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(POSTED: August 10, 2006)
Food Allergies
I started wondering about the increasing prevalence of food allergies—I remember when you got peanuts as a snack on a plane, when kids were allowed to take peanut butter sandwiches to school, and before the ubiquitous supermarket sticker “may contain nuts”.
Looking into statistics, I discover some interesting facts. CANSTATS, (the Fraser Institute’s consumer watchdog group), disputes media claims that 20% and 30% of adults suffer food allergies. The number of diagnosed allergies is closer to 4-8% for children and 1-2% for adults.
Part of the problem arises from confusion over food allergy vs. food intolerance—the terms are not interchangeable. Food intolerance is an adverse food-induced reaction that does not involve the immune system (such as lactose intolerance or reactions to MSG). The reaction may include abdominal pain and bloating. Food allergies occur when the immune system reacts to a certain food. The most common form involves the body creating immunoglobulin E (IgE) antibodies to the food. When IgE antibodies react with the food, reactions include hives, asthma, or other symptoms of an allergic reaction and in severe cases, anaphylactic shock and death.
A greater awareness is also leading to the perception of a greater problem. High profile cases and media reports of (usually) children having reactions, combined with the knee-jerk reaction of schools quick to implement all encompassing bans of particular allergens (most commonly peanuts). Some HRM schools have complete bans, others partial bans for certain grades and age groups. Schools are under pressure from activist parents and fearful of litigation; parents want to keep their children safe.
An increased awareness is a good thing for people with legitimate allergies; certainly, restaurants and cooks are better educated and more concerned with food allergies than in the past. The Canadian Restaurant and Foodservices Association (CFRA) has developed a program called “Allergy Aware”, to help operators communicate ingredients in a nationally recognized, easily followed system.
Unfortunately, there are those who invoke “allergy” whenever they don’t like something. Sex and the City’s Carrie claimed to be deathly allergic to parsley, because she just didn’t want any on her plate. This can create havoc in a kitchen, which then had to ensure the knife used to chop the parsley was not used in any other stage of her food preparation, and her meal be created using a whole new set of utensils and cookware, as opposed to just not putting parsley on the plate. I have never witnessed a cook not taking precautions about allergies; no matter how obscure or obviously untrue they may be (I once prepared a chowder for a guest who claimed to be allergic to whitefish but not salmon—highly unlikely), but be mindful of the tale of the boy who cried “wolf”.
Only eight foods account for ninety percent of all allergic reactions--milk, egg, peanut, tree nuts (like walnuts) fish, shellfish, soy and wheat. If you think you have a food allergy, get yourself tested so you know for sure. There’s a big difference in 30% and 8%.
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