If you are reading this, chances are that you or someone close to you has been diagnosed with a food allergy. As you may know, to successfully manage your food allergy, your diet and lifestyle must change. While these changes may seem challenging and overwhelming at first, over time things will get easier.

There have been a multitude of changes in our food system to make living with food allergies a bit easier for most people.  For example, in January of 2006 ‘The Food Allergen Labeling and Consumer Protection Act’ went into effect. This act required manufacturers to use simple language (e.g., “egg” and “milk”) for common food allergens and to list them if they are present in products (even non-food products), so be sure to read the labels on cosmetics and bath products (such as soaps and lotions) since these items may contain common allergens such as milk, egg, wheat, and tree nuts.
There is no cure for food allergy. Strict avoidance is the only way to prevent a reaction, which can be caused by even small amounts of a food allergen. Many people outgrow their food allergies, although peanut, tree nuts, fish, and shellfish are often considered lifelong allergies. Planning in advance on how to handle certain situations, reading labels vigilantly, and following avoidance strategies are the keys to maintaining control over a food allergy.

Here are some important things to ‘think about’ and ‘plan for’ to avoid a reaction:

Grocery Shopping - When a food allergy is involved, grocery shopping takes extra time, because the ingredient list must be carefully read. Manufacturers change the ingredients of their products frequently, and these changes are not always evident by looking at the front of a package. Turn the package over and read the ingredient label every time you purchase a food, even a “familiar” food.

Cooking - Care must be taken in the kitchen to avoid contact between allergenic and allergy safe foods. For instance, while cooking, sauce from an allergenic food could splatter onto an allergy-free food. Or there might be “cross-contact,” which is what happens when one food comes into contact with another, causing their proteins to mix. As a result of cross-contact, each food contains small amounts of the other food that may be invisible to us. For example, if a knife that has been used to spread peanut butter is only wiped clean before being used to spread jelly, there could be enough peanut protein remaining on the knife to cause a reaction in a peanut-allergic person. That’s why all equipment and utensils should be cleaned with hot, soapy water before being used to prepare allergen-free food.

Dining away from home - ‘Trust but Verify’ Hidden ingredients and cross-contact are the most common causes of food-allergic reactions in restaurants. If you choose to dine away from home, be vigilant about verifying ingredients and preparation methods. Speak to the restaurant manager about menu items and ask him/her to inform the kitchen staff of your food allergy.  It is very helpful to carry a ‘chef card’ with you at all times. This card is basically a list of the ingredients you must avoid.

School, childcare and camp - If your child has a food allergy, it is important to work with school, camp staff and childcare providers to plan how the food allergy will be managed and how an allergic reaction will be recognized and treated. It is a good idea to inform all kitchen staff involved of the food allergy by using a ‘chef card’ – listing the ingredient(s) that must be avoided.

Carrying medicine - Allergic reactions are never planned. If your doctor has prescribed medication such as epinephrine (EpiPen or Twinject), then be sure to carry it with you at all times.  Ask your doctor to fill out a ‘Food Allergy Action Plan’ form.  In case of an allergic reaction, this is a written plan for the company around you, that outlines when and how to use this medicine.

Convincing others that food allergy is real is often the most challenging part of living with the condition.  It may be of help to know that you are not alone: An estimated 12 million Americans have food allergies.  If you or your child has a food allergy, direct all of your family and friends to the ‘Food Allergy and Anaphylaxis Network (FAAN)’ at www.foodallergy.org so that they can better understand the precautions you must take. 
If you have a food allergy (or know someone who does) Registered Dietitian - Brooke Douglas, can help simplify any confusion you may have.  Contact Brooke at www.NutritionAuthority.com to schedule a nutrition consult or to obtain a free copy of a ‘chef card.’