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- 14 May 2004
Allergy and Anaphylaxis Management Conference
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Subjects - Food
Speakers - Aplin Mr Greg
Business - Private Members Statements
Commentary - Food Allergy
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Page: 9104
Mr GREG APLIN (Albury) [12.40 p.m.]: Last Saturday I attended the national launch of Food Allergy Awareness Week 2004 at the Allergy and Anaphylaxis Management Conference in Albury. The title of the conference was "Be a MATE"—an acronym for "Make Allergy Treatment Easier". The conference was organised by Anaphylaxis Australia Incorporated [AAI] as part of international awareness activities. AAI is a non-profit organisation that provides information to schools, to health professionals, to the food industry and to government officials about food allergy and educational resources to those affected by food allergy,.
The conference facilitator was Mrs Loretta Buchhorn, an incredibly hard-working Albury-based committee member whose seven-year-old daughter is afflicted by multiple allergies. The conference was officially opened by His Excellency Lieutenant General John Sanderson, Administrator of the Commonwealth of Australia, and included a great line-up of speakers to present the many perspectives of allergy and anaphylaxis treatment and management. The first speaker was Dr Rob Loblay, Director of Allergy at the Royal Prince Alfred Hospital. He explained that allergies are very common, affecting around one in three people at some time in their lives.
There are many different causes of allergy, and symptoms vary from mild to potentially life threatening. A food allergy is an immune system response to a food protein that the body mistakenly believes is harmful. When the individual eats food containing that protein the immune system releases massive amounts of chemicals, triggering symptoms that can affect a person's breathing, gastrointestinal tract, skin, and/or heart. The symptoms of food allergy can include hives, swelling of the lips and the tongue and face, breathing difficulty, wheezing and coughing, abdominal pain, vomiting, and even heart failure. If left untreated, these symptoms can be fatal.
There are eight foods that account for 90 per cent of allergic reactions: peanuts, tree nuts—such as walnuts, almonds, cashews, pecans, et cetera—fish, shellfish, eggs, milk, sesame and soy. Currently, there is no cure for food allergy and avoidance of the food is the only way to prevent a reaction. Anaphylaxis, the most severe form of allergic reaction, is potentially life threatening. It occurs after exposure to an allergen such as food, insect sting, or medicine to which a person is already extremely sensitive and it results in symptoms such as difficulty in breathing, severe rashes, stomach upset, or a drop in blood pressure and loss of consciousness. Other symptoms include swelling of the face or throat, dizziness, difficulty thinking, tightness in the chest, headache, anxiety, convulsions, vomiting or diarrhoea.
There are several known causes of anaphylaxis. In food they are nuts, seeds, fish and crustaceans in adults, and cows milk, soy, eggs, nuts and wheat in children. Medication can cause anaphylaxis, particularly painkillers and antibiotics, and sometimes X-ray contrast dyes. Insect stings, such as from bees, wasps and jumper ants, and tick bites can also cause allergies. Latex—for example balloons and rubber gloves—can also cause allergies. Herbal remedies such as Echinacea or royal jelly and cold urticaria can cause allergies. Patients with this allergy get hives when exposed to cold air or water and some will experience a drop in blood pressure and go into shock if they go swimming in very cold water Exercise will occasionally result in anaphylaxis, either alone or in combination with food to which the person is allergic.
Dr Loblay showed examples of the reactions and explained how the mast cells in the body release irritant chemicals, including histamine. He explained that people who have had an episode of anaphylaxis must recognise the early signs and know what to do. Effective management includes wearing a Medic Alert bracelet or disc and carrying a self-injectable adrenaline EpiPen. Adrenaline acts as a natural antidote to some of the chemicals released during severe allergic reactions and is considered as first aid for treatment of anaphylaxis.
The President of AAI, Mrs Maria Said, also spoke at the conference. She outlined the need for careful management and emergency treatment, and gave personal examples of how her son had to be aware at all times of the content of food and the possibility of cross-contamination between bowls of different snacks at parties. For instance, he could eat chips from a bowl until other foods, such as peanuts or M&Ms were made available and then he could not risk the chance that someone might touch the chips after touching other food, which would cause him to have an allergic reaction.
Mr Michael Kruger Davis, a school counsellor from Griffith, spoke on departmental guidelines and said that the Be a MATE program was as much for teachers as it was for children. He noted that schools need to be aware of the information about a child if there is a risk of anaphylaxis because children share lunches and there are class parties, and teachers need to be prepared during class excursions. Children in the 10-15 age group are most at risk of fatality and it is important that they do not hide their allergy and that their friends know what to do.
The conference, which was sponsored by the city of Albury and the Commercial Club, was supported by many local businesses. Local paediatrician Dr John Douglas was the master of ceremonies and Mr Michael Vassili, a solicitor in the Supreme Court of New South Wales and the final speaker, dealt with legal issues relating to the care of children with anaphylaxis in school and child care. I congratulate Mrs Buchhorn and the AAI on organising a successful conference in Albury. I wish them well in educating young people and the wider community of the need to be aware of allergies and their treatment.
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