Living With a Peanut Allergy

There are approximately 6 million children in North America alone who have a peanut allergy. Knowing all you can about how to protect a child or adult with a peanut allergy gives you a sense of empowerment and freedom to live life without fear of a life-threatening food allergy attack.

There are many things people with nut allergies can do to stay safe. The most important thing is to always read food product labels before purchasing or eating. Not all labels are 100% accurate, but if you read them you can at least do all you can in that regard. Don't assume that just because the product was safe the last time you purchased it, you need to check the label each time you but it, as food manufacturers do change ingredients.

It is wise to avoid all peanut and tree nut products including almonds, almond extract, arachide, arachis oil, artificial nuts, beer nuts, baking mixes, brazil nuts, cacahueta, cacahuete, cashews, chestnuts, cookies, deep-fried foods, earth nuts, food additive 322 - lechithins - may be peanut, frangipane, goobers, goober nuts, goober peas, ground nuts, ground nut oil, hazelnuts, hickory nuts, hydrolyzed plant/vegetable protein, ice cream, frozen treats, imitation nuts, macadamia, mandelonas, margarine, marzipan, mixed nuts, monkey nuts, new nuts, nougat, nut butters/spreads, peanut, peanut butter, peanut flour, peanut oil, pecans, pesto, pine nuts, pistachios, praline, nut oil, nut paste, nut pieces, nu-nuts, nutmeat, satay sauce, sauces (various), vegetable oil, and also walnuts.

To be totally safe if any family member has a peanut/nut allergy the home should be totally nut free or any food item that contains any of the above ingredients should be kept in a place designated for them. If the person with the allergy is young, it is wise to have a nut free home because food does it accidentally left out.

Make sure that you totally rid of home of any nut products. Start in one room and work your way through the entire house. There are obvious nut products in the kitchen so that is a good place to start. Get rid of all the obvious nut products first such as that jar of peanut butter, or that jar of cashews you were saving for Monday's game. Don't forget nut spreads.

Any foods that are not in the original labeling is not safe and needs to be thrown out. You must be able to read a label on everything in order to check for the presence of peanuts/nuts because not all food items are obvious that they contain them.

Tips for shopping:

Read every label, every time you buy a product. Ingredients do change.

Ask bakery staff if the product you are thinking of buying has nuts, tell them about the allergy so they will be sure to be certain of their answer.

Usually large bakeries will label their baked goods.

Avoid imported foods that have foreign labels or if you are not able to be certain of the ingredients. If unsure of what is contained in a food product, do not buy the food item!

Stay away from prepared or frozen desserts or candies unless you have received verification from the manufacturer that the product does not contain nuts.

Keep a pad and pen/pencil with you as you shop so you can write down product names and the manufacturer's hotline number so that you can call and ask questions about the product before buying it.

Top Five Symptoms that Signal You May Have a Food Allergy

Millions of people have allergies that come and go with the season and are usually blamed on pollen, grass and a host of other environmental factors. These allergies are easy to spot because they produce symptoms such as sneezing and itchy, watery eyes that are rather obvious. However, what if you or a loved one had a food allergy? Would you necessarily know what symptoms or signs to look for?

It is interesting to note that some of the symptoms of a food allergy can also be reproduced via other means. Therefore it is important to be attuned to your body and recognize sudden or gradual (a few hours) onset of symptoms and their possible ties to food. Here are some of those symptoms and signs you should watch for that may signal an allergic reaction to food:

1.  Tingling, Swelling and Redness – Certain foods trigger an allergic reaction almost immediately while others creep up slowly. Allergies are a primary cause of swelling and redness and you can find this occurrence on the face as well as around the mouth areas. Tingling could also occur anywhere where the food culprit came in contact with skin. Egg products and shellfish like crab and shrimp can cause these symptoms.

2.  Hives and Rashes – It is important to note that hives and rashes are not only caused by allergic reactions to food. Medications and environmental concerns can also cause them. Everyone knows what rashes are; hives are like a raised version of a rash and could appear bumpy and sometimes will itch. Therefore, it is important to clue into what you were doing in the time leading up to the appearance of hives or rashes to try and discern the cause, whether it is food or something else.

3.  Stomach Upset – Dairy is the biggest contributor to constipation, nausea, vomiting and diarrhea in food allergy sufferers. Of course, in some cases, it is actually food intolerance rather than an actual allergy. Only a doctor and proper testing can definitively tell for sure. Many people are gluten or lactose intolerance and similar symptoms can occur.

4.  Runny or Drippy Nose – Sometimes called hay fever or allergic rhinitis, these symptoms are often attributed to environmental factors like high pollen or mold counts in the air. However, certain food allergies like those to eggs or dairy can produce the same symptoms. Only with allergy testing, such as the scratch tests, can the primary cause of the symptoms be known. Of course, if it is the dead of winter when pollen and mold counts are low and you have the symptoms, chances are good in pinpointing a food allergy!

5.  Anaphylactic Shock – This is the most serious symptom of food allergies and can be fatal if not treated immediately. Luckily, anaphylaxis is not common but those with the severest of allergies can get it. The entire body reacts to a food allergen and its response is a drop in blood pressure and swelling of the respiratory passageways which causes difficulty in breathing. People with severe food allergies often have to carry epinephrine in an injectible form like the EpiPen with them everywhere in case of emergency.

Surviving Multiple Food Allergies

Food allergies or food intolerances affect nearly everyone at some point.  People often have an unpleasant reaction to something they have eaten and wonder if they have a food allergy.  In adults, the most common foods to cause an allergic reaction include shellfish, peanuts, fish, and eggs.  Food normally does not provoke a response from the human immune system, the body’s defense again microbes and other threats to health.  In food allergies, two parts of the immune response are involved.  One is the production of an antibody called immunoglobulin that circulates in the blood.  The other part is a type of cells which is called a mast cell.  Mast cells occur in all body tissues, but especially in areas that are typical sites of allergic reactions.  These areas include the nose, lungs, skin, throat, and gastrointestinal tract.

Most people inherit the ability to form immunoglobulin against food.  Those more likely to develop allergies to food come from families in which allergies such as asthma, hay fever, or eczema are common.  Food allergy patterns in adults differ somewhat from those in children.  The most common foods to cause allergies in adults are lobster, crab, shrimp, and other shellfish.  Peanuts are also one of the chief foods responsible for severe anaphylaxis, walnuts and other tree nuts, fish, and eggs.  In children, milk, eggs, peanuts, soy and wheat are the main culprits.  Children typically outgrow their allergies, but most adults do not lose theirs. 

Currently, the only way to treat food allergies is to avoid the foods which trigger reactions.  Even the most diligent label readers are likely to be inadvertently exposed to proteins that elicit an allergic response at some point.  Anaphylactic allergic reactions can be fatal even when they begin with mild symptoms such as a tingling in the mouth and throat or gastrointestinal discomfort.  Antihistamines and bronchodilators can be used to treat less severe symptoms.  Food manufacturers and consumer groups are working with the Federal Drug Administration to increase public awareness of the seriousness of food allergen reactions and to ensure that allergens are appropriately labeled in food products.

Food allergy reactions can vary from person to person.  Some reactions can be very mild and only involve one part of the body.  Other reactions may be more severe and involve more than one part of the body.  Reactions can occur within a few minutes or up to a few hours after contact with the food.  A serious allergic reaction with widespread effects on the body is known as anaphylaxis.  This sudden and potentially life threatening allergic reaction involves two or more body areas.  In addition, there may also be swelling of the airway, serious difficulty with breathing, a drop in blood pressure, loss of consciousness, and in some cases, even death.  The primary caregiver will look for any other condition that could cause the symptoms.  If the doctor suspects a food allergy, the patient will likely be referred to an allergy specialist, who will ask in depth questions, perform a physical exam, and perform tests to help make a diagnosis.

Smart Advice on Dealing with Food Cross Contamination

Even with the most diligent care in avoiding foods that cause allergic reactions, there are still problems with cross contamination. This phenomenon occurs when you have a food with no allergens come in contact with an allergen during the serving, cooking, or even preparation process. Cross contamination happens all the time in restaurants and manufacturing plants and even at home, regardless of how diligent you may be.

Some people with food allergies have severe ones so the slightest cross contamination can trigger reactions. For instance, severe peanut allergies can be set off just by smelling peanut butter without touching or tasting it. In order to head food allergic reactions off at the pass, here is some advice on preventing cross contamination:

1.  Read food labels! Just by doing so, you can find out whether your "safe" product was even prepared in a facility that also packages the very food item you are allergic to. Cross contamination is quite common in plants that can and seal vegetables or even make different kinds of cereal or candy.

2. When in doubt, call the manufacturer. Sometimes, there is no information on the food package about the possibility of cross contamination. If you want to be absolutely sure, call the 800 customer service number. You can bet they do not want to be sued over any possible health hazards as a result of consuming their products so they should give you a straight answer.

3.  Keep your home free of the offending food products that trigger allergic reactions. This is the only true way to be safe when cooking and preparing food at home, especially when a reaction could be fatal.

4.  Create a food preparation procedure at home and follow it. Preventing cross contamination is important in the home. You could designate certain areas of the kitchen for special types of food preparation. Choose one cutting board for one specific food item. Institute hand-washing after touching food. Clean up any crumbs and food remnants immediately instead of waiting until after the meal.

Avoid wood cutting boards as they are porous and can harbor the essence of offending food items even after cleaning it. Use glass or plastic boards that are easier to clean and won't harbor germs of food particles.

5.  Inform your friends and family of your food allergies so that they do not unwittingly spread an allergen to you through a hug, handshake or kiss. There have been news reports of people going into anaphylactic shock after a simple kiss from a friend who ate shrimp or even peanut butter crackers. Brushing teeth after a meal and thorough hand washing is essential.

6.  Be wary of restaurant meals. Call the restaurant and speak with the chef in advance and explain your food allergy and cross contamination issues. Let them know that you love their food and would like to dine there safely. Most places are very accommodating if you educate them in advance. If your order is wrong and the plate contains an offending food item, explain to the server and chef that you need an entirely new plate of food sans the allergen as the food could have been cross contaminated, even if it wasn't touching the remaining meal.

There are many more ways food allergens can cross contaminate safe food items. Talk with you doctor about the many ways this could happen and take the proper steps to protect yourself

Living Successfully With Food Allergies

There are approximately eight different foods that are responsible for the majority of the food allergy symptoms experienced by individuals with peanuts causing the most severe of reactions. The eight most common food allergens are to dairy, soy, wheat, shellfish, fish, peanut, tree nut, and egg allergens.

One of the toughest situations for someone with food allergies is when they go out to eat. It is difficult to know exactly how the chef is preparing your food, if cross-contamination is occurring, or what oils or flavorings are being used. One thing that can be done is to call ahead to the restaurant and speak to the manager or to the chef personally. Ask if you can bring special foods that you need prepared separately or ask if they make allowances for individuals with food allergies. Ask how foods are prepared, what oils, flavorings and seasonings are used.

You can also carry a safe snack with you, just in case you get to the restaurant and there is nothing appropriate on the menu that you can eat.

When ordering stick to simple dishes, and ask for any sauces or dressings to be served on the side. Ask your waiter/waitress, questions before placing your order and be careful to mention to them exactly what your food allergy is so that the chef can be aware of it while preparing your food.

Avoid buffets and bakeries, because they tend to use the same utensils and machines for a variety of food items.

When you are going to someone else's house to eat a meal or snack let the host/hostess know about your food allergy in advance so they have time to make special preparations. Offer to bring an item that you can eat along with you. Give the individual specific food items to avoid when preparing dishes for you.

Always make sure that family members and friends are aware of your food allergy and what a food allergy reaction looks like and what emergency procedures they should do if you should have a food allergy reaction in front of them and are unable to speak.

Make sure you always have an emergency treatment kit on you at all times. The kit should contain an EpiPen, Benadryl, or other medication prescribed by your doctor or allergist.

When buying or preparing food always, always read the label to be sure that what you are allergic to is not on the label. Check each and every time because food manufacturers change recipes from time to time and the ingredients may change.

The good news is that as of January 2006, the Food Allergen Labeling and Consumer Protection Act (FALCPA), requires that any food item that contains any of the above 8 common food allergens have the allergen listed on the label.

Celiac Disease in Children

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food.  People with celiac disease are unable to tolerate a protein called gluten, which is found in wheat, rye, and barley.  Gluten is found mainly in foods, but may also be found in products which are used every day, including stamp and envelope adhesive, medicines, and vitamins.  Because the body’s own immune system causes the damage, celiac disease is considered an autoimmune disorder.  It is also classified as a disease of mal-absorption because the nutrients are not absorbed.  Celiac disease is also known as celiac sprue, non-tropical sprue, and gluten sensitive enteropathy.

It is important to recognize that celiac disease, gluten intolerance, and wheat allergy are all food allergies.  There are several classifications of food intolerances including food allergy, autoimmune-mediated, congenital digestive disorders, and metabolic diseases.  Food allergies affect 5 percent of the population.  Celiac disease affects people differently.  Symptoms may occur in the digestive system or in other parts of the body.  Irritability is one of the most common symptoms of celiac disease in children. Celiac disease is a genetic disease, meaning it runs in families.  Sometimes the disease is triggered, or becomes active for the first time, after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.

Personality changes may occur in children with celiac disease.  This may cause the inability to concentrate, become irritable and have difficulties with mental alertness and memory functions.  Celiac patients may experience selected symptoms which include mood changes, irritability, and depression.  The parents of a child with celiac disease may need to reduce expectancies in leaning and carrying out selected aspects of basic discipline for their child. 

Symptoms of celiac disease can occur at any time in a child’s life.  Some children experience symptoms the first time they are exposed to gluten, while others develop symptoms later in life after consuming gluten products without a problem for year.  A first sign that an infant might have celiac disease can occur shortly after the introduction to solid foods such as cereals.  An infant who has begun consuming foods that contain gluten might have diarrhea and stomach pains.  They will stop gaining weight at a healthy pace.  Skin rashes might also appear and the child might develop anemia and mouth sores. 

Diagnosing celiac disease usually begins with a simple blood test that measures the levels of antibodies to gluten and other proteins in the lining of the intestine.  If high levels of these antibodies are found, the doctor will likely order a biopsy of the small intestine and have it tested by a laboratory.  If celiac disease is diagnosed, the doctor will offer guidance on which foods the child can eat and which to avoid.  Because these changes greatly affect the every day life and diet, the doctor may suggest meeting with a nutritionist for additional advice.  Wheat, rye, barley and related grains should be eliminated from the child’s diet.  There are several gluten related ingredients that should be avoided at all costs.