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For Non-IgE Mediated Reaction

Assessment and Plan

This section contains guidance for an assessment and plan to manage suspected non-IgE mediated food reactions. You can copy and paste it into your EMR system to use during well-child visits or follow up appointments.

Eosinophilic Gastrointestinal Diseases (EGD)

Based on the patient’s reaction, there is a concern for a non IgE mediated food reaction called Eosinophilic Esophagitis. The patient should be referred to a pediatric allergist and/or gastroenterologist for further evaluation. The family was counseled to avoid [INSERT FOOD IF APPROPRIATE] as well as foods they have known allergies to including [LIST KNOWN ALLERGIES OR REMOVE IF N/A]. The family was counseled on label reading, cross contact avoidance and provided with relevant educational materials [NOTE TO DOCTOR TO PROVIDE LABEL READING, CROSS CONTACT PATIENT EDUCATION].

Food Protein-Induced Enterocolitis or FPIES

Based on the patient’s reaction, there is a concern for a non IgE mediated food reaction called Food Protein-Induced Enterocolitis or FPIES. The patient should be referred to a pediatric allergist and/or gastroenterologist for further evaluation. The family was counseled to avoid [INSERT FOOD] as well as foods they have known allergies to including [LIST KNOWN ALLERGIES OR REMOVE IF N/A]. The family was counseled on label reading, cross contact avoidance and provided with relevant educational material [NOTE TO DOCTOR TO PROVIDE LABEL READING, CROSS CONTACT PATIENT EDUCATION]. They were also provided with an FPIES Emergency Plan from the International FPIES Association at www.fpies.org.

Allergic Proctocolitis

Based on the patient’s reaction, there is a concern for a non IgE mediated food reaction called Allergic Proctocolitis (Food Protein-Induced). The family was counseled to avoid [INSERT FOOD] as well as foods they have known allergies to including [LIST KNOWN ALLERGIES OR REMOVE IF N/A]. The family was counseled on label reading, cross contact avoidance and provided with relevant educational. [NOTE TO DOCTOR TO PROVIDE LABEL READING, CROSS CONTACT PATIENT EDUCATION]. If there are any complications or concerns, a referral to a pediatric gastroenterologist will be considered.

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Non IgE Mediated

These sections contain the same information as in the PDF handouts throughout this section, but are formatted for easier placement within EMR systems to place in after visit patient handouts.

Pediatric Gastroenterologist

We have put in a referral for a pediatric gastroenterologist. A pediatric gastroenterologist is a medical doctor who specializes in managing issues related to the GI tract, including the esophagus, stomach, small and large intestine, liver as well as the pancreas. Gastroenterologists perform many procedures like endoscopy and colonoscopy and treat many diseases, such as Crohns disease, celiac disease, ulcerative colitis, irritable bowel syndrome to name a select few. Non IgE mediated food allergies, such as eosinophilic esophagitis and food protein enterocolitis, are often co-managed by the gastroenterologist with the allergist for optimal results. In addition to this they work closely with a patient’s pediatrician in order to create the best care plan for a patient’s needs.

To find a pediatric gastroenterologist in your area you can use this search engine found at the North American Society for Pediatric Gastroenterologist, Hepatology, and Nutrition.

Label Reading for Food Allergens

Read Every Label, Every Time

• You never know what’s inside a product when visually inspecting, smelling, or tasting and this can be dangerous. Label reading is the only way to know if a food is safe.
• Manufacturing, processing and ingredients of products can change at any time without giving warning.
• Anyone serving or preparing food for a child needs to know how to read a food label.

The 8 Major Allergens Are:

Milk or Dairy
Egg
Peanuts
Tree nuts (almonds, hazelnuts, walnuts, pecans etc.)
Soy
Wheat
Fish (cod, bass, salmon, tuna etc.)
Crustacean shellfish (lobster, shrimp, crab, etc.)

Note:  While the 8 major allergens are responsible for the majority of allergic reactions, ALL allergens must be taken seriously.

The Food and Drug Administration (FDA) enforces the Food Allergen Labeling and Consumer Protection Act (FALCPA) labeling law. FALCPA applies to all domestic and imported packaged foods and the 8 major allergens, which must be written in clear, plain language and labeled when in flavorings, colorings or other additives.

Note: FALCPA only applies to the 8 major allergens!

The allergens below are not included in the major 8 allergens and therefore are not included in the labeling law:

• Sesame and other seeds.
• Molluscan shellfish (oysters, clams, mussels, scallops).

The following items are not regulated by the FDA or the labeling law:

• Fresh meat and poultry products.
• Certain egg products.
• Alcoholic beverages.
• Non-food items such as lotions, and cosmetics.
• Gluten-containing grains (other than wheat barley, rye, and oats).

Major 8 Allergens Can be Listed in 1 of 2 Way

1 WITHIN THE BODY OF THE INGREDIENTS
Be aware that allergens may be written in plain language in the body of a products ingredient list.

OR

2 FOLLOWING A CONTAINS STATEMENT

A “Contains” statement:

• Only applies to the 8 major allergens.
• They are voluntary and are only present when a company chooses to add them to their label.
• These should be located immediately under the list of ingredients.

Remember “contains” statements only apply to the 8 MAJOR allergens and companies can choose to not use them.

Advisory or Precautionary Statements

• Advisory statements come in numerous formats and are not under State or Federal regulation.
• Recommendations vary by allergen, physician, child and family considerations. Talk to your healthcare provider about what to do for your child.
• If you are waiting for your pediatrician or allergist consultation, avoid foods with advisory statements as children may be sensitive to even small amount of the allergen.
• For example: May contain, made in a facility that uses or processes, made on shared equipment with, contains traces of, not guaranteed to be free of, etc.

Note: For children with celiac disease or gluten sensitivities, it may be best to look for “gluten-free products” because labeling can be inconsistent. Wheat is one of the major eight allergens, but other sources of gluten such as barley, rye and oat are not.

Cross Contact

What is Cross Contact?

Cross contact is the unplanned presence of food allergens. It occurs when an allergen protein is unintentionally transferred to an allergen free food or object. Cross contact can be invisible to the eye and can come from many places. Even small amounts of an allergen can cause an allergic reaction.

This means that your child can accidently be exposed to an allergen through:

Objects (Utensils, cooking surfaces, highchairs, pacifiers, sponges, bib, apron, etc.)

• Using the same tongs to flip shrimp and a chicken breast. Without properly washing the tongs in-between use, allergens may be transferred to the chicken breast. 

Food (Steam, splatter, accidental contamination, frying oil)

• Removing nuts from a salad or scraping cheese off a cheeseburger. It is important to avoid these types of short cuts.

Saliva (People, pets, binky, Sophie the Giraffe, musical instrument, etc.)

• Sucking on another baby’s pacifier after they had a bottle of milk-based formula.

Who needs to know about allergen cross contact?

Any caregiver for your child. Babysitters, siblings, grandparents, extended family, friends, teachers, etc. Routine teaching of all caregivers about sources of cross contact and prevention of exposure is essential.

Children explore their environments with their hands and often put them, or other objects in their mouths.

Younger children are more likely to put their hands in their mouths and noses; therefore, caregivers should have increased awareness and wash their children’s hands often Avoid sharing of food, utensils, water bottles and anything else that may go in their mouth, such as musical instruments.

Cross Contamination vs Cross Contact

Cross contamination occurs when microorganisms such as bacteria contaminate food and result in a food borne illness. Unlike cross contact, the risks of cross contamination may be eliminated with proper cooking techniques, whereas proper cooking does not reduce or eliminate the chances of a food allergy reaction.

Tips for Preventing Cross Contact When Serving and Preparing Food

Preparing

• Wash your hands with soap and water after coming into contact with any allergens.
• Talk to anyone who serves or prepares food for your child as they need to understand the concepts of cross contact.
• Keep allergen free foods away from other foods while they are being stored in the refrigerator or pantry.
• Do not allow children with a food allergy to share food, drinks, plate, cups, or utensils.
• Saliva, whether from a person or a pet is another source of cross contact.
• When grocery shopping store problematic foods in a bag in your cart.
• Avoid foods in bulk bins, the deli counter, and hot and cold salad bars as these are common sights for cross contact.

Cooking

• If possible, prepare allergen-free foods first and then prepare food for the rest of the family.
• Use separate utensils and serving spoons
• Allergens cannot be destroyed by cooking, frying or freezing. Avoid foods prepared on surfaces that cannot be cleaned in-between us.
• Fried Foods (fryolators), deli slicer, seasoned wok, common grill surface.

Cleaning

• Carefully wash contact items and surfaces with soap and water or in the dishwasher before and after each use.
• Dishware, utensils, pots, pans, cutting boards, counter tops, tables, highchairs.
• Wipe down tables, highchairs, toys, pacifiers, menus, salt/pepper shakers or any other item your child could touch with their hands or put in their mouths.
• Consider carrying wipes with you and try not to rely on hand sanitizer products as they don’t fully remove food particles.

Keep it simple, limit multiple ingredient dishes, cook from scratch.