Promoting Food Allergy awareness. (Health).The Food Allergy food allergy Allergy medicine A condition, the incidence of which–0.3-7.5%–is obscured by controversial data and differing disease definitions; food-induced reactions of immediate-hypersensitivity type are common and include anaphylaxis, angioedema, & Anaphylaxis anaphylaxis (ăn'əfəlăk`sĭs), hypersensitive state that may develop after introduction of a foreign protein or other antigen into the body tissues. Network reports the following foods most often cause anaphylactic anaphylactic /ana·phy·lac·tic/ (an?ah-fi-lak´tik) pertaining to anaphylaxis. anaphylactic (an´ reactions: * Eggs * Peanuts * Fish * Shellfish * Milk * Soy * Nuts * Wheat Common warning signs and symptoms of an anaphylactic reaction: * Complaint of tingling tin·gle v. tin·gled, tin·gling, tin·gles v.intr. 1. To have a prickling, stinging sensation, as from cold, a sharp slap, or excitement: tingled all over with joy. , itchiness, or metallic taste in the mouth * Hives * Difficulty breathing * Swelling and/or itching of the mouth and throat area * Diarrhea * Vomiting * Cramps and stomach pain * Paleness (drop in blood pressure) * Loss of consciousness The Network can provide a wealth of information for camp staff and food service staff who want to stay well-informed of the risks of food allergies at camp -- www.foodallergy.org. |
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