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Catering to Food Allergies: A New Task for Restaurants

Twelve million Americans have food allergies, and for many, this means that eating out is impossible. Dr. David Resnick of the Allergy and Immunology Division of New York Presbyterian Hospital about 200 people die from food allergies each year. However, more restaurants are starting to accommodate the rising food allergy phenomenon. Ming Tsai of Blue Ginger in Boston keeps a list of all possible allergens and has alternate recipes to fit dieters’ needs. Chef Dominique Tougne of Bistro 110 in Chicago says that food professionals are starting to pay more attention to people with allergies. Chain restaurants such as McDonald’s and PF Chang’s are also become more sensitive to diners’ needs. Communication between diner and key restuarant personnel is important to safe allergy-free dining. ABC News, April 24, 2008
2008-05-02 11:25:49

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