Food Allergy forum kicks off Nutrition and Food Allergy week
A talk on food allergies organized by the LS Office of Health Services in cooperation with the LS Nutrition Council kicked off Nutrition and Food Allergy Awareness Week at the Ateneo de Manila University with food concessionaires at the college with posters and allergen labels prominently displayed in the college cafeteria.
Emily Bigsot of the Nutrition Consultant from the National Kidney and Transplant Institute was the resource person and she said everyone should always check the label of the food in order to check the content of what they were eating. 
People are susceptible to different kinds of allergies, mostly coming from the food they eat. In order to avoid having those red itchy rashes, swelling eyes, hives, and nausea, a nutritionist said “it is best to ask first before you eat.”
More than a hundred kinds of food have been identified to cause food allergies. Some of the most common allergy-causing foods include soy beans, tree nuts, eggs, cereals containing gluten, milk, peanuts, fish, shellfish and soybeans.
Bigsot advised those with allergies to clearly state to the person responsible for preparing the meal that you have a food allergy. She also noted that they should be careful when it comes to the oil used because oil becomes easily contaminated. Buffets and salad bars should be avoided because of the high risk of cross contact with allergenic foods.
