Food Allergies
Serving Guests with Food Allergies
With awareness of food allergies and intolerances increasing, the National Restaurant Association recognizes that this is an important issue for the nation's nearly 1 million restaurants. About one in 25 Americans report that they suffer from a food allergy, according to the Food Allergy & Anaphylaxis Network.
National Restaurant Association Resources
- Welcoming Guests with Food Allergies. Download this free training guide for restaurant staff, developed by the Food Allergy & Anaphylaxis Network in cooperation with the National Restaurant Association. Read the NRA-FAAN news release about the guide.
- Boosting Customer Loyalty with Gluten-Free Options (National Restaurant Association webinar): This 2008 featured Nancy Baker, with the National Foundation for Celiac Awareness.
- ServSafe Food Safety Training and Certification. The National Restaurant Association's ServSafe® Food Safety training and certification program includes information on food allergies and prevention of incidences.
- Food Allergy Buddy. A program created by Phil Lempert's Supermarket Guru in partnership with the National Restaurant Association to help consumers communicate food allergies to restaurant staff.
Other Resources
- Food Allergy & Anaphylaxis Network
- National Foundation for Celiac Awareness
- Food Allergy Awareness Week — May 9 to 15, 2010. The National Restaurant Association supports Food Allergy Awareness Week 2010, a national awareness campaign by the Food Allergy & Anaphylaxis Network.
- Food and Drug Administration. The FDA's Center for Food Safety and Applied Nutrition offers additional information on food allergies.
- International Food Information Council. IFIC offers additional information on food allergies, including a new training model for registered dietitians.
- Culinary Institute of America's CIAprochef.com: The Web site's special section on "Food Allergies — Challenges & Opportunities for Food Service" includes food allergy information and instructional videos.
- Please Don't Pass the Nuts blog and Worry Free Dinners. Food allergy expert, consultant and blogger Sloane Miller — a.k.a. Allergic Girl — is an advocate of dining out with food allergies. Her Please Don't Pass the Nuts blog and Worry Free Dinners club provide tips and information.
Frequently Asked Questions
What's the difference between a food allergy and a food intolerance?
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Allergic symptoms can affect the respiratory system, gastrointestinal tract, skin, and/or cardiovascular system. Reactions can be deadly. A food intolerance is a reaction that, unlike food allergy, does not involve the immune system. Instead, it involves the digestive system, and the body simply lacks the mechanism or enzyme needed to digest and process a particular food properly.
What foods cause allergic reactions, and what are the symptoms?
The Food & Drug Administration says more than 160 food items can cause allergic reactions but that these eight foods account for about 90 percent of all allergic reactions:
- Milk
- Eggs
- Peanuts
- Tree nuts, such as almonds, walnuts and pecans
- Soybeans
- Wheat
- Fish
- Shellfish, such as crab, lobster and shrimp
What are the symptoms of an allergic reaction to food, and how quickly do these occur after eating?
Depending on the person, an allergic reaction can happen right after the food is eaten or several hours later. This reaction could include some or all of the following symptoms:
- Itching in and around the mouth, face or scalp
- Tightening in the throat
- Wheezing or shortness of breath
- Hives
- Swelling of the face, eyes, hands or feet
- Abdominal cramps, vomiting or diarrhea
- Loss of consciousness
- Death
