />
<ul><li>The role of the immune system is to protect the body from germs and disease
A food allergy is an abnormal response by the immune system to a food protein
When the food is eaten, the immune system thinks the food is harmful and releases histamine and other chemicals to “attack...
<ul><li>There is no cure for food allergy
Complete and strict avoidance of the food is the only way to prevent a reaction</li></ul>Food Allergy Basics<br />
Eight foods cause 90% of the allergic reactions in<br />the United States:<br /><ul><li>Milk
Peanuts
Eggs
Tree Nuts (e.g., walnuts, pecans, etc.)
Wheat
Fish
Soy
Shellfish</li></ul>Food Allergy Basics<br />
<ul><li>4% of U.S. population or 12 million Americans       (1 in 25) have a food allergy
Children are the largest group affected
4 to 6% of children have a food allergy
Growing problem…peanut allergy doubled in children over a five-year period (1997 – 2002)</li></ul>Food Allergy Facts<br />
Symptoms – one or more may occur shortly after eating<br />Trouble swallowing<br />Shortness of breath<br />Repetitive cou...
<ul><li>A serious allergic reaction that is rapid in onset and may cause death
Each year in the U.S. anaphylaxis to food causes an estimated 50,000 to 125,000 emergency room visits, depending on the so...
Individuals with food allergy plus asthma are at greatest risk for a serious reaction</li></ul>Anaphylaxis<br />
<ul><li>Prompt administration of epinephrine is key to surviving anaphylaxis
Prescribed as auto-injectors (such as EpiPen® or Twinject®)</li></ul>Epinephrine (adrenaline)<br />
Managing Food Allergies Day to Day<br />
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Transcript of "2009adultpresentation 091019114101-phpapp01"

  1. 1. Food Allergies<br />
  2. 2. Food Allergy Basics<br />
  3. 3. <ul><li>The role of the immune system is to protect the body from germs and disease
  4. 4. A food allergy is an abnormal response by the immune system to a food protein
  5. 5. When the food is eaten, the immune system thinks the food is harmful and releases histamine and other chemicals to “attack” the enemy</li></ul>Food Allergy Basics<br />
  6. 6. <ul><li>There is no cure for food allergy
  7. 7. Complete and strict avoidance of the food is the only way to prevent a reaction</li></ul>Food Allergy Basics<br />
  8. 8. Eight foods cause 90% of the allergic reactions in<br />the United States:<br /><ul><li>Milk
  9. 9. Peanuts
  10. 10. Eggs
  11. 11. Tree Nuts (e.g., walnuts, pecans, etc.)
  12. 12. Wheat
  13. 13. Fish
  14. 14. Soy
  15. 15. Shellfish</li></ul>Food Allergy Basics<br />
  16. 16. <ul><li>4% of U.S. population or 12 million Americans (1 in 25) have a food allergy
  17. 17. Children are the largest group affected
  18. 18. 4 to 6% of children have a food allergy
  19. 19. Growing problem…peanut allergy doubled in children over a five-year period (1997 – 2002)</li></ul>Food Allergy Facts<br />
  20. 20. Symptoms – one or more may occur shortly after eating<br />Trouble swallowing<br />Shortness of breath<br />Repetitive coughing<br />Voice change<br />Swelling<br />Hives<br />Eczema<br />Itchy red rash<br />Nausea & vomiting<br />Diarrhea<br />Abdominal cramping<br />Drop in blood pressure<br />Loss of consciousness<br />
  21. 21. <ul><li>A serious allergic reaction that is rapid in onset and may cause death
  22. 22. Each year in the U.S. anaphylaxis to food causes an estimated 50,000 to 125,000 emergency room visits, depending on the source
  23. 23. Individuals with food allergy plus asthma are at greatest risk for a serious reaction</li></ul>Anaphylaxis<br />
  24. 24. <ul><li>Prompt administration of epinephrine is key to surviving anaphylaxis
  25. 25. Prescribed as auto-injectors (such as EpiPen® or Twinject®)</li></ul>Epinephrine (adrenaline)<br />
  26. 26. Managing Food Allergies Day to Day<br />
  27. 27. <ul><li>Totally avoid food allergens
  28. 28. Wise food choices through vigilant label reading and asking questions
  29. 29. Careful food preparation and cleanup
  30. 30. Be prepared in case of a reaction</li></ul>Basic Principles<br />
  31. 31. <ul><li>Read every label every time
  32. 32. Formulations can change without warning
  33. 33. Don’t rely on “safe lists”
  34. 34. Allergens can be in non-food items
  35. 35. Soaps, shampoos, skin products, medications, pet foods</li></ul>Vigilant Label Reading<br />
  36. 36. Wash hands, cooking utensils, and food <br />preparation surfaces to avoid reactions from trace <br />amounts of proteins left behind.<br /><ul><li>Liquid soap, bar soap, or commercial wipes for hands, not antibacterial gel sanitizers
  37. 37. Dishwashing detergent and hot water for cooking utensils and cutting boards
  38. 38. Common household cleaners for counters, tables, and other surfaces</li></ul>Careful Food Preparation<br />
  39. 39. <ul><li>Accidents are never planned
  40. 40. Keys to being prepared:
  41. 41. Medications must be immediately available at all times
  42. 42. Knowing how to recognize symptoms and administer medications quickly
  43. 43. A written Food Allergy Action Plan</li></ul>Be Prepared for an Allergic Reaction<br />
  44. 44. Activate the Food Allergy Action Plan<br />Immediately!<br />Recognize the symptoms<br />React quickly<br />Review what caused the reaction and how well the action plan worked<br />If a Reaction Occurs<br />
  45. 45. Managing Food Allergies in Schools<br />
  46. 46. <ul><li>Affects about 2 million school-age children
  47. 47. Up to 25% of peanut/tree nut reactions in schools are first-time reactions
  48. 48. Most reactions in schools occur from food in the classroom used for projects or celebrations</li></ul>Food Allergy in Schools<br />
  49. 49. <ul><li>Once a reaction begins, there is no way to know how severe it will become
  50. 50. Take all food allergy-induced allergic reactions seriously
  51. 51. Every school should have a plan for managing food allergies</li></ul>Food Allergy in Schools<br />
  52. 52. The plan to manage a student’s food allergies <br />should take into account:<br /><ul><li>Unique needs of the child
  53. 53. School environment (size, staff, etc.)
  54. 54. Goal of equal participation in all school-related activities</li></ul>The Food Allergy Plan<br />
  55. 55. Developing the plan is a team effort involving:<br /><ul><li>School staff
  56. 56. Child’s family (parents/guardians)
  57. 57. Child’s physician
  58. 58. The child who has allergies, as age-appropriate</li></ul>The Food Allergy Plan<br />
  59. 59. <ul><li>Create an environment where children, including those with food allergies, will be safe
  60. 60. Employ prevention and avoidance strategies
  61. 61. Be prepared to handle an allergic reaction
  62. 62. Address teasing</li></ul>School’s Responsibility<br />
  63. 63. <ul><li>Provide written medical documentation
  64. 64. Work with the school to develop a plan
  65. 65. Provide properly labeled medications and replace after use or when expired
  66. 66. Keep emergency contact information up-to-date
  67. 67. Teach the child age-appropriate </li></ul> self-management skills<br />Family’s Responsibility<br />
  68. 68. <ul><li>Clean hands before and after eating or handling food
  69. 69. Plan for safe parties/celebrations
  70. 70. Avoid using foods in classroom art/craft projects or as incentives
  71. 71. Prohibit food trading and sharing</li></ul>Strategies to Minimize Risk of Reactions<br />
  72. 72. <ul><li>Reactions can occur anywhere in school
  73. 73. Early recognition and treatment of anaphylaxis is imperative and life-saving
  74. 74. Education of all staff is important</li></ul>Key Points for Schools<br />
  75. 75. <ul><li>Food Allergy Action Plan
  76. 76. School Guidelines for Managing Students With Food Allergies
  77. 77. Information Sheets
  78. 78. How to Read a Label, Facts and Statistics
  79. 79. Be A PAL: Protect ALife From Food Allergies™
  80. 80. Posters</li></ul>Free Downloads From FAANwww.foodallergy.org<br />
  81. 81. For More Information<br />(800) 929-4040<br />www.foodallergy.org<br />
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