According to the Australasian Society of Clinical Immunology and Allergy (http://www.allergy.org.au/aer/infobulletins/food_intolerence.htm ), around 1 in 20 infants and 1 in 100 adults are allergic to food.
Food Allergy Initiative (FAI) reports that more than 11 million Americans have food allergies of varying degrees of severity – including 2% of the adult population and 8% of children less than 3 years of age.
Each year over 30,000 people seek emergency hospitalisation for food-induced anaphylaxis – a life-threatening allergic reaction.
Severe allergic reactions result in:
- difficulty breathing,
- severe rashes,
- swelling of the face or throat,
- dizziness,
- stomach upset
- drop in blood pressure (shock)
- loss of consciousness.
Other people complain of symptoms after eating like headaches, bloating or mouth ulcers that are not caused by allergies.
Some of these results from enzyme deficiencies or food intolerance.
The Coeliac Society of Australia (http://www.coeliacsociety.com.au/index.html ) estimates that more than 300,000 Australians are affected by Celiac Disease.
The rest of the world also suffers from food allergies.
In Japan for instance, the Ministry of Health and Welfare estimates that about 10% of Japan’s population have some kind of food allergy.
In Europe, Celiac Disease is the most common genetic disease. One in every 250 people in Italy and 1 in every 300 people in Ireland are afflicted with the disease.
The National Institute of Diabetes and Digestive and Kidney Diseases division of the National Institutes of Health in US, estimates the number of people with Celiac Disease at 2 million and their year 2000 lactose intolerance study, estimates that 50 to 60 million people have this food problem.
As for travelers, the Australia Department of Tourism (http://www.tra.australia.com/content/documents/forecasts/Forecast%202008%20Issue%201%20Executive%20Summary.pdf ) predicts in excess of 60 million travelers to and from Australia each year over the next few years. Vacationers, adventurers, students, members of the military, business travelers – chances are good that more than a few will have unique food allergies, sensitivities or restrictions.
So what to do when traveling?
AIRLINES
The majority of international air carriers provide special meals if you notify them in advance.
Some offer an extensive variety of meals and have gone to great lengths in to satisfy personal needs in this area. Most of the special meals are focused on religious, diabetic, vegetarian or dietary plans like low-fat or low-cholesterol. Some mention lactose-free and gluten-free meals.
However, there are very few references to nuts, peanuts and shellfish, so be sure to ask whether meals include your specific problem food. If you are severely allergic it is highly recommended that you bring your own food on the plane HOWEVER please pay special attention when you arrive on your destination. Some countries place limitations on the entry of Food.
Duriong a search at Qantas website we could not identify anything related to allergies. It’s better to check in advance.
FOOD LABELS
The only way to avoid an allergic reaction to food is to avoid that food.
This can be done in several ways depending on the situation. Ask the food server what is in the dish, ask the store clerk about the ingredients in the packaged food, read labels, or eat only what you prepare yourself.
In addition to different languages, countries have different food labeling laws which can provide more, less or confusing information.
Some countries are required to list virtually all ingredients, some list only the major items and some countries are not required by law to list any ingredients on a product label.
A good research on the local/international brands is a good idea.
GENERAL
Some rules are universal and can save you lots of problems:
- Check your food after ordering. Visually inspect it and confirm by having a small taste
- Don’t eat raw meat, undercooked ground beef or poultry. To be on the safe side, order your meat ‘well-done’.
- If you are highly toxic, prepare and eat only your own food. Drink only sealed bottled water.
- If you purchase food from an open air market in remote areas, purchase thick skinned fruit that you can peal like bananas or mangos. Stay away from foods that might be washed in local tap water. Use your own knife to cut the fruit.
- Get in touch with hotel staff several weeks in advance to see if they can accommodate gluten-free needs.
- Ask the locals for gluten-free restaurant recommendations. In addition, scout out the local pharmacy, which usually stocks gluten-free staples. Also, don’t overlook the nearby deli, which can be a lifesaver for people with Celiac disease.
- Try to find a local doctor and have his/her number handy in case of problem.
Many others have written extensively on traveling with food allergies and traveling gluten-free.
Here are some articles with great tips to get you going on your next trip:
Traveling With Severe Food Allergies from Delicious Baby
Traveling With Food Allergies from Kids with Food Allergies
How to Manage a Child’s Food Allergies When Traveling from Parenthood.com
Traveling with Food Allergies and Restricted Diets from About.com
Gluten-Free and Allergen-Free Meal Availability by Global Airlines from Gluten Free/Allergy Free Passport
Airline Travel Tips from FAAN
Food Allergies and Travel for Teens from Kids Health
Food Allergy Travel Tips from Allergic Girl
Staying Gluten-Free in Hotels from About.com
If you would like to go on a gluten-free getaway, check out Bob and Ruth’s Gluten Free Dining and Travel Club
Best Regards
Paul Smith
No related posts.
