Dealing with Food Allergies
A food allergy is an immune system reaction that happens after a person consumes what is normally considered a safe food. Food allergies occur more often in children than in adults: 4%–8% of those aged 4 or under and about 2% of adults are affected. Allergic reactions from food have led to over 20,...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2014-07-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/131627 |
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| author | Keith R. Schneider Renée Goodrich Schneider Soohyoun Ahn Susie Richardson |
| author_facet | Keith R. Schneider Renée Goodrich Schneider Soohyoun Ahn Susie Richardson |
| author_sort | Keith R. Schneider |
| collection | DOAJ |
| description |
A food allergy is an immune system reaction that happens after a person consumes what is normally considered a safe food. Food allergies occur more often in children than in adults: 4%–8% of those aged 4 or under and about 2% of adults are affected. Allergic reactions from food have led to over 20,000 emergency room visits per year. Annually, between 150 and 200 fatalities associated with food allergic reactions occur in the United States. This revised 4-page fact sheet was written by Keith R. Schneider, Renée Goodrich Schneider, Soohyoun Ahn, and Susie Richardson, and published by the UF Department of Food Science and Human Nutrition, January 2014.
FSHN0513/FS123: Food Allergies (ufl.edu)
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| format | Article |
| id | doaj-art-955925ecc5654e1da31dfba83daaa562 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2014-07-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-955925ecc5654e1da31dfba83daaa5622025-02-08T06:01:04ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092014-07-0120145Dealing with Food AllergiesKeith R. Schneider0Renée Goodrich Schneider1Soohyoun Ahn2Susie Richardson3University of FloridaUniversity of FloridaUniversity of FloridaUniversity of Florida A food allergy is an immune system reaction that happens after a person consumes what is normally considered a safe food. Food allergies occur more often in children than in adults: 4%–8% of those aged 4 or under and about 2% of adults are affected. Allergic reactions from food have led to over 20,000 emergency room visits per year. Annually, between 150 and 200 fatalities associated with food allergic reactions occur in the United States. This revised 4-page fact sheet was written by Keith R. Schneider, Renée Goodrich Schneider, Soohyoun Ahn, and Susie Richardson, and published by the UF Department of Food Science and Human Nutrition, January 2014. FSHN0513/FS123: Food Allergies (ufl.edu) https://journals.flvc.org/edis/article/view/131627FS123 |
| spellingShingle | Keith R. Schneider Renée Goodrich Schneider Soohyoun Ahn Susie Richardson Dealing with Food Allergies EDIS FS123 |
| title | Dealing with Food Allergies |
| title_full | Dealing with Food Allergies |
| title_fullStr | Dealing with Food Allergies |
| title_full_unstemmed | Dealing with Food Allergies |
| title_short | Dealing with Food Allergies |
| title_sort | dealing with food allergies |
| topic | FS123 |
| url | https://journals.flvc.org/edis/article/view/131627 |
| work_keys_str_mv | AT keithrschneider dealingwithfoodallergies AT reneegoodrichschneider dealingwithfoodallergies AT soohyounahn dealingwithfoodallergies AT susierichardson dealingwithfoodallergies |