New research from UK allergy and aviation medicine experts has dispelled the belief that nut allergens are spread through airplane ventilation systems. Their findings suggest that food-induced allergic reactions are significantly rarer during flights than on the ground.
The study, published Tuesday in Archives of Disease in Childhood, shows that allergens on surfaces inside the cabin pose a much higher risk than airborne particles. Fast turnaround times between flights, particularly with low-cost carriers, can exacerbate this risk, the researchers noted.
The team emphasized the importance of cleaning tray tables, seat surfaces, and seatback entertainment systems with sanitizing wipes at the start of each flight, as cabin cleaning between flights is often minimal.
According to the study, announcements asking passengers not to consume nuts likely do little to reduce the risk of allergic reactions and may provide false reassurance. Air on commercial flights is exchanged every three to four minutes, with half of it recirculated through filters that capture dust, microbes, and airborne food particles. The system circulates air across the aircraft, not along the cabin, limiting the spread of contaminants.
Allergic reactions from airborne food particles are rare, the study found. However, there are exceptions, such as people with seafood allergies or bakers who develop asthma from inhaling wheat flour.
In one notable case, reality star Bethenny Frankel, who has a severe fish allergy, described a flight where bass was served as a “death trap.” The study also highlighted that peanut allergens can be detected at very low levels in the air when nuts are shelled, but the dust settles quickly and poses little risk beyond immediate proximity to the nuts.
Approximately 4.6 million U.S. adults have a peanut allergy, with over 800,000 developing the condition as adults. Severe allergic reactions can cause symptoms ranging from hives and difficulty breathing to anaphylaxis, a life-threatening reaction that requires immediate medical attention.
For those at risk of severe reactions, carrying an EpiPen is crucial, as these devices are not always available on flights, and cabin crew may not be permitted to use them.
The researchers recommend that airlines adopt clear, consistent food allergy policies, which should be easily accessible on their websites or upon request. These policies should be enforced by both ground staff and cabin crew to ensure the safety of passengers with food allergies.
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