Food Allergies Ms Lillico

Food Allergy The immune system’s response to a substance that the body believes is harmful Histamine release Anaphylactic Shock (Life Threatening) - closing o the larynx, blood vessels open up resulting in shock. Hives, itching swelling Nausea, vomiting Cannot even ingest a small amount Symptoms can range from mild to severe.

Anaphylaxis Symptoms: Flush Feel Warm Hives Drop in Blood Pressure Angiodema (swelling of the eyes and lips) WILL HAPPEN WITHIN MINUTES UP TO 2 HOURS OF INGESTING FOOD OR BEING EXPOSED TO ALLERGEN.

Allergy Treatment The most effective form of treatment for a food allergy is strict avoidance of the food. Epinephrine is the most effective treatment of an allergic reaction Epinephrine: Epinephrine is a hormone produced in the body by the adrenal glands. It is released at times of acute stress to enhance our capability of "fight or flight". We all know the symptoms…the pounding heart, anxiety, tremor. It increases heart rate, diverts blood to the muscles, constricts blood vessels and opens the airways. When you give yourself a dose of epinephrine, you are giving your body something that it is making already. You are just giving it faster and at a higher dose.

Food Intolerance Inability of the body to digest a substance. Is a food sensitivity that does not involve the individual's immune system. Gastrointestinal Distress – cramps, bloating and diarrhea Allows a person to eat small amount of the food – in some cases!

Common Foods Allergies Peanuts Eggs Milk Tree nuts Wheat Soy Seafood Sesame seeds PEANUTS, MILK AND EGGS ARE RESPONIBLE FOR 90% OF ALL ALLERGIC REACTIONS Sulphites:They are also regulated food additives that are used as preservatives to maintain food colour and prolong shelf-life, prevent the growth of micro-organisms Mustard is now a priority allergen in Canada, and labelling requirements for mustard will come into force on August 04, 2012.

Food Allergies and Labeling The Food and Drug Regulations require that most prepackaged foods carry a label and that the ingredients appear on labels in decreasing order of proportion.

If made in the same factory as other foods If made in the same factory as other foods. Labels now need to have MAY CONTAIN at the bottom of the ingredients list

Celiac Disease Genetic Disorder BARLEY, RYE, OASTS WHEAT Damage is caused to the small intestine when grains that form gluten are eaten. BARLEY, RYE, OASTS WHEAT Form gluten and MUST be avoided When gluten is ingested, symptoms may or may not be present Strict avoidance of gluten is ESSENTIAL for nutritional health and long term safety Is a food intolerance BUT as serious as an allergy