According to FARE, the Food Allergy Research & Education, teens and young adults are at greatest risk of fatality from food-induced anaphylaxis.
90% of all food-allergic reactions come from eight food groups – milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish.
Knowing ingredients is key to keeping individuals safe. In school settings, assist young people in understanding their conditions and who to ask for ingredient information.
In the “back of our house” in the kitchens, cross contamination and good personal hygeine practices are critical to eliminating cross contact.
For more information and terrific resources, visit https://www.foodallergy.org/life-with-food-allergies/food-allergy-101/facts-and-statistics