Food allergy
Australia’s Food Allergy Awareness Week, an initiative of Anaphylaxis Australia, recently prompted interest from the media on the serious issue of food allergies. The 2011 campaign highlighted the importance of accurate and clear labelling of food products, and good food safety practices when preparing food.
The Dietitians Association of Australia (DAA) applauds the work of groups like Anaphylaxis Australia in raising awareness of food allergies and the implications for those affected.
According to Anaphylaxis Australia, food allergies affect one in 10 Australian children. And just nine foods cause 90 per cent of all reactions: milk, eggs, peanuts, tree nuts (such as cashews, almonds and walnuts), fish, shellfish (such as prawns, crabs and lobster), soy, wheat and sesame.
DAA encourages people who are diagnosed with a food allergy to see an Accredited Practising Dietitian (APD). More information on food allergies: http://daa.asn.au/for-the-public/smart-eating-for-you/nutrition-a-z/allergy/