There is a good chance that someone you know has food allergies, or you may have been asked to care for a child in your family with food allergies. According to the Food Allergy and Anaphylaxis Network (FAAN), approximately 12 million Americans have food allergies. Six to eight percent of children have food allergies and two percent of adults have them. In the past five years, peanut allergy in children has doubled. The eight most common food allergies are milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, wheat and soy. The most common in children are milk, eggs and peanuts. Selecting and preparing food for a child or adult with food allergies can seem overwhelmingly complicated if you have never done so before. If you are faced with the responsibility for caring for -- or merely entertaining -- someone with food allergies, here are some basic facts and guidelines that may help.

What is a food allergy?

According to the FAAN website, "A food allergy is an overreaction of the body’s immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to it. The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, in order to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system.

"Many people think the terms food allergy and food intolerance mean the same thing; however, they do not. A ‘food intolerance’ is an adverse food-induced reaction that does not involve the immune system. Lactose intolerance is one example of a food intolerance. A person with lactose intolerance lacks an enzyme that is needed to digest milk sugar. When the person eats milk products, symptoms such as gas, bloating, and abdominal pain may occur."

How to recognize an allergic reaction

Symptoms of an allergic reaction can include rash, runny nose, watery eyes, sneezing, coughing or a tingling sensation in the mouth. More severe reactions can cause swelling of the tongue and the throat, hives, wheezing, difficulty breathing, vomiting or diarrhea, and in some cases, anaphylaxis, "a sudden, severe, potentially fatal, systemic allergic reaction that can involve various areas of the body (such as the skin, respiratory tract, gastrointestinal tract, and cardiovascular system)", according to FAAN. If you or anyone you know has experienced any of these symptoms after eating, it is vital to seek the advice of a doctor and carry medication prescribed to counteract a reaction the next time it occurs. It may be necessary to carry an epinephrine auto-injector (Epipen® or Twinject®) and/or Benadryl® or other antihistamine in case of accidental ingestion.

Allergic reactions occur within minutes to several hours of eating a food. Reactions can be caused not only by eating the food, but in some cases by breathing the food particles in the air or touching the food. Administering the proper medication without hesitation can save a life. If you suspect that someone is having a serious allergic reaction, give their medication immediately, call 911 and request advanced life support. If the person has been given an Epipen® or Twinject® injection, tell the 911 operator that the injection has been given and that additional epinephrine may be needed. (Not all ambulances carry epinephrine.)

How to choose foods for an allergic individual

Read labels thoroughly each and every time you buy, even on foods that have previously been free of allergens. Allergens may be present in many forms in commercially prepared foods, and recipes and formulations change. In January of 2006, Congress enacted the Food Allergen Labeling and Consumer Protection Act (FALCPA), requiring "food manufacturers to disclose in plain language whether products contain any of the top eight food allergens, which are milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, wheat, and soy. The label must show one of the following: The word ‘Contains’ followed by the name of the major food allergen (milk, wheat, or eggs, for example), or the food allergen in parentheses in the list of ingredients, e.g., ‘albumin (egg)’. Such ingredients must be listed even if they are present in colors, flavors, or spice blends" (FAAN). Look at the entire package for statements warning that the food was manufactured on equipment that also processes any of the main food allergens.

How to prepare safe foods for an allergic individual

Avoid foods that contain the individual’s allergens. For instance, when my family visits my mother’s home with our 10-year old son, who is allergic to milk, she does not use real butter, as she normally does, but only a brand of margarine which does not contain milk. Plan foods for the whole family that are safe for the allergic individual. For recipes and ideas, visit the FAAN website at http://www.foodallergy.org . Wash all utensils and dishes thoroughly after every use. Wash them before use if you normally eat foods to which the person is allergic when he or she is not in your home. If you prepare foods to which the person is allergic, use separate utensils and dishes. For instance, if someone is allergic to eggs and you serve eggs and bacon, place the eggs in a separate dish and use two different serving spoons.

How to dine out safely at a restaurant with an allergic individual

Call ahead when the restaurant is not busy. Talk with the manager or chef, describe the person’s food allergies, and ask if the restaurant can prepare food safely for that person. Try to visit the restaurant when business is not at its peak. When you arrive, speak directly with the manager or chef. Carry written instructions to guide your conversation with the restaurant staff. Ask for an ingredient list. Many restaurants have these available. Ask if foods are cooked in the same containers together. For example, French fries are often fried in the same oil as seafood, foods coated with a batter containing egg or milk, or cheese sticks. Ask about the type of oil that is used for fried food. Peanut oil is commonly used. Ask that griddles and utensils be cleaned prior to preparation of the allergic individual’s food. Make sure the food is not garnished with an allergen after preparation. For instance, a chef or server may put butter on top of pasta or sprinkle a salad with cheese or nuts. Make sure the table and chair where the person sits are wiped clean. This is particularly important for small children. Always carry your medication.

There is no cure, but there is hope for food allergy sufferers.

Currently there is no vaccine or medicine to cure food allergies, but research is under way to develop a vaccine for food allergies as well as a peanut that does not cause allergic reactions. The best chance of avoiding a food allergy comes from strictly avoiding the food. Children often outgrow food allergies, but each individual case is different. Adapting to food allergies can become a way of life, and establishing a healthy, allergen-free diet for the entire family is extremely manageable with the right information. Numerous resources are available through FAAN and your allergist or family doctor. Your local health food store may offer products that are allergen free. You can find cookbooks with recipes, complete information on ingredients, and food substitutes at www.Amazon.com or your local bookstore.

Vicki Bezems is the mother of a ten-year old boy who was diagnosed with multiple life-threatening food allergies at age one. Vicki has no medical training but writes from her personal experience in the hope that she can help others cope with the enormous responsibility of caring for someone with food allergies. The information in this article is not comprehensive and offers no assurance that an allergic reaction can be avoided if these guidelines are followed. For more information, visit the FAAN website at http://www.foodalergy.org. Vicki Bezems can be reached at 610-706-0956 or via email at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it