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Food allergy trouble probed; School-age children vulnerable

Daily Banner, FAIRFAX, Va.— The incidence of food allergy has skyrocketed, doubling in the last 10 years, and scientists aren’t sure why.

More than 12 million Americans — one in 25 — are caught up in this life-altering epidemic.

Among them are 2.2 million school-age children. For them, as well as for their parents, back-to-school is an especially anxious time.

That’s because food allergy is not the harmless, whimsical condition some people still seem to think it is.

“Food allergy is serious, and it’s life-threatening,” says Anne Muñoz-Furlong, founder and CEO of the Food Allergy & Anaphylaxis Network (FAAN). “Just one bite of the wrong food can bring on anaphylaxis, a severe allergic reaction that can cause death. Even trace amounts can be enough to cause problems — sometimes just through skin contact, or from inhalation when food is being cooked.”

Food allergy is the leading cause of anaphylaxis outside the hospital setting in the U.S. and results in 150-200 deaths and more than 30,000 emergency room visits each year. There is no known cure; strict avoidance is the only way to prevent a reaction.

But avoidance can be hard in schools, where food allergens are everywhere: in the cafeteria, on the playground, in the classroom. Not just in meals and snacks, but in art projects, craft activities, even math lessons.

Yet there is no uniform food-allergy policy to guide our nation’s schools — some of which are well-prepared to deal with food allergy, while others aren’t.

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“The bottom line is that parents can’t be sure that a school is equipped to protect their child,” said Muñoz-Furlong.

That may change as a result of legislation recently introduced in Congress.

The Food Allergy and Anaphylaxis Management Act (HR.2063/S.1232) would, if passed, call on the federal government to establish voluntary national guidelines for managing students with food allergies (see www.foodallergy.org/advocacy/KidsCongress.html). “What’s needed is a food-allergy blueprint for schools to follow, and this would provide it,” said Muñoz-Furlong. “Children with food allergy, and their parents, have to always be on guard, to prevent a reaction. It’s not easy, but they can do it with the cooperation, and the understanding, of everyone around them.”

Robin Phillips, Food Services manager for Dorchester County Public Schools, said her department is willing to help in any way it can.

“We are more than willing to work with parents and principals,” she said, “to take action if we know there is an allergy to a product.”

Ms. Phillips suggested that the best steps to take to make sure this is addressed is to supply the school nurse with information on the allergy and any suggested substitutions and then to follow-up with the principal.

“We will make adjustments for any child as long as we know about it,” she said.

This entry was posted on Wednesday, August 15th, 2007 at 8:24 pm and is filed under Nasonex News. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.