December 13, 2001

Prairie Fare: Are You Allergic?

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

One of my children’s favorite restaurants has a sign on the door warning of potential peanuts in their menu items. Some of the food products I buy at the grocery store have cautionary statements on their ingredient labels, such as "may contain nuts." Cake mix boxes often state the finished product contains eggs and wheat. What’s this all about?

Food allergies are a topic of growing concern in the food industry. Food allergies appear to be on the increase, but that may be due to better detection because of improved diagnostic tests. Some childhood allergies may be outgrown by adulthood, while others, such as an allergy to nuts, may remain throughout life.

How much do you know about food allergies? Try this short quiz. The answers follow.

1. About what percent of adults in the U.S. and other western countries have a food allergy?

1. 2 percent
2. 8 percent
3. 12 percent
4. 20 percent

2. About what percent of children in the U.S. and other Western countries have a food allergy?

1. 2 percent
2. 8 percent
3. 12 percent
4. 20 percent

3. True or false. Lactose intolerance is a type of food allergy.
4. List five of the eight leading causes of food allergies.

The answers are 1. a. 2. b. 3. false 4. milk, eggs, peanuts, tree nuts (walnuts, cashews), fish, shellfish, soy and wheat.

By definition, a food allergy triggers the body’s immune system to protect the body from the foreign invasion. The culprit is usually a protein in the food. A food intolerance, on the other hand, does not trigger an immune system response. People with lactose intolerance, for example, lack an enzyme that allows the body to digest milk sugar, or lactose. They may experience the discomfort of bloating and abdominal cramps but the condition differs from a milk allergy.

People with food allergies may sense a tingling in their mouth at the first bite of the offending food. For some, the response is immediate. For others the reaction may take a couple hours. Some people may experience sneezing, itching, hives, vomiting or abdominal pains in response to the food. The tongue may swell and the respiratory system may shut down. In some cases, without prompt medical attention, food allergies can be life threatening.

Food allergies are managed by complete avoidance of the offending food. That means careful reading of ingredient labels when you prepare your own food. It may also mean calling food companies and asking about potential allergens in your favorite products. In public settings, it’s a good idea for people with food allergies to quiz the server to find out what’s in the food. When in doubt, of course, pass up the food.

If you’re the chef during the holidays and you’re not sure if your guests have food allergies, label foods on a buffet with the ingredients. Or try to find out ahead of time about your guests’ food allergies and plan accordingly. If someone is allergic, be cautious to avoid cross contamination in your kitchen, such as using the same measuring utensils or stirring spoons for different recipes. For more information about managing food allergies, visit the web site: www.foodallergy.org 

Here’s a light dessert that was featured in a USDA publication for people with allergies. It’s a great finishing touch for all those heavy meals we tend to eat around the holidays. Unlike many desserts, it contains no wheat/gluten, milk or eggs.

Cranberry Apple Sorbet

1/2 cup sugar
1 1/2 teaspoon unflavored gelatin
dash salt
1 cup cranberry juice cocktail
1 cup apple juice
3 tablespoons lemon juice

Mix sugar, gelatin and salt in a saucepan. Stir in cranberry juice cocktail. Heat, stirring constantly, until gelatin is dissolved. Remove from heat and add remaining ingredients. Mix well. Pour into an 8x8x2 pan. Freeze until firm. Remove from freezer and break into chunks. Place in chilled bowl. Beat with chilled beaters until smooth. Return to the pan, cover and refreeze. To serve, scoop onto desired plates and garnish with a sprig of mint (optional). Makes 8 servings. Each 1/2 cup serving contains 85 calories and just a trace of fat.

###

Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu