Anaphylaxis in Schools 3rd Edition
Anaphylaxis in Schools 3rd Edition
Anaphylaxis in Schools 3rd Edition
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Avoidance Strategies<br />
Consensus Statement<br />
Avoidance is the cornerstone of prevent<strong>in</strong>g an allergic reaction. Much can be done to reduce the risk of<br />
anaphylaxis when avoidance strategies are implemented. General recommendations for food and <strong>in</strong>sect<br />
st<strong>in</strong>gs are provided below. Additional strategies for avoid<strong>in</strong>g specific food allergens are covered <strong>in</strong> Appendix G.<br />
Food Allergens<br />
For people with food allergies, the key to rema<strong>in</strong><strong>in</strong>g safe is avoidance of the food allergen. It must be<br />
stressed that very small amounts of certa<strong>in</strong> foods can cause severe reactions when eaten. This may<br />
happen if a person at risk touches an allergenic substance and then subsequently touches the mouth.<br />
Even a very small amount ‘hidden’ <strong>in</strong> a food or transferred to a serv<strong>in</strong>g utensil has the potential to<br />
cause a severe allergic reaction. Direct <strong>in</strong>gestion of an allergy-caus<strong>in</strong>g food poses the greatest risk for<br />
people with food allergies. In some cases, the vapor or steam produced while cook<strong>in</strong>g certa<strong>in</strong> foods,<br />
such as fish, has been shown to conta<strong>in</strong> allergens which can trigger asthmatic reactions and even<br />
anaphylaxis. 18,19<br />
While it is difficult to completely elim<strong>in</strong>ate all allergenic <strong>in</strong>gredients due to hidden or accidentally<br />
<strong>in</strong>troduced sources, it is possible and extremely important to reduce the risk of exposure to them.<br />
Effective <strong>in</strong>gredient label read<strong>in</strong>g, special precautions for food preparation, proper hand wash<strong>in</strong>g and<br />
clean<strong>in</strong>g go a long way toward reduc<strong>in</strong>g the risk of an accidental exposure.<br />
Note: Parents of food-allergic children are often concerned that the odour or smell of a particular food such as<br />
peanut butter will cause a life-threaten<strong>in</strong>g or anaphylactic reaction. It is the prote<strong>in</strong> <strong>in</strong> a food which causes an<br />
allergic reaction and <strong>in</strong>halation of airborne peanut prote<strong>in</strong> can cause reactions, though usually not anaphylaxis.<br />
The odour alone has not been shown to cause an anaphylactic reaction as the smell does not conta<strong>in</strong> the<br />
prote<strong>in</strong>. (See Appendix G for more <strong>in</strong>formation.)<br />
The follow<strong>in</strong>g guidel<strong>in</strong>es are recommended to reduce the risk of exposure for people with food allergy:<br />
1. Adult supervision of young children who are eat<strong>in</strong>g is strongly recommended.<br />
2. Individuals with food allergy should not trade or share food, food utensils, or food conta<strong>in</strong>ers.<br />
They should also place meals on a napk<strong>in</strong> or personal placemat. Where possible, young children<br />
with food allergies should eat <strong>in</strong> a designated area while at school to help m<strong>in</strong>imize the risk of crosscontam<strong>in</strong>ation.<br />
3. School adm<strong>in</strong>istrators, parents and foodservice staff should work closely together to ensure that food<br />
be<strong>in</strong>g served dur<strong>in</strong>g lunch and snack programs is appropriate accord<strong>in</strong>g to their policies around food.<br />
If there is any uncerta<strong>in</strong>ty, food-allergic children should only eat food which parents have approved.<br />
<strong>Anaphylaxis</strong> <strong>in</strong> <strong>Schools</strong> & Other Sett<strong>in</strong>gs<br />
Copyright © 2005-2014 Canadian Society of Allergy and Cl<strong>in</strong>ical Immunology 13