Windom Allergy, Asthma, Sinus

But also shop with a healthy dose of common sense and evidence based advice! Common Misconceptions: Risk of contamination can be stratified based on the Precautionary Allergy Labeling (PAL) terminology used, such as “made in a facility” or “shared lines”. FALSE! The exact PAL term on the food label CANNOT be used to stratify riskOnce a food with PAL is tolerated, it is always safe to eat. There may be batch-to-batch differences in the level of contamination of the same productRisk of contamination is the same for all foods. Food at the highest risk of contamination are thought to include chocolate...

Are you nervous about traveling with a food allergy? Be prepared and get educated! Common Misconceptions: There is a risk of inhaling peanut on an airplane and reacting to it. Studies have shown that peanut does not circulate in the air and this is not a likely route of exposure. Peanut dust on unwashed surfaces that becomes inadvertently ingested, or false presumption that a food is safe that actually contains peanuts are the 2 most likely sources of potential peanut exposure in flightOnly nut-free flights are safe. Use a commercial wipe to clean the seating area, in particular the tray wellOnce...

This week we will highlight on clinical pearls and evidence-based advice on what to do if a peanut allergic patient has casual exposure to peanut. Being near peanut butter can trigger a reaction. Ingestion is the primary trigger for significant reactions and peanut protein does not aerosolize in significant amounts from peanut butter or undisturbed peanut.Being touched by peanut can trigger a reaction. Again, ingestion as the primary trigger of significant reactions. Contact reactions may lead to no symptoms or localized ones such as a rash that often resolves when the area is washed off (exception may be direct eye exposure...

Recently the Journal of Allergy and Clinical Immunology published a great article with common sense, evidence-based advice that all allergists should be discussing with their food allergy patients. This week we will highlight improving safety at restaurants/food establishments. High-risk establishments include ice cream parlors, bakeries, and Asian restaurants. Avoid these places or use additional instructions to staff to reduce risk. Have food prepared specifically for the patient, taking into consideration cross-contact and hidden ingredientsDesserts, sauces are higher risk. Avoid these unless safety can be confirmed.Restaurant personnel are often not educated about food allergy. Educate while informing. For example, instead of saying:...

Spring is in the air, and so are billions of tiny pollens that trigger allergy symptoms in millions of people. Our tree pollen season has arrived with oak pollen being the most problematic this time of year! Symptoms may include runny nose, sneezing, stuffy nose, itchy watery eyes, and dark circles under the eyes. For those with asthma, symptoms may include wheezing, cough and chest tightness. There are also simple steps you can take to limit your exposure to the pollen or molds that cause your symptoms: • Keep your windows closed at night and if possible, use air conditioning, which...