Awww, nuts!

CU goes out of its way to label foods served in dining halls across campus to warn those with food allergies of allergens that may lurk within.

Going off to college for the first time can be a terrifying, and for those who suffer from food allergies, this fear is only heightened by the fact that most freshman must live and eat on campus.

According to the Food Allergy Network, it’s estimated that roughly 12 million Americans have food allergies and/or intolerances and this number is growing.

Though it is not widely understood why people suffer from food allergies, scientists have determined there are eight foods most common for triggering roughly 90 percent of symptoms in the United States.

These foods are:
• Milk
• Eggs
• Peanuts
• Tree Nuts (e.g., walnuts, cashews, pistachios, pecans, almonds)
• Wheat
• Soy
• Fish
• Shellfish

Reactions to these foods can range from mild to severe and even cause death, which is why CU took precautionary measures and created a program called the A9 Allergen Project.

"The A9 allergen project takes all of the top eight allergens the FDA recognizes and a ninth allergen that CU recognizes, gluten and puts labels on all dishes served in the dining hall. We do this so students can safely navigate," Chef de Cuisine Polly Pollard, in the Farrand dining hall.

The "9" in the project’s title is for gluten, a protein found in barley, wheat, oats and rye, which large populations of Americans have fallen ill to. These grains are extremely common in breads, pastas, and cereals.

With this allergen information in mind, the A9 Allergen Project strives to post and update allergen lists for all food items in dining halls across campus.

"We surveyed a lot of students and found out some of their needs and we continue to try and meet them more", Pollard mentioned.

Informing the student body, as well as professors, about a dish’s ingredients is one of the best ways to help ward off allergic reactions. Unfortunately though, cross contamination can occur which is why dining services conducts regular training for all dining hall staff about food allergens.

"We train our staff to know what the food allergies are, but what we ask that students without allergies help out and try to not cross contaminate," pleaded Pollard.

With CU doing its part to minimize potential allergen risks in dining halls around campus, students who have such intolerances must be sure to read all allergen labels accompanying food choices to be fully aware of what they are eating. It’s also a good idea to contact the registered dietician on campus and carry an EpiPen at all times.

Instead of worrying about triggering allergen symptoms when eating with friends, allergen-prone students can now worry about other things, such as their paper that was due last week or their final exams that are just around the corner.

Allergic Reaction Symptoms:

•Tingling sensation in mouth
•Swelling of tongue and throat
•Difficulty breathing
•Hives
•Vomiting and/or diarrhea
•Abdominal cramps
•Drop in blood pressure
•Loss of consciousness
•Death (if not treated immediately)

Helpful Websites & Telephone Numbers:

Gluten Information: http://www.beaver.extension.psu.edu/Nutrition/newsletters/NUFall03.pdf

Food Allergy Facts & Statistics:
http://www.foodallergy.org/downloads/FoodAllergyFactsandStatistics.pdf

Dining Services:
http://housing.colorado.edu/dining/index.cfm

Registered Dietician on CU Campus:
303-492-6325
http://housing.colorado.edu/contact/index.cfm?to=dietitian

Resources Provided By Dining Services:
http://housing.colorado.edu/dining/f_resource.cfm