Prevention overview
The simplest way to prevent an allergic reaction is to avoid the offending food. This is easier said than done, however, and it is important to carefully read food labels and always check with restaurant staff about ingredients and how the food is prepared.
The most common foods to cause allergic reactions in adults are peanuts, tree nuts (almonds, cashews, pistachios, walnuts, pecans, hazelnuts, Brazil nuts, and others), fish, and shellfish. The foods that most commonly cause allergic reactions in young children are milk, eggs, wheat, soy, and peanuts; allergies to foods such as tree nuts, fish, and shellfish are observed as these foods are added to growing children's diets. The majority of children allergic to milk, eggs, soy, and wheat outgrow their Food Allergies over the first several years of life. Allergies to peanuts, tree nuts, fish, and shellfish are less frequently outgrown. For example, only about 20 percent of children allergic to peanuts outgrow their allergy.
To prevent accidental exposure to an allergen, you should memorize the common names of foods you or your child are allergic to, as well as other ways they might be listed on food labels, and then scrutinize all labels. Identifying which foods contain allergens became somewhat easier this year after new rules went into effect requiring that foods containing one or more of the eight most common allergens (all listed above) must have a label clearly stating so.
Other useful precautions:
If your child has a food allergy, you should be sure to tell all of your child's caregivers about the condition and review with them the plan of treatment to be followed if your child has a reaction.
If you have an allergy, wear a medical alert bracelet or necklace describing your condition. If your child has the allergy, get a medical alert bracelet for him or her.
Learn when and how to use an injectable epinephrine device. Carry it with you at all times in case of a severe allergic reaction.
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