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In the October issue
Healthier frozen foods
Role of low-fat dairy in schools
Breast-feeding strategies for working mothers
The sugar controversy
Improving hospital nutrition |
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As Restaurants Cut Salt,
Some See Reasons to Pass
Restaurants are removing saltshakers from the table, but some experts question if it’s a health move or a PR move, The New York Times reports.
Artificial Sweeteners Spark
Not-so-Sweet Problems
According to the Orlando Sentinel, a growing body of science is finding that although artificial sweetener use may lower calories, consumers pay for the trade-off in other ways. |
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Giving Peanut Allergy the Knockout Punch
Food allergies and ways to prevent and manage them have become hot topics lately. Allergic reactions to food can be anywhere from mild to life threatening, so it’s an issue that shouldn’t be taken lightly. One allergy in particular that’s caused quite a stir is peanut allergy, which is more prevalent in children than adults.
In this month’s E-News Exclusive, we discuss how clients and patients can take precautions when dining out and how they can work with school administrators to help manage peanut allergy. We also review the facts and dispel the myths about peanut allergy and give you a preview of new research under way that’s examining preventive therapies for peanut allergy sufferers.
If you’re attending FNCE in Philadelphia next month, please visit us at booth 1032. We’d love to meet you and see you again.
Please be sure to visit Today’s Dietitian’s website at www.TodaysDietitian.com. You’ll find the digital issue of the magazine and the latest news and information that’s relevant and reliable to daily practice. We welcome your feedback at TDeditor@gvpub.com. Enjoy the e-newsletter and follow Today’s Dietitian on Facebook and Twitter!
— Judith Riddle, editor |
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Strategies for Managing Peanut Allergies
By Sherry Coleman Collins, MS, RD, LD
Food allergies have become a growing concern for healthcare professionals and their clients and patients who have them. It’s estimated that food allergy affects 5% of children under the age of 5 and 4% of teens and adults.1 But many more people suffer from food sensitivities and intolerances. Furthermore, about 0.6% of Americans have a peanut allergy.1
Like other food allergies, peanut allergy reactions may involve the skin, gastrointestinal tract, and respiratory and cardiovascular systems. Most reactions are mild, but severe ones can occur. Virtually any food allergy can cause life-threatening repercussions. Reactions are unpredictable from person to person and from reaction to reaction, and they may not worsen with subsequent exposures. Risk of the most severe reactions is highest in people with multiple allergies and asthma.
Taking the Right Precautions
Treating and managing food allergies, including a peanut allergy, requires individuals to avoid the allergen. So it’s important to inform parents and caregivers and those with allergies to read all product labels each time they buy or eat something since manufacturers may change formulations without notice. Thanks to the Food Allergen Labeling and Consumer Protection Act (FALCPA), peanuts and the other top food allergens (milk, eggs, tree nuts, crustacean shellfish, fish, wheat, and soy) must be listed on food labels. Precautionary statements such as “may contain” or “manufactured in a factory with” aren’t mandatory.
Full Story » |
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| Congratulations to Caroline Hackley of Waynesboro, VA, who is the winner of our random CE Club member drawing for a Visa gift card. Join the CE Club today and be eligible for future drawings! |
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| Learn about medical foods in this month's issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at CE.TodaysDietitian.com, and earn two CPEUs! |
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