The CDC reports that 4 to 8% of children and 2% of adults have some kind of food allergy. Approximately 3.3 million of those individuals have peanut or treenut allergy, the most common cause of life-threatening allergic reactions. As there is no cure for food allergies, and nearly 80% of fatal or near fatal allergic reactions occur as a result of peanut allergies annually, it has become extremely important for parents to understand how to reduce risk in this area – and how to communicate these issues to their families and friends.

Peanut allergy is different from peanut intolerance, though some of the more minor symptoms are similar. Someone with a peanut intolerance can usually eat small amounts of peanuts with only mild symptoms (i.e. heartburn and indigestion), and their immune system is not involved. A peanut allergy, on the other hand, is a reaction to peanuts that triggers an immune system response because the body perceives the peanuts to be harmful.

When the immune system identifies the peanut protein as something dangerous, the body begins to produce immunoglobulin E (IGE) antibodies to neutralize the peanut allergen. The next time that same individual is exposed to peanuts, the antibodies in their body will alert the immune system to release chemicals like histamine into their bloodstream. Exposure to even trace amounts of peanuts can spark an immediate reaction ranging from swelling and itching to wheezing and anaphylaxis – a situation where the airways constrict, making breathing difficult. Severity of a reaction can vary, and can occur within minutes, or within an hour.

Exposure to peanuts can occur through direct contact – eating peanuts, or kissing/touching someone who has eaten peanuts, cross-contact – unintended exposure from a product’s processing or handling, and inhalation – breathing in dust, cooking sprays or aerosols that contain peanuts. Commonly used products that may contain peanuts include peanut butter, peanut flour, mixed nuts, baked goods, salad dressing and cereals. Traces of peanuts can even hide in candy, artificial tree nuts and nut butters. Sunflower seeds are often processed on equipment that also produces peanuts.

A child’s first allergic reaction, if they are going to have one, usually occurs between ages one and two. About 20% of children will outgrow peanut allergy, but if they still have the allergy by age three, they are less likely to outgrow it. A family history of allergies puts an individual at increased risk for developing peanut allergy.

Though it is unclear as to why the prevalence of peanut allergies, and allergies in general, seem to have doubled in American children over the last five years, some studies suggest that improved hygiene (and the resulting alteration of the immune system) may be to blame. If an allergy is suspected, a doctor can perform a skin test and/or blood test to measure an individual’s immune system response to peanuts. Those at high risk for having a severe reaction should carry injectable epinephrine with them at all times.

Dr. Robert Wood, Director of Pediatric Allergy and Immunology at Johns Hopkins University School of Medicine, says that the best strategy for managing food allergies is to avoid any food that triggers a reaction, and to treat reactions promptly when they occur. Individuals with known peanut allergies should be extremely careful in restaurants and other situations where the food could contain hidden ingredients. Along those same lines, children with allergies should refrain from trading snacks or sharing food with friends. Schools should be notified of a child’s allergy upon enrollment, and their condition should be reemphasized throughout the term.

In fact, so serious is this situation that several schools throughout the country are in the midst of placing tighter restrictions on the consumption of peanuts and treenuts on school grounds. Earlier this year, the Rhode Island legislature established its own “peanut law” to help make schools safer for students with allergies state-wide. And some schools, like Temple Isaiah Preschool in Los Angeles, California, have asked that parents eliminate nuts from their children’s lunches completely. More schools, we hope, are sure to follow.

After-school snacks are as essential for boys and girls in grammar school as they are for teenagers. They're bursting with energy and need to "refuel" frequently because they're growing! Care must be taken that they grow up with healthy teeth and bones, good skin that glows with health. Make it as easy as possible for your children, at any age, to make the right choices for snacks. When you make snacks you like to eat, your children will capture your enthusiasm as they mimic your eating habits. It may be more convenient sometimes to rip open a pack of potato chips and down a cola, but your children's health---and yours---will benefit greatly when you take just a few minutes to make sure they have these deliciously healthful snacks available. NOTE: A serving of fruits or vegetables is ½ cup for most, 1 cup for berries, so you can certainly squeeze in a serving or two at snack time to meet the three to five servings daily for children.

Here are some of our favorites:

Fresh fruit is so easy to buy and to have around the house. Just peel a banana and enjoy! Munch an apple or sink your teeth into a juice pear or peach. There's always something from the fruit world in season whether it's stone fruit or berries in the summer or apples and oranges year 'round. Frozen berries and other fruits taste totally yummy defrosted and mixed in an icy cold glass of milk or as a scoop on some ricotta cheese. When in season, papayas, mangoes, melons, and kiwis are wonderful snacks.

High protein dairy snacks are delicious and easy to prepare. Try low-fat cottage cheese sprinkled with your favorite seasonings like chili pepper, pepper, or Italian spices, or serve with a circle of pineapple, chopped pears or apples, or a small handful of green or red grapes. Other good dairy choices are 4 ounces of plain yogurt, one to two ounces of cheddar cheese with apples or crackers or a thick slice of mozzarella with a slice of fresh tomato either with a sprinkle of balsamic vinegar and olive or with a few leaves of fresh basil. Some other high-protein snacks include a small bottle of kefir (a yogurt-like drink) or mozzarella "sticks" or a plain icy cold glass of low fat milk. Teenagers can enjoy fruit smoothies made with milk, juice or plain yogurt with or without a dollop of protein powder. Recipes for smoothies are as plentiful as fruit itself; just use fresh fruit, good dairy products, and whip it up, no sugar needed!

The blender is also a great tool for freshly made vegetable juices. Use it for blending leftover veggies or use fresh ones with water or add a little vegetable or chicken stock, blend, heat and serve as a pureed soup or hot drink.

Crudités aren't just for grownup buffets. Cut up stalks of celery, buy some baby peeled carrots, slice some colorful bell peppers (red, yellow, green or purple) and tell the kids to dive in. How about some peeled and sliced jicama, cactus, guava, starfruit, or other fascinating fruit and vegetables from around the world? Lightly blanched cauliflower or broccoli florets are also delicious for snacking. All are delicious on their own; no dips necessary!

On cold wintry days, think hot for snacks: hot vegetable soup, hot home-made chicken soup, hot stir fried veggies with rice or a half grapefruit broiled for a few minutes and topped with ¼ teaspoon maple syrup or sugar---or a bowl of hot cereal like oatmeal or Cream of Wheat® topped with a spoonful of plain unsweetened apple sauce for sweetening. Cereal isn't just for breakfast anymore!

Small quantities of raisins or currants, nuts (pistachios, cashews, almonds, walnuts) or a home-made trail mix of raisins and nuts and seeds like pumpkin seeds are delicious with a small glass of milk or juice.

Peanut butter isn't just for sandwiches. Slather sliced apples with it, or fill celery crudités with it, or add it to delicious whole grain crackers. Chunky or plain, peanut butter is a great snack. (BTW peanuts are not nuts, they're protein-rich legumes.)

NOTE: With the great choices of peanut butters available now, what's the best for your children? Freshly ground peanut butter, available at most major supermarkets these days, is "just peanuts" and a healthful source of protein and good fats. Some jarred choices contain peanuts and only peanuts, or peanuts and salt; those should be your first choices. Organic is even better because peanuts are among the food items most frequently sprayed with insecticides. Avoid jarred peanut butter with added oils, added fructose or corn syrups. Fresh peanut butter is rich tasting and sweet all on its own.

Peanuts now rank as one of the top five food allergies among Americans. Last week, scientists at North Carolina Agricultural and Technical State University reported that they have developed a method of processing that actually "deactivates" the three proteins which are thought to be the cause of the allergens in peanuts.

Researcher Mohamed Ahmedna’s tests showed that serum from people with severe peanut allergies did not react at all to those peanuts processed with this method. Full human trials have yet to begin but the university hopes to explore the efficacy of the new process with humans soon. This change can affect between 1.5 and 3 million Americans with mild to severe allergies to peanuts with hundreds facing death if the reaction is severe.

Ahmedna was also quick to add that the “integrity” and taste of the peanuts are not affected.

Although it remains to be explained, allergic reactions to peanuts, peanut oil, and related products have more than doubled during the last five years here in the United States, and it's important to remember that peanuts are not nuts at all, but legumes.

Remember, for those who do have an allergy to peanuts: check food labels carefully. Most food manufacturers already take note on their food labels indicating whether their processing plants are used for both foods associated with peanuts or peanut oil and/or whether the food product contains peanuts or peanut oils.

The next step for the North Carolina researchers is to develop a way to commercialize the "new" peanut, and while no information was released about when we can expect to see it on our supermarket shelves, if food development history is any indication, it will probably take between 3 and 10 years to make it to market.