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Glossary

Cross-Contact: Cross-contact occurs when an allergen is inadvertently


transferred from a food containing an allergen to a food that does not contain
the allergen. Cooking does not reduce or eliminate the chances of a person with
a food allergy having a reaction to the food eaten.

Works Cited

1. Beck, Melinda. "Allergy Free Dining." Wall Street Journal. 14 June 2012. Web. 20
May 2016.
<http://www.wsj.com/articles/SB10001424052702303768104577460464180837748.
2. "Dining Out - Food Allergy Research & Education." Dining Out - Food Allergy
Research & Education. Web. 20 May 2016. <http://www.foodallergy.org/managing-
food-allergies/dining-out>.
3. The Food Allergy and Anaphylaxis Network. "NPR Special Report: How Safe Is the
Food Supply?" NPR. NPR. Web. 20 May 2016.
<http://www.npr.org/programs/specials/foodsafety/allergies.html>.

4. Napier, Kristine. "Dining Out with Food Allergies." American Health 10 1993:
90.ProQuest. Web. 23 May 2016.

5. "Preferences of those with Food Allergies and/or Intolerances when Eating


Out." MENA Report (2013)ProQuest. Web. 23 May 2016.

6. Sicherer, Scott H. Food Allergies: A Complete Guide for Eating When Your Life Depends
on It. Baltimore: Johns Hopkins UP, 2013. Print.

This food pyramid shows the most severe food allergies in descending order. Severe
allergens for most people and mild is usually safe for the majority of people.
Food allergies
& safely
dining out

Understand that food allergies are a difficult thing to live with.

Eight foods account for 90 percent of the allergic reactions. They are peanuts, tree
nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat. (3)

In adults, the majority of allergic reactions involve peanuts, tree nuts, fish and
shellfish. In kids, the majority of allergic reactions involve peanuts, tree nuts, eggs,
milk, soy and wheat. (3)

Most individuals that have had a reaction ate a food that they thought was safe. (3)

What is a food allergy?


A food allergy is when the immune system thinks that a food is harmful it then creates
what are called IgE antibodies to that food. (4)This ultimately causes an explosion of
chemicals in the body which triggers symptoms ranging from tingling in the mouth, GI
distress to hives and difficulty breathing to death. (3)

How do we make dining out safe for people with food allergies?
Food Allergy Research & Education (FARE) has created a program that offers tips and
tools to people with allergies and restaurants that creates a safer less risky night out.
(2)

Before you go check the menu


o Avoid places where food touches like buffets or bakeries where
there is greater risk of cross-contact
Call the restaurant before you go and not during peak meal periods
because most restaurants are busy and a manager or chef will not have
the time to speak.

Spring 2016
Michelle Matsuzawa

Michelle M