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Allergies Allergy Basics

Dining Out? Beware of Food Allergy Dangers

(iVillage Total Health) - People with food allergies may be at greater risk of severe allergic reactions than they realize when dining out at restaurants and other eateries. A new poll of chefs, servers and food handlers at 100 restaurants found many are unaware of basic facts about how food allergens can be transmitted in the kitchen.

A food allergy is a potentially fatal response by a person's immune system to a food or food component. After a susceptible person ingests a problem food, the immune system reacts with the release of histamines and other chemicals that trigger symptoms ranging from mild itching, hives or swelling to more severe breathing difficulty and blood pressure drop, called anaphylactic shock. The most common food allergens are: peanuts and tree nuts, cow's milk, eggs, wheat, soybeans, fish and shellfish.

The poll was conducted by researchers from the Elliot and Roslyn Jaffe Food Allergy Institute and Mount Sinai School of Medicine in New York City. Numerous misconceptions about food allergies were revealed in the findings, even though the majority of food service workers polled said they felt comfortable providing safe meals to customers. Nearly a quarter of the staff members said consuming a small amount of an allergen was safe. More than a third of the workers said that frying foods destroys allergens and 25 percent believed that removing an allergen from a finished meal made it safe to eat.

The poll revealed that less than half of the personnel at the restaurants had been given any training on food allergies. According to the study, 25 percent of all accidental peanut and tree nut allergy exposures occur in restaurants and some 15 to 32 percent of fatal food allergy incidents originated in a restaurant or public eating establishment.

People with food allergies are advised to avoid foods that may trigger allergic reactions. However, this may sometimes be difficult because food allergens can be transferred on utensils and food manufacturing equipment, such as when equipment used to make foods containing peanuts is then used to make other food items. Federal law now requires food processors to inform consumers on product labels when manufacturing equipment has been used to process ingredients with potential allergens. Labels must also list all potential allergens contained in the products.

Restaurants and eateries have no such restrictions and savvy consumers must be alert to potential allergic reactions when dining out. Many allergists and physicians recommend their patients carry emergency medications. Avoiding buffets and sauces is also recommended. The study's authors recommended diners carry a "Chef Card" containing information about their specific allergies to give to restaurant staff members as a way to approach the subject of safe meals.

"Food preparers should familiarize themselves with issues relevant to food allergy, including cross-contact of allergens with safe foods," Dr. Scott H. Sicherer, a lead researcher, said in a press release. "The food-allergic diner must clearly disclose their allergies, ensure there is a clear line of communication with the people making the food, and remind the staff about problems with cross contact."

The study was published in the April issue of Annals of Allergy, Asthma & Immunology, the journal of the American College of Allergy, Asthma and Immunology.

Copyright 2007 iVillage Total Health.