Did You Know?
- One out of every 25 Americans has a food allergy
- It is estimated that between 150 and 200 people die annually from food allergy reactions or anaphylaxis
If you are living with a medically diagnosed food allergy or intolerance, you are not the only one on PLU's campus! Helpful nutrition information is displayed in The Commons. You'll find the following symbols at the stations to inform you which allergens are present:
Allergy icons are displayed based on recipe ingredients. Cross-contamination with other allergens is possible since the facility receives other foods containing allergens that may not be noted. Further, some areas utilize the self-serve style of service in The Commons.
Our bakery products are produced on equipment which also produces products containing peanuts, tree nuts, seeds, dairy items and/or dried egg powder.
It is important to know the difference between food allergies and food intolerances:
Food Allergies involve the immune system. A protein within a food, known as the allergen, triggers a reaction from the immune system. The body tries to protect itself from the allergen by producing antibodies. These antibodies cause the body to release chemicals, which produces an allergic reaction. Food allergies are severe, yet rare. Only 2% of the adult population has a food allergy.
An allergic reaction can occur immediately or up to two hours after eating the food. As the food enters the mouth, it can trigger a tingling sensation in the mouth and possibly, a swelling of the tongue and throat. Then, as the offending food enters the stomach, it can cause cramping, diarrhea, or vomiting. When the allergen enters the bloodstream, it can cause a drop in blood pressure, hives, or asthma. Anaphylaxis, a sudden drop in blood pressure, is life threatening. If you experience these symptoms after eating a certain food, it might be possible that you are suffering from a food allergy or intolerance. Seek immediate medical assistance.
Food Intolerances do not involve the immune system, but instead result from a digestive system response. A food intolerance is a metabolic disorder. A natural substance in foods, known as histamine, can sometimes cause a reaction similar to an allergic reaction. Lactose intolerance is one of the most prevalent food intolerances, affecting at least one out of ten people. Yellow dye number 5, MSG (monosodium glutamate), and sulfites are also known food intolerances.
If you have a special dietary need due to a food allergy or intolerance, PLU's Dining & Culinary Services is willing to help.If you have questions or concerns about your food allergy or intolerance & subsequent nutritional deficiencies, call 253-535-7472 to schedule and appointment.
Food Allergy Disclaimer
PLU Dining & Culinary Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies. In addition, we label items with possible allergen-containing ingredients; however, there is always a risk of contamination. There is also a possibility that manufacturers of the commercial foods we use could change the formulation at any time, without notice. Customers concerned with food allergies need to be aware of this risk. PLU Dining & Culinary Services will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any University establishments. Students with food allergies are encouraged to contact PLU Dining & Culinary Services 253-535-7472 for additional information and/or support.