Hudson Allergy, the premier private allergy practice in New York City, is pleased to announce that Dr. Tricia Lee has joined the practice to provide extraordinary care for Hudson Allergy’s growing number of patients. Dr. Lee brings with her a wealth of experience in healthcare, being board certified with the American Board of Pediatrics and board eligible for the American Board of Allergy and Immunology and the American Board of Internal Medicine. She specializes in environmental allergies, allergy shots, sinusitis, food allergy, anaphylaxis, eczema, hives, angioedema, asthma, and immunodeficiency.
Dr. Lee joins Hudson Allergy to continue the practice’s recent growth and further Hudson Allergy’s mission of providing patients with world-class, expert medical care in a comfortable and inviting environment. Dr. Lee comments, “I’m excited to contribute my clinical and research training from Mount Sinai as well as my personal experiences as an allergy patient and mother to the already amazing team at Hudson Allergy. I am committed to listening to each patient and partner with him/her to provide the best diagnostic/treatment plan to help alleviate symptoms.”
Julie Kuriakose, MD; Physician, Educator, Author and Co-Founder of Hudson Allergy, said, “Dr. Lee’s experience and knowledge of immunodeficiency and allergic disease makes her a valuable addition to the Hudson Allergy family. We view her appointment as a sign of our commitment to providing the very best in patient care to those with complex allergies in New York.”
Last year Hudson Allergy cemented its commitment to expanding its treatment capabilities by opening a second office location in the Flatiron District. The Flatiron office provides the same amenities and treatment options available in Hudson Allergy’s flagship office in Tribeca.
Hudson Allergy is currently accepting new patients at both of its office locations, and will make same-day appointments.
About Hudson Allergy
Founded and led by two Columbia University trained physicians, Hudson Allergy offers a full range of allergy, immunology and asthma services, providing the most advanced methods in NYC. The practice is highly specialized in dealing with complex allergies. When another doctor needs help with allergies, the go to Hudson Allergy.
As many New Yorkers know, allergy season is here. Thankfully there is a bit of relief from all the sneezing and watery eyes – you just have to find it.
Have you spotted the Hudson Allergy Tissue Box yet?
To celebrate the opening of our second office in the Flatiron neighborhood, we are promoting spring allergy awareness with New York’s first ever Walking Tissue Box. The Tissue Box is gifting complementary tissues to New Yorkers who suffer from seasonal allergies. We feel this initiative represents our continued commitment to providing New Yorkers with world-class medical care in a welcoming environment in Manhattan.
You can see the Walking Tissue Box around the streets of Manhattan, providing members of the community with allergy information and complementary tissue packets.
Historically, April is the month when allergy sufferers’ symptoms are at their worst, due to high pollen counts in the city. Tissues are great to have on hand for any allergy-induced sneezing, but they are also an integral first line of defense in preventing the spread of communicable diseases.
Have you seen the Walking Tissue Box? Let us know! We encourage anyone who spots the Hudson Allergy Tissue Box to share the encounter with us on social media using the hashtag #FoundTheBox.
As food allergies become more prevalent in society, restaurants in particular are needing to take notice. That is the mission of Allergy Eats, an online guide to the best places to eat in the USA, for those who suffer from food allergies.
On October 21, 2014 Allergy Eats hosted its third annual Conference for Restaurants and Food Service Professionals, aimed at teaching attendees “How to Maximize Safety and Increase Customer Engagement, Loyalty, and Revenue.”
Christopher Hickey, the Regional Director of the New York State Restaurant Association, summed it up nicely as he opened the conference, “Dining out is about the experience even more than the food… restaurants should be able to provide a quick and easy alternative to customers who have a food allergy.”
Hickey, was just one of many A+ speakers at the event, which covered a gambit of topics each addressing how restaurants are, or should be, considering food allergies in their operations.
Speakers ranged from medical experts, to restaurant operators, to parents who consider their families food allergies every time they want to eat out.
Our very own Dr. Julie Kuriakose participated on a panel and discussed how restaurants can introduce food allergy protocols and become more accommodating, improve safety and minimize risk. Check out this video to see Dr. Kuriakose presentation at the Conference.
Many restaurateurs and foodservice professionals were in attendance, not only to learn but also to teach. Robin Hamm, the Director of Food Safety, Quality and Commercialization at Red Robin, schooled the audience on what that full service restaurant chain has done to cater to food allergy patients across all of their national locations. In addition to completely eliminating peanuts from their kitchen, Red Robin has created an interactive customizable allergy menu that allows customers to input what they are allergic to and have the menu suggest options.
Also in attendance was Chef Matt Abdoo, Chef de Cuisine at Del Posto, one of New York City’s most delicious Michelin star restaurants. The staff at Del Posto puts customer satisfaction above all else, and Chef Matt talked about how one of the city’s most prestigious restaurants caters to its diners every needs. When a customer has a dietary restriction, especially a food allergy, it is their protocol to have a manager deliver the plate of food, and acknowledge the guests special request. They also pride themselves on their immaculately clean kitchen, and they have an internal method to identify which plates are for those with the allergy request. Additionally, they have a killer gluten free pasta, that people with gluten intolerances and those who do not, enjoy and order on the regular.
Other highlights included a tear jerking speech from Lisa Giuriceo, the Support Group Leader of the Food Allergy and Asthma Support Group of North Jersey. Lisa’s daughter has suffered from severe food allergies since birth. Lisa and her family are the quintessential beneficiaries of Allergy Eats, and their family is the perfect example of how a family with food allergies can become loyal customers to restaurants who cater to a food allergic patrons’ needs. When her daughter was young, Lisa realized that Disney World is very food allergy friendly, and their family has been taking annual family trips there for 10+ years. She also is a loyal customer of Legal Sea Foods, who does a great job of catering to allergy sensitive patrons.
Allergy Eats Founder and CEO, Paul Antico, is also the parent of children with Allergies. It was his struggle to find restaurants that could cater to his children specific needs that eventually lead him to create Allergy Eats. Paul is wicked smart with a background in finance and business analysis, an he helped point out the economics benefits behind being an allergy friendly restaurant. Families with food allergies tend to become incredibly loyal customers once they feel comfortable eating at a restaurant. Thus if a restaurant does this right, there is a lot of upside.
This was an amazing conference and it was excellent to meet other who are contributing to the mitigation of food allergy reactions in a restaurant setting. At the end of the day, food is at the center of all cultures, and dinning out is a privilege that everyone should enjoy, even those with food allergies.
Hudson Allergy is proud to announce that Dr. Kuriakose will be speaking at an upcoming food allergy conference in New York City.
Julie Kuriakose, MD; Physician, Educator, Author and Co-Founder of Hudson Allergy, will discuss how restaurants can become more allergy-friendly and accommodate diners with food allergies and other special dietary restrictions at the 2014 Allergy Eats Food Allergy Conference for Restaurateurs & Food Service Professionals, October 21 in New York City.
“I’m extremely delighted to be speaking on this incredibly important topic to such an engaged industry audience. As food allergies become more prevalent, it is critical for restaurant owners and operators to be aware of the measures that need to be taken to ensure customer safety,” said Dr. Kuriakose, who is dual board certified in Allergy and Immunology and Internal Medicine. “Some states have already passed food allergy awareness laws and other states may soon be following suit. It’s advantageous for restaurants to get a head start and educate themselves about food allergies.”
Dr. Kuriakose is an invited panelist for the conference’s “Basic Training” presentation designed to educate restaurants on improving safety and minimizing risks, implementing and executing food allergy protocols, and becoming more confident in their food allergy procedures.
The 2014 AllergyEats Food Allergy Conference for Restaurateurs & Food Service Professionals is presented by AllergyEats, the leading guide to allergy-friendly restaurants nationwide, and is the only industry conference of its kind. Attendees will learn the processes behind becoming an allergy-friendly establishment and the tremendous benefits it can have for their business.
Dr. Kuriakose and her partner and co founder of Hudson Allergy, Dr. Timothy Mainardi, both have notable expertise in food allergy education for restaurants, as Hudson Allergy offers a Food Allergy Safety Course that educates all restaurant staff and foodservice employees on how to safely prepare and serve food to diners with food allergies. The Hudson Allergy Food Allergy Safety Course Curriculum includes an overview of food allergies, risk management, and front and back of house preparation procedures.
The overall goal of the Hudson Allergy course is to help restaurants understand the seriousness of food allergies and minimize risk by having protocols in place for food allergic customers, as well as outline an action plan in case of emergency.
“Hudson Allergy strives to promote allergy awareness among restaurants and of food allergies in general. Through staff training and education restaurateurs can safely and successfully serve diners with food allergies as well as provide a world-class dining experience,” said Dr. Kuriakose.
In addition to food allergies, Hudson Allergy treats a wide range of allergy and immunology diseases and is highly specialized in dealing with complex allergies. The doctors at Hudson Allergy pride themselves on providing patients with expert medical care in a comfortable and inviting environment. Their flagship office is located in Tribeca and their second office will be opening soon on 5th Avenue in Flatiron.
Rush immunotherapy is a variation on more traditional immunotherapy in that it “rushes” the first phase of treatment. A single “rush day” is chosen, and over four hours, the patient receives the equivalent of 3-4 months of immunotherapy. The procedure is as safe as traditional immunotherapy, but much cheaper for the patient. This process speeds along the initial build up phase, but patients still need to continue their regular allergy injections. Allergy shots will be given for a period of 3 to 5 years as determined by your allergist.
A complete evaluation by a physician is needed before rush immunotherapy can begin, as there are some conditions that might prevent a patient from undergoing the procedure. After scheduling rush immunotherapy the physician will review a patient’s allergy test results and decide which allergens will be included in the shot serum prior to scheduling rush immunotherapy. The allergy serum will be mixed specific to each patient.
Are allergists just for allergy season? The answer is no!
When the traditional allergy season winds down and people begin to experience symptoms affecting their noses and throats, they may debate whether to book an appointment with an allergist or an ENT. How do you know which doctor to visit? And what exactly is the difference between an allergist and an ENT?
An allergist is a physician who specializes in the medical management of nasal inflammation, asthma, and food reactions.
ENT doctors specialize in structural problems that can be corrected with surgery, such as cartilage or bone defects. In general, an ENT is considered a surgical specialist because their medical training begins with general surgery and then they continue on to training in head and neck medicine.
An otolaryngologist (or “Ear Nose and Throat doctor”) treats conditions that affect the ear, nose, throat, head, and neck, that may or may not be allergy related. These issues include speaking, hearing, swallowing, balance, nasal passages, and sinuses. A patient with nasal breathing difficulties, a sore throat, or trouble hearing would visit an ENT.
Board certified allergists receive years of training in the diagnosis, treatment and management of allergic conditions in addition to their internal medicine and/or pediatric accreditation.
Allergies may affect many parts of the body and organ systems, including the skin, lungs, gastrointestinal system, eyes, ears, and sinuses. Allergists receive substantial training in treating all of a patient’s allergic symptoms regardless of what parts of the body are impacted. Allergists can carefully, knowledgeably, and holistically guide patients through allergy treatment.
Seasonal allergies cause approximately 20% of allergic rhinitis cases and 40% are chronic rhinitis, according to an In-Depth Report from The New York Times. The remaining cases are mixed.
Allergic rhinitis is caused by both indoor and outdoor allergens. Outdoor allergens usually cause seasonal allergic rhinitis while indoor allergens can cause year-round allergic rhinitis. If rhinitis lasts for a longer period of time, it is called chronic rhinitis. Chronic rhinitis is often caused by allergies, but can also be related to infections or structural problems.
Nasal allergies and inflammation are a chief cause for many sinus difficulties and their associated symptoms, it is beneficial to make an appointment with an allergist first. If your allergist detects sinus structural issues along with allergy symptoms, they will refer you to an ENT for further treatment.
If you’re interested in being tested for allergies or have questions about resources available to people with allergies, give us a call. Or, if you are looking for an allergist, we’d love to meet you. We can be reached at 212-729-1283 or send us an email at firstname.lastname@example.org.
Do you experience flushed skin, nasal congestion, or hives after you consume alcohol? Or, do you experience sickness after only one or two drinks? You may have an alcohol intolerance.
A true alcohol allergy is rare and most allergic reactions are in response to other ingredients. In some cases, the reaction may be caused by something else in an alcoholic beverage, such as preservatives, grains, yeast, or organic materials.
The most common symptoms include facial redness, hives, nasal congestion or a runny nose, headache, nausea, vomiting, and the worsening of a pre-existing asthma condition.
Here are some common triggers of alcohol intolerance that patients should be aware of:
Wine contains more than one potential allergen source, including proteins, bacteria, yeast, and organic compounds. Specifically the protein allergen LTP is found in the skin of grapes, making red wine more likely to cause an allergic reaction than other types. (White wine is fermented without grape skins.) The most common symptoms of a wine allergy or intolerance are flushed or itchy skin, runny nose, diarrhea, a rapid heartbeat, shortness of breath, and swelling of the lips, throat, and mouth.
The gluten protein is found in numerous grains, including barley, rye and wheat, which are commonly used in the beer brewing process. People with a gluten intolerance may experience a reaction after drinking beer, as the body will mount a time-limited response to the protein with a cascade of inflammatory mediators. Many breweries are becoming more responsive to those with gluten sensitivities and are now brewing gluten-free or gluten-removed beers, as we discussed in our previous blog post, 5 Gluten Free Beers You Need to Know About.
Sulfites and other preservatives
Preservatives like sulfites are added to alcohol to keep it fresh and stop the product from spoiling. They can worsen asthma in some patients and may cause hives or even anaphylaxis.
Produced by yeast and bacteria during fermentation, histamine may be present in some alcoholic beverages. Histamine is a chemical released by mast cells during allergic reactions. It may cause hives, itching, or sneezing.
Alcohols with nut flavorings may contain certain condensed extracts that can cause a reaction in patients with a nut allergy. Patients with a nut allergy should exercise caution with distilled liqueurs that may contain nut extracts.
If bourbon or whiskey is your drink of choice, you will want to check how they were fermented, as some of these liquors are fermented in oak or other tree barrels. This could cause a reaction in those with a pollen allergy, or you may experience Oral Allergy Syndrome (OAS), a series of allergic reactions near the mouth such as itching, burning, swelling, or tightness in the throat.
If you suspect you have an alcohol intolerance and want to be tested or have questions, give us a call. We can be reached at 212-729-1283 or send us an email at email@example.com.
Interested in learning more about alcohol intolerance? Click here to view our infographic, “Understanding the Triggers of an Alcohol Intolerance & the Allergens That Can Cause a Reaction.”
Sunshine has finally made a very welcome appearance in New York City, which means you’ll soon find invites to summer parties and barbecues piling up in your Facebook events inbox.
These parties mean mingling with old and new friends while chowing down on delicious picnic treats, but for those with food allergies or seasonal allergies, it can also mean the need to be vigilant. After accepting the invite, talk with your host to see what they have in store for the get together. If you have food allergies, consider offering to bring a dish or two of your own (which is a nice gesture and will also ensure there’s at least one thing you can feel confident eating). It’s always better to be informed so that you can prepare accordingly.
Here are four things to watch out for at your next spring party or summer BBQ in case you have spring allergies or food allergies:
Pollen & Grass
An outdoor party can mean you’ll be up close and personal with pollen, grasses, trees and other allergens. Prepare yourself for these possible triggers before you leave the house. Consider bringing a blanket for those grass picnic situations and be sure to wash your hands after being outdoors. Another great tip is to make sure you change your clothes after being outdoors as they too could be covered in pollen just from being outside.
Raw Fruits and Vegetables
Have you ever noticed that if you eat a raw apple your lips break out in a rash or your throat itches a bit, however you don’t get any reaction if you eat a cooked apple pie? The mild allergic reaction that you may be experiencing is called oral allergy syndrome, which happens because the proteins in certain raw foods are similar to the allergy-causing proteins in pollen. For example, a person with a birch pollen allergy may also react to apples, celery, and raw peaches and pears. A ragweed allergy might mean you could react to watermelon, cantaloupe, or honeydew melons.
Barbecue Sauce and Turkey Bacon
Some commercially produced barbecue sauces contain a fish product that could cause an allergic reaction. In addition, some people can even be allergic to the pollen produced by the wood most commonly used in barbecue – mesquite, oak, cedar and hickory. The allergens in the wood can remain in the smoke once the wood is burned, and this can transfer to your food.
For those of you who prefer healthy alternatives to bacon, beware of the hidden allergen that can be found in turkey bacon. Turkey bacon is commonly made with enzymes, and one in particular is called tTG, also known as meat glue. Be sure to check the label of the turkey bacon to see if it includes an ingredient called enzymes, as this could mean that they contain gluten.
Homemade Dishes & Desserts
As a rule of thumb, we always advise our patients to inform their family or friends about their allergies. And, the sooner you can inform your party host, the better. As you rake in summer picnic invitations make sure to eat with caution, especially if it wasn’t you who prepared the food.
That pasta salad may look delicious, but if you have a true allergy to wheat or you are gluten intolerant, it’s best to skip it. Pasta salad is an easily recognizable trigger, but other unidentified food options may present more of a problem.
Joan’s homemade, award-winning chili sauce might contain peanuts, or fish may be an ingredient in the salad dressing Bob whipped up for the party. When in doubt, ask about ingredients or skip the dish entirely.
The key to avoiding an allergic reaction at your next party is being aware of ingredients in the food you are around and staying mindful of the common triggers that come along with being outside. Don’t let you allergies ruin your good time!
If you suspect you have a food or seasonal allergy and want to be tested or have questions about other resources available to people with allergies, give us a call. We can be reached at 212-729-1283 or send us an email at firstname.lastname@example.org.