2008 Woodie Awards
Campus addresses student allergies
Tamar Gold
Issue date: 3/10/08 Section: Pulse
There are 12 million Americans with food allergies. That's four percent of the population, or one out of every 25 Americans.
A food allergy is when the immune system mistakes a food that is normally harmless for a toxic substance that must be destroyed. The most dangerous reaction is anaphylaxis, an immediate serious allergic reaction that the Food Allergy and Awareness Network (FAAN) estimates accounts for "an estimated 150 to 200 deaths and 30,000 emergency room visits annually."
A person can be allergic to any food; however, 90 percent of all allergic reactions are caused by either wheat, peanuts, tree nuts, eggs, fish, soy, milk and shellfish.
Scientific research has yet to explain why some people undergo this exaggerated immune response. According to statistics made public by FAAN, in the last 10 years the amount of people diagnosed with a food allergy in the US has doubled from six million to 12 million.
Out of these 12 million affected, three million are children under the age of 18. No specific numbers exist for exactly how many of the remaining nine million affected are college students.
How does that translate for students to campus with food allergies?
"Food allergies are considered a disability," Muñoz-Furlong explains. "The Americans with disabilities act of 1990 and the Rehabilitation Act of 1973, Section 504, protect individuals with life threatening food allergies." Some elementary and high schools have peanut and tree nut-free zones, but Muñoz-Furlong stated that FAAN is unaware of any college or university that has instituted the same policy.
"However," she continued, "colleges are making accommodations as needed, so there isn't one standard everyone is required to follow. The accommodations vary by type of food allergy, size of the campus and the student's needs."
Roxana Strupp, the director of UIC's Disability Resource Center (DRC), stated that although they "have some students registered for services at the DRC who have severe allergies…we (the DRC) haven't experienced anyone with a peanut allergy."
A food allergy is when the immune system mistakes a food that is normally harmless for a toxic substance that must be destroyed. The most dangerous reaction is anaphylaxis, an immediate serious allergic reaction that the Food Allergy and Awareness Network (FAAN) estimates accounts for "an estimated 150 to 200 deaths and 30,000 emergency room visits annually."
A person can be allergic to any food; however, 90 percent of all allergic reactions are caused by either wheat, peanuts, tree nuts, eggs, fish, soy, milk and shellfish.
Scientific research has yet to explain why some people undergo this exaggerated immune response. According to statistics made public by FAAN, in the last 10 years the amount of people diagnosed with a food allergy in the US has doubled from six million to 12 million.
Out of these 12 million affected, three million are children under the age of 18. No specific numbers exist for exactly how many of the remaining nine million affected are college students.
How does that translate for students to campus with food allergies?
"Food allergies are considered a disability," Muñoz-Furlong explains. "The Americans with disabilities act of 1990 and the Rehabilitation Act of 1973, Section 504, protect individuals with life threatening food allergies." Some elementary and high schools have peanut and tree nut-free zones, but Muñoz-Furlong stated that FAAN is unaware of any college or university that has instituted the same policy.
"However," she continued, "colleges are making accommodations as needed, so there isn't one standard everyone is required to follow. The accommodations vary by type of food allergy, size of the campus and the student's needs."
Roxana Strupp, the director of UIC's Disability Resource Center (DRC), stated that although they "have some students registered for services at the DRC who have severe allergies…we (the DRC) haven't experienced anyone with a peanut allergy."
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