Reduce workplace stress with proper equipment and space

Whether your work takes place in a corporate cubicle, private office, retail store or hospital intensive care unit, having what you need to do your job reduces your stress. Also, having a comfortable work space with the right resources promotes greater productivity, safety and job satisfaction — all keys to reducing workplace stress.

Your employer wants you to be successful at your job. Most employers strive to minimize stress and maximize productivity by making certain you have the equipment and human resources needed to complete your job, as well as the technology required if you have physical limitations. But businesses and managers also face budget constraints.

When you lack an essential tool or find yourself struggling to work in a disruptive environment, your approach to resolving the problem will determine whether or not your needs are met. Here's what to do.

Make your case

Even though your employer wants you to succeed, he or she must work within a budget for computers, software, tools and other equipment. The same is true for human resources, which are often even more costly. Here's how to advance your case.

• Ask for what you need. Whenever you need something, be sure and share with your supervisor why you need it. Perhaps a new piece of equipment or software will help get the job done faster or lead to fewer on-the-job injuries.
• Put it in writing. Write a memo or send an e-mail to your boss explaining why you need a software upgrade, for example. Be specific. Explain how it will affect your productivity and whether it will save money in the long run or allow you to provide a new service.
• Do your research. Using the same example, determine the cost of the software upgrade. Include it in your request. Find out if what you're requesting is state-of-the-art or the industry standard.
• Present all the options. Your manager will appreciate your thoroughness, and you increase your chances of having at least one option selected.
• Enlist an ally. If you have a specific health concern that affects your ability to do your job, enlist support from employee health services, your family doctor or both. Examples of conditions for which they can provide recommendations are carpal tunnel syndrome, vision problems, arthritis, or returning to work with an arm or leg in a cast. Some employers have occupational therapists on staff to consult with you when you're experiencing pain because of physical limitations or job-related activities.

Proceed with patience and persistence

Don't expect your supervisor to grant a nonessential resource request overnight. But just because you don't get what you need immediately doesn't mean your supervisor won't put it in next year's budget.

And don't take it personally if your request is denied. It's not about you. More than likely it's about the budget. Ask tactfully why the request was denied, if you can. This information will be helpful if you try again. Also ask if your supervisor has any thoughts about other possible solutions.

Finally, don't give up. If the need persists, you may want to make the request again. In the meantime, continue to nurture a strong working relationship with your supervisor. Let your manager know what you need, but be patient and positive. Business strategies and priorities change, as do management personnel.

Symptoms

Signs and symptoms of milk allergy differ from person to person and occur within a few minutes to a few hours after ingesting milk. In some cases, reactions to a milk allergy develop after exposure to milk for an extended period of time. Rarely, infants have an allergic reaction to small amounts of cow's milk protein passed through their mother's breast milk.

Signs of a milk allergy that may occur immediately after consuming milk include:

• Wheezing
• Vomiting
• Hives

Signs and symptoms that may take more time to develop include:

• Loose stools (which may contain blood or mucus)
• Diarrhea
• Abdominal cramps
• Coughing or wheezing
• Runny nose
• Skin rash

Milk allergy or milk intolerance?
It's important to differentiate a true milk allergy from milk protein intolerance or lactose intolerance. Unlike a milk allergy, intolerance doesn't involve the immune system. Milk intolerance causes different symptoms and requires different treatment than does a true milk allergy. Common signs and symptoms of milk protein or lactose intolerance include digestive problems, such as bloating, gas or diarrhea, after consuming milk.

Anaphylaxis
Rarely, milk allergy can cause anaphylaxis, a life-threatening reaction that can constrict the airways and block breathing. If you or your child has a reaction to milk, tell your doctor about it no matter how mild the reaction may have been. Tests can help confirm a milk allergy, so you can take steps to avoid future and potentially worse reactions. Anaphylaxis is a medical emergency and requires treatment with an epinephrine (adrenaline) shot and a trip to the emergency room. Signs and symptoms start soon after consuming milk and can include:

• Constriction of airways, including a swollen throat that makes it difficult to breathe
• Shock, with a severe drop in blood pressure
• Rapid pulse
• Dizziness, lightheadedness or loss of consciousness

Risk factors

Certain factors may put you at greater risk of developing a milk allergy:

• Other allergies. Many children allergic to milk develop other allergies. Often, milk allergy is the first to develop — but sometimes others appear first.
• Atopic dermatitis. Children with this type of skin reaction are much more likely to develop a food allergy.
• Family history. You're at increased risk of a food allergy if one or both of your parents have a food allergy or another type of allergy — such as hay fever, asthma, hives or eczema.
• Age. Milk allergy is most common in children. As you grow older, your digestive system matures and your body is less likely to absorb food or food components that trigger allergies.

Tests and diagnosis

To evaluate whether you or your child has a milk allergy, your doctor may:

• Ask detailed questions about signs and symptoms
• Perform a physical exam
• Have you keep a detailed diary of the foods you or your child eats
• Have you eliminate milk from your diet or your child's diet (elimination diet) — and then have you add back the food to see if it causes a reaction

He or she may also recommend one or both of the following tests:

• Skin test. In this test, your skin is pricked and exposed to small amounts of the proteins found in milk. If you're allergic, you develop a raised bump (hive) at the test location on your skin. Allergy specialists usually are best equipped to perform and interpret allergy skin tests. This type of test isn't always accurate for detecting a milk allergy.
• Blood test. A blood test can measure your immune system's response to milk by measuring the amount of certain antibodies in your bloodstream, known as immunoglobulin E (IgE) antibodies. A blood sample is sent to a medical laboratory, where it can be tested for evidence of sensitivity to milk.

If your doctor suspects your symptoms are caused by something other than a food allergy, you may need other tests to identify — or rule out — other medical problems.

Treatments and drugs

The only way to prevent an allergic reaction is to avoid milk and milk proteins altogether. This can be difficult, as milk is a common food ingredient.

Despite your best efforts, you or your child may still come into contact with milk. Medications, such as antihistamines, may reduce signs and symptoms of a milk allergy. These drugs can be taken after exposure to milk to control an allergic reaction and help relieve discomfort.

If you or your child has a serious allergic reaction (anaphylaxis), you may need an emergency injection of epinephrine (adrenaline) and a trip to the emergency room. If you're at risk of having a severe reaction, you or your child may need to carry injectable epinephrine (such as an EpiPen) at all times.

Prevention

There is no sure way to prevent a food allergy from occurring in the first place — but you can prevent signs and symptoms by avoiding the food that causes them. If you know you or your child is allergic to milk, the only sure way to avoid an allergic reaction is to avoid milk products. Know what you or your child is eating and drinking. Be sure to read food labels carefully.

Some research suggests that you shouldn't give your child cow's milk or cow's milk products until age 1 — the idea is that this may help prevent your child from developing a milk allergy. However, this idea hasn't yet been proved to work, and isn't recommended by all experts.

In children who are allergic to milk, breast-feeding and use of hypoallergenic formula can prevent allergic reactions.

• Breast-feeding is the best source of nutrition for your child. Experts recommend breast-feeding for at least the first six months of life if possible. Breast-feeding may reduce your baby's chance of developing a milk allergy. Your doctor may also recommend eliminating cow's milk from your diet while nursing your baby.
• Hypoallergenic formulas are produced by using enzymes to break down (hydrolyze) milk proteins, such as casein or whey. Further processing can include heat and filtering. Depending on the level of processing, products are classified as either "partially" or "extensively" hydrolyzed. These are also called elemental formulas. Some hypoallergenic formulas aren't milk based, but instead contain amino acids. Along with extensively hydrolyzed products, amino acid-based formulas are the least likely to cause an allergic reaction.
• Soy-based formulas are based on soy protein instead of milk. Soy formulas are fortified to be nutritionally complete — but, unfortunately, many children with a milk allergy develop an allergy to soy.
• Meat-based formulas can be made at home with pureed beef, turkey, lamb or other meats.

Milk from goats or sheep isn't a workable substitute for cow's milk, as these types of milk contain proteins similar to the allergy-causing proteins in cow's milk.

If you are breast-feeding and your child has a milk allergy, cow's milk proteins passed through your breast milk may cause an allergic reaction. If this is the case, you may need to exclude all products that contain milk from your diet. Talk to your doctor if you know — or suspect — your child has a milk allergy and has allergy signs and symptoms that occur after breast-feeding.

If you or your child is on a milk-free diet, your doctor or dietitian can help you plan nutritionally balanced meals. You or your child may need to take supplements to replace calcium and nutrients found in milk, such as vitamin D and riboflavin.

Allergic to whey? Some milk products may be OK
Some people with milk allergies can consume certain milk products that have been processed. Whether you or your child can tolerate certain milk products depends on what protein is causing the reaction. If you have an allergy caused by casein, you probably will react to all milk products. If you are allergic to whey, you may be able to tolerate certain milk products:

• Cheese. Harder cheeses, which contain more casein, may be less likely to cause a reaction if you have an allergy caused by whey.
• Milk that has been treated with high heat. This includes pasteurized milk as well as evaporated, powdered or long-life milk. High heat will reduce — but not completely eliminate — allergy-causing whey proteins in milk.

Hidden sources of milk products
Allergy-causing milk proteins are found in dairy products, such as yogurt, cheese, butter, half-and-half and sour cream. But milk can be harder to identify when it's used as an ingredient in processed food products ranging from sausage to breakfast cereals. Hidden sources of milk include:

• Whey
• Casein
• Ingredients that contain the prefix "lact" — such as lactose and lactate
• Candies, such as chocolate, nougat and caramel
• Fat-replacement products, such as Simplesse
• Protein powders
• Artificial butter flavor
• Artificial and natural flavorings — used in products ranging from canned fish to potato chips

Even if a food is labeled "milk-free" or "nondairy," it may still contain allergy-causing milk proteins — so you have to read the label carefully. When in doubt, contact the manufacturer to be sure a product doesn't contain milk ingredients.

While there is no sure way to prevent an allergic reaction to milk, reading labels, being cautious when eating out and using hypoallergenic or milk-free products can help you or your child avoid an unpleasant or dangerous reaction.

If you're at risk of a serious allergic reaction, talk with your doctor about carrying and using emergency epinephrine (adrenaline). If you have already had a severe reaction, wear a medical alert bracelet or necklace that lets others know that you have a food allergy.

Symptoms

Signs and symptoms of wheat allergy can include:

• Swelling, itching or irritation of the mouth or throat
• Hives or skin irritation
• Nasal congestion
• Airway inflammation
• Gastrointestinal symptoms such as cramps, nausea and vomiting

Allergy symptoms differ from person to person and generally occur a few minutes to a few hours after wheat's been ingested. In some people, allergic reactions occur:

• When exercising after eating wheat
• From inhaled flour in the workplace (sometimes called bakers' asthma)

Anaphylaxis
Some people have a severe reaction to wheat called anaphylaxis. This is a medical emergency and requires treatment with an epinephrine (adrenaline) shot and a trip to the emergency room. Signs and symptoms start within seconds to two hours after eating wheat and can include:

• Constriction of airways, including a swollen throat or a lump in your throat that makes it difficult to breathe
• Shock, with a severe drop in blood pressure
• Rapid pulse
• Dizziness, lightheadedness or loss of consciousness

Risk factors

Certain factors may put you at greater risk of developing a wheat allergy:

• Family history. You're at increased risk of allergy to wheat or other foods if allergies, such as hay fever, asthma, hives or eczema, are common in your family.
• Age. Wheat allergy is most common in children. As you grow older, your digestive system matures and your body is less likely to absorb food or food components that trigger allergies.

Tests and diagnosis

To evaluate a possible wheat allergy, your doctor may:

• Ask detailed questions about your signs and symptoms
• Perform a physical exam
• Have you keep a detailed food diary
• Have you eliminate wheat from your diet (elimination diet) — and then have you eat the food again to see if it causes a reaction

He or she may also recommend one or both of the following tests:

• Skin test. In this test, your skin is pricked and exposed to small amounts of the proteins found in wheat. If you're allergic, you develop a raised bump (hive) at the test location on your skin. Allergy specialists usually are best equipped to perform and interpret allergy skin tests.
• Blood test. A blood test can measure your immune system's response to wheat by measuring the amount of certain antibodies in your bloodstream, known as immunoglobulin E (IgE) antibodies. A blood sample is sent to a medical laboratory, where it can be tested for evidence of sensitivity to wheat.

If your doctor suspects your symptoms are caused by something other than a food allergy, you may need other tests to identify — or rule out — other medical problems. If you have digestive problems, such as diarrhea, abdominal pain or bloating, or you also have a reaction to grains other than wheat, your doctor may want to do tests to rule out gluten intolerance or celiac disease — an allergic reaction caused by gluten.

Prevention

There is no sure way to prevent a food allergy from occurring in the first place — but you can prevent symptoms by avoiding the food that causes them.

If you know you are allergic to wheat, the only sure way to avoid an allergic reaction is to avoid wheat products. Know what you're eating and drinking. Be sure to read food labels carefully.

Hidden sources of wheat products
Wheat is a very common food ingredient, and it isn't just found in pastas, breads and other baked goods — it's also used in foods ranging from sauces to some beers, so read all food labels carefully. Some brands of hot dogs and ice cream even contain wheat. Wheat is often used in products including:

• Food thickeners
• Hydrolyzed vegetable protein
• Natural flavorings
• Soy sauce
• Meat and crab substitutes

Eating out
Eating in restaurants when you have a wheat allergy can be a challenge — communicating clearly with restaurant staff and choosing your food carefully can help.

• Be cautious about cross-contamination — wheat getting into your food from shared pans, cutting boards or utensils.
• Be sure deep-fried foods, such as french fries, aren't cooked in oil that's been used to cook breaded foods.
• If you aren't positive whether meals contain wheat, order simple dishes without sauces.
• Be wary of meat substitutes that are common in Chinese and vegetarian dishes — these products often contain wheat.

Following a wheat-free diet can be difficult — but it is becoming easier. Food manufacturers in the United States are now required to clearly label foods that contain wheat products. Health food and specialty stores commonly carry breads and other products that are wheat-free, including ingredients to use as wheat substitutes when baking. There are a number of Web sites that offer advice, discussions about wheat allergy, and even wheat-free ingredients, products and cookbooks.

If you're at risk of a serious allergic reaction, talk with your doctor about carrying and using emergency epinephrine (adrenaline). If you've already had a severe reaction, wear a medical alert bracelet or necklace that lets others know that you have a food allergy.

While there is no sure way to prevent an allergic reaction to wheat, reading labels, being cautious when eating out, and using wheat-free products and recipes can help you avoid an unpleasant or dangerous reaction.