Shellfish Allergy

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Shellfish Allergy There are two kinds of shellfish: Crustacea (such as shrimp, crab and lobster) Mollusks (such as clams, mussels, oysters and scallops) People who are allergic to one kind of shellfish are likely allergic to other types; allergists usually advise their patients to avoid all varieties. If you have been diagnosed with a shellfish allergy, do not eat any variety shellfish without first consulting your doctor. Being allergic to shellfish does NOT put you at risk for being allergic to finned fish (salmon, tuna, halibut, etc.) because they are not from related seafood families. Those with a shellfish allergy can safely eat finned fish, unless they also have a fish allergy. The following ingredients should be avoided by those with shellfish allergy: Crustacea: Barnacle Crab Crawfish (crawdad, crayfish, ecrevisse) Krill Lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley) Prawns Shrimp (crevette, scampi) ** It is important to note that mollusks are not considered major allergens under FALCPA and may not be fully disclosed on a product label. Read labels carefully for the following ingredients indicating mollusks. ** Talk with your doctor concerning your need to avoid mollusks in your diet. Mollusks: Abalone Cockle Conch Cuttlefish Limpet (lapas, opihi) Mussels Octopus Oysters Periwinkle Sea cucumber Sea urchin Scallops Snails (escargot) Squid (calamari) Whelk (Turban shell) Clams (cherrystone, geoduck, littleneck, pismo) The following foods/products/dishes MAY contain shellfish: Fish Sauce Paella Bouillabaisse Gumbo Egg Rolls Oriental pre-made sauces/dishes Surimi – artificial/imitation fish Processed meats (bologna, hot dogs, etc.- may contain surimi) Oil used in restaurants to fry seafood items may be used to fry non-seafood items ** Ethnic and Seafood restaurants are considered high risk for cross-contamination** Additional Resources http://home.allergicchild.com/top-8-fish/ http://www.foodallergy.org/allergens/shellfish-allergy http://www.mayoclinic.org/diseases-conditions/shellfish-allergy/basics/prevention/con- 20032093 http://my.clevelandclinic.org/health/diseases_conditions/hic_Allergy_Overview/hic_Food _Allergies/hic_Shellfish_Allergies .

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Shellfish Allergy - an Asia-Pacific Perspective
Review article Shellfish allergy - an Asia-Pacific perspective 1 1 1 2 Alison Joanne Lee, Irvin Gerez, Lynette Pei-Chi Shek and Bee Wah Lee Summary Conclusion: Shellfish allergy is common in the Background and Objective: Shellfish forms a Asia Pacific. More research including food common food source in the Asia-Pacific and is challenge-proven subjects are required to also growing in the West. This review aims to establish the true prevalence, as well as to summarize the current literature on the understand clinical cross reactivity and epidemiology and research on shellfish allergy variations in clinical features. (Asian Pac J Allergy with particular focus on studies emerging from Immunol 2012;30:3-10) the Asia-Pacific region. Key words: Shellfish allergy, Prawn allergy, Shrimp Data Sources: A PubMed search using search allergy, Food allergy, Anaphylaxis, Tropomyosin, strategies “Shellfish AND Allergy”, “Shellfish Allergy Asia”, and “Shellfish AND anaphylaxis” Allergens, Asia was made. In all, 244 articles written in English were reviewed. Introduction Shellfish, which include crustaceans and Results: Shellfish allergy in the Asia-Pacific molluscs, is one of the most common causes of food ranks among the highest in the world and is the allergy in the world in both adults and children, and most common cause of food-induced anaphylaxis. it has been demonstrated to be one of the top Shellfish are classified into molluscs and ranking causes of food allergy in children in the arthropods. Of the arthropods, the crustaceans Asia-Pacific.1-3 In addition, shellfish allergy usually in particular Penaeid prawns are the most persists, is one of the leading causes of food-induced common cause of allergy and are therefore most anaphylaxis, and has been implicated as the most extensively studied.
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What You Need to Know
WhatWhat YouYou NeedNeed ToTo KnowKnow 11 inin 1313 childrenchildren That’sThat’s roughlyroughly inin thethe U.S.U.S. hashas 66 millionmillion aa foodfood allergy...allergy... children.children. That'sThat's aboutabout 22 kidskids inin everyevery classroom.classroom. MoreMore thanthan 15%15% ofof schoolschool agedaged childrenchildren withwith foodfood allergiesallergies havehave hadhad aa reactionreaction inin school.school. A food allergy occurs when Food allergy is an IgE-mediated immune the immune system targets a reaction and is not the same as a food food protein and sets off a intolerance or sensitivity. It occurs quickly reaction throughout the body. and can be life-threatening. IgE, or Immunoglobulin E, are antibodies produced by the immune system. IgE antibodies ﬁght allergenic food by releasing chemicals like histamine that trigger symptoms of an allergic reaction. ANTIBODY HISTAMINE Mild Symptoms Severe Symptoms Redness around Swelling of lips, Difﬁculty Hives mouth or eyes tongue and/or throat swallowing Shortness of Low blood Itchy mouth, Stomach pain breath, wheezing pressure nose or ears or cramps Loss of Chest pain consciousness Nausea or Sneezing Repetitive coughing vomiting AccordingAccording toto thethe CDC,CDC, foodfood allergiesallergies resultresult inin moremore thanthan 300,000300,000 doctordoctor visitsvisits eacheach yearyear amongamong childrenchildren underunder thethe ageage ofof 18.18. Risk Factors Family history Children are at Having asthma or an of asthma or greater risk allergic condition such allergies than adults as hay fever or eczema WhatWhat CanCan YouYou BeBe AllergicAllergic To?To? Up to 4,145,700 people in the U.S. are PEANUTSPEANUTS allergic to peanuts. That’s more than the entire country population 25-40% of Panama! of people who are allergic to peanuts also have reactions to at least one tree nut.
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Lobster Review
Seafood Watch Seafood Report American lobster Homarus americanus (Image © Monterey Bay Aquarium) Northeast Region Final Report February 2, 2006 Matthew Elliott Independent Consultant Monterey Bay Aquarium American Lobster About Seafood Watch® and the Seafood Reports Monterey Bay Aquarium’s Seafood Watch® program evaluates the ecological sustainability of wild-caught and farmed seafood commonly found in the United States marketplace. Seafood Watch® defines sustainable seafood as originating from sources, whether wild-caught or farmed, which can maintain or increase production in the long-term without jeopardizing the structure or function of affected ecosystems. Seafood Watch® makes its science-based recommendations available to the public in the form of regional pocket guides that can be downloaded from the Internet (seafoodwatch.org) or obtained from the Seafood Watch® program by emailing [email protected]. The program’s goals are to raise awareness of important ocean conservation issues and empower seafood consumers and businesses to make choices for healthy oceans. Each sustainability recommendation on the regional pocket guides is supported by a Seafood Report. Each report synthesizes and analyzes the most current ecological, fisheries and ecosystem science on a species, then evaluates this information against the program’s conservation ethic to arrive at a recommendation of “Best Choices,” “Good Alternatives,” or “Avoid.” The detailed evaluation methodology is available upon request. In producing the Seafood Reports, Seafood Watch® seeks out research published in academic, peer-reviewed journals whenever possible. Other sources of information include government technical publications, fishery management plans and supporting documents, and other scientific reviews of ecological sustainability. Seafood Watch® Fisheries Research Analysts also communicate regularly with ecologists, fisheries and aquaculture scientists, and members of industry and conservation organizations when evaluating fisheries and aquaculture practices.
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SAMPLE REPORT - STANDARD 150 We Hope That the Test Result & Report Will Give You Satisfactory Information and That It Enables You, to Make Informed Decisions
Independent Alternative Allergy Specialist Tripenhad, Tripenhad Road, Ferryside, SA17 5RS, Wales/UK 0345 094 3298 | [email protected] | www.allergylink.co.uk Combination Allergy & Intolerance Test Food Intolerance & Substance Sensitivity - Standard 150 - Ref No: AL#438 Name: SAMPLE Date: 15 January 2020 SSAAMMPPLLEE RREEPPOORRTT -- SSTTAANNDDAARRDD 115500 ©©CCooppyyrriigghhtt –– 22000044--22002200 AAlllleerrggyy LLiinnkk Updated: 15.01.2020 www.allergylink.co.uk ©2004-2020 Allergy Link SAMPLE REPORT - STANDARD 150 We hope that the Test Result & Report will give you satisfactory information and that it enables you, to make informed decisions. Content & Reference: Part 1: Test -Table 3 Low Stomach Acid / Enzyme deficiency 18 Part 2: About your Report 4-5 Other possible cause of digestive problems 19-20 About Allergies and Intolerances 5-7 Non-Food Items & Substances Part 3: Allergen’s and Reactions Explained 8 Pet Allergies, House dust mite & Pollen 20-21 Dairy / Lactose 8 Environmental toxins 21 Eggs & Chicken 9 Pesticides and Herbicides 21 Fish, Shellfish, Glucosamine 9 Fluoride (now classified as a neurotoxin) 22 Coffee, Caffeine & Cocoa / Corn 10 Formaldehyde, Chlorine 22 Gluten / Wheat 10 Toiletries / Preservatives MI / MCI 23 Yeast & Moulds 11 Perfume / Fragrance 23 Alcohol - beer, wine 11 Detergents & Fabric conditioners 23-24 Fruit , Citrus fruit 12 Aluminium, Nickel, Teflon, Latex 24 Fructose / FODMAPs | Cellery 12 Vegetables | Nightshades, Tomato 13 Part 4: Beneficial Supplementing of Vitamins & Minerals Soya , bean, products
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FAME Tool-Kit for School Support Staff
Coaches, Lunch/Recess Monitors, Extended Day Providers, Transportation Food Allergy SUPPORT STAFF Providers, Facilities (Custodial) Staff, Administrative Support, Librarians, IS/Media Specialists, Security, and Volunteers Management&Education WHAT’S INSIDE • General Food Allergy Awareness 2 • Emergency Preparedness Checklist 4 • Emergency Response Checklist 5 • Coaches, Extended Day Providers, 6 Lunch/Recess Monitors Checklist • Other Support Staff/Volunteers Checklist 7 • Facilities (Custodial) Checklist 8 • Transportation Providers Checklist 9 • Forms . Medication Authorization 10 . Field Trip Risk Assessment 11 . Sack Lunch Request Form 13 • Education/Training . Food Allergy Basics 14 . Self Image and Social Factors 15 . Alternative Celebrations and Rewards 16 without food . Cross-Contact Poster 17 . How to Read a Food Label 18 stlouischildrens.org/FAME FAMEJune 2017 GENERAL FOOD ALLERGY AWARENESS Estimated to affect 1 in every 13 children under the age of 18. 1,2 • ood F allergy increased 50% among children age 0 – 17 years from 1997 through 20113, 7 • 30% of children with food allergies also have asthma which increases risk of anaphylaxis • 17% to 27% of kids experience anaphylaxis for the first time at school. THERE IS NO CURE! Strict avoidance is key. Food Allergy Food Intolerance • Immune system response • No immune system response • Antibodies are created to certain food(s) • Lack certain digestive enzyme • Symptoms severe and life-threatening (i.e., lactose intolerance) • Symptoms: see potential signs & • Symptoms normally non life-threatening symptoms table • P otential symptoms: gas, bloating, abdominal pain, headaches 8 foods account for 90% of all reactions (note: any food can cause an allergic reaction) 4,5,6 : • Milk • Eggs • Peanuts • Tree Nuts • Soy • Wheat • Fish • Shellfish What is anaphylaxis (pronounced ana-fil-axis)? This is an allergic EMERGENCY.
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Welcoming Guests with Food Allergies
Welcoming Guests With Food Allergies A comprehensive program for training staff to safely prepare and serve food to guests who have food allergies The Food Allergy & Anaphylaxis Network 11781 Lee Jackson Hwy., Suite 160 Fairfax, VA 22033 (800) 929-4040 www.foodallergy.org Produced and distributed by the Food Allergy & Anaphylaxis Network (FAAN). FAAN is a nonprofit organization established to raise public awareness, to provide advocacy and education, and to advance research on behalf of all those affected by food allergies and anaphylaxis. All donations are tax-deductible. © 2001. Updated 2010, the Food Allergy & Anaphylaxis Network. All Rights Reserved. ISBN 1-882541-21-9 FAAN grants permission to photocopy this document for limited internal use. This consent does not extend to other kinds of copying, such as copying for general distribution (excluding the materials in the Appendix, which may be customized, reproduced, and distributed for and by the establishment), for advertising or promotional purposes, for creating new collective works, or for resale. For information, contact FAAN, 11781 Lee Jackson Hwy., Suite 160, Fairfax, VA 22033, www.foodallergy.org. Disclaimer This guide was designed to provide a guideline for restaurant and food service employees. FAAN and its collaborators disclaim any responsibility for any adverse effects resulting from the information presented in this guide. FAAN does not warrant or guarantee that following the procedures outlined in this guide will eliminate or prevent allergic reactions. The food service facility should not rely on the information contained herein as its sole source of information to prevent allergic reactions. The food service facility should make sure that it complies with all local, state, and federal requirements relating to the safe handling of food and other consumable items, in addition to following safe food-handling procedures to prevent food contamination.
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Food Ingredients That May Cause Allergies
Food ingredients that may cause allergies Milk and milk by-products butter, butter fat, butter oil, buttermilk, artificial butter flavor, casein, caseinates (ammonium, calcium, magnesium, potassium, sodium) cheese, cream, cottage cheese, curds, custard, Ghee, Half & Half, hydrolysates (casein, milk protein, protein, whey, whey protein), lactalbumin, lactalbumin phosphate, lactoglobulin, lactose, lactulose, milk (derivative powder, protein, solids, malted, condensed, evaporated, dry, whole, low-fat, milkfat, non-fat, skimmed, and goat's milk) , nougat, pudding, rennet casein, sour cream, sour cream solids, whey (in all forms including sweet, delactosed, protein concentrate), yogurt, malted milk. The following may contain milk products - flavorings (natural and artificial), luncheon meat, hot dogs, sausages, high protein flour, margarine, Simplesse ® Eggs albumin, egg (white, yolk, dried, powdered, solids), egg substitutes, eggnog, globulin, livetin, vitellin, lysozyme, mayonnaise, meringue, ovalbumin, ovoglobulin, ovomucoid, ovomucin, ovotransferrin, ovovitellin, Simplesse ®, surimi. The following may contain eggs - lecithin, marzipan, marshmallows, pasta, and natural and artificial egg flavors. A shiny glaze or yellow colored baked goods may indicate the presence of eggs. Legumes • Peanuts beer nuts, cold pressed, expelled, or extruded peanut oil, ground nuts, mixed nuts, monkey nuts, Nu- Nuts ® flavored nuts, nut pieces, peanut, peanut butter, peanut flour, peanut protein, hydrolyzed peanut protein. The following foods may indicate the presence of peanut protein - African, Chinese, Indonesian, Thai, and Vietnamese dishes, baked goods (pastries, cookies, etc), candy, chili, chocolate, (candies, candy bars), egg rolls, marzipan, natural and artificial flavorings, nougat, sunflower seeds. Artificial nuts can be peanuts that have been deflavored and reflavored with a nut, like pecan, walnut, or almond. Mandelonas are peanuts soaked in almond flavoring.
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The Lantern, 2019-2020
Ursinus College Digital Commons @ Ursinus College The Lantern Literary Magazines Ursinusiana Collection Spring 2020 The Lantern, 2019-2020 Colleen Murphy Ursinus College Jeremy Moyer Ursinus College Adam Mlodzinski Ursinus College Samuel Ernst Ursinus College Lauren Toscano Ursinus College Follow this and additional works at: https://digitalcommons.ursinus.edu/lantern See P nextart of page the forFiction additional Commons authors, Illustr ation Commons, Nonfiction Commons, and the Poetry Commons Click here to let us know how access to this document benefits ou.y Recommended Citation Murphy, Colleen; Moyer, Jeremy; Mlodzinski, Adam; Ernst, Samuel; Toscano, Lauren; Tenaglia, Gabriel; Banks, Griffin; McColgan, Madison; Malones, Ria; Thornton, Rachel; DeMelfi, Gabby; Worcheck, Liam; Savage, Ryan; Worley, Vanessa; Schuh, Aviva; Bradigan, Emily; Addis, Kiley; Kushner, Shayna; Leon, Kevin; Armstrong, Tommy; Schmitz, Matthew; Drury, Millie; Lozzi, Jenna; Buck, Sarah; Ercole, Cyn; Mason, Morgan; Partee, Janice; Rodak, Madison; Walker, Daniel; Gagan, Jordan; Yanaga, Brooke; Foley, Kate I.; Li, Matthew; Brink, Zach; White, Jessica; Dziekan, Anastasia; Perez, Jadidsa; Abrahams, Ian; Reilly, Lindsey; Witkowska, Kalina; Cooney, Kristen; Paiano, Julia; Halko, Kylie; Eckenrod, Tiffini; and Gavin, Kelsey, "The Lantern, 2019-2020" (2020). The Lantern Literary Magazines. 186. https://digitalcommons.ursinus.edu/lantern/186 This Book is brought to you for free and open access by the Ursinusiana Collection at Digital Commons @ Ursinus College. It has been
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Allergens Are Not Detected in the Bronchoalveolar Lavage Fluid Of
Practitioner's Corner 148 4. Spierings NM, Natkunarajah J, Bansal A, Ostlere L. Should we be prescribing isotretinoin to patients with peanut allergies? Allergens Are Not Detected in the Bronchoalveolar Clin Exp Dermatol. 2015;40:824-5. Lavage Fluid of Patients Undergoing Fiberoptic 5. Kukkonen AK, Pelkonen AS, Makinen-Kiljunen S, Voutilainen Bronchoscopy H, Makela MJ. Ara h 2 and Ara 6 are the best predictors of severe peanut allergy: a double-blind placebo-controlled Rueda M1, López-Matas MA2, Agustí C3, Lucena C3, Carnés J2, study. Allergy. 2015;70:1239-45. Valero A3,4 6. Holzhauser T, Wackermann O, Ballmer-Weber BK, et al. 1Allergology Service, Hospital Quirónsalud, Barcelona, Spain Soybean (Glycine max) allergy in Europe: Gly m 5 (beta- 2R&D Department, Laboratorios LETI S.L.U., Tres Cantos, conglycinin) and Gly m 6 (glycinin) are potential diagnostic Madrid, Spain markers for severe allergic reactions to soy. J Allergy Clin 3Neumology and Allergy Service, Hospital Clinic, Barcelona, Immunol. 2009;123:452-8. Spain 7. Sicherer SH, Sampson HA, Burks AW. Peanut and soy allergy: 4Institut d’Investigacions Biomèdiques August Pi i Sunyer a clinical and therapeutic dilemma. Allergy. 2000;55:515-21. (IDIBAPS), Centro de Investigaciones Biomédicas en Red de 8. Awazuhara H, Kawai H, Baba M, Matsui T, Komiyama A. Enfermedades Respiratorias (CIBERES), Barcelona, Spain Antigenicity of the proteins in soy lecithin and soy oil in soybean allergy. Clin Exp Allergy. 1998;28:1559-64. J Investig Allergol Clin Immunol 2019; Vol. 29(2): 148-150 9. Alden K, Chowdhury MMU, Williams PE, Kalavala M. Protocol doi: 10.18176/jiaci.0353 for investigation of possible soya allergy in patients being considered for treatment with isotretinoin or alitretinoin.
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249 Heliciculture As a Tool for Rural Development In
HELICICULTURE AS A TOOL FOR RURAL DEVELOPMENT IN SOUTHERN TRANSYLVANIA 1 2 VOICHITA GHEOCA , LETI ȚIA OPREAN 1“Lucian Blaga” University of Sibiu, Faculty of Sciences, 2“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection , 5-7 Dr. I Ra ţiu St., RO – 550012, Sibiu, Romania [email protected] ABSTRACT In Romania there is no tradition as regards the consumption of snails. After several decades of land snails populations’ exploitation for international trade, in the last decade the farming of edible snails has evolved in Romania. The expansion of this practice was encouraged by the SAPARD Program and several foreign companies, promising a quick and easily obtained benefit. About 650 snail farms were established in Romania between the years 2004-2008, most of them using the Italian method, with Helix aspersa in pastures. However, this method had proved its deficiency in the given environmental conditions, leading to high mortality rates. An autochthonous method was developed using H. pomatia , applied by farmers organized in a cooperative, and which have invested in their own processing factory in southern Transylvania, aiming to obtain valuable biologic products. Both the individual farmers and the cooperative were not able to sustain the losses registered during the first years, and find a market for their products, a situation that lead to the collapse of heliciculture in Romania. Despite the unfortunate experience, this new agricultural activity has the potential of a profitable practice in Romania, and especially in Transylvania, not just due to the demand of the European market, but also to the climatic conditions, which make possible the snail farming.
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Caesar Wild Mushroom Bisque Classic Escargot Classic Wedge
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Dict-En-Fr-Food V3
Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net.
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