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There are 17 Different Food Allergies in our Family.
I thought I knew Food Allergies.

Then I read FARES Food Allergy Facts and Statistics for the U.S.

FARE’s Sections are:

  • Food Allergy Impacts Quality of Life
  • Who is at Highest Risk for Developing Food Allergy?
  • Who Is at Highest Risk for Fatal Anaphylaxis?
  • Under What Circumstances Do Reactions Occur?
  • Where Do Reactions Occur?
  • Are Food Allergy Reactions Common at School?
  • Avoiding Allergens Requires Careful Reading of Labels and Stringent Cleaning Procedures
  • Can Food Allergies Be Outgrown?
  • Food Allergy Prevention and Treatment


What I personally learned

  • More than 170 foods have been reported to cause reactions in the USA
  • A food allergy is an impairment and may be covered under the Americans with Disabilities Act of 1990 (ADA) and Section 504 of the Rehabilitation Act of 1973.14
  • Advisory/precautionary labeling (e.g. may contain) is voluntary. The terms do not reflect specific risks, and random product testing has found allergen levels ranging from undetectable to amounts that can cause allergic reactions.
  • More than one dose of epinephrine may be required.
  • A study showed that peanuts can be cleaned from the hands of adults by using running water and soap or commercial wipes, but not by applying antibacterial gels.
  • Peanut was easily removed from surfaces by using common household cleaning sprays or sanitizing wipes but not by wiping with dishwashing liquid.

Experience is often considered the best teacher, but it can also foster complacency. As someone who has navigated the complexities of food allergies for years, I thought I knew it all. Managing 17 different food allergies within my family has required diligence and adaptability. However, reading FARE’s Food Allergy Facts and Statistics for the U.S. revealed significant gaps in my knowledge.

I discovered that over 170 foods can trigger allergic reactions in the United States, far exceeding my initial estimate. Moreover, I learned that food allergies qualify as impairments under the Americans with Disabilities Act and the Rehabilitation Act, providing crucial protections. The variability of advisory labeling and the ineffectiveness of antibacterial gels in removing peanut residue were also eye-opening revelations.

These findings underscore that experience, no matter how extensive, is not synonymous with exhaustive knowledge. There is always room to learn and improve. In the context of food allergies, this realization is particularly crucial, as it directly impacts the well-being and safety of individuals. Embracing a mindset of continuous learning allows us to refine our understanding, adapt to new information, and provide better support and care for those affected by food allergies.

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