Food Allergies and Anaphylaxis - KFL&A Public Health

Food Allergies
and Anaphylaxis
Adapted from material developed by Public Health Nutritionists/
Dietitians in Ontario. May be reproduced without permission
provided source is acknowledge. Distributed by: KFL&A Public
Health, 221 Portsmouth Avenue, Kingston, ON K7M 1V5,
Tel: 613-549-1232 or 1-800-267-7875, Fax 613-549-7896,
www.kflapublichealth.ca
Reviewed May 2010

What is a food allergy?
A food allergy is a response of the immune system to a
component of food (a food “allergen”), usually a protein
that the immune system recognizes as “foreign” to the
body.
The most common food allergens in
Canada are: peanuts, tree nuts, fish
(including shellfish), wheat, eggs, soy,
milk, sesame seeds, and sulphites.
What is anaphylaxis?
Anaphylaxis is a severe allergic response to an allergen.
It involves several body systems and can lead to death
if untreated. Anaphylaxis may be caused by food, insect
stings, latex, and medications.
What about food intolerance?
A food intolerance is not the same as a food allergy.
Food intolerances can cause problems for people in
ways that do not involve the immune system. Examples
include lactose intolerance and gluten intolerance
(celiac disease). Although not life-threatening, a food
intolerance requires dietary modifications to avoid
discomfort and risk for nutrient deficiencies.
Signs and symptoms of an allergic reaction:
itching and irritation of the skin (e.g. hives, rash),
swelling of the throat, tongue, lips, or face,
wheezing, coughing, shortness of breath,
nausea, vomiting, abdominal cramps,
drop in blood pressure, loss of consciousness,
feelings of impending doom.
Where can I find more information?
Anaphylaxis Canada
E-mail: info@anaphylaxis.ca
Web: www.anaphylaxis.org
A national, non-profit organization for people with life
threatening allergies. Provides a wide variety of allergyrelated
resources, as well as a newsletter and food-alert
bulletins.
Allergy/Asthma Information Association (AAIA)
E-mail: admin@aaia.ca
Web: www.aaia.ca
A national non-profit organization for people affected
by allergy, asthma, and anaphylaxis. Provides a variety
of print and web resources, as well as a newsletter and
links to allergen-related activities across Canada.
Food Allergy and Anaphylaxis Network (FAAN)
E-mail: faan@foodallergy.org
Web: www.foodallergy.org
The largest food allergy association in the world. Offers
a wide variety of print and web resources including
books, brochures, recipes, and videos.

How can we prevent an allergic reaction?
When eating out:
Ask about the ingredients and the way food is
prepared before you order. Even if the restaurant
is part of a chain, ingredients may differ between
locations.
Restaurants bearing an Allergy Aware sticker will
have a senior staff member on each shift who
can answer your questions about ingredients.
Order simply prepared foods such as baked
potatoes, steamed vegetables, and broiled meat.
They are less likely to have allergen-containing
ingredients.
Avoid buffets. There is a high risk for
cross-contamination.
Be especially cautious of the ingredients in ethnic
foods, sauces, muffins, and desserts.
If a staff member is unsure of the ingredient, or
you are not 100% confident that a food is
allergen-free, order something else.
How do I handle an allergic reaction?
It is important to respond to an allergic reaction quickly.
Be sure to talk with your child or teen about how to be
prepared for a possible reaction. Make an emergency
plan and share it with caregivers, friends, and other
acquaintances.
Food allergies can be life-threatening. A
person with a milk allergy must avoid
all milk protein—even the small amount
found in a slice of bread. A person with
lactose intolerance may be able to tolerate
milk products such as cheese, yogurt, and
modified milk.
Is there a cure for allergies?
No. The only “treatment” for a food allergy is avoidance
of all products containing the allergen.
Will my child outgrow this allergy?
Not likely. Young children with allergies to milk, eggs,
wheat, or soy may outgrow a food allergy. Allergies to
peanuts, tree nuts, fish, and shellfish are less likely to
be outgrown. Talk to your doctor or allergist for more
information. Never re-introduce an allergen-containing
food without approval from your allergist.
How can we prevent an allergic reaction?
When away from home:
Inform friends, relatives, and acquaintances
about the food allergy.
Carry prescribed medications and have an
emergency plan available in case of a reaction.
Know how to use an autoinjector if prescribed.

How can we prevent an allergic reaction?
When Shopping:
Read the ingredient list every time you shop.
Ingredients often change without warning—a
product that was safe last week may not be safe
this week.
Be aware of the words on the ingredient list that
may indicate the presence of an allergen.
Avoid foods with the disclaimer “may contain
traces of allergen (e.g. peanuts).” There is no
guarantee that these foods are safe for the
food-allergic person.
Avoid foods without a complete ingredient list,
such as bulk foods or on-site bakery items.
Choose less processed foods. Generally, the
less processed a food, the easier it is to identify its
ingredients.
Avoid imported food with foreign language
ingredient lists and those foods that do not follow
the Canadian Food Inspection Agency guidelines.
If you do not know what an ingredient word
means, do not buy the food.
Have a pad and pen with you when you shop. If
you have a question about a product, record the
manufacturer’s name, phone number, and address.
Contact the manufacturer when you get home.
State that you have a food allergy and ask whether
the product contains a particular allergen.
Most allergic reactions are due to cross
contamination. “Safe” foods become “unsafe”
through contact with allergen particles. For
example, the same knife from the peanut
butter jar is put into the jam jar. The jam is
now unsafe for people with a peanut allergy.
Or, the same cutting board is used the make
both an egg-salad sandwich and a turkey
sandwich without being washed in between.
The turkey sandwich is now unsafe for people
with an egg allergy.
How can we prevent an allergic reaction?
When preparing foods:
Use soap and water to clean hands before and
after eating. Hand sanitizers are not suitable, as
they may not rid traces of an allergen.
Wash all utensils, counters, and eating surfaces
with a household cleaner before and after food
preparation. This will help to avoid “cross
contamination.”