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Aaron MacKinnon English 1102-025 Ms. Ingram September 22, 2012 Annotated Bibliography Branum, Amy M., and Susan L. Lukacs. "Food Allergy among U.S. Children Trends in Prevalence and Hospitalizations." N.p., n.d. Web. 20 Sept. 2012 Summary: The number of food allergies that have been reported has increased significantly since the 90s, in the United States. The increase can also be seen in other countries due to survey data. The Hispanic population has a lower rate of food allergies than black or white, at least as shown in surveys. There may be a difference with allergies in comparison with race; however there is not one with sex. Children with food allergies are also likely to gain or have allergic conditions and asthma four times more than with children who do not have food allergies. Children with food allergies and asthma are more likely to experience anaphylactic shock which can lead to death. Hospitalization for food allergies has also increases, which could be related to increased knowledge on the subject of food allergies and symptoms. Dowswell, Robin. "Food Allergy Explained." Dr.Dobbin Nutrition. N.p., n.d. Web. 20 Sept. 2012. Summary: The point of this article is to show the different ways that signs that your child has an allergy can show up. It also explains how it can sometimes be difficult to find out what your child is allergic to due to delayed effects, unless they are tested. It also shows some preventative steps and ways to manage your allergies better. This website also shows what you think is just a headache can actually be an allergy symptom. "Food Allergy." Clinical Practice Guidelines. US Department of Heath and Human Services, 3 Apr. 2012. Web. 20 Sept. 2012. Summary: This article focuses again mainly on the effects of allergies in the short term. It shows statistics on which allergies have the highest percentages. It continues to explain how food allergies can be paired with other skin diseases and allergies. Like the other articles I researched the long-term effects of food allergies are not known for sure so they stick in the present.

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Noimark, Lee, and Helen E. Cox. "Nutritional Problems Related to Food Allergy in Childhood." Pediatric Allergy and Immunology 19.2 (2008): 188-95. Print. Nutritional Problems related to Children with Allergies Summary: 6 to 8 percent of children are affected with allergies at some point in their childhood and the rate is growing. Out of that percentage 20 percent of them have to eliminate certain foods from their normal diet. This article shows children with poor nutrition and secondary morbidity. In Case 1 a 10-month Asian boy was admitted with tonic-chronic seizures. He was a healthy bay from birth and was breast-fed from day of birth on an unrestricted maternal diet. When the child tried other milks he had allergic reactions so until the doctor could pen-point a solution the mother continued to breast-feed. The child was limited to fruits and vegetables only. His diagnosis was of seizures secondary to hypocalcaemia. This was because of nutrition deficiency and his restricted diet, due to his mothers fear of further allergic reaction. He was treated with vitamin D, calcium, and an iron supplement. He began to drink soya as a supplement to breast milk ant cow milk. At the age of 3 he passed a test which allowed him to include cow milk in his diet. Case 2 involves a 5 year-old girl with a history of eczema, known reactions to egg. She later found out that she had allergies to foods she had previously tolerated; cow milk, wheat, fish, and peanuts. She has asthma. Due to allergy test she had to exclude dairy, eggs, gluten, beef, chicken, fish, citrus, tomatoes, and strawberries. She was advised to rotate diets of allowed food so she would not overload her immune system. The girl began to lose weight. Her allergies that she was previously diagnosed with were never detected so foods were re-introduced into her diet. Her good health began to rise again. Elimination diets are dangerous to children with cases of rickets, kwashiorkor, vitamin, and mineral deficiency. Children with 2 or more food allergies have been shown to be shorter and to have less calcium and vitamins in their diet than those with 1 food allergy or age-matched controls. This was lessened if the child received dietetic support. Sicherer, Scott H., Sally A. Noone, and Anne Muoz-Furlong. "The Impact of Childhood Food Allergy on Quality of Life." Annals of Allergy, Asthma & Immunology 87.6 (2001): 461-64. Print. The Effect of Childhood food allergies on the quality of life Summary: This articles information came from 253 members of Food Allergy and Anaphylaxis Network. The information is rooted from parents with children aging from 5 to 18 years old with an average range of 10.8 who have allergies. 59 percent of the observed children were male, 68 percent were allergic to 1 or 2 foods, 32 percent were allergic to 2 or more food, 13 percent had

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atopic dermatitis, and 33 percent had asthma. The purpose of the study is to see if having allergies will have an effect on childrens abilities in the future. They answered the Childrens Health Questionnaire. 6 to 8 percent of children face the effects of allergies in general. The results are that the children still receive an excellent quality of life that children without allergies receive. The results in this article, however, are bias due to the fact that it is coming from the parents of the children with the allergies.

Sicherer, Scott H. Understanding and Managing Your Child's Food Allergies. Baltimore: Johns Hopkins UP, 2006. Print. Summary: Part 7 food allergy in the long term Food allergies can be outgrown in children. However, now higher rates in food allergies are directly linked to slow rate resolutions in food allergies. The theory states that our clean living has allowed attacking of harmless proteins in the environment. Most children outgrow tree nut allergies by school-year age and 2 to 5 percent outgrow fish/shell fish allergy. The rate for children to outgrow food allergies slows after the age of 5 or 6. It is possible to have milk allergies into adulthood; this might be the case for other short-lived food allergies like egg, soy, or wheat. Children continue to have positive allergy test after they outgrow their allergies, though there IgE antibody levels might decrease. After an allergy is outgrown children do not usually redevelop the allergy. If allergies reoccur after disappearing questions are raised. How often would a child need to eat a food to not become allergic to it again? Avoiding of a food can backfire and cause an allergy. If an individual avoids the food after having been allergy tested and it being negative they would have to be retested to make sure that they could still eat the select foods.

Ettinger, Jill. "Are Genetically Modified Foods Causing A Rise in Food Allergies? Energetic Health." Are Genetically Modified Foods Causing A Rise in Food Allergies? Energetic Health. Organic Authority, n.d. Web. Oct. 2012.

Since genetically modified foods have entered into our kitchens there have been many adverse reactions. In 2000 a genetically modified corn called StarLink entered Americas life.

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This type of corn was placed in corn tortillas; however it was only authorized for animals at the time. Starlink led to over 30 cases of various health reactions. Some on the reactions were very similar to severe food allergies. After this event attention was turned to the rise of food allergies. After this they began to focus on the effects of Genetically Modified Organic (GMO) foods. The CDC stated that between 1997 and 2007 food allergies in the U.S. increased 20 percent and the allergy to peanuts tripling. They believe this is due to genetically modified corn, soy, canola, and cotton. According to the California Department of Food and Agriculture 70 percent of processed foods are have GMOs within them. Genetically modified food may not cause a food allergy but those with pre-existing sensitivities become at a higher risk for severe reactions. A study by the York Laboratory in 1999 discovered that their increase in GMO soy imports caused the UKs national allergy to soy to increase by 50 percent. There is also at least one common protein in peanuts and soybeans that can cause a severe reaction to both, which might be related to why rise in peanut allergies reflect rise in genetically modified soy. The best way to prevent is to stay away from genetically modified foods and conventionally raised areas if there is already predisposed sensitivity. "Allergies: What's behind Them?" Allergies, What Causes Them? GMO Compass, 10 Jan. 2006. Web. Oct. 2012. 20 percent of people struggle with food allergies. However, only 5 percent of children have real allergies. There is real and pseudoallergies. Real allergies are caused by large protein molecules. When people have allergic reactions it is because the body sees certain allergens as harmful to the body. When this action occurs the body pushes antibodies into the bloodstream so that it can save the body from harm. This causes the body to swell which can sometimes end with the deadly anaphylactic shock. Food allergens are caused by food constituents or their breakdown products, additives, residues, or secondary compounds from associated microbes (fungi or bacteria). The allergen is taken up not only from the mucous membranes of the mouth and stomach, but also via the skin or by inhalation (e.g. dust from flour). The most common allergies in Europe are eggs, peanuts, soy, fish, treenuts, shellfish, and celery. All proteins hold

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the possibility to cause allergies depending on its structure. The smallest trace of allergens can cause an allergic reaction.