Page 49 - Anaphylaxis in Schools & Other Settings, 3rd Edition

look for ‘may contain’ warnings on food ingredient labels and be especially careful when purchasing these foods. It is important to note that exposure to airborne proteins, such as in the vapor or steam produced while cooking certain foods (e.g. fish), has been known to cause an allergic reaction.
Casual Contact with Food Allergens
Allergic reactions to foods such as peanut butter are triggered by specific food proteins. Food odour
is caused by non-protein chemicals. Smelling peanut butter odour is different from inhaling airborne peanut particles (proteins) which might occur from the mass shelling of peanuts in a poorly ventilated area. Peanut-allergic people may feel unwell if they smell peanut butter, but this is likely due to a strong (and understandable) psychological aversion. Inhaling airborne peanut particles can cause allergic reactions with symptoms such as rashes, runny nose, itchy eyes, and occasionally wheezing, but anaphylaxis is thought to be unlikely. Some people worry that just touching small amounts of peanut butter will result in a significant or life-threatening allergic reaction.
A U.S. study7 explored the commonly held beliefs that peanut odour and skin contact with peanut products pose a significant risk to peanut-allergic individuals. Many people believe that the mere presence of peanut products can contaminate the surrounding airborne environment, making an area unsafe for a peanut-allergic child. The researchers noted that a very small amount of peanut butter induced only a local reaction when touched; however, the same amount could cause anaphylaxis
if it was unintentionally transferred to the mouth. While the researchers hope that their study about casual contact will allay concerns about peanut odour and skin contact with peanut products, they advise continued caution: “Indeed, trace quantities of peanut can induce reactions when ingested, and intimate kissing, although perhaps considered casual contact, is also akin to ingestion.” They add:
.“Specifically, on the basis of this study alone, we would not recommend changing any school policies that protect children with peanut allergy.” The researchers also stressed that they did not study the effects of having a large amount of peanut or peanut butter in the room and that further investigation would be required.
Food Labelling of Pre-Packaged Food
Canada’s new food labelling regulations came into effect on August 4, 2012, and require food manufacturers to clearly identify common food allergens, gluten sources and added sulphites, in plain language on the label of pre-packaged food products. Under the new regulations, certain ingredients with components that do not contain one of the common allergens will continue to be exempt from listing their individual components in the list of ingredients. However, if a common allergen is a component part of an ingredient to be used in a mixture, e.g. fish (anchovy) contained in Worcestershire sauce, an ingredient in barbecue sauce, it has to be listed. Additionally, plain language has to be used if the allergen is not part of the common name, e.g. casein (milk). The new Canadian regulations are intended to provide greater clarity in food labelling for individuals with food allergies. For additional information about the new regulations, visit the Health Canada website at http://www.hc-sc.gc.ca.
Anaphylaxis in Schools & Other Settings
Copyright © 2005-2015 Canadian Society of Allergy and Clinical Immunology
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Appendix G