Barrie Lynne Sutton Keene State College Dietetic Intern 2014/15

 -Up to 15 million Americans have a food allergy  *1 in every 20 children*  -Between 1997 and 2011, the amount of people with food allergies has increased by 50%  -Every 3 minutes a person is sent to the ER due to an allergic reaction to food

When our body reacts to a harmless food as if it were a threat. The first time a person is exposed to a food, there are no symptoms of an allergy existing. Any subsequent exposures to that food, and a reaction will occur.

-Touching the food -Using a skin or beauty product that contains that food -Breathing in dust or steam of the food

-itchy mouth -swelling lips and tongue -hives -faintness -worsening eczema -tightening of throat/trouble breathing -GI symptoms (vomiting, diarrhea, abdominal cramps, pain)

Even just trace amounts of a triggering food can cause an allergic reaction.

~Thoroughly wash all utensils, pans, knives, cutting boards, surfaces, hands ~Cooking does not reduce or remove an allergen (grills, griddles, pans, tilt skillets) ~Change you gloves ~Wash with warm soapy water

-Use separate toasters -Keep separate meat slicers -Store allergen-free foods separately in a box on designated shelf away from allergen containing foods (recommended to use a top shelf) -Designate a separate preparation area in kitchen

It is an autoimmune disorder that causes the body to attack its own intestines when gluten is eaten. -Estimated to affect 1 in every 100 people -Currently, an estimated 2.5 million Americans are undiagnosed

Gluten is a natural protein found in wheat, barley and rye. When gluten is eaten, even in trace amounts, there is damage done to the intestines that prevents nutrients from food from being absorbed.

-abdominal bloating/cramping -unexplained weight loss -chronic diarrhea -vomiting -constipation -pale, foul smelling, or fatty stool -having a direct relative diagnosed with celiac disease gives you a 1 in 10 chance of developing it

- Osteoporosis - Anemia - Cancer - Malnutrition

Only treatment is a life-long gluten-free diet. Within a few days of beginning diet, symptoms will reside. Intestinal damage takes between 3-6 months to heal in children and up to several years in adults

-No wheat, barley or rye OR any foods that contain these ingredients. ~oats/oatmeal -Look for GF label -Keep diet nutritionally balanced with meat, fish, fruits and vegetables -Read ingredients of medications, chap sticks, play dough, and other hidden sources

Amaranth Rice Soy Quinoa Buckwheat Bean flour Millet Corn

-NIH (for food allergies and Celiac disease) diseases/celiac-disease/Pages/facts.aspx -FoodAllergy.org