Airlines Move to Combat Allergy Risks by Altering In-Flight Peanut Policies
Recent discussions have emerged regarding the safety of passengers with peanut allergies, with several airlines choosing to eliminate peanut services on flights due to allergy concerns. While allergy advocates have called for these changes, research indicates there may not be a substantial risk of severe reactions from peanut consumption onboard.
Individuals with food allergies may experience a range of symptoms—including rashes, nausea, and respiratory issues—when exposed to allergens through ingestion, skin contact, or inhalation. In extreme cases, exposure may lead to anaphylaxis, a serious condition that can result in throat swelling and significant difficulty in breathing.
A variety of airlines have enacted policies prohibiting the sale of peanuts on flights, with staff instructed to remind passengers not to consume them if someone with an allergy is present.
To assess the potential airborne risk, researchers at a prominent London college studied peanuts, examining findings from five research projects.
One study examined air samples gathered during commercial flights when peanuts were served. Remarkably, researchers identified a lack of peanut particulates in nearly all samples, attributing this to airplane filtration systems designed to eliminate allergens before they disperse throughout the cabin.
There was a noted exception in samples collected close to tray tables where peanuts were being consumed. However, the detected allergen levels were so minimal that they would likely not trigger an allergic reaction, according to the research team.
Additional studies explored airborne allergen concentrations as individuals consumed or shelled peanuts, either in domestic settings or controlled lab environments. Consistently, they reported very low allergen levels within half a meter of peanut consumption. These low levels might induce mild allergic responses, such as eye irritation.
Higher allergen concentrations were observed on surfaces such as seats and trays, suggesting that regular cleaning could significantly mitigate allergy risks during flights. The research team is actively collaborating with UK airlines to enhance safety protocols for allergy sufferers.
Research findings likely extend to other allergens—including various nuts, seafood, and eggs—highlighting the need for continued vigilance in food allergy management. According to experts, this comprehensive analysis reaffirms the long-held understanding that peanuts are unlikely to aerosolize and pose an airborne risk to airline passengers.
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