The 130th Annual Meeting of APHA

Abstract #48703

Susan L. Hefle, PhD, Department of Food Science and Technology, University of Nebraska, 143 H.C. Filley Hall, Lincoln, NE 68583-0919, 402-472-4430, shefle1@unl.edu

Surveys show that about one-third of all adults believe they have food allergies. Yet, true food allergy is estimated to affect less that two percent of the population. About 4-8% of children are diagnosed with food allergies, most of which are evident in the first years of life and are often outgrown. There are widespread myths concerning the science behind food allergies that are perpetuated by misinformation. To complicate the issue, misinformation has been widely publicized recently about the allergenicity of foods derived from food biotechnology. Public health professionals are key individuals for providing the latest information and clarifying misinformation about food allergies to patients, clients and individuals seeking nutrition information and advice.

Learning Objectives: After this presentation, the attendee will be able to

• Communicate and educate individuals about the human mechanisms responsible for food allergies, while dispelling common myths associated with food allergies.
• Identify the role of the public health professional in assisting food allergic individuals and how these professionals can apply knowledge about true food allergies to help food allergic individuals make wise food choices.
• Analyze and understand any potential concerns of individuals/children affected by food allergies and their families.
• Identify medical, nutrition and consumer-based resources available to help manage food allergy successfully.

Keywords: Food and Nutrition, Food Safety

Related Web page: www.ific.org/allergy

Presenting author's disclosure statement:
Organization/institution whose products or services will be discussed: International Food Information Council
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.