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March 11, 2010 — Gina Clowes (Views: 226)
Food Allergy and Anaphylaxis Network (FAAN) Announces Food Allergy Award Winners
FAIRFAX, Va. (March 11, 2010) - The Food Allergy & Anaphylaxis Network (FAAN) is thrilled to honor more than a dozen individuals and institutions that have shown an admirable commitment to food allergy safety, awareness, and education, through its 14th Annual Mariel C. Furlong Awards for Making a Difference (MCF), Second Annual Grandparent Awards, and Seventh Annual Special Achievement Awards.
This year's group of award winners includes a child nutrition services director who revamped the school district's hot lunch menu in order to include children with food allergies, a school nurse whose quick thinking saved the life of a child experiencing an allergic reaction, and an allergy-friendly preschool.
FAAN's MCF and Grandparent awards are given annually and selected from nominees singled out for their actions, going above and beyond in their efforts to protect and support individuals with food allergies.
FAAN also selected two children who increased food allergy awareness in their communities while raising funds for ongoing research studies as recipients of the Youth Special Achievement Awards. Michael Pistiner, M.D., and the Campbell Soup Company were honored with Special Achievement Awards for their work in helping pass landmark restaurant legislation Massachusetts and for implementing a special scanning technology to improve allergen labeling, respectively.
"We commend these honorees for their hard work and special efforts, all of which raise food allergy awareness in some way," said Julia Bradsher, CEO of FAAN. "These individuals are role models - we would encourage more people to come forward and help us educate others about food allergy, a potentially fatal medical condition that is widely misunderstood."
The annual Mariel C. Furlong Awards for Making a Difference were created in 1996 to honor individuals and corporations who have gone above and beyond the call of duty to make a difference in the lives of individuals with food allergies. The awards are named after Mariel Christine Furlong, daughter of Anne Muñoz-Furlong, the founder of FAAN.
This year's award winners were recognized for their efforts in the following categories: Community Service, Food Industry, Health Professional, and School. FAAN also selected a grandmother who has made broad impact by educating community members about food allergies as the recipient of its Grandparent Award.
The awards will be presented to the winners at FAAN's upcoming Food Allergy Conferences in Maryland (March 27), Nevada (April 24), New York (May 8), and Illinois (May 22).
Winners:
Community Service/Support Group: Kathy Franklin and Caren Sanger, Parents of Asthmatic and Allergic Children (PAAC), New York, N.Y.
Angie Norton, Phoenix Allergy Network (PAN), Chandler, Ariz.
Andria Youngberg, NC FACES (Food Allergic Children Excelling Safely), Raleigh/Cary, N.C.
Camp: Ed Collins, The Center for Courageous Kids, Scottsville, Ky.
Food Industry: Bruce Gibbens, Bonsall, Calif.
Health Professional: Lawrence Larson, D.O., Tacoma, Wash.
Maribeth Feuling, R.D., Wauwatosa, Wisc.
School: St. Stephen ECD & Preschool, Inc., St. Louis, Mo.
School Principal: Rick Hanebutt, Hope Lutheran School, Shawnee, Kan.
School Nurse: Cathy Miller, R.N., Henrico, Va.
School Dining Services: Brenda Klamert, R.D., Oconomowoc, Wisc.
School Staff: Elaine Goodwin, R.N., Yorktown Heights, N.Y.
Timothy Rourke, Woodbridge, Conn.
Grandparent Award: Elinor Black, Marshfield, Mass.
Youth Special Achievement Award: Hunter Hampton, Osprey, Fla.,
Emily Zauzmer, Dresher, Pa.
Special Achievement Award: Michael Pistiner, M.D., Leominster, Mass.,
Campbell Soup Company, Camden, N.J.
ABOUT FAAN
Founded in 1991 by Anne Muñoz-Furlong, the Food Allergy & Anaphylaxis Network (FAAN) is the world leader in information about food allergy, a potentially life-threatening medical condition that afflicts approximately 12 million Americans, or one out of every 25. A nonprofit organization based in Fairfax, Va., FAAN has approximately 27,000 members in the U.S., Canada, and 58 other countries. It is dedicated to increasing public awareness of food allergy and its consequences, to educating people about the condition, and to advancing research on behalf of all those affected by it. FAAN provides information and educational resources about food allergy to patients, their families, schools, health professionals, pharmaceutical companies, the food industry, and government officials. For more information, please visit FAAN at www.foodallergy.org.
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March 8, 2010 — Gina Clowes (Views: 301)
The following is a message from the National Institute of Allergy and Infectious Diseases (NIAID)
Public Comment Sought On Draft Guidelines for the Diagnosis and Management of Food Allergy
The National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health, is seeking public comment on a draft of Guidelines for the Diagnosis and Management of Food Allergy. The public comment period is open for 60 days beginning March 5 and ending May 3. Health care professionals and interested members of the public are encouraged to review the guidelines and participate in the open comment period by visiting the NIAID Food Allergy Clinical Guidelines public comment site at www.niaid.nih.gov/topics/foodAllergy/clinical/comments.htm
"Food allergy is an important public health problem that affects millions of Americans, and may be increasing in prevalence," says NIAID Director Anthony S. Fauci, M.D. "These draft guidelines provide information to a wide variety of health care professionals about how to diagnose and manage food allergy, and treat acute food allergy reactions.”
The guidelines are based on an independent, systematic review of the scientific and clinical food allergy literature. Information gathered from the literature review was incorporated into a full report on the state-of-the-science in food allergy that will be made available after the publication of the final guidelines.
As part of the process of developing the guidelines, NIAID brought together a coordinating committee that included representatives from 33 professional organizations, advocacy groups and federal agencies. The role of the coordinating committee was to appoint an expert panel, review drafts, approve the final guidelines and develop a plan to distribute the final guidelines. The expert panel, composed of 25 members with expertise from a variety of relevant clinical and scientific areas, wrote the draft guidelines.
The guidelines cover the following topics:
o Definition and prevalence of food allergy
o Natural history of food allergy and closely associated diseases
o Diagnosis of food allergy
o Management of non-acute allergic reactions to food
o Management of acute allergic reactions to food, including anaphylaxis, a severe, whole-body reaction
"These guidelines represent a major commitment on the part of many people and organizations working to improve the care of individuals with food allergy," says Daniel Rotrosen, M.D., director of the Division of Allergy, Immunology and Transplantation at NIAID. "The process of developing the guidelines has also helped us identify gaps in the current scientific knowledge that we can begin to address through future research."
All comments will be reviewed by the coordinating committee, expert panel and NIAID. Where appropriate, these comments will be used to develop final guidelines. The final guidelines are expected to be released by the fall of 2010.
More information on the development of the guidelines may be found at http://www3.niaid.nih.gov/topics/foodAllergy/clinical/.
NIAID conducts and supports research--at NIH, throughout the United States, and worldwide--to study the causes of infectious and immune-mediated diseases, and to develop better means of preventing, diagnosing and treating these illnesses. News releases, fact sheets and other NIAID-related materials are available on the NIAID Web site at http://www.niaid.nih.gov.
The National Institutes of Health (NIH)--The Nation’s Medical Research Agency--includes 27 Institutes and Centers and is a component of the U. S. Department of Health and Human Services. It is the primary federal agency for conducting and supporting basic, clinical and translational medical research, and it investigates the causes, treatments and cures for both common and rare diseases. For more information about NIH and its programs, visit http://www.nih.gov.
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March 4, 2010 — Gina Clowes (Views: 291)
A message from the makers of Neocate:
Dear Food Allergy Families,
We know how difficult mealtime can be for kids whose food choices are restricted by food allergies. That's why we'd like to put together a resource to help families - a Food Allergy Cookbook. But we need help from families like you who have worked through trial and error to develop yummy recipes that your kids with food allergies can enjoy.
We're asking you to share with us your favorite "safe food" recipes so we can compile them into a collaborative cookbook and share with food allergy families. We'll say "thanks" with a $5 gift card to Target!*
Our goal is that everyone from the overwhelmed parent with a newly diagnosed child with food allergies to the veteran allergy-free cook can learn something from others who have faced similar challenges. This is an excellent opportunity for you to share your delicious creations, lend a hand to other members of the allergy community and maybe discover something new for your own family. Each selected recipe will be credited to you and printed alongside a photo of the dish and/or your family enjoying it.
Submission requirements
o Please send recipe submissions to foodallergyliving@shsna.com by April 1, 2010.
o The only requirement is that the recipe must omit at least one of the top eight allergens. But of course we'd love to see the creative ways you've found to use the Neocate product range - including Neocate Junior, Neocate Nutra and E028 Splash!
o If possible, please send photos of the dish and/or of your little ones enjoying your recipe.
Once we receive everyone's submissions, Neocate will compile our favorite recipes into an online cookbook that you can download and share with your friends, families and support groups. While we can't pick every entry, everyone who submits a recipe will receive a $5 gift card to Target.
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March 3, 2010 — Gina Clowes (Views: 546)
The registration for FAAN’s food allergy conferences is now open.
FAAN has added a Las Vegas, Nevada location to the schedule and a special “Leader’s Summit” which will be held Friday April 23, 2010.
I’ll be conducting a training presentation at the Leader’s Summit so I hope to see you at the Mirage where the Las Vegas conferences will be held.
This will be a terrific opportunity for you to meet and share with support group leaders from across the country!
Other conference locations include:
March 27: Baltimore, MD
April 24: Las Vegas, NV (Leader’s Summit April 23)
May 8: Tarrytown, NY
May 22: Oak Brook, IL
You can download the conference brochure here.
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February 25, 2010 — Gina Clowes (Views: 284)
More good news from FAAN:
FAAN Awards 2010 Research Grants
Funded Studies Focus on Tree Nut Immunotherapy and the Economic Impact of Food Allergy
FAIRFAX, Va. (Feb. 25, 2010) - Two research studies with the potential for strong impact on the food allergy community have been awarded grants through the Food Allergy & Anaphylaxis Network's (FAAN) Research Grant Program.
This year's grant winners are:
· Stacie Jones, M.D., Arkansas Children's Hospital
· David Holdford, M.D., Virginia Commonwealth University
Dr. Jones and her team will receive funding to develop tree nut-specific immunotherapy for people who have multiple tree nut allergies. Considerable progress has been made using oral immunotherapy approaches for other food allergens, but this will be the first study to focus on the treatment of multiple tree nut allergies.
"The studies supported by FAAN, as typified by Dr. Jones' study of tree nut allergy treatment, are critical as they provide the transition from basic research to the development of an intervention for patients with food allergy," said Dr. Andrew Saxon of the Ronald Reagan UCLA Medical Center and the chairman of FAAN's Research Advisory Board. "This brings us closer to having a treatment protocol that can be put into practice for individuals with food allergies."
Dr. Holdford will examine the economic impact of food allergy and anaphylaxis in the U.S. No published studies have explored the costs related to this medical condition that affects 12 million Americans. Holdford plans to analyze both the direct and indirect costs of food allergy - ranging from expenses related to ambulance runs to lost work productivity.
"We hope that a better understanding of the financial burdens associated with food allergy will lead to increased government funding of food allergy research," said Maria Acebal, FAAN Vice President and General Counsel.
Both of the studies have the potential to provide needed evidence in areas that previously have not received much attention. Forty-one researchers applied to FAAN for funding this year. FAAN's competitive Research Grant Program is one of the organization's most popular initiatives. The program, which is 100 percent funded by members and other individual donors, has provided over $4.6 million for food allergy research over the past several years.
For more information or to support FAAN's research efforts, visit www.foodallergy.org.
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February 22, 2010 — Gina Clowes (Views: 1571)
FAAN CEO Julia Bradsher, PhD, celebrated her first year at FAAN last month. Let’s hear what she plans to accomplish with the help of the food allergy community in the years to come!
Gina Clowes: Several members of your team shared with me that you are deeply and sincerely affected by the plight of families with food allergies. What do you believe is the biggest challenge facing food allergic children and their families today?
Julia Bradsher: I often hear from our members that the biggest challenge facing children with food allergies and their families is the lack of awareness and understanding of food allergies by the general public. Not everyone understands the seriousness of food allergies. Some of the stories I hear from parents about their children and the struggles with issues such as bullying break my heart.
Gina Clowes: FAAN has done a great job of raising awareness of food allergies (The Apprentice, the Walks, etc.) yet recent studies show that there are still gaps in awareness in the general public and even among physicians. How do you intend to continue to increase awareness of food allergies?
Julia Bradsher: One way we can increase the awareness of food allergies in the general public is through public service announcements. In fact, we are currently exploring ways to conduct a public service campaign.
Gina Clowes: No organization can do everything. Yet with the alarming rates of increase in allergic diseases, we need help on many fronts. Where will FAAN focus its energy and resources in the next few years?
Julia Bradsher: FAAN is working to expand its reach. There are more than 12 million Americans with food allergy, including 3 million American children. We want to help each and every one of them manage their food allergies. We are working to reach more people and a more diverse group of children, families, and adults living with food allergies, many in which are life-threatening.
Gina Clowes: Three of your most recent hires at FAAN are parents of food allergic children. Do their perspectives change the landscape at FAAN? Or, how do their personal experiences with food allergies make a difference at FAAN?
Julia Bradsher: FAAN was founded because of a personal experience with food allergies. FAAN has been and always will be focused on helping parents manage their children's food allergies. Having a personal connection to food allergies is not a requirement to work at FAAN, but we are seeing an increase in people with that personal connection seeking employment here. Their personal insights help remind us every day why we are here, and of the importance of our work.
Gina Clowes: A leading pediatric allergist said that sesame is now the fourth most common allergen among his patients with food allergies. Current labeling laws (FALCPA) do not require specific labeling of corn, mustard, garlic, gluten and other less common allergens. Many of these potent allergens (sesame, mustard) can hide under labels such as "natural flavors" or "spices" etc. Will FAAN be working to help patients with allergies other than the big 8 as defined by the FDA (milk, wheat, egg, peanut, tree nut, fish, shellfish, and soy.)?
Julia Bradsher: As you know, the "big 8" allergens account for 90 percent of all food-allergic reactions in the U.S. Other countries around the world have begun to expand that list, and FAAN recognizes that there are a wide variety of other foods that cause allergic reactions. We are actively working with the FDA on the full implementation of FALCPA, and on addressing a solution for voluntary advisory warnings such as "may contain", which, as you know, are not mandated by FALCPA and are confusing to consumers given the lack of standards for their use. We are also working with our international Food Allergy and Anaphylaxis Alliance. In some countries, the top allergens are different from the US "top 8". So, we are learning from our international partners and will do our best to utilize what we've learned as we support people with food allergies.
Gina Clowes: Food bans are obviously a very controversial issue. FAAN's Founder and former CEO stated that bans are “counterproductive, and they create a false sense of security.” What is FAAN’s position on bans today?
Julia Bradsher: FAAN recognizes that there are different approaches to effectively manage food allergies in the school setting and that what works well in one school may not work so well in another. Restricting the food that can be brought into a classroom is one thing schools sometimes do in order to try to keep students with food allergies safe, particularly when the students are young. This is not to say that this is the only way - it is one of many approaches.
FAAN's approach to managing food allergies in schools is to evaluate each child's situation individually to then work together with the child's doctor, parents, and school officials to determine a plan unique to them. There is no one way to manage all children's food allergies, but there are guidelines to keep students safe and avoid reactions. The approach to preventing reactions often changes as the children get older and take more responsibility for managing their food allergies.
Gina Clowes: What is your 'big dream' for FAAN? In other words, if FAAN could grow and change in any way over the next five years to meet all of your hopes and dreams, what would it look like in 2015?
Julia Bradsher: My dream for FAAN is that, over the next five years, we truly make our name a reality by having a thriving and coordinated network of individuals, families, and organizations who work in concert, as an integrated network, to improve the lives of all people living with food allergies.
Gina Clowes: What are some ways that allergy parents can help FAAN to grow and raise funds for education and research? How can we help?
There are a variety of ways for people to get involved with FAAN. In fact, our new website features a "Get Involved" tab at the top of each page, which outlines a variety of ways that people can initiate fundraising efforts, such as holding a fundraiser at a school or donating a car.
In addition, one of our goals for 2010 is to develop and implement a formalized volunteer program that will create new ways for people to engage with FAAN to give their time or talents. Also, as in the past, we are always looking for volunteers to work on our Walk for Food Allergy committees.Gina Clowes: Anything else you'd like to share with us?
Julia Bradsher: I suppose my final word to your readers would be that, more than ever, FAAN is here for you! Come to our website, give us a call, or e-mail us. We are here to help you, and we want to hear from you!
And, if we host a conference or a Walk near you, please come see us. Finally, invite us to come speak at your school, school district, support group, or other local event. We want to engage with you in your local community, too!!
Julia Bradsher, Ph.D., M.B.A. holds a Ph.D. in medical sociology from the University of Miami, and an M.B.A. from the Sawyer School of Management at Suffolk University in Boston. Julia has been involved in food allergies and anaphylaxis for almost ten years, and joined FAAN as the Chief Executive Officer in January 2009.
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February 13, 2010 — Gina Clowes (Views: 420)
Food Allergy friendly Lucy’s cookies are now available at Starbucks! Yeah! If you haven’t had these before, they’re delicious cookies available in several flavors (Choc. Chip is my favorite!) And the best part is that they’re peanut free, milk free, egg free and gluten free!
Last year, food allergy moms let Starbucks know that we were looking for peanut free pre-packaged snacks and they listened! So get out there and buy them! I did.
You can get a bag of four nice sized cookies for about a dollar and some change. Share them with a friend or if you’re like me, eat two promising to save the rest for later. Then immediately reopen the bag and devour the rest. :o)
I’m gluten-free now so these were a real treat while my son and I were on the road this week!
Give them a try!
Lucy’s Cookies!
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February 2, 2010 — Gina Clowes (Views: 296)
Surf Sweets Launches 'Helping Hearts' Facebook Campaign
Become a Surf Sweets fan on Facebook and help two great causes in February
PROSPECT HEIGHTS, IL, February 2, 2010 - There's never been an easier or sweeter way to help a few great causes than through Surf Sweets new Helping Hearts campaign.
Surf Sweets, the country's leading maker of naturally sweetened, totally delicious gummy candies and jelly beans, announced today that for every new fan who joins its Facebook page in February, it will make a $1 donation to one of two charities: The Ocean Project and KaBOOM!
The Ocean Project is national non-profit organization that advances ocean conservation in partnership with zoos, aquariums, and museums to help them effectively educate for conservation action. Their efforts helped create World Oceans Day, which is now recognized by the United Nations and celebrated worldwide on June 8.
KaBOOM! is a national non-profit organization that, envisioning a great place to play within walking distance of every child in America, brings together business and community interests to construct new playgrounds, skate parks, sports fields and ice rinks across the country.
"Our Helping Hearts campaign is a sweet idea with the potential to greatly benefit two organizations that mean a lot to Surf Sweets and to our customers," says Bert Cohen, President and Founder of TruSweets, LLC, a socially responsible company dedicated to building delicious, sweet snack brands like Surf Sweets that are better for our families and our planet. "At the same time, Surf Sweets gains new Facebook fans with whom we can interact and share news about our delicious products," he adds.
It's easy to join the Surf Sweets Fan Club. Simply find Surf Sweets on Facebook, or go to www.surfsweets.com and click Find Us On Facebook. Once there, join the Surf Sweets Fan Club and then select the charity that you’d like the $1 donation to benefit.
Surf Sweets will donate up to $1,000 that will be allocated proportionately to the two charities based on Facebook fan selections. The campaign will run from February 1-28, 2010.
About Surf Sweets
Surf Sweets is the country's leading brand of naturally sweetened, totally delicious gummy candies and jelly beans made with organic and natural ingredients and without any artificial colors and flavors. Surf Sweets is owned and operated by Prospect Heights, IL-based TruSweets, LLC, a socially responsible company dedicated to building delicious sweet snack brands that are better for our families and our planet. The company was founded in 2008 by Bert Cohen, an entrepreneur with a successful track record of building businesses in the natural foods industry. Surf Sweets currently offers seven unique varieties of mouth-watering gummy candies and jelly beans that are available at mainstream grocery and natural foods stores, online and at specialty retailers throughout the U.S. and Canada. For more information, visit www.surfsweets.com.
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January 25, 2010 — Gina Clowes (Views: 1141)
The following is our Q and A with Calman Prussin, M.D. (photo) from the National Institutes of Health (NIH) and NIAID on Eosinophilic Esophagitis. Although this disease is commonly known as “EE” in the allergy community, according to Dr. Prussin, Eosinophilic Esophagitis is now abbreviated “EoE” by the clinical community; “EE” is used as an abbreviation for “Erosive Esophagitis.”
1. What is EoE?
EoE is characterized by inflammation and an abnormal accumulation of a certain type of immune cell (eosinophils) in the esophagus (the tube through which food travels on its way to the stomach). Inflammation is the tissue response to injury or an immune response. The inflammation and eosinophils disrupt the normal function of the esophagus, resulting in the symptoms of EoE.
2. What is an eosinophil?
An eosinophil is a type of white blood cell. It is often found at higher-than-normal levels in people with allergy, asthma, or parasitic diseases.
3. What are the symptoms of EoE?
The symptoms of EoE vary in different people and at different ages. In children under the age of 12 years old, the relatively non-specific symptoms of spitting up food, nausea, and vomiting are most common. In older children (those aged 12 to 18 years) and adults, the symptoms transition into difficulty swallowing (dysphagia), narrowing of the esophagus (strictures), and food getting stuck in the esophagus (food impaction).
4. What is the cause of EoE, and how do food allergies relate to EoE?
People with EoE often have many food hypersensitivities. They may test positive for allergies to certain foods in skin prick tests or in blood tests, but they do not typically have severe–sometimes life-threatening–food allergy, known as anaphylaxis. Eating culprit foods activates the immune system, which leads to inflammation and the accumulation of eosinophils in the esophagus. Children with EoE improve when on an allergen-free elemental diet (a liquid formula that contains no protein allergens) or a six-food elimination diet (no milk, soy, eggs, wheat, peanut, seafood). Upon returning to an unrestricted diet, however, symptoms and eosinophils return.
5. How is EoE diagnosed?
The diagnosis of EoE requires an upper endoscopy in which, under sedation, a fiber optic scope is placed in the esophagus and biopsy samples are taken. Because the biopsy findings in esophageal reflux (a condition in which stomach acid leaks up into the esophagus) can mimic those of EoE, the biopsy should be performed after a person has been treated with an acid-lowering medication.
6. How is EoE treated?
A variety of treatments for EoE are currently available, and research is ongoing to identify more effective treatments. Elemental and six-food elimination diets are effective treatments, but they can be difficult for families to maintain. Swallowed corticosteroids, such as fluticasone and budesonide, are often used "off-label" as topical therapy to maximize the reduction of inflammation in the esophagus while minimizing the effects on the rest of the body. Using food allergy tests to identify specific culprit foods causing EoE, though useful in research studies, have not translated well into clinical practice. Such tests are useful, however, in conventional anaphylactic food allergy.
7. Does anyone outgrow EoE?
Studies suggest that about 15 percent of children experience remission of the disease.
8. Are there any comorbid conditions associated with EoE?
EoE is commonly associated with food hypersensitivities (positive skin tests or positive blood tests) and some milder forms of food allergy, but generally not with anaphylaxis. Other allergic diseases, such as hay fever, asthma, and atopic dermatitis (eczema), are also commonly seen in people with EoE.
9. Is there a cure?
At present, there is no known cure. However, research into EoE has increased dramatically in the last 10 years. A better understanding of the disease will point researchers towards promising treatments and possible cures.
Dr. Prussin is chief of the Lymphocyte Biology Unit at the National Institute of Allergy and Infectious Diseases (NIAID), National Institutes of Health. One of his research goals is to understand why the immune system makes different types of allergic responses to food. Currently, he is studying anaphylactic allergy to peanuts and EoE to find out the differences between these two food allergies. To learn more about Dr. Prussin's work, please visit http://www3.niaid.nih.gov/labs/aboutlabs/lad/lymphocyteBiologyUnit/.
For information on research on EoE, please go here. http://www3.niaid.nih.gov/Volunteer/EE/
For information on peanut allergy research, click here.
For more information on food allergy research at NIAID, go to http://www3.niaid.nih.gov/topics/foodAllergy/.
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January 25, 2010 — Gina Clowes (Views: 843)
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