MANHATTAN, Kan. – For many people, one of the joys of the approaching spring season is an abundance of fresh strawberries. Those who suffer from food allergies or intolerances may, however, have to say “No thank you.”

While researchers are studying the increase in food allergies and intolerances, many who have them are caught unaware, said Karen Blakeslee, a Kansas State University Research and Extension food scientist, who is planning three upcoming educational programs on the subject in March.

Blakeslee, who has titled her sessions, “When Food is the Enemy,” said “almost everyone can benefit from learning more about physical responses to the foods they eat.”

A food allergy is an over reaction to a food protein or antigen.  Food allergies affect the immune system and may cause a variety of symptoms such as itching, hives, a drop in blood pressure, swelling in the face and throat, and/or anaphylaxis (anaphylactic shock), Blakeslee said.

An allergic reaction to food may be mild, but can be severe, and cause death, she said.

While some allergies are thought to be inherited, others may develop from exposure, during an illness, or after surgery.

While a majority of food allergies are commonly attributed to eight foods – tree nuts, peanuts, dairy, wheat, soy, fish, shellfish and eggs – food allergies are not limited to these foods, Blakeslee said.   

A food intolerance, which is typically inherited, is a metabolic disorder that affects the digestion of certain components of food, she said. An intolerance to gluten, which is called Celiac Sprue or Celiac Disease, is an example. The disease may cause a variety of symptoms such as a stomach ache, bloating, or irritability that often is first attributed to other illnesses. An intolerance for lactose, a sugar naturally found in dairy products, also is fairly common.

Symptoms attributable to a food intolerance typically ease when that food is no longer eaten, she said.

While some might think food allergies or intolerances affect “other” people, learning about allergies and intolerances could be life-saving, the food scientist said.

Commercially prepared products often include a variety of ingredients, one or more of which may be an allergen, said Blakeslee, who will present the free, educational programs at the following locations:

* March 23, at 12:00 noon, at the Osborne County Health Department Meeting Room. Call Nadine Sigle, K-State Research and Extension agent in the Osborne office of the Post Rock Extension District, at 785-346-2521 for more information.

* March 23, at 5:30 p.m., at the Russell County 4-H Building. Call Joann Paschal, K-State Research and Extension agent in Russell County, at 785-483-3157 for more information.

* March 24, at 6:30 p.m. at the Mankato Community Center. Call Deanna Sweat, K-State Research and Extension agent in the Mankato office of the Post Rock Extension District, at 785-378-3174 for more information.

The educational programs are open to the public; prior experience with Extension programs or services isn’t necessary, said Blakeslee, who, as K-State Research and Extension’s Rapid Response Coordinator spends her day answering food and food safety questions.

More information on food allergies and intolerances, food and food safety also is available on Blakeslee’s Web site: www.oznet.ksu.edu/foodsafety.

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K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.

Story by: Nancy Peterson
nancyp@ksu.edu
K-State Research & Extension News

Karen Blakeslee is at 785-532-1673 or kblakesl@ksu.edu.