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Articles of Interest

Posted by on Jan. 28, 2008 at 1:40 PM
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Let's use this thread as a place to share links and/or copy and paste potential articles of interest relating to food allergies.

Me and Me Only - Blog
The Soccer Mom Vote - Contributor


by on Jan. 28, 2008 at 1:40 PM
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by Group Owner on Jan. 28, 2008 at 1:41 PM

FAIRFAX, Va. (December 27, 2007) –The Food Allergy & Anaphylaxis Network (FAAN)) is
pleased to announce the appointment of Frank Yiannas as Chairman of the Board of Directors. A member of FAAN’s Board of Directors since 2005, Frank Yiannas, MPH, is responsible for food safety at the world’s largest and most recognized resort is for The Walt Disney World Resort®.

In his role at Walt Disney World as Food Safety & Health Director Yiannas is responsible for
food safety oversight of Disney’s theme parks, resorts, cruise ships, and hundreds of food locations, as well as their food suppliers. A recognized leader in the food safety industry, Yiannas is also the immediate past President of the International Association for Food Protection.

Under Yiannas’ leadership, Disney has instituted a strong allergy awareness program and
a variety of allergy conscious menu options at its theme parks and resorts. The company’s approach has become a role model for restaurants and other food establishments nationwide to follow in providing safe-eating environments for the 1-in-25 Americans with food allergies. Yiannas also serves on FAAN’s Food Allergy Advisory Council, where he spearheaded the development of a food allergy awareness poster for the retail, restaurant and food industry.

“With Yiannas’ leadership, food safety background, and commitment to food allergy,

FAAN will continue to heighten awareness in the restaurant and food service arena on behalf of the 12 million Americans with food allergies,” said Anne Munoz-Furlong, FAAN’s Founder and CEO.

The Food Allergy & Anaphylaxis Network 􀂊 (800) 929-4040 􀂊

Me and Me Only - Blog
The Soccer Mom Vote - Contributor


by Group Owner on Jan. 28, 2008 at 1:42 PM
Someone in my local allergy support group just shared this link:

Trace Adkins Heartbroken by Daughter’s Food Allergy

Posted By Deb Barnes On January 7, 2008 (3:46 pm)
In Food Article taken from CMT Lifestyles Blog -
URL to article: rtbroken-by-daughter%e2%80%99s-food-allergy/


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by Group Owner on Jan. 30, 2008 at 6:33 PM
Hello! My company has just launched a line of muffin & pancake mixes for people with common food allergies.  Our mixes are free of dairy, egg, peanuts & treenuts, and are manufactured in a dedicated peanut/treenut free facility to ensure no cross contamination.  Our muffin mixes are Classic Blueberry, with canned wild Maine blueberries in the box, and Cranberry Orange, with dried cranberries in the mix.  Our product is all-natural and free of preservatives and contains no high fructose corn syrup.   

Our mixes only require the addition of oil and water, so they are easy to use.  By modifying the oil and water content, you can make pancakes with our muffin mixes instead.  The pancakes freeze beautifully, so it's easy to make a batch on the weekend and microwave them for a few seconds each morning for a quick on-the-go breakfast before school. 
 I would appreciate it if you would pass this information about our company and products on to your support groups. 

You can order our products via our website at, or print out a retailer request form to pass along to your local stores requesting them to stock our product.   Please call or e-mail us if you have questions or comments. Have a great day!

Jamie Martin
Meraby's Allergy Family Foods
All the taste, none of the worry!
Phone:  256-890-3450

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by Group Owner on Jan. 30, 2008 at 11:05 PM

Researchers identify possible target to stop, block allergy-induced anaphylaxis

TORONTO - An enzyme found in the blood seems to decrease the severity of allergic reactions, suggesting a way to develop drugs to protect against life-threatening allergies to foods such as peanuts or shellfish or reactions triggered by certain drugs or insect stings, new Canadian-led research suggests.

The study, published in Thursday's issue of the New England Journal of Medicine, shows that people with low levels of PAF acetylhydrolase had more severe allergic reactions than people with higher levels of the enzyme in their blood.

The enzyme breaks down PAF (platelet-activating factor), a chemical produced by the body as part of a severe allergic response.

"For those of us who have higher levels of the acetylhydrolase, we can efficiently and rapidly inactive the PAF, which is harmful," said lead author Dr. Peter Vadas, head of the division of allergy and clinical immunology at St. Michael's Hospital in Toronto.

"For people who have lower levels of that protective enzyme, their ability to efficiently or effectively inactivate PAF is impaired. So they tend to have worse allergic reactions with more severe manifestations than those who have high levels of PAF acetylhydrolase."

Earlier studies in animals had suggested the enzyme played this modulating role. But this research is the first to confirm its effect in people.

"To find it biologically in humans is a significant issue that we've not been able to do before," said Dr. Wesley Burks, an allergy expert who was not involved in the work but who wrote an editorial on it for the journal. Burks is chief of the division of pediatric allergy and immunology at Duke University in Durham, N.C. "Certainly not everything that's found in animals is validated in humans."
Vadas and his co-authors measured levels of PAF and PAF acetylhydrolase in the blood of a number of different groups of people.

Included among them were 41 people who went to hospital with anaphylaxis, the life-threatening immune response which is characterized by spasms of the airways and plunging blood pressure. Anaphylaxis is often triggered by exposure to allergens like peanuts or shellfish, latex or insect stings in people severely allergic to these things.

The researchers also measured PAF acetylhydrolase levels in nine people who died from anaphylaxis brought on by peanut allergy, 63 children with mild peanut allergy and 15 children with life-threatening asthma. These results were compared with levels found in the blood of adults and children who did not suffer from anaphylaxis or allergies as well as children with non-life-threatening asthma.

They found a strong relationship between low levels of PAF acetylhydrolase and severe allergic reactions, though Vadas said the findings would need to be validated by other researchers.

If corroborated, they could open the door to development of drugs to treat life-threatening allergic reactions when they occur and possibly even protect people with these kinds of allergies from experiencing severe responses.
As well, Vadas said, PAF acetylhydrolase levels could be used as a diagnostic tool to help stratify risk for people with allergies to substances that can induce anaphylaxis.

But Burks suggested that potential use could be years from being ready for prime time.

"This gives us a starting place to try to do that. But I think that's a longer-term goal in that we would have to look at larger groups of patients and larger cohorts to try to confirm this information," he said.

On the issue of treatment, Vadas noted that drugs that blocked PAF production were developed a number of years ago as a possible asthma therapy. They were abandoned when initial studies showed they didn't prevent or mitigate asthma attacks.

"The drugs are out there and they can potentially find their way into trials in this kind of situation as well," he said.

"I could also foresee that if these drugs are well-tolerated chronically that a drug might be not only a good rescue drug for acute anaphylaxis, but people who are at high risk of anaphylaxis may be able to take a drug like that on a daily basis so that if they do encounter peanut protein or whatever their allergen may be, then if they do have a reaction the reaction is not likely to be as severe as it otherwise might have been."

Dr. Bruce Bochner, head of allergy and clinical immunology at the Johns Hopkins School of Medicine, called the findings exciting. But he cautioned that finding an ethical and safe way to test any drugs designed to treat or prevent anaphylaxis could be challenging.

"Whether or not it (the discovery) will now work its way into some sort of treatment - preventive treatment regimen - remains to be seen," he said from Baltimore.

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by Group Admin on Oct. 22, 2008 at 10:55 AM

Food allergies increasing in US kids, study says

By MIKE STOBBE, AP Medical Writer Mike Stobbe, Ap Medical Writer 2 hrs 28 mins ago

ATLANTA - Food allergies in American children seem to be on the rise, now affecting about 3 million kids, according to the first federal study of the problem.

But experts said that might be because parents are more aware and quicker to have their kids checked out by a doctor.

About 1 in 26 children had food allergies last year, the Centers for Disease Control and Prevention reported Wednesday. That's up from 1 in 29 kids in 1997.

The 18 percent increase is significant enough to be considered more than a statistical blip, said Amy Branum of the CDC, the study's lead author.

Nobody knows for sure what's driving the increase. A doubling in peanut allergies - noted in earlier studies - is one factor, some experts said. Also, children seems to be taking longer to outgrow milk and egg allergies than they did in decades past.

But also figuring into the equation are parents and doctors who are more likely to consider food as the trigger for symptoms like vomiting, skin rashes and breathing problems.

"A couple of decades ago, it was not uncommon to have kids sick all the time and we just said 'They have a weak stomach' or 'They're sickly,'" said Anne Munoz-Furlong, chief executive of the Food Allergy & Anaphylaxis Network, a Virginia-based advocacy organization.

Parents today are quicker to take their kids to specialists to check out the possibility of food allergies, said Munoz-Furlong, who founded the nonprofit in 1991.

The CDC results came from an in-person, door-to-door survey in 2007 of the households of 9,500 U.S. children under age 18.

When asked if a child in the house had any kind of food allergy in the previous 12 months, about 4 percent said yes. The parents were not asked if a doctor had made the diagnosis, and no medical records were checked. Some parents may not know the difference between immune system-based food allergies and digestive disorders like lactose intolerance, so it's possible the study's findings are a bit off, Branum said.

However, the study's results mirror older national estimates that were extrapolated from smaller, more intensive studies, said Dr. Hugh Sampson, a food allergy researcher at the Mount Sinai School of medicine.

"This tells us those earlier extrapolations were fairly close," Sampson said.

The CDC study did not give a breakdown of which foods were to blame for the allergies. Other research suggests that about 1 in 40 Americans will have a milk allergy at some point in their lives, and 1 in 50 percent will be allergic to eggs. Most people outgrow these allergies in childhood.

About 1 in 50 are allergic to shellfish and nearly 1 in 100 react to peanuts, allergies that generally persist for a lifetime, according to Sampson.

Some people have more than one food allergy, he said, explaining why the overall food allergy prevalence is about 4 percent.

Children with food allergies also were more likely to have asthma, eczema and respiratory problems than kids without food allergies, the CDC study found, confirming previous research.

The study also found that the number of children hospitalized for food allergies was up. The number of hospital discharges jumped from about 2,600 a year in the late 1990s to more than 9,500 annually in recent years, the CDC results showed.

Also, Hispanic children had lower rates of food allergies than white or black children - the first such racial/ethnic breakdown in a national study.

The reason for that last finding may not be genetics, said Munoz-Furlong. She is Hispanic and said people in her own family have been unwilling to consider food allergies as the reason for children's illnesses. "It's a question of awareness," she said.


On the Net:

The CDC report:


by Group Admin on Sep. 9, 2009 at 3:59 PM

Here's a link to an excellent article I highly recommend to all members of this group:

The title of the article is "Food and Feelings:  Emotional wellness for food-allergic kids" by Wendy Mondello.  It appears in "Living Without" magazine.  The web article also includes a short video interview with a psychologist.


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