Navigating Food Allergies

 The number of Americans who have issues with food allergies grows each year.¹ It has been shown that 1 in 13 children have a food allergy.²  A food allergy occurs when the body’s immune system reacts to a harmless protein, which is the allergen.²  The most common allergens are also known as the top eight; these include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy.³ All foods produced in the United States are required to disclose the top eight allergens on the package.³

Reactions to these allergens can be mild, such as a small rash or they can be more serious like anaphylaxis shock. Anaphylaxis shock is when your blood pressure drops suddenly and your airways narrow, making it hard to breathe.⁴ This reaction can be life-threatening. As there is no cure for food allergies, the one proven strategy is avoiding the allergen. There has been some progress in desensitizing a child to allergens under the care of an allergist. Desensitizing is the process of exposing the allergen to a person gradually over time until the immune system builds up a tolerance to the allergen.⁵ It is important to remember this option isn’t appropriate for everyone.

 It can be difficult to ensure allergen-free foods for your child when eating at a restaurant or at school. A major issue in these environments is cross-contact, the term used when an allergen-free food comes in contact with an allergen.⁶ Luckily, many foodservice operations are aware of the top eight allergens and are prepared to accommodate allergy needs. You should always feel empowered to advocate for your child’s safety.

 

Dining Out Tips for your Server or Chef:
- Ask you use separate cutting boards and utensils to prepare my meal?
- Inquire if the grill and/or fryer have cross-contact with other food allergens?
- Confirm absence of allergens upon serving.
- Look at menus in advance or call ahead.
- Dine at off-peak hours.
- Don’t be afraid to leave if they can’t accommodate!

Tips for food allergies at school:  

• Ask your physician to write a note
• Try to have them be as clear as possible about what the child can and cannot have.
• Submit this note to the school nurse. They will communicate this information to the food service department, so that that your child receives an allergen-free lunch.
• Inform the classroom teacher of the allergy. They can watch for any allergic reactions. 
• If the allergy is severe or it makes you feel more comfortable, simply pack your child’s lunch to be 100% certain it is allergy-free!

Allergen Friendly Chicken Tortilla Soup             

Yield: Eight 1 cup servings

Ingredients:

2 tbsp oil (canola, vegetable, or olive)

1 cup diced onion

½ cup diced celery

½ cup diced bell pepper

1 clove minced garlic

2 cups diced cooked chicken

1 ½ cups corn (fresh, frozen, or canned)  

1 qt low sodium chicken broth

2-14 ounce cans low sodium diced tomatoes with juice

1 -14 ounce can low sodium black beans (drained)

1 tbsp chili powder

2 tsp cumin

1 tsp black pepper

1 tsp paprika

 Optional Toppings: Crispy Baked Corn Tortilla Strips, Cheese or Cheese Alternative, Cilantro, Lime Wedges, Sliced Avocado

 Method:

1.         In a large pot, heat oil over medium heat. Then, add onion, celery and bell pepper. Cook for 5 minutes    or until slightly soft.

2.         Add garlic and cook for ~1 minute.

3.         Add all the remaining ingredients to the pot and bring to a simmer. Let simmer for 5-7 minutes.

4.         Serve in soup bowls with desired toppings.

 

Nutrition Facts: Serving Size:1 cup; Total Servings: 8

169 calories, 6 g fat, 1g saturated fat, 17g carbohydrate, 4g fiber, 22g protein, 350 mg sodium

 

 

 References:

1.  Guidelines for the Diagnosis and Management of Food Allergy in the United States: Report of the NIAID-Sponsored Expert Panel. Journal of Allergy and Clinical Immunology. 2010;126(6):S1-S58. doi:10.1016/j.jaci.2010.10.007

2. Facts and Statistics | Food Allergy Research & Education. Accessed November 2, 2020. https://www.foodallergy.org/resources/facts-and-statistics

3. Nutrition C for FS and A. What You Need to Know about Food Allergies. FDA. Published online July 16, 2020. Accessed November 2, 2020. https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-food-allergies

4. Anaphylaxis - Symptoms and causes. Mayo Clinic. Accessed November 6, 2020. https://www.mayoclinic.org/diseases-conditions/anaphylaxis/symptoms-causes/syc-20351468

5. Allergy shots - Mayo Clinic. Accessed November 10, 2020. https://www.mayoclinic.org/tests-procedures/allergy-shots/about/pac-20392876

6. Avoiding Cross-Contact | Food Allergy Research & Education. Accessed November 6, 2020. https://www.foodallergy.org/resources/avoiding-cross-contact