Nov 04
passenger with a tree nut allergy developed itching and shortness of breath after one or two bites of an airline chicken meal containing cashews. She used her emergency medications, was assessed by a doctor on board, and received oxygen. Her mother shares their experience and calls for clear allergen information, better catering practices, and stronger communication.

Two Bites, Cashews, and an In-Flight Medical Emergency

On August 13, 2026, my daughter, who has a tree nut allergy, was traveling from Munich to San Diego on a Lufthansa/United Airlines flight.

She carried emergency medications, including diphenhydramine (Benadryl), neffy epinephrine nasal spray, and an albuterol rescue inhaler.

After taking just one or two bites of the chicken meal served on board that did not include a label that listed tree nuts, she immediately developed itching and shortness of breath. She then realized the meal contained cashews, a known allergen for her.

She immediately used her emergency medications and alerted the cabin crew. The crew called for a doctor, and an anesthesiologist came to assess her. Her oxygen level was low, and her heart rate had risen to nearly 140 beats per minute. She received oxygen and was monitored until landing in San Diego, where she was advised to seek medical attention.

Thankfully, she had her medications with her and acted quickly. But this frightening experience left me asking: How can we better protect passengers with food allergies?

I believe airlines and their catering partners can take meaningful steps to reduce these risks:

Clear allergen information: Meals and snacks should clearly identify major allergens, including tree nuts such as cashews.

Better catering practices: Catering providers should have accurate ingredient information, appropriate allergen controls, and staff trained in food allergy safety.

Opportunities to disclose allergies: Passengers should be able to share their food allergies during booking or check-in and receive clear information about available accommodations and their limitations.

Prepared cabin crews: Crew members should have clear procedures for addressing allergy concerns and responding to suspected allergic reactions.

For families living with food allergies, travel already requires considerable planning. Passengers should not have to guess what is in the food they are served.

I am sharing our experience to raise awareness and encourage meaningful change. I hope United Airlines, Lufthansa, and their catering partners will strengthen their allergen communication, food preparation practices, and staff training.

One or two bites turned my daughter’s flight into a medical emergency. I hope sharing her experience helps prevent another family from facing the same fear.