Since 1997, the number of school-aged children with food allergies has increased nearly 20 percent, according to the Centers for Disease Control and Prevention. The NIH-funded study, publishing in the April 2010 issue of Pediatrics, is the largest to date to investigate emergency treatment of food-related anaphylaxis in children, according to the authors.

“Food allergies are an increasingly important topic in pediatrics,” says Susan Rudders, MD, of Children’s Division of Allergy and Immunology and first author of the paper. “There’s not a lot of data about the epidemiology of food allergies because it’s a hard thing to study.” Difficulties imposed on previous studies included insensitive clinical tests for food allergies – such as through a skin test or blood test – and lack of a universally accepted definition of anaphylaxis.

In reviewing the charts of children under 18 seen in two Boston EDs from 2001 to 2006, the researchers identified 1,255 children who made visits for food-related allergic reactions. Of these, more than half had anaphylaxis, the most severe allergic reaction involving at least two organ systems or low blood pressure (as defined by the National Institute of Allergy and Infectious Disease and the Food Allergy and Anaphylaxis Network in 2006). Common symptoms included trouble breathing, skin rashes, swelling and gastrointestinal problems.

Of those children with anaphylaxis who were treated with epinephrine, 12 percent needed more than one dose because of a resurgence of symptoms, either before or after being taken to the ED. This finding is consistent with those of smaller previous studies.

“Until we’re able to clearly define the risk factors for the most severe reactions, the safest thing may be to have all children at risk for food-related anaphylaxis carry two doses of epinephrine,” Rudders says. To offset the added cost, Rudders suggests that school nurse offices carry un-assigned extra doses of injectable epinephrine for the children who need them.

The study also characterized the state of anaphylaxis treatment in the two EDs. The study, spanning 2001-2006, suggests that EDs may not always follow current practice guidelines, which have not changed much since 1998. Current practice guidelines recommend a protocol for food-related anaphylaxis: doctors use epinephrine as the first line of treatment, refer patients to allergists, instruct patients to avoid suspected foods and prescribe self-injectable epinephrine.

However, consistent with trends seen nationwide, emergency physicians were more likely to treat children in the emergency department with corticosteroids and antihistamines. Upon discharge from the ED, less than half of patients were prescribed epinephrine, and even fewer were referred to an allergist or received instructions on avoiding suspected foods. These last recommendations are important in light of the fact that 44 percent of the children studied had a known history of food allergies, but still ate these foods accidentally.

These findings may be due to lack of a universal understanding of anaphylaxis in the ED before 2006, Rudders says. That gap in knowledge has been closing since, and Rudders hopes her study will move things forward.

“As food allergies are becoming more prominent in the media, some of these [shortcomings] will catch up,” Rudders says. “Recognizing anaphylaxis, promptly treating with epinephrine and sending children home with self-injectable epinephrine are going to become increasingly important.”

Reference: Susan A. Rudders, et al. “Multicenter Study of Repeat Epinephrine Treatments for Food-Related Anaphylaxis.” Pediatrics March 22, 2010 (online).

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The findings are published in the journal Molecular Nutrition and Food Research.

Fruit consumption has been shown to reduce symptoms in allergy-induced asthma yet this research is the first to give insights into the mechanism by which this may occur. The researchers identified that the component, epigallocatechin, reduced inflammation in lung tissue. Epigallocatechin is a known antioxidant and a major component of proanthocyanidins found in blackcurrants (and it is also found in green tea).

In the Plant & Food Research study, led by Dr Roger Hurst, cells from lung tissue were used to test the effects on the immune system of a proanthocyanidin-rich extract from blackcurrant cultivars grown in New Zealand.

When the lungs are exposed to allergens, the body’s natural response is to attack the perceived foreign body which in some individuals results in long-term inflammation. Selective compounds found in fruit and vegetables may work together with the body’s own natural defense mechanism to suppress long-term lung inflammation.

This study shows that epigallocatechin, from blackcurrants, works in conjunction with other natural immune responses that occur at the same time to reduce inflammation. These actions are distinct from the inflammation-reducing activity of another group of compounds, anthocyanins, which are also rich in blackcurrants. Anthocyanins are known for their antioxidant properties and, interestingly, have been shown by Dr Hurst’s research group to also influence inflammatory mechanisms and complement the body’s own natural immune responses. The research shows some compounds in fruit thought to promote health with their antioxidant activity are keeping us well by other means.

“To find natural compounds that potentially reduce lung inflammation and complement the body’s own immune response is an exciting breakthrough,” says Dr Hurst. “Should we discover more about how this works we may eventually develop foods containing these compounds that could provide more natural alternatives to assist conventional drug treatments for asthma and even other allergic reactions” (Courtesy of EurekAlert!, a service of AAAS).

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So, should you eat tofu and other soy foods or leave them alone?

Like any food, there are pros and cons, and soy is neither good nor bad. Clearly, Asians have consumed it safely and healthily for centuries, but they also consume a lot of fish and seaweed, foods that are high in iodine and protect the thyroid. When it comes to soy, your individual health situation and other foods consumed in the diet affect how healthy soy will be for you.

Let’s look at the pros and cons of eating soy.

Why Soy Can Cause Serious Health Problems
We had a patient at LMI who was a breast cancer survivor.  Thinking it was better for her health, she had become vegetarian and was eating a lot of soy.  But despite that, she was overweight and her energy was poor.  In addition, she had developed severe arthritis, and was moving toward needing knee replacements.

After a thorough workup, we found that she had low thyroid and had developed an allergy to soy, as well as to wheat and cow’s milk.  After eliminating these foods and working to restore her gut integrity, she was eventually able to eat small amounts of wheat or dairy, but not soy — even eating a small amount would cause severe pain.  The allergy alone meant she should avoid soy, but given her low thyroid, soy would also interfere with her thyroid hormones.

This patient exemplifies the two conditions in which soy is contraindicated and would not be healthy.  Simple testing will tell you if you have either of these issues, and if you do, you should avoid soy foods.

Why Soy Can Be Health Protective
Soy isoflavones are weakly estrogenic, which means they bind to your estrogen receptors and in so doing, they may protect you from strongly estrogenic substances like xenoestrogens (chemicals in the environment that promote breast and prostate cancer).

For example, one study which surveyed breast cancer survivors found that those who consumed soy isoflavones in the diet had lower levels of cancer recurrence compared to those who did not consume them.² Reduced risk of breast cancer was found when soy isoflavones were consumed at levels comparable to those in Asian populations.

A similar trend has also been observed with men and prostate cancer.³ One study found that the highest intake of soy foods reduced the risk of prostate cancer in men by 40%.⁴

What Can We Conclude About Soy?
For people with an underactive thyroid or soy allergy, soy is not at all a healthy food.  But if there are no contraindications, soy foods can be eaten moderately and will probably provide health benefits.  To get the most out of soy, it’s a good idea to make sure you get enough iodine from fish and kelp and supplement with probiotics.

References

1. www.encyclopedia.com/doc/1039-goitrogens.html
2. Guha N, Kwan ML et al. Breast Cancer Res Treat. 2009 Feb 17.
3. Park SY, Wilkens LR et al. Br J Cancer. 2009 Jun 16;16(6).
4. Cancer Epidemiol Biomarkers and Prev. 2007. 16(3): 538-45.

[Ed. Note: Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute.   Laura and her husband, Jim LaValle, R.Ph, CCN, ND have developed the powerful and life-changing Metabolic Code Diet – containing step-by-step, easy to follow recommendations for harnessing optimal metabolic energy and turning your body's chemical make up into a fat-burning furnace.  To learn more click here now.]

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So, should you eat tofu and other soy foods or leave them alone?

Like any food, there are pros and cons, and soy is neither good nor bad. Clearly, Asians have consumed it safely and healthily for centuries, but they also consume a lot of fish and seaweed, foods that are high in iodine and protect the thyroid. When it comes to soy, your individual health situation and other foods consumed in the diet affect how healthy soy will be for you.

Let’s look at the pros and cons of eating soy.

Why Soy Can Cause Serious Health Problems
We had a patient at LMI who was a breast cancer survivor.  Thinking it was better for her health, she had become vegetarian and was eating a lot of soy.  But despite that, she was overweight and her energy was poor.  In addition, she had developed severe arthritis, and was moving toward needing knee replacements.

After a thorough workup, we found that she had low thyroid and had developed an allergy to soy, as well as to wheat and cow’s milk.  After eliminating these foods and working to restore her gut integrity, she was eventually able to eat small amounts of wheat or dairy, but not soy — even eating a small amount would cause severe pain.  The allergy alone meant she should avoid soy, but given her low thyroid, soy would also interfere with her thyroid hormones.

This patient exemplifies the two conditions in which soy is contraindicated and would not be healthy.  Simple testing will tell you if you have either of these issues, and if you do, you should avoid soy foods.

Why Soy Can Be Health Protective
Soy isoflavones are weakly estrogenic, which means they bind to your estrogen receptors and in so doing, they may protect you from strongly estrogenic substances like xenoestrogens (chemicals in the environment that promote breast and prostate cancer).

For example, one study which surveyed breast cancer survivors found that those who consumed soy isoflavones in the diet had lower levels of cancer recurrence compared to those who did not consume them.² Reduced risk of breast cancer was found when soy isoflavones were consumed at levels comparable to those in Asian populations.

A similar trend has also been observed with men and prostate cancer.³ One study found that the highest intake of soy foods reduced the risk of prostate cancer in men by 40%.⁴

What Can We Conclude About Soy?
For people with an underactive thyroid or soy allergy, soy is not at all a healthy food.  But if there are no contraindications, soy foods can be eaten moderately and will probably provide health benefits.  To get the most out of soy, it’s a good idea to make sure you get enough iodine from fish and kelp and supplement with probiotics.

References

1. www.encyclopedia.com/doc/1039-goitrogens.html
2. Guha N, Kwan ML et al. Breast Cancer Res Treat. 2009 Feb 17.
3. Park SY, Wilkens LR et al. Br J Cancer. 2009 Jun 16;16(6).
4. Cancer Epidemiol Biomarkers and Prev. 2007. 16(3): 538-45.

[Ed. Note: Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute.   Laura and her husband, Jim LaValle, R.Ph, CCN, ND have developed the powerful and life-changing Metabolic Code Diet – containing step-by-step, easy to follow recommendations for harnessing optimal metabolic energy and turning your body's chemical make up into a fat-burning furnace.  To learn more click here now.]

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Persons who have an allergy or severe sensitivity to egg run the risk of a serious or life-threatening allergic reaction if they consume this product.  The situation has been investigated and corrected.

The product was distributed nationwide. There have been no reported cases of illness.

Product Name and Description: Knorr® Kosher Soup Mix – Chicken Vegetable Flavor with Pasta (imported from Israel)packed in a pouch (bag) 2.18 oz (62 g).

The product was manufactured in Israel by Unilever Bestfoods Israel Ltd. and imported and distributed by a third party (see back of package).

UNIT UPC: 4800170660 (located on the back of the pouch under the bar code) – including all “BEST-IF-USED-BY” dates (located on a panel next to the UPC).  The recall was initiated after it was discovered that product containing egg was distributed in packaging that did not reveal the presence of egg.

Consumers who have the Knorr® Kosher Soup Mix – Chicken Vegetable Flavor with Pasta product are asked to discard it and call 877-270-7412, which is operational 24 hours a day, for information on the recall and to request a full refund.  In addition, a consumer services representative is available between the hours of 8:30 AM and 6:00 PM EDT.

This recall involves only ONE product, Knorr® Kosher Soup Mix – Chicken Vegetable Flavor with Pasta. Therefore, no other Knorr® products, including the following, are affected by this recall:  Knorr® brand kosher soup mixes, Knorr® non-kosher soup mixes, Knorr® classic sauces, pasta sauces, recipe mixes, Knorr® bouillon cubes and granulate, gravies, and Knorr®/Lipton® sides (Fiesta, Cajun, Asian, Italian, Pasta, Rice and Sides Plus™ Veggies.)

Source: FDA

Recall Insider

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