Still Celebrating: Allergy & Asthma Awareness Month! U.S. Allergy Facts and Inclusive Eats at UMBC

An illustrated card with the title 'Did you know these facts about allergies in the U.S.?' It explains that male and female children have similar food allergy rates, but adult females are more likely to have food allergies than adult males. Below the text is an illustration of a woman and two children sitting and talking

An informational card stating that anaphylaxis causes 45,000 to 50,000 ER visits annually in the U.S., with food being the most common trigger. The card includes illustrations of fast food: a drink, burger, and fries

A fact card stating that milk, egg, wheat, and soy allergies are often outgrown, but peanut, tree nut, fish, and shellfish allergies are not. It features an illustration of a bowl of seafood stew with shrimp, mushrooms, and parsley.A card that explains sesame is a growing food allergy affecting about 1 million people in the U.S. and was declared a major allergen in 2021. The image shows a cluster of black and white sesame seedsAn educational card about anaphylaxis, stating it's a severe, life-threatening allergic reaction that can occur quickly and may be fatal, though not all allergic reactions are anaphylaxis. The illustration shows a hand holding an epinephrine auto-injectorA card promoting the website www.sds.umbc.edu, which provides resources for allergic reactions, strokes, seizures, and emergency preparedness. A button at the bottom invites users to visit the website to learn more

It's still Allergy and Asthma Awareness month, and we’re spotlighting key facts to raise awareness, promote safety, and highlight resources available to our UMBC community.

Approximately 33 million people in the U.S. have at least one food allergy. Conditions range in severity but can carry serious health risks, especially when triggers go unrecognized or untreated. From emergency room visits due to anaphylaxis to rising concerns about food allergens like sesame, understanding these conditions is essential for building an inclusive and informed campus.

At UMBC, our Student Disability Services (SDS) team recognizes that not all experiences of asthma or allergies rise to the level of a disability or create barriers in educational or work environments, but for some, the symptoms can be so severe that adjustments, accommodations, or alternatives may be necessary to ensure full participation and access.

Visit sds.umbc.edu for tools, emergency response guides, and more information on how to assist someone experiencing an allergic reaction or other medical emergency.

Did you know that at UMBC, our Dining Services are committed to supporting students with food allergies and celiac disease?

We recognize that starting college can be stressful, especially for students with dietary restrictions. UMBC Dining offers personalized support to make sure every student can eat safely on campus. Key features of our allergy support program include:

  • One-on-one consultations with Campus Dietitian Adam Sachs, RDN, LDN, where students can discuss their allergies, dietary needs, review menus, and create an individualized dining plan.

  • Your S.P.A.C.E. (Special Prepared Allergy Controlled Eating) at True Grit’s, a designated area with allergy-safe products including rice milk, Lactaid, gluten-free bread and cereal, and a dedicated gluten-free toaster.

  • “Delicious Without” Station at True Grit’s, offering meals prepared without the 9 most common allergens (peanuts, tree nuts, soy, fish, shellfish, dairy, wheat, eggs, and sesame) and gluten. These meals are made with separate equipment and utensils to minimize cross-contact.

  • Ongoing support from trained chefs and dining staff to help students feel safe and confident in their dining choices.

  • Ingredient transparency through our online database and clearly labeled menus to assist students in making informed decisions.

Students and families are encouraged to reach out before the semester starts to establish a dining plan tailored to their needs. To schedule a meeting or ask questions, contact Adam Sachs at umbcrd@umbc.edu or 443.612.8331.

Learn more about allergy-friendly dining options at UMBC:
https://dineoncampus.com/UMBC/allergyceliac-options

Together, let’s create a safer, more supportive campus environment for everyone!

Facts and Figures Credit: FARE (Food Allergy Research & Education)

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