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Research is showing that an increasing amount of children are developing food allergies. The reasons for the increase are unknown, but as adults with precious children in our lives- parents, carers, teachers or families- it’s our job to know how to deal with a child’s allergic reaction.
For this reason, 16-22 May is national Food Allergy Awareness Week. Anaphylaxis Australia are launching the event to promote a better awareness of food allergy in the community. Some food allergies are mild, other can be more severe.
Whether it’s your own child that has a severe allergy or a child who is visiting your home, an allergic reaction can be very serious and requires medical attention.
The most severe form of allergic reaction is anaphylaxis, a potentially life-threatening condition that requires immediate medical assistance. Anaphylaxis is a generalised allergic reaction, often involving more than one system in the body. It could be gastro-intestinal, cardio-vascular, or involve the skin or respiratory system. Severe reactions either occur immediately after exposure to the allergen, or within the first 20 minutes.
Common triggers for anaphylaxis include milk, eggs, peanuts and treenuts, fish, crustaceans and soy. These ingredients account for approximately 90% of all allergic reactions, however any food can trigger anaphylaxis. Beestings, medication and latex are other common non-food triggers for anaphylaxis. Studies have found that food allergic children who have a history of eczema and/or asthma are at higher risk of anaphylaxis.
Symptoms of an allergic reaction include swelling of the mouth and lips, hives or welts or vomiting. Severe reactions may make breathing difficult or noisy, the person may have tightness in the throat, swelling of the tongue, a wheeze or cough and may lose consciousness or collapse. Young children can also go floppy and pale. The rapid onset and development of these symptoms are characteristic of anaphylaxis. In this case emergency medical attention and the administration of adrenaline is required, so call 000 immediately.
US statistics show that up to a quarter of children will have their first anaphylactic reaction at school with no previous history of the allergy, so schools and teachers need to be prepared. It can be encouraging to know that schools, preschools and childcare centres are all required by law to have in place a policy regarding food and other allergic reactions. Staff are trained in the safe preparation and serving of possible allergenic foods and will have been instructed in how to recognise anpahylaxis and when to administer adrenaline, often in the form of an epipen.
"Although the community is more aware of severe allergic reactions, we cannot ever say any environment is totally safe." said Maria Said, President, Anaphylaxis Australia. "Our focus on how to manage food allergy needs to be multi faceted but even then, accidents do happen and we need to be prepared.
"It's essential that parents, teachers, caregivers and friends of those with severe allergies are ready and able to act quickly when an emergency occurs. If we all take some small steps, we can reduce the risk factors and help keep all our children safe."
Anaphylaxis Australia promotes the three A’s for living with anaphylaxis- awareness, avoidance and action.
One local mum has taken action and written a cookbook called Edan’s Kitchen to help other parents cook tasty ‘normal’ food while avoiding common allergens.
To help promote Food Allergy Week, Sunny Days has a copy of Edan’s Kitchen to give away. Click here to enter.
More Information
www.allergyfacts.org.au
Or check out the
Edan's Kitchen Facebook page
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