Allergic Living’s site features an exclusive interview with Dr Helen Brough, lead author of a British study showing an association between high levels of peanut residue in homes, genetic factors for eczema, and increased incidence of peanut allergy.
The study examined peanut residue by vacuuming the sofas in 577 UK homes with babies in the first year of life. These children were later revisited at 8 and 11 years old and tested for peanut allergy along with a mutation in their genes associated with eczema. The results showed that children with the mutation were 3 times as likely to develop peanut allergy in homes with 3 times the quantity of peanut residue found in the household dust.
In celebration of International Men’s Day, Cyrus Moassessi – son of celebrated food allergy blogger and activist Caroline Moassessi of The Grateful Foodie blog – has published a Facebook page celebrating the Men of Food Allergies.
Cyrus describes his work this way:
For this years celebration of IMD I am creating a Facebook page that has the purpose of celebrating men who take part in their child’s health and/or make a difference in their community, in regards to Food Allergies and Asthma. On this page my goal is to have a number of either videos or Q&A style tips and features that will be posted on an hourly basis.
Announcing the launch of Allergence, a free service designed specifically for families coping with food allergies and celiac disease.
You’ve heard us drone on about the issue many times: Due to lax regulations, the estimated 15 million Americans suffering with food allergies can’t rely on the label alone to determine whether a product is safe for them. Though manufacturers are required to disclose when each of the top eight allergens is an ingredient of a product, the FDA does not require warnings of potential cross-contamination, such as “May contain traces of peanuts” and “Manufactured in a facility that also processes sesame”. You may think a product is safe if these warnings are absent, but you can’t know for sure – especially in cases where there are warnings for some allergens and not others.
Allergence bridges this “ambiguity gap” by going beyond the label to provide consumers detailed information regarding how 11 allergens are processed during the manufacture of each product. We track the FDA’s top 8 (peanuts, tree nuts, eggs, milk, soy, wheat, fish, shellfish) as well as gluten, sesame and mustard, and tell you when each is processed in the same line or facility or whether the product is explicitly marketed free of that allergen. We’ll also tell you whether each product has obtained industry recognized kosher, organic, gluten-free and non-GMO certifications.
See this promotional video describing the service:
A new study, lead by Dr David Stukus — an allergy specialist at the Nationwide Children’s Hospital in Columbus, Ohio — has found that many primary care physicians are not well versed in the causes and best treatments for allergies.
The results of a survey of over 400 internists and pediatricians were presented at the annual meeting of the American College of Allergy, Asthma and Immunology (ACAAI) last week. What the researchers found was profoundly disturbing: misconceptions about allergies were common, especially when it came to food allergies.
Children suffering food-induced anaphylaxis (FIA) were less than half as likely to need hospitalization if they received epinephrine prior to visiting the hospital emergency department. This was the finding of a study published in September in the Journal of Allergy and Clinical Immunology: In Practice.
The study, conducted at Hasbro Children’s Hospital/Rhode Island Hospital, reviewed the charts of 384 emergency department visits for FIA during a six year period beginning January 1, 2004. Of these, 234 (61%) received treatment with epinephrine prior to the visit (the “early” receivers of epinephrine.)
Mylan Inc, marketers of the Epipen® brand of epinephrine auto-injectors, have announced a multi-year strategic alliance with Disney Parks and Resorts to help increase awareness of anaphylaxis.
The agreement will facilitate the roll-out of stock epinephrine stations at Disney parks and cruise ships toward the end of 2014. Along with the roll-out, nurses and first aid personnel will receive training in the recognition of symptoms of anaphylaxis and the administration of epinephrine. Signage identifying nearby Epipen stations will be deployed as well.
We are pleased to announce that Nots! Snacks, makers of a line of vegan sunflower seed snacks, has joined our Manufacturer Partnership.
Nots! Sustenance Snacks are made in a facility that is free of gluten as well as the top 8 allergens (peanuts, tree nuts, eggs, milk, soy, wheat, fish and shellfish) and come in a variety of flavors.
Earlier this week, the US Food and Drug Administration (FDA) published a consumer update entitled “Finding Food Allergens Where They Shouldn’t Be“, a must read if you have food allergies or care for someone who does. (Click here to see the publication.)
The update warns that “undeclared allergens” – allergens that are not listed on the label as an ingredient but should be – are the leading cause of food recalls initiated by the FDA.
We’ve had many requests over the years to accommodate additional allergens in the Safe Snack Guide – like milk, gluten and sesame – but realized that doing so would severely limit the products we could include.
Instead, we created an interactive service called Allergence. Allergence draws upon the data provided via our platform by the responsible companies that have joined our Manufacturer Partnership. These companies are committed to the allergic community and have opted to provide you with much more information than is available on the label.
SnackSafely.com is now previewing Allergence, which promises full transparency into how 11 allergens are processed during the manufacture of each product.
There are many ways to support the Food Allergy community. We at SnackSafely.com see it as our mission to support companies that take special care in producing quality products that are safe for those with specific allergies and sensitivities.
And there are many ways to show that support. The obvious way is to purchase their products and recommend them to others. Another is to help build the company from the ground up.
Don’t Go Nuts – a member of the SnackSafely.com Manufacturer Partnership with a number of products listed in the Safe Snack Guide – is providing an opportunity to do just that: help build the company through a crowdfunding effort that is just beginning.
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