Quality Improvement Project
Improving Access for Urgent Pediatric Food Allergy Patients
Our clinic is participating in a Quality Improvement Project, supported by Island health, for patients less than 2 years old referred for possible food allergy, with the goal of reducing wait times.
As part of this project, we are now sending information packages directly to caregivers and referring providers. Information packages are tailored to the referral, and include materials to support food allergy prevention through early introduction of common allergy causing foods, along with information to help you manage food allergy concerns while awaiting your visit.
This website contains all of the important handouts, links and videos.
+ Possible immediate type (IgE-mediated) food allergy (hives, swelling, breathing problems, vomiting, or signs of low blood pressure immediately after eating a food)
Avoidance
If your child has been referred because of concern for this kind of allergy, you should avoid the food that prompted the initial reaction.
If the reaction was to:
Epinephrine Auto Injector
If your child has experienced the above symptoms after eating a food having an epinephrine auto injector (EpiPen, Allerject or Emerade) is reasonable.
If you do not have a prescription and would like one while your child awaits initial consultation please let us know via email: nursingdrcook@allergyvic.com
When and How to Use the Epinephrine Auto Injector
Complete the training course at www.allergyaware.ca
The following video's may be helpful
Free Training Devices
You can order training devices shipped to your door: Free Epipen Training Devices
+ Food Allergy Prevention
The best way to prevent food allergy is by introducing the common allergy causing foods ("priority allergens") into the diet early, at around 4-6 months of age (or whenever your child is developmentally ready) and then eating them regularly. This is particularly important for children who have eczema, asthma, environmental allergies and food allergies, or who have a family member with one of these problems. The sooner we introduce these foods, the lower the risk of reaction. Introducing foods early is very safe. The risk of reaction on initial exposure is extremely low (2-3%) and most reactions are mild involving the skin.
How Food Allergies Happen
Please see the following video outlining how food allergies happen and how we can prevent them.
When trying new foods
If your child develops any of the following symptoms after trying a new food:
Then complete the following:
- Treat any acute reactions
- Discontinue this food (or any cross-reactive foods as noted on the checklist)
- Take photographs of any reactions, and send to our office for review (nursingdrcook@allergyvic.com)
Checklists and resources
Please review the following resources:
- Food Allergy Canada - Eat Early, Eat Often
- Food Introduction Checklist
- Preventing Food Allergies in Infants: Early Introduction to Allergenic Solids
- Preventing Food Allergies in Infants at Increased Risk
+ Egg and milk ladders
If your child experienced reactions with egg or milk, we may recommend that they start the egg or milk ladders.
Resources
Please review the following resources:
+ Delayed food allergy - Food protein induced allergic proctocolitis (FPIAP) (blood and mucus in the stool)
Food protein-induced allergic proctocolitis (FPIAP) is a type of delayed inflammatory non-IgE mediated gut food allergy. Please see the handout below that guides elimination and reintroduction strategies.
Resources
Please review the following resource:
+ Delayed food allergy - food protein induced enterocolitis syndrome (FPIES)
Food protein-induced enterocolitis syndrome (FPIES), is a delayed (non-IgE mediated) gut allergic reaction to a food or foods. Please see the FPIES At-A-Glance Handout, and continue to avoid the food(s) that prompted your child's initial reaction.
Resources
Please review the following resource:
+ Related conditions - eczema (atopic dermatitis)
Eczema is a genetic condition with environmental influences (the microbiome plays a big role). Eczema is not caused by foods, but having eczema places people at increased risk of having immediate type (IgE-mediated) food allergy.
Resources
Please review the following resources:
- Eczema Action Plan
- Caregiver Education Education of Atopic Dermatitis in Children
- Pediatric Atopic Dermatitis: Caretaker Education
+ Related conditions - asthma
Asthma is common in individuals with a history of eczema or family history of allergy problems (eczema, environmental allergies, asthma, food allergy).
Some signs and symptoms suspicious for asthma include:
Resources
Please review the following resource: