Tools & Resources

Food Allergy Fact

EPINEPHRINE IS THE FIRST LINE TREATMENT FOR ANAPHYLAXIS

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Resources for Healthcare Providers

FARE is here to help you help your patients. Physicians, nurses, dietitians, nutritionists, researchers and other health professionals will find FARE’s many materials on food allergy management helpful. We also can help connect you with more information about clinical trials occurring in your area should you have patients who are interested in participating.

Patient Education Materials

Our website, www.foodallergy.org, provides the most comprehensive patient information available on food allergies, including how to stay safe and live well with food allergies.

We also offer materials you can order in our online store

Packet for Newly Diagnosed Patients – “Your Food Allergy Field Guide” brings together FARE’s best resources in one easy-to-use guide that will help equip patients with the knowledge needed to help them stay safe, avoid reactions, shop smartly and live well with food allergies. A free download of the guide is available here. If you are interested in ordering hard copies to provide to your newly diagnosed patients, please email Lynn Heun, Family Services Manager, at lheun@foodallergy.org.

How to Read a Label – Identify ingredients that must be avoided for allergies to milk, egg, wheat, peanut, tree nuts, soy and shellfish with the help of our How to Read a Label document.

Brochures – FARE is in the process of updating its materials. In the meantime, please continue to use these helpful brochures originally developed by the Food Allergy & Anaphylaxis Network (FAAN)

Clinical Trials

FARE supports a number of clinical trials across the country. Please visits our Clinical Trials page and the Food Allergy Research Alliance page on our website to learn more about these trials and stay informed about trials that may be available to your patients.

Food Allergy Training Guide for Hospitals and Food Service Staff – This comprehensive program provides hospitals with the material needed to train staff to safely prepare and serve food to patients with food allergies.