Allergies to Food

As many as 12 million Americans, or 4% of the US population, have food allergies. The foods that most commonly cause an allergic emergency include: peanuts (the main source of allergic emergencies in children), tree nuts (such as walnuts, pecans and cashews), shellfish (such as shrimp and lobster, — the main cause of allergic emergencies in adults), fish, cow’s milk, eggs, and soy.

The severity of a food-triggered allergic emergency depends on a number of factors — the amount eaten, the food form (cooked, raw or processed) and the co-ingestion of other foods. Other variables include the person’s age, the sensitivity at the time of ingestion (for example, children are less likely to suffer a severe allergic reaction to milk and egg as they get older), how fast the food is absorbed by the body, and whether the person has another life-threatening condition, such as severe or uncontrolled asthma.

If you or your child has a food allergy, you’ll need to steer clear of triggers. This means careful menu planning and reading food labels for alternative ingredient names to make sure you are aware of any “hidden” triggers.

It’s nearly impossible to avoid hidden triggers. In particular, children with allergies may inadvertently eat a trigger food at school. In this case, it’s important that the child and his or her family, caregivers and teachers know how to recognize the signs and symptoms of an allergic emergency and know what to do in the event of an allergic emergency: inject the health care professional-prescribed EpiPen or EpiPen Jr. immediately, then promptly call 911 and seek immediate medical attention.