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Food Allergies and “Smell”
From AAIA Newsletter, September 2001
All AAIA material is medically reviewed by a certified allergist.
Research has shown that peanut protein is known to be a relatively stable and that is it not easily aerosolized. They have done studies that exposed allergic patients to the odour of peanut and have concluded that the smell of peanut is very unlikely to cause a significant allergic reaction. That is not to say that children with peanut allergy should be required to sit next to someone eating peanut butter, as it may cause anxiety, increase the risk of accidental exposure and may cause some mild allergic reactions in some highly sensitive individuals.
When tiny peanut particles or “peanut dust” get into the air and are inhaled, it is actual peanut protein that is being ingested (not just the smell) and that can cause a significant reaction. That is why some airlines have agreed to serve non-peanut snacks. Airborne peanut particles are also a concern at the manufacturing level and are one of the reasons for “may contain” warning on a label.
Fish protein is less stable and can become airborne when fish is being cooked. Therefore, depending on the allergen and the situation, some allergic children might need to be excused from some cooking classes at school.
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This article courtesy of the Allergy/Asthma
Information Association at www.aaia.ca and the Calgary Allergy Network
web site at www.calgaryallergy.ca. May be reproduced for educational,
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