It is estimated that 1.8 to 2.1 million Canadians may be affected by food allergies. In Canada, foods or food allergens commonly associated with allergic or severe allergic reactions – also known as priority allergies are:

Peanut

Tree nuts

The mole

Soybean

The fish

Crustaceans and

Molluscs

Wheat and triticale

Egg

Milk

Mustard

Added sulfites (sulfites are food additives that do not cause true allergic reactions. Severe allergic reactions (symptoms may include difficulty breathing, low blood pressure, or death.)

How to avoid allergic reactions:

If you have a food allergy, the only effective way to prevent allergies is to avoid the allergen. There are important steps you can take to protect yourself or your children. Some general tips include:

Always look for products with an ingredients list

Read the content carefully and check if it is necessary.

Check the label whenever you buy – manufacturers can sometimes have different types and sizes of parts in the same brand and product, or may be produced in different facilities.

Avoid foods with ingredients and ingredients you don’t know or don’t know about on the package.

Beware of pollution:

Contamination occurs when a substance, such as a food allergen, transfers to food without detection. Product manufacturers often use warning statements to indicate that food products may be inadvertently exposed to allergens during the manufacturing process.

Avoid foods with warning statements such as “may contain X,” where X is the name of the allergen.

Avoid bulk food boxes that contain no nutrients and risk contamination. If you’re staying at a friend’s house or have a food allergy, ask them to take steps to avoid contamination. (eg pots, pans, cutting boards, tables) and notice anything that catches your eye.

If you suspect a food may contain an allergen, learn more about the product (for example, contact the manufacturer) or avoid it.

Always carry epinephrine/epinephrine auto-injector

If your allergist has prescribed an epinephrine/epinephrine auto-injector, learn how to use it properly and carry it with you. It could save your life.

Practice regular use and train other family members and caregivers (e.g. babysitters).

Teach your child how to use the device in case of injury and emphasize the importance of keeping the device with them at all times.

Use automatic injection at the start of a reaction. Get medical help immediately after using an epinephrine auto-injector.

Dairy products that are not suitable for milk allergies are widely available in grocery stores and restaurants. Fortunately, with increasing public awareness of allergens, there are also many dairy-free alternatives to common ingredients, many of which are derived from proteins found in soybeans, tree nuts, or egg whites. Fortunately, egg substitutes are available, and most people outgrow their egg allergy by age 16. This is why it is so important to read labels carefully.

Additionally, like wheat, soy is another food ingredient that finds its way into processed foods such as candy and meat products. Some people with peanut allergies may experience particularly severe reactions, including anaphylaxis. That’s why they found “peanut free” schools. In addition to their use in many desserts and baked goods, peanuts are often used in cooking, so they are ideal for restaurants that are prone to severe reactions. Many people with cashew and pistachio tree nut allergies also have other plant allergies. Because of the biological differences between finfish and shellfish, a person with a tuna allergy will not be allergic to lobster.

In the past, food allergens were listed under different names on food labels. Today, alternative names for priority allergens are only allowed when the common name of the allergen appears at least once on the food label (either in the ingredient list or with a separate “includes” phrase) and remains on the Canadian Alternative Food Names List. Objective A series of publications containing information about each priority food allergen often includes a list of products that contain them and non-food sources of each allergen.

Reference

https://www.canada.ca/en/health-canada/services/food-allergies-intolerances/avoiding-allergens-food/tips-avoiding-common-allergens-food.html

https://www.health.harvard.edu/healthbeat/6-tips-for-managing-food-allergies

Control Indoor Allergens

https://www.nationaljewish.org/education/health-information/living-with-food-allergies/top-nine-food-allergens-and-how-to-avoid-them

https://www.niaid.nih.gov/diseases-conditions/food-allergy-causes-prevention

Allergy Prevention

https://www.eatright.org/health/health-conditions/allergies-and-intolerances/reducing-the-risk-of-food-allergies

https://www.healthline.com/nutrition/common-food-allergies

https://www.foodallergy.org/resources/tips-avoiding-your-allergens-pdf

https://dpi.wi.gov/sites/default/files/imce/community-nutrition/pdf/tips_4_avoid_food_allergen.pdf

Home

https://www.bbc.com/future/article/20220719-can-you-prevent-childhood-allergies

How to introduce common allergy causing foods