According to the Food Allergy Initiative (FAI) more than 11 million Americans have food allergies of varying degrees of severity – including 2% of the adult population and 8% of children less than 3 years of age. Each year over 30,000 people seek emergency hospitalization for food-induced anaphylaxis – a life-threatening allergic reaction. The National Institute of Diabetes and Digestive and Kidney Diseases division of the National Institutes of Health estimates the number of people with Celiac Disease at 2 million and their 1994 lactose intolerance study estimates that 30 to 50 million people have this food problem.

And this is only in the United States. The rest of the world also suffers from food allergies. In Japan for instance, the Ministry of Health and Welfare estimates that about 10% of Japan’s population have some kind of food allergy. In Europe, Celiac Disease is the most common genetic disease. One in every 250 people in Italy and 1 in every 300 people in Ireland are afflicted with the disease.

A 2000 Zogby poll and a 2003 National Harris survey estimate the vegetarian statistical population at 2.5% to 2.8% of the U.S. population or approximately 7 million people.

As for travelers, the U.S. Department of Commerce and the Travel Industry Association of America predicts in excess of 100 million travelers to and from the United States each year over the next few years. Vacationers, adventurers, students, members of the military, business travelers – chances are good that more than a few will have unique food allergies, sensitivities or restrictions.

The majority of international air carriers provide special meals if you notify them in advance. Some offer an extensive variety of meals and have gone to great lengths in to satisfy personal needs in this area. Continental Airlines and EL AL list detailed menu plans on their websites. Air India, JAL and Korean Air have extensive lists of optional meals. Most of the special meals are focused on religious, diabetic, vegetarian or dietary plans like low-fat or low-cholesterol. Some mention lactose-free and gluten-free meals.

However, there are very few references to nuts, peanuts and shellfish, so be sure to ask whether meals include your specific problem food. If you are severely allergic it is highly recommended that you bring your own food on the plane.

The only way to avoid an allergic reaction to food is to avoid that food.  This can be done in several ways depending on the situation.  Ask the food server what is in the dish, ask the store clerk about the ingredients in the packaged food, read labels, or eat only what you prepare yourself.

For packaged foods, reading food labels is the best method.  However even the most faithful label-reader may be inadvertently exposed to their problem food at some point.  In addition to different languages, countries have different food labeling laws which can provide more, less or confusing information.  Some countries are required to list virtually all ingredients (as in the United States), some list only the major items (as in the EU) and some countries are not required by law to list any ingredients on a product label.  Use your SelectWisely card with the market vendor or store clerk to make sure.

Cross-contamination in food preparation facilities and restaurants is not uncommon.  It’s easy to understand how commonly prepared foods might share the same pot or skillet in a busy restaurant.  Cross contamination mainly occurs in three ways: “food-to-food” - touching or dripping, “food-to-hand” - handling by the kitchen staff, waiter or market vendor, “food-to-equipment” – in preparation of a meal with pots and pans.  The best way to address this issue to make sure the person serving you food clearly understands your diet situation.