According to Food Allergy Research & Education (FARE), one in every 13 children has a food allergy. Every 3 minutes, a food-allergy reaction sends someone to the emergency room. And while the responsibility for management of a food allergy lies with the individual or the individual’s parent or guardian, all of us need to be ready to assist in preventing — or helping in response to — a reaction.
A food-allergy reaction happens when the immune system overreacts to a food protein. A reaction can range from mild to severe. In the U.S., the most common food allergens are milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish and sesame seeds. However, any food might cause an allergic response, and many people are allergic to more than one food. Also, initial food-allergy reactions can occur at any time.
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