Children and Food Allergies: Awareness Can Save Lives
Have you seen the news?
- In a study released last week, food allergy rates were highest for children 1 to 5 years. Overall, the study found that children were twice as likely to have food allergies as other groups.
- Another recent study reported that about 35 percent of children over the age of five with food allergies have experienced bullying, teasing or harassment.
If you have a child with food allergies, you know how important it is to educate them and the adults in their lives (including teachers, caregivers, and coaches) about the basics of food allergies and reactions
Read the Label
The first lesson is: read the label. By law, the labels on food regulated by the Food and Drug Administration (that is, all food except for poultry, most meats and certain egg products) must identify whether the food contains any of the eight most common allergenic foods:
- Milk
- Eggs
- Fish (such as flounder, bass, or cod)
- Crustacean shellfish (such as crab, lobster, or shrimp)
- Tree nuts (such as almonds, walnuts, or pecans)
- Peanuts
- Wheat
- Soybeans
The label must also indicate if any ingredient in the food contains protein derived from one or more of these eight foods.
But what about food ingredients with odd names like lecithin? The law requires that, if an ingredient contains a major allergen, the allergen must appear on the label, in one of two ways:
- In parentheses after the name of the ingredient:
Example: lecithin (soy), flour (wheat), whey (milk)
OR - In a separate list after or next to the ingredients list.
Example: Contains soy, wheat, and milk.
While the eight major allergens account for 90 percent of food allergic reactions, more than 160 other foods can cause reactions that are serious, even life threatening. So, always be sure to read the ingredients list on the food’s label carefully to avoid allergens.
You should also check the label for additional statements like these:
- “may contain [allergen]”
- “produced in a facility that also uses [allergen]”
These kinds of statements indicate that the food may contain a trace amount of an allergen because of unintentional cross-contact during processing. Because of the risk of severe reactions in children to food allergens, take these labels seriously.
Understand the Symptoms
You know how challenging it can be to prevent children from being exposed to allergens. Even when both children and adults are vigilant, unintended exposure may occur. That’s why the second important lesson is: understand the symptoms.
Symptoms of food allergies typically appear from a few minutes to two hours after exposure. Reactions can include:
- Hives
- Flushed skin or rash
- Tingling or itchy sensation in the mouth
- Face, tongue, or lip swelling
- Vomiting and/or diarrhea
- Abdominal cramps
- Coughing or wheezing
- Dizziness and/or lightheadedness
- Swelling of the throat and vocal cords
- Difficulty breathing
- Loss of consciousness
If a child experiences any of these symptoms, make sure they get treatment immediately, even if the symptoms are mild. If the child is not treated promptly, mild symptoms could become more serious in a very short amount of time.
Tools to Educate
One tool for keeping your child safe is clear and accurate information that you can share with other adults, such as Food Allergies: What You Need to Know, a fact sheet in both English and Spanish, and Food Allergies: Reducing the Risks, an online video.
What do you do to educate others about food allergies?
Food Safety: A Key Component to Healthy Aging
Note: We're excited to announce that we're now working with the International Food Information Council Foundation and their excellent website, FoodInsight.org. This blog was originally published there on 09/07/2010.
As a dietitian who previously worked with older adults, I experienced first-hand the importance of safe food handling from the kitchen to the dining room table. And, while it’s certainly true that food safety is important for everyone, older adults need to be especially vigilant in their efforts to practice safe food handling.
The body undergoes several changes as we age, including a weakened immune system and changes in our organs and body systems. As with most illnesses, the body isn’t able to “bounce back” quite as easily as we age – recovery from a foodborne illness can be a lengthy process, and the rate of hospitalization and risk of death in severe cases of foodborne illness can be much greater.
The good news is that there are many actions that older adults (and those who care for them) can take to decrease the risk of foodborne illness. From in-home meal preparation to dining out, here are a few tips to be food safe!
Eating at Home
Follow these four basic steps to food safety:
- Clean: Wash hands and surfaces often.
- Separate: Avoid cross-contamination.
- Cook: Cook foods to proper temperatures.
- Chill: Refrigerate foods promptly.
[See The Basics: Clean, Separate, Cook and Chill for more resources, including podcasts.]
Food Shopping at the Grocery Store
- Check “Sell-By” dates on all foods and beverages.
- Check for quality and integrity of packaging.
- Place raw meat, poultry, and seafood in plastic bags and keep separate from uncooked fruits and vegetables and other food items in your shopping cart.
- Be sure to purchase pasteurized dairy products (milk and cheese) and juices.
[For more tips, see our blog and video, “Start at the Store: 7 Ways to Prevent Foodborne Illness.”]
Dining Out
- Refrigerate your leftovers within two hours after your meal.
- Avoid entrées containing uncooked ingredients, such as eggs or meat.
- Opt to order from a menu rather than choosing the buffet.
[Check out our Egg Safety and Eating Out blog for practical ways to be safe.]
These food safety tips are practical, simple ways you can decrease the risk of foodborne illness for yourself and your loved ones. For more specific guidance, it’s best to contact your physician or health care provider.
No matter your age, food safety is an important cornerstone of a healthful diet. What do you plan to do today to be food safe?
Marinades: The Busy Cook's Friend
Has this ever happened to you? You are staring at a package of chicken (or perhaps a beef roast, or a pork tenderloin) wondering what to do with it. Whether you decide to grill, roast, or sauté it, marinating will make whatever you are cooking tastier. And, if you follow a few simple rules, you can make sure that your food is safe as well.
The verb "marinate" means to steep food in a marinade. A marinade is a savory acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. The acid in marinades causes meat and poultry tissue to break down. This has a tenderizing effect. The breaking down of the tissue also causes meat and poultry to hold more liquid, making it juicier.
Rules for Marinating Safely
- What containers to use: For easy cleanup, use food-safe plastic bags during storage, and discard the bags after marinating. You may also use food grade plastic, stainless steel, or glass containers to marinate food.
- Where to marinate: Always marinate food in the refrigerator, never on the counter. If you marinate in container, cover the container during storage in the refrigerator.
- Reusing marinade: Never reuse marinade used on raw meat or poultry unless you boil it first to destroy any harmful bacteria. If you plan to use some of the marinade as sauce for the cooked food, your best bet is to reserve a portion of the marinade before putting raw meat and poultry in it.
- Storing marinated food: If things get busy and you end up not cooking the chicken, don’t worry! You can store marinated poultry in your refrigerator for two days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days.
- Cook it safely: Be sure to use a food thermometer and cook the meat to a safe minimum internal temperature. Check the Minimum Safe Internal Temperatures Chart to be sure.
Marinade Suggestions
You can use an oil and vinegar or Italian-style salad dressing, or make up your own marinade. Mix any good cooking oil with an acid, such as vinegar, lemon juice, or wine. Chop up some fresh herbs or add spices from your pantry. For an Asian marinade, mix soy sauce with oil, chopped onions and garlic.
Let’s say that you’re planning to have boneless skinless chicken breasts for tomorrow night’s dinner. Put it in a plastic zip-top bag (or any food safe container), add the marinade and let it sit in the refrigerator overnight. Tomorrow you can cook this chicken any way you wish and it will be juicy and full of flavor.
For more information about marinating, check out these resources:
If you have any questions about marinating, feel free to contact us at the Hotline (1-888-674-6854 toll-free) or online at AskKaren.gov.