Article Library

Comprehensive overview of anaphylaxis including symptoms, causes, risk factors, and when to seek emergency care. Covers the importance of immediate epinephrine use.

Explains how food allergies develop, the difference between food allergy and intolerance, common symptoms, and the importance of proper diagnosis and management.

Defines anaphylaxis as a serious allergic reaction that requires immediate treatment with epinephrine. Includes information on triggers, symptoms, and creating an action plan.

FARE's comprehensive introduction to food allergies covering the top allergens, how allergies develop, and essential steps for living safely with food allergies.

Clear, accessible guide to recognizing anaphylaxis symptoms, administering adrenaline (epinephrine), and what to do in an emergency. Includes prevention advice.

Practical guidance for safely eating at restaurants including how to communicate with staff, questions to ask, and tips for reducing cross-contact risk.

Essential training information for food service workers on preventing allergic reactions, understanding cross-contact, and responding to emergencies.

Explains the importance of stock epinephrine in public spaces like restaurants, the time-critical nature of anaphylaxis, and advocacy efforts for broader access.

Detailed guide on how allergens can spread through shared equipment, surfaces, and cooking oils, with specific steps food service workers can take to prevent it.

How to create and use chef cards to clearly communicate your allergies to restaurant staff, including what information to include and how to present them.

Detailed information about epinephrine auto-injectors including how they work, proper usage technique, and why they're the first-line treatment for anaphylaxis.

Explains what epinephrine does in the body (opens airways, raises blood pressure, reduces hives), common side effects like rapid heartbeat and shakiness, and why ER evaluation is still needed.

Official manufacturer instructions for using an EpiPen, including step-by-step technique, what to do after injection, and common mistakes to avoid.

Explains biphasic reactions (a second wave of symptoms) and why hospital observation is critical even after epinephrine seems to have resolved symptoms.

Guidelines for proper storage of epinephrine auto-injectors, temperature considerations, expiration dates, and tips for carrying your EpiPen everywhere.

What to expect after experiencing anaphylaxis: the importance of allergist follow-up, updating your action plan, and preparing emotionally and practically for the future.

Explains that anaphylaxis symptoms can return hours after initial treatment (biphasic reaction) and why medical observation is recommended even after you feel better.

Addresses the anxiety, fear, and emotional toll that can follow an allergic reaction, with resources for mental health support and coping strategies.

Why seeing a board-certified allergist after a reaction is essential for proper diagnosis, testing, and creating a comprehensive management plan.

Key statistics on food allergy prevalence: approximately 33 million Americans have food allergies, with rates rising. Includes data on ER visits and economic impact.

CDC data on food allergy prevalence among children in the United States, showing that approximately 1 in 13 children (about 8%) have a food allergy.

Scientific review of anaphylaxis epidemiology including incidence rates, mortality data, and identified risk factors. Notes that fatal anaphylaxis remains rare but preventable.

CDC data showing that food is the leading cause of anaphylaxis treated in U.S. emergency departments, with an estimated 200,000+ ER visits annually for food allergy reactions.

Reviews research on the increasing prevalence of food allergies over recent decades, possible contributing factors, and ongoing research into causes and prevention.

Natasha died at age 15 after eating a baguette with unlabeled sesame seeds. Her death led to 'Natasha's Law' in the UK, requiring full ingredient labeling on pre-packaged foods.

Owen Carey, 18, died after eating chicken marinated in buttermilk at a restaurant, despite informing staff of his dairy allergy. The case highlighted failures in allergen communication.

15-year-old Megan Lee died after eating a takeaway meal contaminated with peanuts. The restaurant owners were later prosecuted for food safety failures.

Celia Marsh died after eating a 'vegan' wrap that contained dairy protein due to a supplier error. The case raised questions about supply chain allergen control.

Analysis of common factors in fatal allergic reactions: delayed epinephrine use, unknown allergen exposure, poor communication, and lack of action plans. Focus on prevention.