What’s so funny about anaphylaxis?

By Veronica LaFemina, Vice President of Communications at Food Allergy Research & Education (FARE)

Growing up in a food allergy family, I lived in a world where people barely knew what a food allergy was, let alone that it could be life-threatening. It wasn’t always easy to explain to my friends that they couldn’t bring candy or snacks with peanuts or tree nuts over to my house, but this rule was always met with curiosity and compliance – not eye-rolling or jokes.

Today, as someone whose work is dedicated to increasing awareness of food allergy as a serious, potentially life-threatening and growing public health issue, I know there is still much work to be done, but I am heartened by the significant progress that’s been made in ensuring people with food allergies are safe and included. From advances in research and improved laws and regulations at the federal and state levels to national education initiatives, grassroots advocacy movements and nationwide news coverage – all of these efforts have contributed to greater awareness, empathy and action in support of the food allergy community.

One area that’s lagging behind, though, is the portrayal of food allergies in movies and television. These mediums are so powerful in tackling tough issues, shaping our cultural conversations, and shedding light on societal trends in ways that make us think, discuss, question and laugh.

But when it comes to food allergies, many movies and television shows are still living in the Dark Ages. In the last week alone, at least three primetime television shows included scenes that made light of food allergies.

All too often, food allergies are played for a cheap laugh – they’re the topic of a prank or the target of a joke. Reactions are portrayed unrealistically and in such a way that could cost characters their lives, and characters who don’t have food allergies are disproportionately depicted as people who are strangely excited at the possibility of sending someone to the hospital. These portrayals are not only untrue and hurtful – they are dangerous.

Some will say that the mere presence of food allergies and anaphylaxis in popular culture is a sign that the disease is gaining ground in the national consciousness. It is, and that is important. It’s also true that there are many different ways to broach a topic and bring attention to it, including using humor appropriately to educate and raise awareness.

But as a society, we can do better. And as a community, we can help by pointing people in the right direction.

In that spirit, for the producers and writers of movies and television shows who are interested in including food allergies in their story lines, I’d encourage you to keep the following in mind:

  1. Food allergies can be life-threatening. The most insidious fact about food allergy is that there is no way to know how severe a reaction will be until it happens – which means that every reaction has the potential to lead to a hospital visit, or worse. Today, without a cure or preventive treatments that can reduce the risk of life-threatening reactions, avoiding the food completely is critical (and much harder than it sounds). A person with a diagnosed food allergy should also be prepared for a severe reaction (anaphylaxis). That means having two epinephrine auto-injectors with them at all times, and knowing how and when to use them (for young children, it’s important for a responsible adult to carry and know how to use the auto-injector). When a severe reaction does occur, the person must be treated immediately with an epinephrine auto-injector and then 911 should be called to transport them to the hospital for further treatment and observation for at least four hours to ensure the symptoms don’t return.A recent episode of a network television sitcom depicted a character self-injecting epinephrine and then remaining at her desk while co-workers laughed about the incident – in the real world, this scene could have ended in tragedy. To treat it so lightly is irresponsible and could be dangerous. If you’re going to show a reaction, then show what it’s really like – not an unrealistic version that downplays the severity and potential consequences.
  1. 15 million people in the U.S. have food allergies. That’s enough people to be our fifth largest state. Since this is a common disease, it makes sense to incorporate characters with food allergies into your work. But it doesn’t make sense to play into a stale stereotype. Food allergy is an invisible disease that doesn’t discriminate based on race, geography, economic status or any other factor. It affects a diverse array of adults and children throughout the country, disproportionately affects African Americans, and is a reality for professional athletes, scientists, actors, musicians, and even those who live at the White House. When you determine which character will have a food allergy, it’s important to keep these facts in mind.
  1. Food allergy bullying is real and can have dire consequences. Movies and television have taken on the broad topic of bullying and explored the issue in meaningful and poignant ways. So what makes food allergy bullying different? A third of kids with food allergies have been bullied specifically because of them, and half of those kids didn’t tell their parents about it. Watching popular shows model ways in which to bully kids with food allergies is terrifying – for adults and children alike – and for what? A lame filler laugh? If exploring food allergy bullying is important to the story you are trying to tell, avoid showing exactly what happened and be sure to show the consequences the bully faced. Don’t make bullying look cool or even acceptable. You can learn more about this subject via FARE’s “It’s Not a Joke” campaign to address food allergy bullying.
  1. Approach this topic in the same way you would other life-threatening medical conditions. Humor can be excellent for softening difficult scenarios and supporting the healing process. And food allergy certainly isn’t the only disease that movies and television shows poke fun at. But when you’re writing a scene about food allergies, I’d ask you to consider this – would you make the same joke about cancer, or diabetes, or a heart attack? More often than not, the answer will be no. This isn’t about special treatment – it’s about being evaluated by the same standard.

Next Monday, March 31, the food allergy community will remember those individuals who have lost their lives to anaphylaxis, and this spring, we as a community will be promoting events like World Allergy Week and Food Allergy Awareness Week to help increase understanding of and support for our cause. Despite these tragedies and the need for greater understanding, food allergies still face skepticism in a way that other diseases rarely seem to.

We are at a critical time in the national discourse around food allergies. Movies and television shows are in a unique position to shape the cultural conversation about the disease. My hope is that they will continue to include stories about food allergy – because food allergy does touch all of us, and it needs to be better understood – and that they do so in a more realistic and empathetic way.

Veronica LaFemina is Vice President of Communications at Food Allergy Research & Education (FARE). Her father and younger sister have food allergies. You can learn more about food allergies on FARE’s website – www.foodallergy.org.   

Kosher Labeling and Food Allergies

Introduction by Rabbi Yitzchok Lerman

The first time we noticed that our daughter was allergic to milk was when she was six weeks old. My wife was heading back to work, and we added some milk-based formula that we received from the hospital to a bottle of breast milk. Within a half-hour, our daughter had hives all over her chest.

Now four years later, my daughter and her sister are allergic to a combined six foods: eggs, milk, peanuts, tree nuts, fish and sesame.

Food allergies are a big struggle for religious Jews, because most of our culture and religious practices are structured around food. We have large meals with family and friends on Saturday (Shabbat), holidays, and at almost all special ceremonies there is food served. We were recently at a baby naming ceremony, and there was a large spread of cakes containing milk and various nuts! Of course my children wanted it, and it’s not always easy to bring our own cookies from home that can compete with the fancy cakes and cookies that are being served.

Before we go to an event, we sit our older daughter down (she’s three years old) and tell her that before she eats anything she should ask us, because nuts and milk give her a big boo boo. We are constantly on alert, and my wife and I each take one child that we will keep an eye on. As I’m sure many of you have experienced, and can imagine, it can be a bit difficult to socialize and enjoy yourself.

We ALWAYS carry an epinephrine auto-injector and anti-histamine with us wherever we go, because even the minutest cross-contact can cause a reaction (as we have unfortunately experienced).

As Orthodox Jews we keep a special diet called “kosher.” My wife and I were surprised to realize that our kosher diet actually HELPS us keep our daughters safe. But you don’t have to be Jewish to enjoy these benefits. Knowing how kosher certification works can change the way you shop for food.

FARE, in consultation with the International Kosher Council, has compiled some tips for how to decipher kosher labels:

While kosher labeling can be a helpful first indicator that a food may contain your allergens, it is important to note that kosher regulations are different than the labeling regulations enforced by the FDA and USDA. By kosher standards, if a product contains less than 1/60th of the ingredient that is not kosher, it still meets the criteria for the kosher label. Kosher labeling was created as a way for people of the Jewish faith to stick to a kosher diet, not for those with food allergies. So, while kosher products must adhere to strict standards, it is always important to read every label thoroughly and call manufacturers to ask questions if you are unsure whether a product is safe for you.

In the early 1920s, the Orthodox Union of Jewish Congregations in America formed an organization that would monitor products to ensure that they were kosher and this organization is now the largest certifying agent for kosher products. Ever wonder what that “U” in a circle symbol is on your products? It is the organization’s primary kosher symbol (pictured above).

There are hundreds of kosher certifying organizations and symbols, the vast majority are reliable and operate on the same standards. The way these organizations work is that they have access to a list of all the ingredients used to ensure that they are Kosher. Then throughout the year they have thousands of supervisors who make unannounced checks at many companies and factories around the world to ensure that the kosher standards are upheld.

One of the many laws of keeping kosher is that it is forbidden to eat milk and meat products together. They cannot be manufactured together, cooked together, served together or eaten together. Kosher symbols are designed to help consumers find products that abide by this law, and can be helpful to understand if you have a milk or meat allergy.

The OU symbols work as follows:

  • If there is only a “U” inside of a circle (”OU”), then the product meets kosher standards for being considered milk free and meat free. By kosher standards, you must have a 24 hour wait-period as well as adhere to certain cleaning protocols before you can be certified as being milk-free and meat-free and earn this certification. In kosher language, products labeled “OU” are called “Pareve” or “Parve.”
  •           An important note on “OU” labeling is that in order for equipment to be considered “contaminated” with milk or meat, the product needs to have been heated to a certain temperature. This can lead to products being labeled “OU” even if they have been produced on equipment that was previously used with milk or meat ingredients, if they were produced at a cold temperature. For example, if warm chocolate that contains milk was poured into a mold but did not get heated to a high enough temperature, then a product with no milk could be used afterward in the same mold and still be given the “OU” label. For this reason, it is important to always check the advisory label and call the manufacturer with any questions.
  • If a product has a “OUD,”  label that means that it contains milk ingredients or is processed on equipment with milk, and is also kosher. This classification can be confusing, since this symbol can be found on products that one would assume are free of milk. For example, soy milk may be processed on the same lines as a product containing milk after the lines are thoroughly cleaned. While the soy milk may be safe for those with milk allergies to drink, unless the manufacturer waits for 24 hours before producing the soy milk, they cannot use the OU symbol and must use OUD instead.
  • The “OUM” symbol means that it contains meat ingredients or is processed on equipment with meat, but it is also kosher. Although allergies to meat are rare, this symbol may help those who are meat allergic identify which products to avoid.
  • For those with fish allergies, the “OUF” symbol indicates that the product has fish ingredients. However, just because the product is labeled “OU” does not mean that it is completely free of fish. As mentioned above, as long as the product contains less than 1/60th of fish, it may be labeled as “OU”.
  • For those with shellfish allergies, Kosher products may not contain any shellfish. So any product that has a kosher label on it is most likely safe.

Now that we have a better understanding of kosher labels, where do food allergies come in? Well, think of it this way; if a product is meat, or if you walk into a kosher meat restaurant, you can be fairly confident that the products are free of milk. If a “kosher meal” is offered it is very unlikely that there are traces of milk in your meat dinner (and vice versa). However, you should always do your due diligence to ensure that your meal or a product you are consuming is free of milk by checking with the restaurant or manufacturer.

Today, one-third to one-half of the foods for sale in the typical American supermarket are kosher. I’m sure if you look into your pantry, you will find that at least 60% of your products at home are kosher certified. So next time you go shopping or traveling, keep an eye out for those kosher symbols to help you quickly identify products that may be safe for you or your family.

Rabbi Yitzchok Lerman is a Rabbi and Dayan, and currently teaches at YTTL High school in Queens, NY. Rabbi Lerman lives in Brooklyn, NY with his wife Bina and their two daughters. This information was published under the consultation of the International Kosher Council.

Five Things to Know about FARE’s National Food Allergy Conference

Thinking about joining us at our first FARE National Food Allergy Conference? Here are five essential facts to know about the June 21-22 event, which will be held at the Hyatt Regency O’Hare in Rosemont, Ill., just outside of Chicago.

  1. Your conference registration may be eligible for reimbursement under your Health Care Flexible Spending Account.
  2. FARE is working with the Hyatt Regency food and beverage staff to provide allergy-friendly breakfasts and to help ensure attendees have safe options for other meals.
  3. Our conference hotel is conveniently located near O’Hare International Airport and has a free airport shuttle. Additionally, public transportation (the “L”) is across the street and there are many sightseeing options if you plan to make a long weekend out of your trip.
  4. FARE members receive a $25 discount on their conference registration. To obtain the discount code, members must log in to our website, click on “Membership,” and then go to the “Members Only” section.
  5. No matter what stage you are in life – a seasoned veteran of food allergy management or newly diagnosed – there is an educational conference track for you! Our tracks this year are organized into beginner, intermediate, advanced and teen categories.

We hope to see you there! Check out our online conference schedule and register today by visiting www.foodallergy.org/conference!

Advocacy Update: Momentum for the Food Allergy Agenda Builds

Legislative sessions are underway in Washington, D.C. and in state capitals across the country. That means there are many opportunities for food allergy advocates to push legislators on policies that will improve research, access and safety.

In Washington, D.C.
After several years of prodding by the food allergy community, Congress passed the School Access to Emergency Epinephrine Act last November, providing an incentive for states to require the availability of stock epinephrine in their schools. That success raised the sensitivity of lawmakers to the needs of families struggling with food allergies and improves the environment for progress on other fronts.

Building on that success, FARE is focusing on improved funding for food allergy research at the National Institutes of Health and other federal facilities, as well as funding to support the purchase of epinephrine and training programs in the nation’s schools. FARE’s federal agenda also includes initiatives to address surveillance of food allergies (i.e., comprehensive surveys to understand how many people are affected by the disease) by the Centers for Disease Control and Prevention and greater clarity in labeling requirements by the Food & Drug Administration.

In States
Last year 18 states passed legislation addressing stock epinephrine in schools, and that momentum has continued in 2014; new states are providing for stock epinephrine in schools on an almost weekly basis.

The precedent established in the K-12 system is now being seen in higher education as well, with New Jersey becoming the first state in the nation to require its colleges and universities to establish policies to stock and train in the administration of epinephrine on their campuses. Similar legislation has also been signed into law in Indiana, and FARE is staging campaigns in additional states.

The Massachusetts restaurant food allergy awareness law has long been admired by members of the food allergy community and this year FARE is pursuing similar legislation in several states. Taking as its foundation the restaurant training program developed jointly by the National Restaurant Association and FARE, the initiative would require that restaurant staff with food allergy training be available during all hours of operation. Menus would have to advise customers to communicate their allergy and posters in the restaurant would educate staff about the severity of food allergies. Bills are currently pending in other states, and FARE is providing support to advocates pursuing the legislation.

The safety of those with food allergies has increasingly become a public health concern at the state level as well. Bills are being introduced around the country that would make epinephrine, and the training in its administration, widely available in public places, including day care centers, restaurants, theaters, health clubs, and sports arenas, among others. The most important component of these bills is broad liability protection for establishments and “Good Samaritans” using epinephrine on someone they believe is suffering from anaphylaxis.

Your Role
The success of these and other efforts is directly dependent on the involvement of food allergy advocates. In 2014, FARE will continue to speak out for the community and offer opportunities for advocates to make their voices heard. If you haven’t already, please join the FARE Advocates Network by visiting
www.foodallergyadvocacy.org!

This article was originally published in the Winter 2014 issue of FARE’s Food Allergy News. Read more of the newsletter here.

Celebrating Food Allergy Friends

A good friend can make you laugh, have your back, and be there for you when you have a tough day. We hear from kids with food allergies all the time that their friends are such an important part of their support system. Tayvon and Katie are two remarkable kids – while they do not have food allergies themselves, they are helping their friends stay safe, educating others about food allergies, and setting an example for other kids in their communities.  We want to give a shout out to Tayvon and Katie, who are truly great pals to their friends with food allergies!

Tayvon

amylee

At seven years old, Tayvon is already an amazing advocate for his 5-year-old friend and neighbor Amylee, who is allergic to egg and peanuts. Without being asked, he washes his face and hands before going to Amylee’s house to play, and has even changed his clothes to be certain he didn’t bring any peanut into her home when he had eaten peanut butter cookies earlier in the day. He keeps a protective eye on Amylee and makes sure to warn other kids who may be eating or playing near her about her allergies. Thank you for being a great food allergy friend, Tayvon!

Katie

Girlscouts

When kids don’t have food allergies themselves, it’s not always easy for them to “get” what it means to live day to day managing the disease. At 11 years old though, when Katie learned that a friend in her Girl Scout troop had a peanut and tree nut allergy, she “got it” and set out to have her troop learn more about food allergies to earn the food allergy badge. She also volunteered at the FARE Walk for Food Allergy in Las Vegas last year, which was especially relevant to her since her dad  has a poultry and egg allergy. Katie will be volunteering at the walk again this year, and is excited to help her community and her friends with food allergies. She said that she hates that kids with food allergies get made fun of, which is why she wanted to get involved. Thanks to Katie for showing us that even at a young age, kids can make a difference for their friends and in their communities!

Food Allergy Reactions – What to Do in an Emergency

Food allergy reactions are unpredictable. The way that your body reacts to a food allergy one time cannot be used to predict how it will react the next time.

Because the symptoms of anaphylaxis — a severe allergic reaction that is potentially fatal — can worsen quickly, reactions must be treated right away. Seconds count!

Symptoms of a food allergy reaction can affect different parts of the body. They can be mild (itchy nose or a few hives) or severe (trouble breathing, repetitive vomiting, etc.).

Epinephrine, which helps reverse the symptoms of a severe reaction, is the only treatment for anaphylaxis. Antihistamines may be used to relieve mild allergy symptoms, such as a few hives, but they cannot control anaphylaxis and should never be given as a substitute for epinephrine. Mild symptoms can quickly turn into a life-threatening reaction. Anyone having a reaction to a food allergen should be watched closely.

Following are the general guidelines for treating an allergic reaction, using FARE’s Food Allergy & Anaphylaxis Emergency Care Plan. This plan was developed under the guidance of FARE’s Medical Advisory Board, comprised of the country’s leading food allergy experts. Everyone with a diagnosed food allergy should work with their allergist to fill out an Emergency Care Plan that is right for them. General recommendations:

  • Administer epinephrine (using the individual’s easy-to-use epinephrine auto-injector)  and call 911 for any of the following severe symptoms:
    • Lung: shortness of breath, wheezing, repetitive cough
    • Heart: pale, blue, faint, weak pulse, dizzy
    • Throat: tight, hoarse, trouble breathing/swallowing
    • Mouth: significant swelling of the tongue and/or lips
    • Skin:  many hives over body, widespread redness
    • Gut: repetitive vomiting or severe diarrhea
    • Other: feeling something bad is about to happen, anxiety confusion
    • Or a combination of mild or severe symptoms from different body areas
  • Antihistamines may be given, if recommended by a physician, for a single mild symptom, such as:
    • Nose: itchy/runny nose, sneezing
    • Mouth: itchy mouth
    • Skin: a few hives, mild itch
    • Gut: mild nausea/discomfort
    • If these symptoms worsen, give epinephrine.

Epinephrine is a safe and relatively harmless drug, and allergists advise that if you have any doubt about whether to use epinephrine, you should go ahead and use it. Your allergist may prefer that epinephrine be used before symptoms or with only mild symptoms if a food allergen was eaten.

It’s important to note that this lifesaving drug should be given first, followed by a call to 911. We also advise that you let dispatchers know that you are giving epinephrine, and that you are requesting an ambulance with epinephrine.

Again, when in doubt, give epinephrine! This is critically important. You could save a life.

For more information about food allergies, please visit www.foodallergy.org.

For more information about treatment and management of an allergic reaction, please visit http://www.foodallergy.org/treating-an-allergic-reaction.

This article was reviewed by Scott H. Sicherer, M.D. professor of pediatrics, allergy and immunology at the Icahn School of Medicine at Mount Sinai.

Sparking Valentine’s Romance Without Triggering Allergies

By: Kristen Kauke

love logValentine’s Day is the ancient rite of celebrating love by exchanging romantic expressions with the person who embraces your heart. Gifts such as cards, candy, flowers and other tokens attempt to convey your utmost adoration and affection for your Valentine.

If your Valentine has food allergies, you might find traditional attempts at cherishing your Valentine challenging as many candies, chocolates and flowers could trigger allergies instead of sparking romance. However, by following simple tips for couples who navigate food allergies, romance can reign!

  • I believe in the motto “no askin’, no gettin’.” Sometimes you need to direct your partner on how to best meet your needs. I’ve found sharing those “subtle hints” to not be so effective. I have no shame in clipping pictures from catalogs, circling the price and where to purchase. And be sure to let your loved one know about websites that sell your favorite allergy-friendly treats so they can order you chocolates, cupcakes, or other goodies that are safe for you.
  • Sometimes the most memorable tokens of affection are homemade! Don’t underestimate the power of the handwritten note! My husband won me over with the first Valentine’s card he ever gave me. It was made from yellow construction paper, with a lopsided heart drawn on the front. Inside he wrote, “To set the record straight, I swear I did look for a card, but nothing sounded like me.” His own words proved personal, sentimental, and superior to a store-bought card. Another one of my favorite gifts from him was a mix tape.  I know, I know, mix tapes are basically extinct.  So update the idea; just think of how touched your Valentine might be by a virtual video slideshow.
  • Priceless gestures might actually be priceless! Do something for your Valentine that eases their burden – run an errand, clean the bathroom, take their car for a wash. The task might even be mutual like walking the dog or trading backrubs.
  • If you’re heading out for a romantic meal, be sure to follow FARE’s tips for dining out with food allergies. Selecting the right restaurant, calling ahead, and remembering to bring a chef card and medication can help ensure you have a safe and enjoyable night together.
  • Cooking is a labor of love! Cooking together can be a very romantic experience.  Additionally, nothing says “I’m into you” better than when you take the time to plan and execute an allergy-free dinner for your Valentine. My husband makes great milk-free, egg-free, soy-free, peanut-free pumpkin & chocolate chip pancakes.
  • If you’re hoping for a kiss from your Valentine’s Day date, you will want to ask your date to avoid your allergens as well. Have this conversation prior to the day of your date.  The (unattractive) hives and wheezing that erupt are way more awkward than  just saying, “Dude, if you want to be with me later, don’t be with peanuts now.” You can learn more about the findings of “The Kissing Study,” which was specific to peanut allergy, on FARE’s website.
  • Valentine’s Day doesn’t have to involve food at all! Some of my favorite dates involve hiking, playing pool, or even rock wall climbing.

Kristen Kauke is a Licensed Clinical Social Worker, who also happens to parent two boys with life threatening food allergies, as well as live with food allergies herself. She will be facilitating free educational webinar with FARE on February, 12 at 1:00 p.m. titled, “Safe and Sound: Relationships, Dating and Intimacy Challenges Associated with Having Severe Food Allergies.” Register to attend here: http://www.foodallergy.org/tools-and-resources/webinars.

Happy Valentine’s Day!

Valentine’s Day Tips for Parents

Homemade ValentineValentine’s Day is the sweetest of all the holidays, both in sentiment and in sweet treats. But with candy and confections being shared and parties being thrown, it’s also a good time to review some basics of effective food allergy management.

Here are some helpful reminders for parents of children with food allergy as this holiday approaches:

  • Remember that candy manufacturers may change packaging for holidays like Valentine’s Day. For example, a peanut butter cup might come in the form of a foil-wrapped heart instead of the tell-tale cup shape. Don’t assume anything. Read every label, every time. If a label is not available, don’t take chances and avoid the treat.
  • Buy some safe candy or inexpensive toys or trinkets and prepare a special Valentine’s goodie bag for your child. Or have these items available for a trade in case your child receives treat that he or she cannot have. Re-emphasize to your child that these sweets shouldn’t be eaten unless a trusted adult has read the labels and said it’s okay.
  • Invent your own holiday tradition, such as making homemade Valentine’s cards or baking allergy-friendly treats together and decorating them in keeping with a Valentine’s theme. (Need inspiration? Check out this recipe for Valentine’s Day Cake Pops on our Teen Blog)

Happy Valentine’s Day!

2014 Patient Assistance Resources for Epinephrine Auto-Injectors

If you have been prescribed epinephrine, FARE recommends that you carry two epinephrine auto-injectors with you at all times to make sure you have quick access to this life-saving medication. It’s also important to replace any expired auto-injectors right away so that you always have an up-to-date device.

We know those prescription costs can add up, so we encourage individuals and families who are managing food allergies to take advantage of the following options to help make this medication more affordable.

copaycard-cc1. Mylan Specialty’s “$0 Co-Pay Offer” for EpiPen® Auto-Injector

Available to both cash-paying and commercially insured patients, the “$0 Co-Pay Offer” is valid for up to three EpiPen 2-Pak® cartons or EpiPen Jr 2-Pak® cartons per prescription, as patients may need to access two EpiPen or EpiPen Jr® (epinephrine) Auto-Injectors in multiple locations. Eligible patients can use the offer with an unlimited number of prescriptions until the coupon offer expires on December 31, 2014.

Learn More

auviq2. Sanofi’s “$0 Co-Pay Offer” for Auvi-Q® Auto-Injector

With the savings offer, most insured patients will pay $0 out of pocket for their Auvi-Q prescription. Cash-pay patients can receive up to $100 off per two-pack of Auvi-Q, up to a maximum of three two-packs per prescription. Fill out the form to join the “Support & Savings Program” to access the offer. This offer can be used an unlimited number of times until the coupon offer expires on December 31, 2014.

Learn More

genericcoupon3. Lineage Therapeutic’s “$0 Co-Pay Offer” for Generic Epinephrine Auto-Injector

The approved generic for Adrenaclick® is available as of June, 2013 and may provide a lower-cost option to patients. Commercially insured patients will receive their epinephrine auto-injector at $0 cost. Cash paying patients will receive up to $300 off their out-of-pocket cost (This offer is valid for a maximum savings of $100 per pack (limit of 3 packs)).

Learn More

Be advised that the devices operate in different ways, so it is important to discuss your options with your doctor and be properly trained to use the device. You can find tips for getting the auto-injector you want and links to important information about each product, and training videos on how to use them on our the epinephrine auto-injector page of our website. Please note that these offers are not valid for prescriptions covered by or submitted for reimbursement under Medicaid, Medicare, or similar federal or state programs.

Food Allergies in 2013: A Year in Review

What a remarkable year! As a community, we have accomplished so much to make life better for those with food allergies. With so many important milestones taking place in 2013, we decided to take a look back at some of the significant moments in food allergies from this year:

10. New auto-injectors became available
In 2013, two new epinephrine auto-injectors came on the market, providing more options to patients.

9. World Allergy Week and Food Safety Month were dedicated to food allergies
Demonstrating the growing prevalence and awareness that food allergy is a global public health issue, both World Allergy Week in May and Food Safety Month in September were dedicated to educating the public about food allergy.

8. Sports teams showed their support
Northwestern University hosted the first-ever peanut-free college football game in 2013. Additionally, Major League Baseball teams across the country welcomed families managing food allergies for nut-free or nut-controlled games. The Seattle Mariners, along with other teams, even invited kids with food allergies to throw out the first pitch.

7. The Centers for Disease Control & Prevention (CDC) published the first national school food allergy guidelines
These guidelines are intended to support the implementation of school food allergy management policies in schools and early childhood programs, and guide improvements to existing practices. Implementing these guidelines may help schools reduce allergic reactions, improve response to life-threatening reactions and ensure current policies are in line with laws that protect children with serious health issues.

6. Celebrities raised awareness
Celebrities like Julie Bowen, Adrian Peterson, Jerome Bettis, Jo Frost and Kenton Duty stood up to help bring awareness to the serious nature of food allergies. They spoke up on talk shows and public service announcements, and told their stories about their connection to the cause. Additionally, prominent bloggers gathered for the first annual Food Allergy Blogger’s Conference (FABlogCon) for a weekend of learning, support and inspiration.

5. FARE launched a public awareness campaign about food allergy bullying
During Food Allergy Awareness Week in May, FARE released a public service announcement about the growing concern of food allergy bullying. The video has more than 36,000 views on YouTube and helped bring attention to the issue. In December, a bill was filed which would require schools to put in place a policy that addresses food allergy bullying.

4. The media shined the spotlight on food allergies
The New York Times made a splash with their “Allergy Busters” article about the latest treatment for food allergies; they also ran an opinion column by author Curtis Sittenfeld urging increased availability of epinephrine in schools. And Anderson Cooper hosted teens Danielle and Lauren Mongeau, who advocated for the successful passage of a bill in Rhode Island that created a food allergy awareness training program for restaurants. Also related to restaurant awareness – FARE and the National Restaurant Association partnered to create the first comprehensive, interactive national training program for restaurant personnel to help them become more food allergy aware.

3. The FARE Walk for Food Allergy had a record-breaking season
The 2013 FARE Walk for Food Allergy season was the largest in its history, raising $3.6 million for food allergy research, advocacy, awareness, and education – a $1.2 million dollar increase from 2012.

2. The Discovery Channel aired a special documentary about food allergy
Narrated by Steve Carell, this documentary explored what it is like to live with life-threatening food allergies, how families and individuals managing food allergies are working to raise awareness in their communities, and the vital research underway to find effective treatments and a cure.

1.  The School Access to Emergency Epinephrine Act was signed into law
On November 13, President Obama signed this historic and potentially lifesaving legislation – the first federal law encouraging schools to stock epinephrine for use in allergic emergencies. At the signing ceremony, the president revealed that his own daughter, Malia, is allergic to peanuts.

Thank you to everyone who has volunteered, donated, and helped raise awareness about food allergies in 2013. We look forward to building on the momentum of this banner year to bring us even further toward fulfilling our mission in 2014: safety and inclusion for those with food allergies, while relentlessly seeking a cure.