Did you know?

The Food Allergy Resources & Education (FARE) organization’s Food Allergy & Anaphylaxis Emergency Care Plan outlines recommended treatment in case of an allergic reaction. If you have a food allergy, you should carry a copy of this plan signed by your physician and carry it with you everywhere you go. It includes emergency contact information. Keep your plan in a place where others can find it, and make sure everyone understands what to do in case of an emergency.

This plan was revised by FARE’s multidisciplinary group of food allergy experts that includes support group leaders, two members of FARE’s Medical Advisory Board, experienced parents of children with food allergies, an adult with food allergies, a dietitian, psychologist, and a school nurse. The plan was approved by FARE’s Medical Advisory Board. The document presents critical information including allergen(s), symptoms, and treatment instructions in an easy-to-follow format—critical in an anaphylactic emergency. To download or view the document, go to www.foodallergy.org.

Tips for Managing Food Allergies Successfully managing a food allergy requires making changes to your diet and lifestyle. Fortunately, not all food allergies are severe or life-threatening, but it is always wise to safeguard yourself from a reaction rather than to suffer any uncomfortable consequences. Here are some recommended actions:

• Emergency Medication
  Since there aren’t any medications that can prevent food allergies, strict avoidance of the allergy-causing food is the only way to prevent a reaction. If a reaction does occur, there are medications to control symptoms. If your doctor has prescribed medication such as epinephrine (Auvi-Q™, EpiPen® or Adrenaclick®), carry it with you at all times.
• Medical Identification
  Wear medical identification at all times to help emergency responders be aware of your food allergies.
• Dining out
  Eating out can be a daunting experience if you have severe food allergies; however, you can safely do so when you plan in advance. For example, you can carry a “chef card” with you that clearly states the foods you must avoid. You can show this card to the manager or your server at the restaurant. You can include the ingredients that must be avoided in the preparation of your meal.
• At work
  Always have your epi-pen (epinephrine auto-injectors) within reach. Make sure that those you work closely with know about your food allergy and understand what needs to be done in case you have a severe reaction during business hours. Because it is so important for you to ensure your food is not contaminated or tampered with, using communal refrigerators or cooking facilities at work may prove challenging. To minimize the risk, always use sealed containers, label them with your name, and write a note asking co-workers not to touch it. There is no reason to hide your food allergy from others; in fact, letting as many people as possible know is best.

Food Labels
Food manufacturers are required by law to label their products. The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2006 requires conventional foods, dietary supplements, infant formula, and medical foods to clearly state the ingredients used to manufacture their food products.

Common allergens must be noted in plain language, either in the ingredient list or via the word "contains," followed by the ingredient. For example: "contains milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, wheat, and soy." Another way labels can show the presence of possible allergens is to put the questionable ingredients in parentheses. For example, "nuts (almond and cashew bits)" would be the way to note the possible presence of nut fragments. Such ingredients must be listed if they are present in any amount, even in colors, flavors, or spice blends. Also, manufacturers must list the specific nut (e.g., almond, walnut, cashew) or seafood (e.g., tuna, salmon, shrimp, lobster) that is used.

Although FALCPA has made label reading easier, FARE advises individuals and families who are managing food allergies to read all labels, on all packages, carefully every time. Ingredients can change without warning, so reading labels each time will ensure you avoid any ingredients that may cause a reaction.

Tips to take care of yourself
For most people, eating is one of life’s great pleasures. If you’ve just been diagnosed or recently had an anaphylactic reaction, you may be having an especially tough time feeling relaxed around food. Here are a few tips to help you take care of yourself.

• If you suspect you have a food allergy, get an accurate diagnosis from a certified allergist. If you notice changes over time, be sure to let your doctor know. Let your allergist be a partner in helping you stay healthy.
• Educate yourself about food allergies. Visit websites, read books, scrutinize labels.
• If you have asthma, make sure it is well-controlled and properly treated. Uncontrolled asthma can increase the severity of an anaphylactic reaction.
• Keep a journal of allergic reactions. For example, after a meal, did you notice red spots or a skin irritation? At a certain time of year, do certain foods cause problems? Journals are a great resource for both you and your doctor, especially if the patient is a child. As kids grow and change, their tolerance of certain foods may change too—and so does their ability to manage their allergy.
• Keep a supply of "safe" snacks handy, at home and when traveling.
• Plan ahead when social occasions involve food by bringing your own dish or safe snacks—enough to share, if possible.