Food allergies affect millions of school-age children. About 1 in 13 U.S. children has a food allergy. Here's how parents and schools can work together to keep students safe.
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Some children may eventually outgrow allergies to milk, eggs, wheat, or soy. Until then, parents should work with teachers and lunchroom staff to avoid their child's contact with food items that could trigger an allergic reaction.
URBANA - For millions of families, sending a child to school involves more than preparing lunches and packing backpacks. For those managing food allergies, it means navigating daily risks that can have life-threatening consequences. A food allergy occurs when the immune system mistakenly identifies certain proteins in food as dangerous. When a child eats—or in some cases simply touches—the allergen, the body releases chemicals like histamine to fight back. This reaction can lead to a range of symptoms, from hives, itching, and stomach pain to swelling of the lips and throat or difficulty breathing. The most severe cases can cause anaphylaxis, a medical emergency that requires immediate treatment. Peanuts, tree nuts, milk, eggs, soy, wheat, fish, and shellfish are among the most common culprits. Some children may eventually outgrow allergies to milk, eggs, wheat, or soy, but allergies to peanuts, tree nuts, fish, and shellfish usually persist into adulthood.
Parents should also provide emergency medication, such as epinephrine auto-injectors, along with a doctor-signed action plan that guides staff in the event of a reaction.
Statistically, food allergies touch nearly every classroom. According to the Centers for Disease Control and Prevention, about 1 in 13 children in the United States—roughly two students per classroom—live with a food allergy. Data from the American Academy of Allergy, Asthma & Immunology shows that prevalence is highest among preschool children, with about 9% affected, and remains around 8% for children ages 6–13. By 2021, about 4 million U.S. children had diagnosed food allergies, including nearly 8% of school-age youth. Rates vary across populations, with 7.6% of non-Hispanic Black children and 5.3% of non-Hispanic White children affected.
While prevalence is somewhat lower in Europe—1–4% by confirmed testing—self-reported rates can reach as high as 14%, reflecting how often allergies are misunderstood or misreported.
For parents, managing these risks at school means preparation and collaboration. Experts recommend starting with a formal health plan, such as a 504 Plan or Individual Health Plan, which clearly outlines how staff will prevent exposure and respond to emergencies. Meeting with teachers, school nurses, and cafeteria staff before the school year begins ensures everyone understands the child’s needs.
Parents should also provide emergency medication, such as epinephrine auto-injectors, along with a doctor-signed action plan that guides staff in the event of a reaction. At home, children can be taught essential habits: not sharing food, washing hands before meals, recognizing the signs of a reaction, and notifying an adult immediately.
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Classroom and lunchroom planning play a role as well. Checking cafeteria menus or sending meals from home helps reduce exposure. Teachers can also support inclusion by avoiding food-based rewards, replacing them with safe alternatives that allow all students to participate. Food allergies may be complex, but with strong communication, medical readiness, and a culture of awareness, schools and families can work together to create safe, supportive environments for every child.
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