Peanut Brittle and Much, Much More

January 10, 2009

Why Are So Many Kids Allergic to Peanuts? Ask the experts at Popular Science

January 10th 2009 Posted to Allergies

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December 19, 2008

Researchers Put a Microscope on Food Allergies

My mother was wearing lipstick, and when she kissed Sean’s cheek, it broke out in hives,” said his mother, Jennifer Batson.

At his first birthday party, Sean had a severe allergic reaction — hives, swollen eyes, vomiting and wheezing — to his first nibble of cake. And when a toddler with an ice cream cone touched Sean’s arm with sticky hands during a play date, the arm erupted in hives.

The daily struggle of living with Sean’s allergies to nearly unavoidable foods and food products — soy, eggs and milk, traces of which can turn up even in nonfoods like lipstick — prompted Mrs. Batson and her husband, Tim, to participate in a project that scientists are calling the most comprehensive food allergy study to date.

The international study, led by Dr. Xiaobin Wang and Dr. Jacqueline A. Pongracic of Children’s Memorial Hospital here, is searching for causes of food allergy by looking at hundreds of families in Boston, Chicago and Anhui Province in China.

Using questionnaires and interviews, the investigators are gathering data on a broad range of environmental, genetic and health factors, among them diet, hygiene, number of pets and the children’s prenatal and postnatal medical histories.

Dr. Wang says the study’s multicenter design allows researchers to look at startling variations in the prevalence and types of food allergies across diverse populations and regions.

In China, for example, skin-prick testing found that large percentages of one rural population were sensitive to shellfish (16.7 percent) and peanuts (12.3 percent). Yet actual food allergies in that population, as diagnosed by physicians, were all but unheard of: less than 1 percent.

In the United States, by contrast, 12 million people (4 percent of the population) suffer from food allergies, according to the Food Allergy and Anaphylaxis Network, a nonprofit information and advocacy group.

“We found something unexpected,” said Dr. Wang, director of the Smith Child Health Research Program at Children’s Memorial. “The apparent dissociation between high allergic sensitization and low allergic disease in this Chinese population is not seen in our two U.S. study populations.

“What can explain the U.S. and China difference?” she asked. “Is it urban versus rural exposure? Diet and lifestyle? Or genetic susceptibility? These are all questions we are trying to find some clear answers for.”

For Sean Batson and his family, a recent clinical evaluation at the hospital included a skin-prick test to establish baseline data for Sean’s sister, Audrey, 1, who does not seem to have food allergies. (Neither do their parents, Tim Batson, 38, a computer programmer, and Jennifer Batson, 36, a copy editor.)

Sean was given a fresh skin-prick test, too. The mild discomfort was tempered by an episode of “SpongeBob SquarePants” playing on a minimonitor affixed to a cushy reclining chair.

Dr. Wang said her own awareness of food allergies was heightened after her twin sons started kindergarten in Boston and began bringing home an abundance of notes warning of severe food allergies among their classmates.

“Going back 10 to 15 years ago, during my pediatric residency training, there was very little education about food allergies,” said Dr. Wang, one of 12 principal investigators who were recently awarded grants by the National Institutes of Health to conduct innovative research on food allergies.

Indeed, with recent data showing a marked increase in the number of food allergies, which cannot be explained by a lack of detection in years past, the institutes have begun an initiative to address food allergies as an emerging health challenge.

Although it is possible to be allergic to any food, eight foods account for 90 percent of all reactions — milk, eggs, peanuts, fish, shellfish, soy, wheat, and tree nuts like cashews and almonds.

Up to 200 deaths each year are attributed to the most severe reaction, food-induced anaphylaxis, which also results in 30,000 trips to the emergency room. Some experts suggest that children in a culture smitten with antibacterial detergents and hand sanitizers are exposed to fewer germs, depriving the immune system of its germ-fighting job and leading it to misidentify certain foods as foreign.

But that is still just a hypothesis, and many researchers say the causes of food allergies are highly complex, and the “hygiene hypothesis” cannot be the sole explanation.

Dr. Pongracic, who has been treating children with food allergies for 17 years, says even trace amounts of allergens can cause life-threatening reactions.

“Ultimately, we hope that our research will lead to the discovery of ways to predict which child is likely to outgrow food allergy,” she wrote in an e-mail message, adding that doctors hoped to develop therapies “that can lessen the severity of an allergic reaction, and even protect against the reaction in the first place.”

Frustration over the lack of financing for food allergy research led one Chicago-area couple, David and Denise Bunning, to donate $3 million to the study at Children’s Memorial. As the parents of two sons with life-threatening food allergies, they say they hope to convince lawmakers that food allergies deserve as much public attention as other chronic childhood diseases like asthma and Type 1 diabetes.

“At first I thought, ‘O.K., you have this one-in-a-million kid with severe food allergies, and you just have to cope,’ ” said Mr. Bunning, a financial trader. “But when we learned that both Bryan and Daniel had severe food allergies, there was a lot of disbelief. It felt like we were hiding from a phantom.”

Mrs. Bunning, a former teacher, added: “Now, we’re pretty excited about the future findings of the allergy study. We need to start looking at food allergies not as something you pick and choose as a parent, but as a childhood disease with potentially life-threatening reactions, even death.”

(New York Times, December 8, 2008) Read the article here

December 19th 2008 Posted to Allergies

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Strategies for Avoiding Nut Allergies in Schools May Be Overblown

The threat of nut allergies has led some schools to put precautions into place that approach the level of hysteria, a researcher here said. Citing the evacuation and cleaning of a bus full of 10-year-olds because of a single peanut on the floor, Nicholas Christakis, M.D., Ph.D., M.P.H., of Harvard, said that measures such as these amount to mass psychogenic illness — also known as “epidemic hysteria.” Some schools have not only banned nuts and nut products, but also homemade baked goods and foods without detailed lists of ingredients, he wrote in a commentary published online in BMJ.

Not only is there no evidence that drastic measures like removing nuts from schools are effective or worth the cost, according to Dr. Christakis, exaggerated responses may actually worsen the problem by increasing sensitization to the allergens.

According to Dr. Christakis, the extreme reactions to nut allergies in schools have similarities to mass psychogenic illness, which is characterized by a “cascade of anxiety” in otherwise healthy people prompted by fears of contamination. He suggested, instead, “using a calm and authoritative approach.”

The drastic action of banishing nuts and nut products from school grounds can contribute to the problem in two ways — by increasing sensitivity to nuts and by fueling anxiety among parents, he said.

Anxious parents have their children tested, and when minor nut allergies are detected, more avoidance is encouraged, he said.

He said such responses are excessive considering the minimal risk associated with food allergies. Among the 3.3 million Americans who are allergic to nuts, each year 2,000 children and adults are hospitalized for it and 150 die from all food allergies combined.

By comparison, he noted that each year 45,000 people die in car accidents, 2,000 children drown, and 1,300 children are killed in accidental shootings.

“The cycle of increasing anxiety, draconian measures, and an increasing prevalence of nut allergies must be broken,” Dr. Christakis said.

Calman Prussin, M.D., head of the Adverse Reactions to Vaccines and Biologics Unit of the National Institute of Allergy and Infectious Diseases in Bethesda, Md., agreed with Dr. Christakis’ point that the way schools deal with risks is not always rational.

“We don’t tend to make our risk assessments in a very sensible way, whether it’s as individuals or as a society,” he told MedPage Today.

There is some evidence to support the contention that strict avoidance can worsen events. A study published in the November issue of the Journal of Allergy and Clinical Immunology found that earlier and more frequent consumption of peanuts or peanut butter may reduce the risk of peanut allergy, contrary to conventional thinking. (See: Early and Frequent Peanut Consumption Linked to Lower Goober Sensitivity)

However, according to Dr. Prussin, the question about whether avoidance or exposure to peanuts increases risk of developing a peanut allergy remains unanswered. “The bottom line is we don’t have enough information,” he said.

He did not make any specific recommendations, but guidelines issued by the National School Boards Association, the Food Allergy & Anaphylaxis Network, the National Association of Secondary School Principals, the National Association of School Nurses, and the National Association of Elementary School Principals outline steps that parents and schools can take to reduce the risk of serious allergic reactions to foods.

The family’s responsibility includes:

Notifying the school about the child’s allergies

Developing a plan to accommodate the child’s needs, including a food allergy action plan Providing written medical documentation of the allergy

Providing medications and replenishing them as necessary Educating the child about recognizing safe and unsafe foods, ways to minimize exposure, and symptoms of allergic reactions

Reviewing procedures with the school staff, the child’s physician, and the child after a reaction occurs The school staff should: Be aware of and follow applicable laws addressing food allergy Review health records of allergic students

Include affected children in all school activities Create a team to work with the child and family in establishing a prevention plan

Ensure that all medications are stored properly Practice the food allergy action plan before a reaction

Educate all individuals who will come into contact with the child about food allergies Enforce a “no eating” policy on school buses

In addition, the child should not trade food with others or eat anything with unknown ingredients, should be proactive in managing the allergy, and should notify an adult if anything with unknown ingredients is eaten.

Absent from the guidelines and the practice parameters on managing food allergy from the American Academy of Allergy, Asthma, and Immunology is a recommendation to completely avoid eating nuts.

Despite such a clear plan, however, a study presented at the 2008 AAAAI meeting in Seattle suggested that food allergy action plans may be lacking in many schools.

In a survey of elementary and middle school nurses in the Greenville, S.C., area, 40% said they didn’t have food allergy action plans for at least half of their allergic students (See: ACAAI: Schools Earn Poor Grade on Food Allergy Action Plans)

(MedPageToday, December 10, 2009)

Read the article herev

December 19th 2008 Posted to Allergies

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October 10, 2007

Schools Prepare To Be Peanut-Free

Schools across Rhode Island must abide by a new law this coming school year to protect children with peanut allergies.

The law requires schools to post signs noting that if some students have a peanut or tree nut allergy, the schools must prohibit the sale of any food with nuts.

NBC 10’s Kelley McGee said the law also requires one classroom per grade and one table in the cafeteria to be peanut- and tree nut-free.

“This particular allergy is life-threatening,” said Rep. Lisa Baldelli-Hunt, D-Woonsocket. “You’re not telling these folks that they can not eat peanut butter. You’re just simply asking them to not eat peanut butter or peanut products in the presence of a child who has a peanut or nut allergy.”

The law was passed over the summer by the General Assembly.

“There are many students who have dairy allergies and we certainly would not want to go to the next step and eliminate milk from the lunch program,” said Rep. Joe Amaral, R-Tiverton/Portsmouth.

Amaral believes the law goes too far and that there are better ways to protect kids that don’t draw attention to their condition.

“I believe that there are HIPAA (The Health Insurance Portability and Accountability Act) laws that are being violated by segregating kids because they have peanut allergies,” he said.

The state Department of Education is assisting schools with implementing the law.

“They need to know if they have a child in their school that has a peanut allergy,” said school health specialist Jackie Ascrizzi. “And most schools do know that because the school nurses review the records before school starts.”

McGee said both proponents and opponents of the law agree that the success of the initiative relies on the diligence of students and parents who have to make sure peanut products don’t show up where they are not supposed to be.

Source: TurnToTen.com, Providence, August 22, 2007 and the American Peanut Council Newsletter.

October 10th 2007 Posted to Allergies

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September 28, 2007

One Kid Chef Will Win a $25,000 Scholarship Fund in the Sixth Annual Jif(R) Most Creative Peanut Butter Sandwich Contest(TM)

A peanut butter sandwich could help a creative kid chef pay for college. The makers of Jif® peanut butter, the number one choice of choosy moms, announced today a call-for-entries for the Sixth Annual Jif Most Creative Peanut Butter Sandwich Contest(TM). The grand prize is a $25,000 scholarship fund with each of the four runners-up receiving a $2,500 scholarship fund. Parents can help their kids (ages 6-12) enter this nationwide contest between August 1, 2007 and November 15, 2007.

“We are once again excited to encourage parents to get creative with their children in the kitchen for an opportunity to win a college scholarship fund,” says Maribeth Badertscher, Director, Corporate Communications, The J.M. Smucker Company.

The Jif Most Creative Peanut Butter Sandwich Contest(TM) is intended to foster creativity and encourage parents and children to spend time together in the kitchen. Over the past five years, thousands of kid chefs from across the country have reinvented the classic peanut butter sandwich. From sushi rolls and lettuce wraps to empanadas and paninis, kids have been inspired from all different culinary styles and cultural backgrounds to create a “sandwich” with their favorite foods.

The winner of last year’s most creative peanut butter sandwich was inspired by a love of sushi. Twelve-year-old Alexandra Yoder of Fort Wayne, Indiana created “Peanut Butter Rolls - Sushi Style,” consisting of Jif Creamy peanut butter, strawberry cream cheese and fruit rolled in a crepe, cut and served “sushi style.” Alexandra added more creativity to her sandwich by finishing off the “sushi” with pretzel rods for chopsticks and chocolate yogurt for soy sauce.

The Jif Most Creative Peanut Butter Sandwich Contest(TM) is open to children ages 6 to 12, and sandwiches will be judged on the following criteria: creativity, nutritional balance, taste, appearance and ease of preparation. For Official Rules and entry form visit www.jif.com. Entries must be postmarked by November 15, 2007 and received by November 22, 2007: Jif Most Creative Peanut Butter Sandwich Contest(TM), Cohn & Wolfe, 292 Madison Avenue, New York, NY 10017. Ten finalists will be selected by a panel of judges in December and posted on www.jif.com in January as part of a nationwide online vote. Five finalists will ultimately be selected to compete in a live judging event in New York City in March 2008.

For more information about other Jif tips, recipes, contests and promotions log on to www.jif.com. Also on the Web site, families can see never-before-seen footage of the 5th Annual Jif Most Creative Peanut Butter Sandwich Contest(TM).

About The J.M. Smucker Company

The J. M. Smucker Company is the leading marketer and manufacturer of fruit spreads, peanut butter, shortening and oils, ice cream toppings, sweetened condensed milk and health and natural foods beverages in North America. Its family of brands includes Smucker’s®, Jif®, Crisco®, Pillsbury®, Eagle Brand®, R.W. Knudsen Family®, Hungry Jack®, White Lily® and Martha White® in the United States, along with Robin Hood®, Five Roses® and Bick’s® in Canada. The Company remains rooted in the Basic Beliefs of Quality, People, Ethics, Growth and Independence established by its founder and namesake more than a century ago. Since 1998, the Company has appeared on FORTUNE Magazine’s annual listing of the 100 Best Companies to Work For in the United States, ranking number one in 2004. For more information about the company, visit www.smuckers.com.

Pillsbury is a trademark of The Pillsbury Company, used under license.

Source: PR Newswire, August 1, 2007 and the American Peanut Council Newsletter.

September 28th 2007 Posted to Allergies, Peanut Butter

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January 10, 2009

Why Are So Many Kids Allergic to Peanuts? Ask the experts at Popular Science

December 19, 2008

Researchers Put a Microscope on Food Allergies

Strategies for Avoiding Nut Allergies in Schools May Be Overblown

October 10, 2007

Schools Prepare To Be Peanut-Free

September 28, 2007

One Kid Chef Will Win a $25,000 Scholarship Fund in the Sixth Annual Jif(R) Most Creative Peanut Butter Sandwich Contest(TM)

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