Eating around peanut allergies

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      Look for peanuts in Taryn Wa’s pad Thai and you won’t find any. As for peanut butter cookies, she gives them a miss when it comes time to bake treats. Wa takes peanut allergies extra seriously because she has firsthand experience.

      “I discovered I had a peanut allergy when I was 12 or 13,” says Wa, chef-owner of the catering company Savoury Chef. “Before that, I never liked or ate peanut butter. I started getting very itchy when I ate it, and the reaction kept getting continuously worse.”

      For those, like Wa, who suffer from a peanut allergy, even contact with a trace amount can cause a reaction. The risk from exposure can be so severe that awareness is key for everyone involved.

      According to Beatrice Povolo, director of programs and services at Anaphylaxis Canada, up to four percent of Canadians suffer from a food allergy, and about one percent are allergic to peanuts alone.

      The most serious reaction, anaphylaxis, can manifest itself in hives, gastrointestinal symptoms, itching and swelling of the mouth and throat, circulatory collapse, and breathing difficulties, and can result in coma, or even death. The crucial response: an epinephrine injection and a call to 911.

      So how about banning peanuts from schools? Although she says children are discouraged from packing peanut products if a school knows of a peanut allergy among its students, Valerie Overgaard, associate superintendent for learning services at the Vancouver School Board, is hesitant to use the B-word because it doesn’t wipe out the problem:

      “We don’t want schools to say that they have a ban because we can’t guarantee that someone won’t come with peanut butter on their sleeve. That’s why we’re focusing on awareness so the child is identified and everybody can be careful.”

      Last spring, the school board rewrote its anaphylaxis policy in consultation with Vancouver Coastal Health and the B.C. Ministry of Health. The result? Education and resources to make every staff member, from principals to cafeteria workers, knowledgeable about the issue.

      “It’s really a more concerted effort in terms of awareness and the notion of joint responsibility,” Overgaard says by phone. One initiative introduced last year is the Canadian MedicAlert Foundation’s No Child Without program, which offers every affected child MedicAlert protection and a bracelet.

      Kids aren’t the only ones who suffer. According to Povolo, less than 20 percent of people outgrow a peanut allergy, whereas allergies to milk and eggs tend to disappear over time. During a phone chat, Povolo explains that people with allergy sufferers in their household should get in the habit of doing a triple check on food: once when they’re in the grocery store; once when they put it away at home; and, finally, when they’re about to serve the food.

      “Always read the food label, even if you’ve bought the food item 50 times before, because manufacturers change their ingredients,” she advises. When in doubt, call the manufacturer.

      Povolo adds that new Canadian food-labelling laws, if finalized, will come into effect in 12 to 18 months. They will make things easier by requiring an allergen name (such as peanuts) to be displayed, instead of a complicated derivative name (like arachis oil).

      If you’re living with an adult with the allergy and still want to eat food containing peanuts, make sure all items are kept away from “safe” groceries. Also, thoroughly clean counter space and utensils used for peanut products, and store these utensils separately. “If you dip the knife used for peanut butter in the butter and jam, you’re going to cross-contaminate,” Povolo warns.

      She understands that sometimes people crave a meal out—just be vigilant and forthcoming with restaurants, she says. Phone ahead and ask the chef if you can look at ingredient lists, and talk to staff about cross-contamination risks. Do they maintain separate food stations? What are their cleaning protocols?

      Gelina Syfchuck, a registered dietitian at Copeman Healthcare Centre, says it’s helpful to know which cuisines use peanuts more frequently. “Peanuts tend to be in a lot of Thai cooking and a lot of Asian cooking. Even in Japanese restaurants, people should be aware. Gomae [spinach salad] could have peanuts instead of sesame,” she says over the phone. She adds that Dial-A-Dietitian (604-732-9191) is a great resource if people have questions.

      Wa says some of her clients let out a sigh of relief when they discover that she suffers from a peanut allergy and can personally relate to their guests’ needs. She says the worst is having guests with allergies arrive at a dinner, only to realize they can’t eat anything. Based on experience, she always urges clients to ask guests about food sensitivities before planning a menu for a party. This ensures everyone can eat safely, heartily, and worry-free.

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