Recognition and Management of Food Allergy and Anaphylaxis in the School and Community Setting
Given the increasing prevalence of food allergy, schools and food service establishments must have procedures in place to accommodate those with the condition. Training staff on allergy management has been shown to improve knowledge and skills, although more research is needed to better understand its benefits. Furthermore, although there are challenges involved in maintaining unassigned stock epinephrine programs, they have the potential to reduce morbidity and mortality associated with anaphylaxis by improving access to potentially life-saving medication. Finally, food bans in schools may not be an effective part of food allergy management, and other measures should be considered instead.
Source: Immunology and Allergy Clinics of North America - Category: Allergy & Immunology Authors: Susan Waserman, Anita Shah, Heather Cruikshank, Ernie Avilla Source Type: research
More News: Allergy | Allergy & Immunology | Anaphylactic Shock | Food Allergy | Training | Universities & Medical Training