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Lesson 107: Food Allergy Awareness

Lesson 107: Food Allergy Awareness. A food allergy is an immune system response to a food that the body mistakenly believes is harmful. There are eight foods that account for 90% of all food-allergic reactions. These are: * milk * eggs * peanut * tree nut (walnut, cashew, etc.)

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Lesson 107: Food Allergy Awareness

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  1. Lesson 107:Food Allergy Awareness

  2. A food allergy is an immune system response to a food that the body mistakenly believes is harmful.

  3. There areeight foods that account for 90% of all food-allergic reactions. These are: • * milk • * eggs • * peanut • * tree nut (walnut, cashew, etc.) • * fish • * shellfish • * soy • * wheat

  4. Substitutions • Milk: equal amounts water & fruit juice, or rice milk • (goat’s milk is not a good substitution) • Egg: 1 1/2 T water, 1 1/2 T oil, 1 tsp. baking powder • : 1 tsp. yeast dissolved in 1/4 cup warm water • : 1 packet gelatin, 2 T. warm water. • (or use ½ a mashed banana for each egg) • Peanut: None • Tree Nut: None • Soy: None • Wheat: equal amounts corn flour • : 7/8 cup rice flour • : 5/8 cup potato starch flour

  5. Symptoms can vary depending upon a number of variables including age, the type of allergen (antigen), and the amount of food consumed. • Symptoms

  6. Allergic Reactions

  7. Anaphylaxis(difficulty in breathing)is a serious allergic reaction that is rapid in onset and may cause death. Allergic reactions involving anaphylaxis are responsible for 30,000 people in the US ending up in the ER each year.

  8. Listing Food Allergens By federal law, major food allergens must be listed: 1) In parentheses following the name of the ingredient. Examples: “albumin (egg),” “flour (wheat),” and “whey (milk)” Or 2) Immediately after or next to the list of ingredients in a “contains” statement. Example: “Contains Wheat, Milk, and Soy.” Tips Read food packaging labels carefully. Allergen ingredients must be listed if they are present in any amount, even in colors, flavors, or spice blends. Allergens are often listed in bold or highlighted in another color.

  9. * lactose intolerance (cow’s milk):contains a molecule that your body has difficulty breaking down or digesting* gluten intolerance (wheat): problems absorbing nutrients*food additives and preservatives sensitivity (benzoates, sulfites, yellow #5):extend shelf life of processed foods* tyramine or phenylalanine sensitivity (fermented cheeses, sausage, chocolate, sour cream, avocado, raspberries, yeast):migraines • A food sensitivity response is defined as any reproducible, toxic response to food that does not involve the immune system.

  10. *FDA (Food and Drug Administration): Food Allergies: What You Need to Knowhttp://www.csfan.fda.gov/~dms/alrgqa.html* FAAN (Food Allergy and Anaphylaxis Network) Common Food Allergenshttp://www.foodallergy.org/section/common-food-allergens1FAAN YouTube Channelhttp://www.youtube.com/FAANPAL • For more information online, visit….

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