Food Allergies
“The Kiss of Death Adds New Meaning”
or “The Deadly Misconception”
by: J. Ford. An original research paper based on my discoveries. And yes, I suffer from food allergies and have all my life.
it's about understanding...
Food allergies have no cure and are completely misunderstood by the public (Munoz-Furlong, A. 2001). A better approach to solving the misconception about this misunderstood illness could easily be put into motion instead of waiting on someone to die who kissed someone who had eaten a peanut butter sandwich! A 15-year-old girl from Canada, Christina Desforges, died after kissing her boyfriend. He had eaten a peanut butter sandwich nine hours earlier and she was allergic to peanuts (CBS News Online, Nov 2005). The Kiss of Death adds new meaning.
First, let’s start with a definition: “A food allergy is an immunologic response to a food protein. Treatment consists of avoidance diets, where the allergic person avoids any and all forms of the food to which they are allergic” (Wikipedia, the free encyclopedia, February 2007)
It is absolute agony for people who suffer with food allergies to identify the allergens and to avoid the food that causes allergic reactions. It is imperative for people who suffer from food allergies to keep a log of pertinent foods, and to avoid them at all costs. Some foods cause severe illness and in certain cases, a life-threatening allergic reaction known as anaphylaxis. Anaphylaxis can constrict airways in the lungs, severely lower the blood pressure, and cause suffocation by the swelling of the tongue or throat (Formanek Jr., R).
Insufficient funding for education and understanding the requirements for ingredient labeling is just cause for concern for those who are affected by food allergies and have to live with the day to day concerns of simply feeding themselves. Food allergies have no cure. A little milk in a recipe is like a little cyanide (Derebery, Dr. J., House Ear Clinic). The only way to survive a reaction or a visit to the emergency room is to avoid all possibilities of the foods that may or may not cause a life threatening reaction. Strict avoidance is a difficult task and the only task that is so far, placed solely on the consumer (Munoz-Furlong, A., 2001).
A troubling problem where children are concerned is that not all children are able to read labels on their own. Most children are still learning to read, much less struggle with the problem of not being able to enjoy an ice cream sandwich with a friend who can have that ice cream sandwich. A seven year old should be able to read any label and not have to go home and research “buzz” terms used in order to decipher whether or not milk is in a product. Can you imagine being a child and having to research? And, the truth is if foods were properly labeled as they should be, perhaps parents would be able to separate any potential foods from the child that is suffering from food allergies. Or better yet, that same seven year old shouldn’t have to spend an evening in the emergency room to find out what ingredient was in a product he digested. He shouldn’t have to learn this chart before he learns to read http://www.foodallergyinitiative.org/images/allergen_free_bro.pdf (Food Allergy Initiative). How could we know that albumin refers to eggs, caseinate means milk, textured vegetable protein equals the same thing as soy? "Natural flavors" covers anything from peanuts, tree nuts, or any other food. Recent studies at Mount Sinai School of Medicine proved that a mere 7% of parents of children with milk allergies were able to correctly identify products that contained milk and larger yet a still small 22% of parents with children suffering from a soy allergy were able to identify products that contain soy (The Food Allergy Initiative).
Food allergies affect more than 7 million Americans, including 3 million who are allergic to tree nuts and peanuts. Allergic reactions to food account for at least 30,000 emergency room visits, 2,500 hospitalizations and between 150 to 200 deaths each year. Every one of these deaths could have been prevented by awareness and education. (Munoz-Furlong, A., 2001). A recent informal survey provided this statistical information: 550 members of the Food Allergy and Anaphylaxis Network also known as the FAAN, were polled about their experiences with food labeling. In this group, 80 percent said they called food manufacturers for more information. 88 percent believed labels are very difficult to read, and 98 percent reported that labels do not give them enough in depth and detailed information. How big companies get away with labeling with no concern for the person at the end of the label is basically just common business practice, it’s not personal. Unless the FDA redefines the process and the laws change, it will not change.
Let’s get specific about just a few of the common myths of allergies and how they affect those who suffer with them.
MYTH ONE: Is a product that contains no milk or milk derivatives "nondairy?" What about the term whey or caseinate, is that dairy? The terms whey and caseinate are dairy. Remember the nursery rhyme, “Little Miss Muffet sat on a tuffet,
eating her curds and whey?” Oh yes, she was eating cottage cheese and skim milk proteins (The Science Moment, April 11, 2001). Doesn’t sound too appetizing to me, which is probably why they called it curds and whey! So the point is “whey” is a derivative of milk or considered dairy. Non dairy just means you won’t find the word milk on the label.
Myth Two: Do you have food allergies if you have sensitivity to milk or are you lactose intolerant? Well what is the difference? The person who suffers from lactose intolerance isn’t going to die or stop breathing; they may just have an unpleasant reaction such as a minor tummy ache or a rash.
Myth Three: Having a little bit of something that the person is allergic to is no big deal. They are just being picky. That is truly, not true and a deadly assumption.
Myth Four: The label law passed in 2004 by President Bush has cured the problem all together. Not true at all: Major allergy-causing foods appear in a flavor or spice mix, and the label should accurately reflect this, but spices for example, are generic and vague (The Food Allergy Initiative, June 24, 2007).
The common practice within the food industry is that they now add a common buzz term or statement such as “this item does not contain diary” or “might or might not contain soy” which covers the FDA requirement. It basically generalizes the over all “dairy” term just for example and puts a big question mark on the label saying “may or may not contain.” Well, which is it? Does it contain an item which will require a hospital visit, a horrifying evening in the bathroom, a hospital visit or even death? (Munoz-Furlong, A., 2001).
The most common misconception is that anyone who has sensitive or intolerant reactions to foods suffers from food allergies. This takes this deadly misconception and misunderstanding of true food allergies out of the serious zone. Not all allergic people have the same reaction. Some just itch, some can’t sleep, some can’t focus, some die.
“The most difficult thing I have faced with my allergies is that when I see my friends eating something that I know I can't have, it just makes me feel left out," says Sarah. (Formanek Jr., R, 2001) Discrimination and feelings of being a minority are often looked aside and scoffed at because they are not taken seriously. It’s a matter of enlightenment and education.
Kayla McCarthy doesn’t even try to eat out anymore. She’s given up at age 11!
The 11-year-old is allergic to nuts and has ended up in the hospital three times over the last six months because she ordered pizza and ice cream that she had her family had been told were safe. ''I'm scared about what's going to happen," McCarthy said. ''Restaurants need to do a better job with people like me, people with food allergies" (Ableson, J., 2006)
Education and funding for education would be a practical way to help eliminate the fallacy that being lactose intolerant for example can be cured by simply buying lactose intolerant products. Though a majority of people do not suffer from this difficult illness, over seven million Americans, deserve the same efforts of those who suffer from other diseases.
Restaurants are a complete roll of the dice for those who suffer from this illness. All over the United States, restaurants are struggling with how to accommodate an ever growing number of customers with food allergies. The customers who suffer from allergies are demanding pre-ordering menu information in great detail about the ingredients. It is after all, a life or death decision. The preparation of food they order can include the possibility that though there may not be an allergen in a menu item, it could have shared the pan that had the allergen. This is a huge problem and instead of addressing the issue, restaurants are simply taking the easy way out. Trying to avoid possible lawsuits and find that murky middle ground, various establishments have posted warnings that they are not allergy-free environments. Some restaurants, including Ninety Nine Restaurants and Uno Chicago Grill, began to list on their websites and or by signs in their restaurants ingredients in dishes that cause allergic reactions (Ableson, J., 2006). This is a “scape goat” tactic used to avoid a lawsuit like posting “Beware of Dog,” or ‘Buyer Beware.” Food allergy advocates are demanding that restaurants take responsibility for the food served. After all, because of the laws, they take responsibility for when to stop serving alcohol to customers. Sadly many restaurants state that frequent menu changes and language barriers with multi language workers make it difficult to define food allergens in all their dishes. It’s easier to state they just can’t do it and in doing that, they can avoid their fear of lawsuits in case of a mistake. Restaurant menus and fast food chains should not be exempt from listing a complete list of ingredients. ''Pretending it's not there will only get everyone in trouble" (Munoz-Furlong, A., 2001).
Proposed steps for Massachusetts restaurants are not doing well with the initial bill filed by state Senator Cynthia Creem. This bill states that all food handlers receive training on the consequences of food allergies. It also states that restaurants list on menus food items that cause allergic reactions. Politically driven, the bill was thinned down because of the lobbying of the Massachusetts Restaurant Association. Peter Christie, president of the Massachusetts Restaurant Association, reported it is too costly to conduct widespread training much less list allergens on menus because of the high turnover in the employees and the constant menu changes. Mom and Pop venues and food handlers who do not document recipes much less speak English make this law destined to fail (Ableson, J., 2006). I’ve always said that the lawmakers make the laws when it touches their lives. This is unacceptable reasoning and basic laziness. It’s also a customer base that is growing by the day. “I understand it's an emotional issue. People's lives are at stake," Christie states. ''But this is a litigious society in which we live. If you misinform a customer, you're subject to a suit. We as an association don't want someone to be sued because they didn't put down an ingredient" (Ableson, J., 2006). How about a conscious effort or even a few items on a menu that would allow someone to choose? Would that not appease those who are challenged every time they open a menu? Many menu items include something for seniors or those who need a low salt diet or a plate for those who are dieting. Would it be so difficult to add a few items that contain a dish that is allergy free? We must provide handicapped parking. Is there not a connection here? There is always a solution if the effort is willing to be made. Unfortunately, you must go into someone’s pocketbook, livelihood or create laws with stern consequences to get businesses to comply. Lawsuits usually do the trick where force is the method and financial loss is the consequence; not to mention poor publicity.
McDonald's is facing numerous lawsuits by customers with food allergies. Why? The fast food chain admitted in 2006 that its French fries contain milk and wheat ingredients. Earlier in the food allergy controversy, they stated that there was no milk or ingredients, contrary to prior statements. If you are not allergic to oil, potatoes and salt, you might make the deadly assumption that their fries were safe -- not so!
Solution in the making: By example, a solution comes from the restaurant Blue Ginger with chef-owner Ming Tsai, national spokesman for the Food Allergy and Anaphylaxis Network. He has created a highly sophisticated system at his own Wellesley restaurant that accommodates people who suffer with food allergies. A customer has to do nothing more than ask about a menu item. The server then checks the “Food Bible” (Ableson, J., 2006). This binder that Ming Tsai created is a large binder and it contains every single menu item with a list of every ingredient and highlighted, is the food that contains allergens. The next thing the server does is to ask Tsai or the manager on duty if the dish can be made safely. Once this task is accomplished, the server prints out a ticket for the chef and it is marked in red type. The red type indicated that this is a special food allergy meal. The owner, Tsai or manager initials the ticket and stays next to the plate until server. What? You’re kidding me, that is too much trouble! Well, if you’ve never been to a hospital by ambulance, hooked up to machines, stomach pumped and spent a week in bed trying to survive that one meal, you have no idea how easy that simple effort made by Tsai is in comparison. One meal = $20, one visit to the hospital and lost wages, endless pain, suffering and expense, long after the check is paid = priceles$.
Why would a restaurant owner go to such trouble? Tsai’s 6-year-old son David has life-threatening food allergies. He and his son have been turned away at restaurants when asked to be accommodated because of the risk. This is discrimination because they are not being treated like everyone else. That is the definition of discrimination.
''People used to discriminate based on skin color and wheelchairs . . . Nowadays there is discrimination against people with food allergies," states Tsai. ''But creating policies to accommodate people with food allergies isn't going to put restaurants out of business. It's going to save lives."
Creating a safe labeling law and requiring easy reading and easily identifiable listings would be a huge step in reducing this problem. Parents should not be playing Russian roulette with their children’s lives. They should not be taking their lives into their own hands to enjoy a dining experience. Those with true food allergies should be able to purchase a meal without including a trip to the hospital as part of their dining experience. Or worse, a person should not have a meal cost them a life due to the carelessness of the food handlers or the laziness of the restaurant owner. ''Pretending it's not there will only get everyone in trouble" (Munoz-Furlong, A., 2001). This is worth repeating.
Reducing the amount of deaths caused by food allergies could occur if all food items contained proper labeling and restaurants were forced to comply with laws that have yet to become REAL LAWS. Russian roulette is the only description that comes to mind when a person chooses a meal and suffers from food allergies. A more proactive resolve to this problem could be put into motion instead of waiting on someone to die because they kissed someone who ate a peanut butter sandwich and didn’t think it was a big deal. Now THAT brings new meaning to the term”Kiss of Death” which adds new meaning and dispels the myth that food allergies are no big deal. “That is The Deadly Misconception.” It’s not a big deal, until it’s your deal.
References:
Broihier, K., 2006, Got Food Allergies, Not Sure? EN Answers Common Questions, Environmental Nutrition Vol. 29 Issue 4, p2-2, 1p
Library Link: Database: Kaplan Library Master FILE Premier
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House Ear Clinic Research Institute Los Angeles California, 2006, House Clinic - Hearing Disorders - Allergies & Autoimmune Inner Ear Disease, Retrieved online June 6, 2007 from the website: http://www.houseearclinic.com/allergies.htm
Munoz-Furlong, A., (2001). Living with Food Allergies: Not As Easy As You Might
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from http://www.boston.com/yourlife/health/diseases/articles/2006/05/14/
Wikipedia, the free encyclopedia, (February 2007). Food Allergy, Retrieved July 14, 2007, from http://en.wikipedia.org/wiki/Food_allergy