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Meghan May, Ph.D., associate professor of biomedical sciences in the College of Osteopathic Medicine, wrote an article on food allergies that appeared in the May issue of Health & Wellness, a monthly publication of the Journal Tribune.

“Food allergies should not be taken lightly” addresses the differences among various types of allergic reactions, from pollen-induced sniffles to life threatening reactions to certain foods.

May defends so-called “allergy moms” who are in favor of keeping schools free from those foods, such as nuts, that are the most common culprits of severe food allergies. Sometimes derided as “overprotective helicopter parents,” these mothers and fathers, says May, “can be seen as choosing to inconvenience everyone else for the sake of their child.”

May argues that given the severity of anaphylactic shock, a deadly condition caused by an allergic person coming in contact with a food allergen, and the miniscule amount of contact required to set off this reaction, those who are not allergic should comply with food allergen bans without complaint.  “Does that mean that those of us who are non-allergic have to modify our behavior somewhat?” she asks. “Yes,” she replies. “I, for one, am happy to do it.”

Read the article