Between 100 and 200 deaths each year are attributed to food allergies, and of the nearly 7 million people in the United States who have been diagnosed with food allergies, more than half are children.
According to Anne Munoz-Furlong, founder of the Food Allergy Network, "Education, preparation and cooperation are the key elements to preventing food-allergic reactions."
While people who suspect that they may be allergic to certain foods should see an allergist for testing, it's also a good idea to read food labels before buying to check for any potentially irritating ingredients.
The foods that cause 90 percent of food-allergic reactions in the United States are:
- milk
- eggs
- wheat
- peanuts
- tree nuts
- fish
- soy
- shellfish
Food additives also may cause allergic reactions, notes Munoz-Furlong.
Education can help with two of the most difficult aspects of food allergies: alerting people of the prevalence of food allergies, and teaching people how vital it is to get accurate information on food ingredients when eating away from home.
