MADRID 16 Oct. (EUROPA PRESS) –
Allergen residue on surfaces such as side tables and seat-back video screens pose the primary risk, a risk that is likely accentuated by the rapid turnaround times implemented by many low-cost airlines. However, food allergic reactions are between 10 and 100 times less common during flights than ‘on the ground’, although this could be because passengers with food allergies take more precautions when flying.
The truth is that there is no evidence to support the common belief that nut allergens can spread through airplane ventilation systems, say allergy and aviation medicine specialists in a review of evidence published in the Archives. of Disease in Childhood by Professor Paul Turner of the National Heart and Lung Institute in the United Kingdom.
According to the authors, in the UK, between 2% and 3% of children and 1% and 2% of adults have food allergies, with similar rates seen in middle- and high-income countries. Food allergy is the most common cause of anaphylaxis, a life-threatening allergic reaction.
In an attempt to dispel some of the misconceptions about the perceived risks faced by passengers with food allergies on commercial flights, the authors drew on the systematic review of published evidence dating back to 1980, commissioned by the Civil Aviation Authority. of the United Kingdom (CAA) in 2023. With the notable exceptions of fish and shellfish fumes and occupational wheat flour exposure, allergic reactions to aerosolized foods are rare and rarely reproducible, the authors insist.
While peanut allergens can be detected at very low levels in the air when the nuts are shelled, the dust settles quickly and can only be detected very close to the nuts, meaning very little dust circulates in the air. What’s more, aircraft cabin ventilation systems are designed to circulate air through the aircraft, rather than throughout the cabin, thus minimizing the potential for spreading passenger-generated contaminants throughout the cabin. , explain the authors.
During a flight, the air is completely renewed every 3 or 4 minutes, while in hospitals and classrooms it is renewed every 10 minutes. On modern large commercial airliners, about half of the incoming air is recirculated air that has passed through particulate filters that effectively remove dust, vapors, and microbes and capture aerosolized food particles at the same time. The other half comes from abroad.
Food proteins are often “sticky” and any inadvertent exposure is likely due to contamination of seating surfaces, seat-back entertainment systems, and folding tables. This contamination could be transmitted from your hands to the food you eat or directly to your mouth or face.
Cleaning these surfaces at the start of a flight with disinfectant wipes will minimize this risk and is “particularly important, given the minimal cabin cleaning that often occurs between flights, especially on low-cost airlines,” the authors highlight.
According to the authors, allowing passengers with food allergies to board early may be helpful in this regard, noting that the US Department of Transportation already requires airlines to allow passengers with nut allergies to do so. But advertisements asking passengers not to eat nuts during the flight are unlikely to reduce the risk of in-flight reactions and could provide false reassurance, they add.
While many passengers with food allergies prefer to bring their own food and in-flight catering is offered, most airlines offer allergen-free options if requested in advance. And passengers at risk of food anaphylaxis should carry adrenaline autoinjectors [epinefrina]such as an EpiPen, in your carry-on luggage, as these are not always included in on-board medical kits, nor are cabin crew always allowed to use them, the authors advise.
“There is no evidence that peanut or tree nut allergens are spread through aircraft cabin ventilation systems. Rather, the main risks are due to the lack of a diet that avoids contaminated foods. or to the presence of allergen residues on surfaces, which can then be transmitted through touch, a situation that is aggravated by the very short response times of many low-cost airlines,” the authors conclude.
“Airlines should have clear policies regarding food allergies, which are easily available on their websites or can be requested. These policies should be applied consistently by both ground staff and cabin crew, with in order to provide peace of mind to food-allergic passengers and their caregivers,” they add.
