[Congressional Record Volume 146, Number 55 (Monday, May 8, 2000)]
[Extensions of Remarks]
[Pages E668-E669]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




               RECOGNITION OF FOOD ALLERGY AWARENESS WEEK

                                 ______
                                 

                          HON. THOMAS M. DAVIS

                              of virginia

                    in the house of representatives

                          Monday, May 8, 2000

  Mr. DAVIS of Virginia. Mr. Speaker, I rise to bring to the attention 
of my colleagues the celebration of Food Allergy Awareness Week, which 
will be observed around the country this week, May 8-12. The Food 
Allergy Network, which is based in my district, is celebrating this 
week to increase the public's awareness of food allergies and 
anaphylaxis.
  Scientists estimate that more than 6 million American children and 
adults have food allergies. A food allergy is the immune system's

[[Page E669]]

reaction to a certain food, which differs from food intolerance; a 
metabolic disorder. During an allergic reaction the immune system 
mistakenly believes that a harmless substance, in this case a food 
item, is harmful. In its attempt to protect itself, the body creates 
specific antibodies to that food. The next time the individual eats 
that food, the immune system releases massive amounts of chemicals and 
antihistamines. These chemicals trigger a cascade of allergic symptoms 
that can affect the respiratory system, gastrointestinal tract, skin, 
or cardiovascular system.
  Any food can cause an allergic reaction, but eight foods cause 90 
percent of all food allergies and they are: milk, egg, wheat, peanut, 
soy, tree nuts, fish, and shellfish. In most cases, children outgrow 
their food allergy with the exception of allergies to peanuts, tree 
nuts, fish, and shellfish, which are life-long allergies.
  Presently, a cure does not exist for food allergies, only a strict 
avoidance of the problematic food will allow these individuals to lead 
a near-normal life. Therefore, accurate food labeling is vital to avoid 
life-threatening allergens.
  If a problematic food is consumed, the individual will experience 
symptoms ranging from a tingling sensation in the mouth, swelling of 
the tongue and the throat, difficulty breathing, hives, vomiting, 
abdominal cramps, diarrhea, drop in blood pressure, loss of 
consciousness, to death. Symptoms will typically appear within minutes 
or up to two hours after the person has eaten the food to which he or 
she is allergic. The most severe reaction will cause anaphylactic shock 
or anaphylaxis. Anaphylaxis is a sudden, severe, potentially life-
threatening allergic reaction. It typically involves two or more of the 
body's systems and can be fatal, sometimes within minutes. Peanuts, 
nuts, fish and shellfish commonly cause the most severe reactions.
  Epinephrine also called adrenaline, is the medication of choice for 
treating a severe food allergy reaction. Epinephrine usually relieves 
anaphylactic symptoms for about 15 minutes, just long enough for the 
patient to get medical treatment. That is why it is so very important 
that ambulances and emergency health care providers, such as EMT's 
carry and be allowed to administer this life-saving drug. 
Unfortunately, only nine states currently allow EMT's to administer 
epinephrine, but the Food Allergy Network has been working hard to 
educate states about why this is so vitally needed.
  Mr. Speaker, physicians are reporting an increase in the number of 
patients with food allergies across the country. It is estimated that 
between 100 and 200 people die each year from food allergy-related 
reactions. That is why the Food Allergy Network's mission of increasing 
public awareness about food allergies and anaphylaxis, to provide 
education, and to advance research on behalf of all those affected by 
food allergies is so important. I hope that all of my colleagues will 
join me in supporting Food Allergy Awareness Week and recognizing the 
valuable work of the Food Allergy Network.

                          ____________________