Food Allergy Guide

May 2020

YOUR GUIDETO

FOOD ALLERGIES

WHAT D O O F IS Y? G R E L L A

THEBIG-8 ALLERGENS

Food aller gy is an abnormal immunologic response following exposure to a food.

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IgE-mediated food allergy

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Non-IgE mediated food allergy - Celiac Disease

The body?s immune system mistakenly targets a harmless food protein as a threat and attacks it, causing an allergic reaction which ranges from mild to life-threatening.

SIGNSANDSYMPTOMS Develop w it h in a f ew m in u t es t o t w o h ou r s after eating the offending food.

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ALLERGYVS.INTOLERANCE What's the difference?

Allergy Immune system is involved

Develops at infancy

IgE: quick response within 2 hours

Blood tests/ skin prick / food diary Peanuts, soy, fish, dairy Hives/ shortness of breath/ swelling/ nausea/ vomiting

Can be life threatening

Intolerance Digestive system is involved

Develops at any age

IgG: delayed response within 72 hours

Elimination/ provocation tests Gluten, dairy, cabbage, beans Chronic fatigue/ bloating/ headaches/ joint pain/ IBS

Is not life threatening 2

MANAGINGALLERGIES For a m in or aller gic r eact ion , antihistamines may help reduce symptoms. These drugs can be taken after exposure to an allergy-causing

PREVENTION

food to help relieve itching or hives. However, antihistamines can't treat a severe allergic

It is important to know and avoid

reaction.

foods that cause signs and symptoms. If you know you have a food allergy, follow these steps: -

ANAPHYLAXIS

Read f ood labels car ef u lly.

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For a sever e aller gic r eact ion , immediate

r eact ion ,w ear a m edical

injection of epinephrine autoinjector

aler t br acelet t o let

(EpiPen) is needed. This device is a

ot h er s k n ow in case you

combined syringe and concealed needle

h ave a r eact ion .

that injects a single dose of medication -

when pressed against your thigh.

If you 've h ad a sever e

You m ay n eed t o car r y an EpiPen if you 'r e at

Face itching, redness, swelling

St om ach pain, vomiting, diarrhea, nausea

Air w ay

Tot al body

trouble breathing,

hives, rash,

coughing, wheezing,

lightheaded, pale

trouble swallowing and speaking

color, shock, loss of consciousness

r isk of a sever e aller gic r eact ion .

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Plan m eals an d sn ack s bef or e leavin g h om e.

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Figu r e 1.

CROSS CONTACT Cross-contact refers to the transfer of food proteins

Food-to-Saliva

to other foods thus potentially exposing people to allergens. Even a tiny amount of food protein can cause reactions in people with food allergies. It can

Food-to-Object

occur through several way as shown in the figure.

Food-to-Food

6 Ways to avoid cross-contact: 1. Wash with soap. Sanitizing gels or water alone will not remove an allergen 2. Use color-designated equipment for each allergen 3. Don't cook items side-by-side to avoid splatter 4. Store food/nuts separately and sealed 5. Use soap and water to clean kitchen surfaces and cooking equipment 6. Do not share food, drinks or utensils

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Spr in g Veget able Sou p - 2 tbsp olive oil - 1 cup diced onion - 2/3 cup diced celery

ALLERGY FRIENDLY RECIPES Free of top allergens and gluten

- 2 tsp minced garlic - 1/2 tsp salt -1/2 tsp black pepper - 6 cups allergy-friendly vegetable broth - 2 cups red potatoes, quartered - 1 cup carrots, diced - 1 can artichoke hearts, drained and quartered - 1 can cannellini beans, drained and rinsed - 2 cups fresh baby spinach - 1/4 cup chopped fresh mint - 1/4 cup chopped fresh parsley

Falaf el Bu r ger - 1 cup garlic cloves, peeled - 1 1/2 tsp + 2 tsp salt, divided - 3 cups + 12 tbsp canola oil, divided - 4 tbsp lemon juice, divided - 4 tbsp water - 2 cups dry chickpeas, soaked overnight - 1/2 medium white onion, chopped - 1/2 cup chopped fresh parsley - 3 tbsp chickpea flour - 2 tsp ground cumin - 1 tsp ground coriander - Gluten-free ciabatta style buns - 2 tomatoes, sliced - 4 cups thinly sliced lettuce - 2 cups sliced pickled turnips

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St r aw ber r y Pou n d Cak e - 2 cups gluten-free flour blend - 1/2 tsp xanthan gum - 2 tsp baking powder - 1/2 tsp salt

- 3 tbsp ground flaxseed meal

- 1 1/2 cup tsp pure vanilla extract

- 1/2 cup lukewarm water

- 1/2 cup hemp milk

- 3/4 cup dairy-free, soy-free margarine

- Dairy-free, soy-free margarine for grilling pound cake

- 3/4 cup granulated sugar

- Allergen-safe whipped topping

Rh u bar b an d Gin ger Cr isp Filin g: - 3 cups rhubarb, trimmed and sliced into slices - Zest and juice of 1 orange - 1 cup cane sugar - 2 cups strawberries - 1/2 cup crystallized ginger, diced

Cr isp Toppin g: - 1 cup gluten-free flour - 1 cup gluten-free oats - 1 cup shredded organic coconut

....happiness is knowing there is cake in the oven.

- 1/2 cup cane sugar - 1/2 cup melted coconut oil 6