By Anne Munoz-Furlong
3/18/03 -- A 9-year-old student in Washington made headlines in the spring of 2001 when he suffered a severe allergic reaction after eating a peanut butter cookie during a class field trip.
It was reported that the student was treated for asthma, and was kept on the school bus while the other students participated in the field trip activities. When his symptoms worsened, he was driven to the hospital an hour and a-half later. This student died from anaphylaxis, a severe allergic reaction, later that afternoon.
A review of the facts suggests this tragedy -- like so many other anaphylaxis cases ending in death -- could have been prevented. The key is to recognize symptoms, to administer the appropriate medications immediately, and to seek medical attention quickly.
Food Allergy Facts
Eight foods are responsible for up to 90 percent of all food-allergic reactions. They are milk, eggs, soy, wheat, peanuts, tree nuts (such as almonds, walnuts, and pecans), fish, and shellfish. Peanuts are the leading cause of severe allergic reactions, followed by shellfish, fish, tree nuts, and eggs.
A food allergy occurs when the immune system reacts to a certain food protein. Among the symptoms of an allergic reaction are a tingling sensation in the mouth, swelling of the tongue and the throat, difficulty breathing, hives, vomiting, abdominal cramps, diarrhea, drop in blood pressure, loss of consciousness, or even death. Symptoms typically appear within minutes or up to two hours later.
Food allergy is the leading cause of anaphylaxis outside the hospital setting, accounting for an estimated 30,000 emergency room visits, 2,000 hospitalizations, and 150 to 200 deaths each year. |
As the number of children who have food allergies has increased -- particularly in the past decade -- what was once uncommon is becoming commonplace.
If the schools in your district have not yet developed policies and plans to handle food-allergic emergency situations, they should.
Of the estimated 6 to 7 million people in the United States who suffer from food allergies, at least 2.5 million are school-age children. Most people who have had a reaction ate a food that they thought was safe. It is estimated that as many as 150 to 200 people die each year from food allergy-induced reactions.
Food allergies present one of the common medical emergencies school staff must be prepared to address.
It is vital that school administrators and all members of the staff have a solid understanding of food allergies and know the steps to take when a reaction occurs. It should be a team effort, with everyone serving a vital role in keeping our children safe.
Schools should have detailed written plans in place for managing children with food allergies.
It's important to remember that reactions occur outside of the cafeteria. One study, Allergic Reactions to Foods in the School (published in The Journal of Allergy and Clinical Immunology, January 2000), found that allergic reactions in schools most commonly occurred in classrooms with eating areas, followed by regular classrooms, and finally, in equal measure, cafeterias and playgrounds.
Researchers concluded that reactions in schools accounted for 25 percent of all reactions within the past two years for the children studied.
Another study in the same publication, Peanut Allergic Reactions in School, found that craft projects using peanut butter were responsible for 60 percent of skin reactions, and 44 percent of inhalation reactions.
Given the recent trends, it is not unreasonable to assume that before too long, every school could have at least one student who has a food allergy.
Studies show that in spite of best efforts to prevent allergens, reactions are likely to occur. Therefore, it is imperative that school staff be trained in food allergy awareness and be prepared to handle an allergic reaction.
The Food Allergy & Anaphylaxis Network (FAAN), working in partnership with NSBA, the National Association of School Nurses, and the National Association of Elementary School Principals, developed "School Guidelines for Managing Students with Food Allergies." These guidelines list the responsibilities of the family, school, and student.
FAAN's School Food Allergy Program, which has been distributed to thousands of schools nationwide, provides information about food allergies and anaphylaxis, symptoms, and how to respond to a reaction.
It contains sections for principals, nurses, teachers, and food service personnel; laws that protect students with food allergies; and model school programs that can be adapted to meet the needs of your school.
The program also includes a video, a poster, materials for educating students about food allergies, and a reusable EpiPen® trainer to practice administering EpiPen®, the medication of choice for treating a severe allergic reaction.
School officials play such an important role in the lives of children who have food allergies. They shape and drive the policies that can make the difference between life and death, triumph and tragedy.
FAAN is here to support your efforts to ensure that all children can experience a safe learning environment.
Anne Muñoz-Furlong is the founder and president of the Food Allergy & Anaphylaxis Network.