Westchester Health Tips

Many restaurants are taking steps to accommodate America’s 12 million diners who have food allergies. Consumers can make informed decisions, whether they’re sensitive to shellfish or have celiac disease, a condition in which the body cannot process gluten.

When someone eats a food to which they are allergic, their immune system reacts in a variety of ways. The greatest danger is anaphylactic shock, which can be life-threatening, but other reactions include rashes, itching and swelling, hives, wheezing or difficulty breathing. The most common food allergens include peanuts, tree nuts, shellfish, eggs, wheat, soy products and milk, which can be especially difficult for parents of school-aged children. The list of foods that allergic kids must avoid can be lengthy.