Top Allergy Info

food
allergies

The Food Allergy & Anaphylaxis Network (FAAN) will reveal findings of a
study that could give significant insight on what may cause teens to be a
high risk group for fatal allergic reactions to food. These findings will be
presented on Monday, March 6, at the American Academy for Allergy, Asthma
and Immunology (AAAAI) Annual Conference in Miami, Fla. A press conference
will be held at 11:00am at the Miami Beach Convention Center, Room B117.

Entitled “Risk-taking and Coping Strategies of Food Allergic Adolescents and
Young Adults,” the study was conducted by Margaret Sampson and Dr. Scott
Sicherer of the Mt. Sinai School of Medicine, and FAAN Founder and CEO, Anne
Muñoz-Furlong.

The study findings demonstrate that a significant number of food-allergic
teenagers admit to taking potentially life-threatening risks with their
allergies particularly when the teens are out with friends. 174 subjects
were surveyed via a Web-based questionnaire. While 74 percent reported
always carrying their epinephrine, it also depended on what activities they
were involved in. Almost all participants carry their epinephrine while
traveling, but the number dropped significantly when participating in sports
activities, school dance, or when they wear tight clothes. Until there is a
cure for food allergies, epinephrine is the only medication that can save
lives during an anaphylactic episode.

The study findings also demonstrate that not all of the participants read
food labels - another important practice for people who have to live with
food allergies. While 75 percent of them always read labels, 42 percent of
the teens would eat food that “may contain” a food allergen.

“Teenagers who suffer from food allergies are the highest risk group for
having fatal, food-induced anaphylactic reactions,” said Munoz-Furlong.
“This study confirms that they face unique social pressures that make it
difficult for them to make consistent safe decisions. It is crucial that we
help teenagers develop the tools they need to live safely with food
allergies.”

enzyme exposure

At the time of the studies, in 1992-1997, industrial hygiene conditions
were far better in enzyme production than what they had been
earlier. In the detergent factory, a new factory building with new
facilities had been built 10 years earlier, leading probably to a
reduction in enzyme exposure. Likewise, a shift from dry enzyme
preparation to liquid enzymes was occurring in the animal feed
industries. Consequently, the conditions seen and exposures
measured may not reflect the conditions that caused the sensitization
of workers in these industries. In the baking industry, however, the
exposure to enzymes was probably at the same level as it had been
since the start of enzyme use.