Key points from today’s guests:

Emily Brown, founder and CEO, Attane Health; food allergy advocate

• She found out her young daughter had a peanut allergy when she had a severe reaction. Further testing found additional food allergies.
• It is critical for people to be able to find the right food at the right time, be aware of what is in your food, and recognize the signs of an allergic reaction.
• Allergen-free foods are 4-5 times more expensive. For example, a loaf of bread for her daughter that did not included allergens cost $12.
• Emily started the Food Equality Initiative to help provide safe food pantries – the first in the nation.
• She was also successful in advocating for more food substitutes for the WIC federal nutrition program – nearly half of all babies are supported by WIC.
• There has been a national movement to integrate food and access to healthy food into the healthcare delivery system.
• It is important to create a culture of acceptance and tolerance with food allergies. It’s a condition that really needs the support of others to help keep kids safe, especially as we head back to school.

Dr. Marissa Love, allergist and immunologist, The University of Kansas Health System

• Peanuts and tree nuts are some of the most common food allergens in pre-school aged children. Milk is also a common food allergen.
• Reach out to your pediatrician if you suspect your child may have a food allergy.
• Symptoms of food allergies can include rashes, hives, lip and tongue swelling, trouble breathing, and vomiting.
• Black children are seven percent more likely to have a food allergy than white children and access to proper food and care is a concern.
• Oral immunotherapy and injection medicine can help manage food allergies, but access to these treatments is not equal for all populations.
• The most important thing is recognizing nutrition as an important part of our health and recognizing that food insecurity is a real global health problem.