STUDY: Food allergies: safe food handling to prevent triggering an allergic reaction - (Department of Nutritional Sciences, Rutgers University)
December 17, 2007 – 4:54 pmIntroduction
Food allergies are a common, serious–and sometimes fatal–problem. Almost 11 million Americans have food allergies; many are children. The prevalence of food allergies, particularly among children, is on the rise (Sicherer, Munoz-Furlong, & Sampson, 2003, 2004). Although any food can cause an allergic reaction, eight foods, namely peanuts, tree nuts (like walnuts and cashews), milk, eggs, fish, shellfish, soy, and wheat account for 90% of all food allergies.
An allergic reaction is triggered when the immune system mistakenly overreacts to a food that it thinks is a harmful invader. This overreaction causes symptoms that may appear within seconds to hours after eating a trigger food. Fortunately, most allergic reactions are mild. They may cause a runny nose, sneezing, itching skin, hives, and digestive upset. For those who are severely allergic, exposure to a trigger food may cause life-threatening reactions. The tongue, lips, or throat may swell so severely that the person […]
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