1. FOOD ALLERGY EDUCATION Your Organization Name/Date Here

2. A food allergy is an abnormal response by the immune system to a food protein When the food is eaten, the immune system thinks the food is harmful and releases histamine and other chemicals to “attack” the enemy There is NO CURE for food allergy Complete and strict avoidance is the only way to prevent a reaction Food Allergy Basics

3. Milk Egg Wheat Soy Peanut Tree Nut Fish Shell Fish  Eight Foods cause 90% of all allergic reactions in the US  As many as 15 Million people have food allergies  9 Million adults, or 4% of the population  6 Million children, or 8% (roughly 1 in 13)  Milk, egg, wheat, and soy allergies often resolve in childhood, yet are doing so more slowly than in decades past with still many children allergic beyond age 5  Peanut, tree nut, fish, and shell fish are generally life long allergies

4. One or more may occur within minutes to a few hours after ingestion Symptoms

5. Anaphylaxis  A serious allergic reaction that is rapid in onset and may cause death  Causes include foods, insect stings, latex, & medications  Each year in the US, anaphylaxis to food causes over 50,000 emergency room visits and 150 deaths  Individuals with food allergy plus asthma are at greatest risk for a life-threatening reaction  Prompt administration of epinephrine (adrenaline) is key to surviving anaphylaxis. Fatalities resulted from a delay/failure to give epinephrine.  Prescribed as Epi-Pen or Twinject auto-injectors What is it?How to treat it.

6. Managing Food Allergies  Read every label every time  Formulations can change without warning  Don’t rely on “safe lists”  Allergens can be in non- food items  Soaps, shampoos, skin products, medications, pet foods,  Wash hands, cooking utensils, and food preparation surfaces to avoid reactions from trace amounts of proteins left behind  Liquid soap, bar soap, commercial wipes for hands, NOT antibacterial gel sanitizers  Dishwashing detergent and hot water for cooking utensils and cutting boards  Common household cleaners for counters, tables, and other surfaces Vigilant Label ReadingCareful Food Preparation

7. Be Prepared for an Allergic Reaction  Accidents are never planned  Keys to being prepared:  Medications must be immediately available at all times  Knowing how to recognize symptoms and administer medications quickly  A written Food Allergy Action Plan

8. Activate the Food Allergy Action Plan Immediately!  Recognize the symptoms  React quickly  Review what caused the reaction and how well the action plan worked If a Reaction Occurs

9. Food Allergy in Schools  Up to 25% of peanut/tree nut reactions in schools are first-time reactions  Most reactions in schools occur from food in the classroom used for projects or celebrations  Once a reaction begins, there is no way to know how severe it will become  Take all food allergy- induced allergic reactions seriously  Every school should have a plan for managing food allergies

10. Food Allergy in Schools  Create an environment where children, including those with food allergies, will be safe  Employ prevention and avoidance strategies  Be prepared to handle an allergic reaction  Address teasing  Clean hands before and after eating or handling food  Plan for safe parties/celebrations  Avoid using foods in classroom art/craft projects or as incentives  Prohibit food trading and sharing School’s Responsibility Strategies to Minimize Risk of Reactions

11. What can we do? Inquire on forms about allergy Allergen-free events are not as difficult as you think they might be Individually wrapped items at bake sales with ingredients listed  Understand the concern over food allergies & take them seriously  Create an atmosphere where all feel welcome and safe  Provide alternatives or have food-free events  Work with food allergy parents to make events safe for all kids

12. Food Allergy & Anaphylaxis Network www.foodallergy.org www.foodallergy.org Kids With Food Allergies www.kidswithfoodallergies.com www.kidswithfoodallergies.com Plus many others…. Resources

13. Thank You!! Kim Wilson, food allergy parent KimWilson@alumni.pitt.edu 412-421-8877 Questions?