Food Allergies and Anaphylaxis
According to the Food Allergy and Anaphylaxis Network website, a food allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to it. The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, and/or cardiovascular system. Scientists estimate that approximately 12 million Americans suffer from food allergies.
Although an individual could be allergic to any food, such as fruits, vegetables, and meats, there are eight foods that account for 90% of all food-allergic reactions. These are milk, egg, peanut, tree nut (walnut, cashew, etc.), fish, shellfish, soy, and wheat.
Anaphylaxis is a serious allergic reaction that is rapid in onset and may cause death. Because Missouri PTA values its role as an advocate for children with food allergies, delegates passed a resolution at their annual convention on Food Allergies and Anaphylaxis Management in Schools, which will promote educational awareness throughout the state in the coming year on the severity of food allergy concerns for school-aged children and youth. CLICK HERE to read the adopted resolution.
Additional resources
Using an EpiPen® (Epinephrine) Auto-Injector