The Basics for Food Allergies

Food Allergy Facts

Prevalence: 

• Food allergies affect as many as 32 million Americans, including 26 million adults and 5.6 million children.
• Approximately 7.6% of children and 10.8% of adults in the United States have food allergies.
• Food allergies are more prevalent in children than in adults, but many affected children can "outgrow" food allergies with age (CDC).
• The prevalence of food allergies in children increased by 50% between 1997 and 2011 (CDC).
• Among children under 18, it is common enough that there are about 2 students with food allergies in every classroom. 

Immune System Response: 

• A food allergy is an immune system response to a food the body mistakenly believes is harmful.
• When a person with a food allergy eats the food, the immune system releases massive amounts of chemicals, including histamine, triggering symptoms affecting the respiratory system, gastrointestinal tract, skin, and/or cardiovascular system. 

Management and Risks: 

• There is no cure for food allergies.
• Food allergy desensitizations are being studied but are not yet proven treatments.
• Strict avoidance of allergens is the only way to prevent an allergic reaction.
• Managing a food allergy daily involves constant vigilance.
• Even trace amounts of an allergen can trigger an allergic reaction in some individuals.
• Food allergy deaths can occur, even among those with a history of mild reactions in the past.
• In case of an anaphylactic reaction, 9-1-1 must ALWAYS be called. 

Download 10 FAACTs about Food Allergies poster

What is Anaphylaxis (an–a–fi–LAK–sis)? 

Anaphylaxis Definition:

• Anaphylaxis is a serious allergic reaction that comes on quickly and has the potential to become life-threatening.
• It can be triggered by food, latex, insect stings, and medicines. 

Symptoms and Onset: 

• Symptoms can develop rapidly, often within minutes, and usually within 30 minutes after exposure to an allergen.
• For food allergens, symptoms can take up to 2 hours to appear.
• Signs and symptoms of anaphylaxis can occur alone or in combination. 

Immediate Action Required: 

• Anaphylaxis requires immediate medical treatment, including the administration of epinephrine and a visit to the emergency room.
• Prompt administration of epinephrine is crucial to surviving a potentially life-threatening reaction. Epinephrine has very few side effects and is available as an auto-injector device (Auvi-Q®, EpiPen®).
• Anaphylaxis can be fatal if not treated promptly. 

Post-Reaction Care: 

• Observation in a hospital for 4 to 24 hours is recommended after the individual returns to normal due to concerns of biphasic anaphylaxis.
• Biphasic anaphylaxis is a second round of allergic reactions that can occur after the initial reaction. It may happen as early as an hour or 72 hours later, with an average of 10 hours. This second reaction can be less severe, as severe, or even more severe than the initial reaction. 

Preparation for At-Risk Individuals: 

• If you or someone you know is at risk of anaphylaxis, carry two epinephrine auto-injectable devices.  

• Prompt administration of epinephrine is crucial to surviving a potentially life-threatening reaction. Epinephrine has very few side effects; auto-injector devices include Auvi-Q®, EpiPen®. 

Statistics in the U.S.: 

• Each year, severe reactions to food cause:
• 30,000 emergency room visits
• 2,000 hospitalizations
• 150 deaths 

Learn more about anaphylaxis here!

Nine Foods Account for 90 Percent of All Food Allergy Reactions:

• Peanuts
• Tree nuts (cashews, pecans, walnuts, etc.)
• Milk
• Egg
• Wheat
• Soy
• Fish (halibut, salmon, etc.)
• Shellfish (crab, lobster, shrimp, etc.)
• Sesame

While more than 170 foods can cause allergic reactions in people with food allergies, the law identifies the nine most common allergenic foods ⁽⁴⁾.

For FREE and downloadable resources, visit:
FAACT's Living with Food Allergies Resource Center

To learn more about food allergy, we recommend this video by the National Institute of Allergy and Infectious Diseases:
"Understanding Food Allergy"

When It Comes to Food Allergy Safety, It’s a Matter of FAACT!

Food Allergies are REAL and can be FATAL! Anaphylaxis is a serious allergic reaction that comes on quickly and has the potential to become life-threatening.

Avoiding Allergens is a MUST! Never assume something is safe - ALWAYS read ALL labels for their ingredient and manufacturing information.

Allergies to Food are NOT a joke! NO child should ever be bullied, teased or excluded, especially due to their food allergy.

Cross-Contact CAN happen! Proper cleaning of hands, cookware, utensils, and also surfaces is vital for preventing exposure to allergens.

Together, We CAN Make a Difference! FAACT is here to provide support and helpful resources that you can easily learn, print, and share!

Download 'Food Allergy Safety, It's a Matter of FAACT' poster

Oral Allergy Syndrome

Allergy to fruits and vegetables are the most common food allergies reported by adults and typically develop later in life. This is called Oral Allergy Syndrome (OAS) or Pollen-Food Allergy Syndrome (PFAS)—a reaction that occurs because the proteins in some fruits and vegetables are similar to the proteins in pollen.

In most cases of OAS, symptoms only develop when eating the raw, uncooked food. The most common symptoms are itching, tingling, redness, blisters, and swelling of the lips, mouth, or throat.

Download FAACT's Oral Allergy Syndrome handout

Minimize Risk When Dining Out with Food Allergies

There are ways to minimize risk of accidental exposures and feel more secure about eating out.

• Look for allergy information from the restaurant. Some chains are food-allergy aware and may post allergen information on their Web site.
• Establish good relationship with manager, staff, etc.
• Consider using a “chef card” to alert the staff about your food allergy.
• Leave the restaurant or bring your own food if you feel uncomfortable about the restaurant’s food preparation.

For more information about food allergies and FREE downloadable resources, visit FAACT's Living with Food Allergies Resource Center

Avoid High-Risk Types of Restaurants for Allergens

Persons with food allergies should generally avoid high-risk types of restaurants, including:

• Buffets and deli stations (risk of cross-contact).
• Bakeries and ice cream shoppes (risk of cross-contact).
• Ethnic and international restaurants (language barrier).