Buzz
Hosting loved ones during the holidays can already be overwhelming, but the added concern of food allergies can heighten the stress. If you’re unsure whether any of your guests have allergies, take a moment to pause and send a discreet message (individually or via BCC to avoid singling anyone out) to inquire.
If you receive a confirmation, here’s how to proceed, as advised by Dr. Jeanne Lomas, a board-certified allergist and Director of Allergy & Immunology at WellNow Urgent Care.
Clearly Communicate Your Ingredients
As Lomas pointed out, there are often 'hidden' allergens that many cooks might not recognize, such as dairy, eggs, and various types of nuts. Consider how frequently these ingredients appear in holiday dishes—pies, cookies, mashed potatoes, or mac and cheese, to name a few. Additionally, she mentioned that many of these recipes are homemade, meaning they lack the standardized ingredient labels found on packaged foods.
A simple solution is to create charming identifier cards for each dish at your gathering, ensuring every ingredient is clearly and accurately listed.
Ensure Clear Communication
Beyond inquiring about allergies or dietary restrictions, ask your guests if they have specific preferences for substitutions or alternatives. Those with allergies are typically well-versed in what they can and cannot consume, as well as their preferred options, making them a valuable resource.
Additionally, discuss with your guest how comfortable they are sharing their allergy with others. Preventing cross-contamination is crucial, and while it’s best approached as a group effort, individual preferences for privacy must be respected. And speaking of cross-contamination...
Prevent Cross-Contamination at All Costs
When hosting guests with allergies, it’s crucial to take extra precautions to avoid cross-contamination. According to Lomas, this involves thoroughly cleaning dining surfaces after food preparation and being mindful of less obvious contamination risks.
Lomas explained that certain allergens, like shellfish, can become aerosolized during cooking, releasing particles into the air through water droplets. This is common when boiling crab, lobster, or shrimp, posing a risk to individuals with shellfish allergies who might react simply by inhaling the allergen. While this is less likely with foods like nuts, it’s essential to consult your guests about their specific allergies and their preferred preparation methods. In some cases, Lomas suggested preparing high-risk dishes before their arrival.
Remain Vigilant
As a host, your goal is to ensure everyone enjoys the gathering safely. While guests are responsible for carrying their epinephrine, you should also stay alert. Keep an eye on your guests and be prepared to call 911 immediately if any severe symptoms arise, as Lomas emphasized.
