HR0903 94TH GENERAL ASSEMBLY

HR0903 LRB094 19245 DRJ 54829 r

HOUSE RESOLUTION

WHEREAS, Eight types of foods cause 90% of all U.S. food allergies: fish, shellfish, peanuts, milk, eggs, tree nuts (such as walnuts and cashews), soy, and wheat; the foods most commonly causing allergies in children are eggs, milk, peanuts, soy, and wheat; those most commonly causing allergies in adults are fish, shellfish, eggs, peanuts, and tree nuts; children often outgrow allergies to milk, egg, soy, and wheat, but adult allergies generally last for life; and

WHEREAS, The most common method of contact with a food allergen is ingestion, often unintentional, which can happen particularly at restaurants; food may be prepared using the same utensils or pans as an allergen-containing food, or prepared near another food containing an allergen; another source of unintentionally ingested allergens is side products such as sauces and dressings; other methods of allergen contact are inhalation and absorption after touching the skin; sometimes very small quantities of an allergen can provoke a dangerous reaction; and

WHEREAS, There are 3 major ways to have an allergic reaction besides eating the allergen:

(1) airborne particles, where tiny pieces of the allergen float through the air and a person with the allergy inhales the particles, after which hay-fever-like symptoms can occur; this rarely causes death but can lead to severe rashes;

(2) transference (skin contact), where the allergen is accidentally touched; this usually causes hives, but if the allergen enters the blood stream through a cut, severe anaphylactic shock can result, sometimes causing death; and

(3) accidental ingestion, where allergen residue may be present in careless food preparation; a person accidentally eats what he or she is allergic to and suffers a reaction; and

WHEREAS, The effects of an allergic reaction to a food generally appear within 2 hours after contact with it; they can include a tingling feeling in the mouth, swelling of the tongue and throat, difficulty breathing, hives, vomiting, abdominal cramps, diarrhea, a drop in blood pressure, loss of consciousness, and even death; and

WHEREAS, Exposure to a food to which a person is allergic sometimes results in anaphylaxis (meaning a sudden, severe allergic-type reaction); anaphylaxis affects many body areas, including the skin, respiratory tract, gastrointestinal tract, and cardiovascular system; the symptoms and health effects of anaphylaxis are the same as less severe reactions, but a person experiencing it must receive emergency treatment to survive; persons who have asthma, eczema, or hay fever are at greater risk of suffering anaphylaxis; and

WHEREAS, Food allergies can also cause or contribute to long-term health effects; they can include acne, asthma, bedwetting, diarrhea, ear infections, eczema, fatigue, hay fever, headache, irritability, chronic runny nose, difficulty maintaining concentration, and intestinal problems preventing proper absorption of nutrients; and

WHEREAS, The only way to prevent an allergic reaction is to avoid all contact with known food allergens; affected persons must read the ingredient list before consuming any food and must be sure that any food served to them has none of the food allergen in it; and

WHEREAS, If a person with a food allergy is accidentally exposed to a food allergen, quick action is essential; the drug epinephrine (synthetically made adrenaline) is often used to control a reaction; persons with severe food allergies can ask for prescriptions for a product consisting of a syringe containing epinephrine with a needle (EpiPenŽ or a similar product) for self-injection into the thigh; depending on the severity of the reaction, the affected person may also need to go to an emergency room; and

WHEREAS, The Food Allergy and Anaphylaxis Network (a private organization including health and diet professionals, food and drug companies, and individuals or families affected by food allergies) estimates that 11 million people in the U.S. have food allergies; they include 6.5 million who are allergic to fish or shellfish and 3 million who are allergic to peanuts or tree nuts; the estimated prevalence of food allergies is 4% in adults and 6% to 8% in children under age 3; and

WHEREAS, The rate of anaphylactic reactions to food in the U.S. is 30 per 100,000 (0.03%) annually; anaphylactic reactions cause 30,000 emergency room visits and 2,000 inpatient hospitalizations per year; and allergic reactions to food kill 150 to 200 people per year; and

WHEREAS, The Illinois Department of Public Health has no information on how many Illinois residents are affected by food allergies; however, based on the Census Bureau's latest (2004) population estimates, Illinois has about 4.33% of the U.S. population; if the prevalence of food allergies in Illinois mirrors the national prevalence (which may or may not be true), and the estimates reported above are approximately correct, then about 476,300 Illinois residents would have food allergies; therefore, be it

RESOLVED, BY THE HOUSE OF REPRESENTATIVES OF THE NINETY-FOURTH GENERAL ASSEMBLY OF THE STATE OF ILLINOIS, that we respectfully request the Department of Public Heath to conduct a public awareness and education campaign to make Illinois residents aware of the prevalence of food allergies and to provide education as to how to deal with those allergies; and be it further

RESOLVED, That a copy of this Resolution be forwarded to the Director of Public Health.