This recent URI grad had a late-night snack. An allergic reaction killed him.

After their son, a recent University of Rhode Island graduate, died just days after his graduation from anaphylactic shock, a Massachusetts family is raising awareness about food allergies.
Timothy Howard, who grew up in Southborough, Massachusetts, died May 24 from a severe allergic reaction to a late-night snack − a chocolate bar − that was contaminated with peanuts, his mother, Patty Howard, told USA TODAY.
His whole body went into shock. He went into his parents' bedroom, and they administered three EpiPens, a life-saving drug used by people at risk of anaphylaxis and other allergic reactions, but the reaction was "very fast," and the EpiPen "didn't work."
The chocolate bar Timmy ate said "may contain" peanuts on the label, according to his parents. His mother says if a food label says it "may contain" your allergen, don't take the risk.
Now, his family is sharing their story to prevent similar tragedies. His sister, Julia, says manufacturers need to make food labels clearer instead of relying on "may contain" warnings. His dad, Tim, says that individuals also need to carefully read those labels.
Timmy Howard's Phi Kappa Psi fraternity brothers are raising money for the Food Allergy Research & Education, a nonprofit advocacy organization that spreads awareness and funds research for food allergies. They've raised nearly $28,000 as of June 12.
The donations will go toward advancing anaphylaxis research and treatment options; supporting education programs in schools and communities; promoting life-saving awareness and emergency preparedness and advocating for stronger food allergy policies and labeling laws.
"We don't want people to go through what we're going through after burying our child. This is hell," his mother says.
Howard's story is frightening and not entirely uncommon.
Food allergies impact more than 33 million people in the U.S. You can never assume a food or object is free of your allergen, experts say, as it can lurk in the most unexpected places.
Fish and shellfish, for example, are sometimes dipped in milk to reduce their fishy odor, putting those with dairy allergies at risk. Cross-contamination – when an allergen is accidentally transferred from one food to another – can also expose you to an allergen.
Federal laws require that the nine most common allergens – milk, egg, peanut, tree nuts, soy, wheat, fish, shellfish and sesame – must be labeled on packaged foods sold in the U.S.
However, there are no laws requiring manufacturers to say whether a product may have come into contact with a specific allergen, allowing potential cross-contamination to fly under the radar.
Teenagers and young adults with food allergies are at the highest risk of fatal food-induced anaphylaxis.
"This age group is a high-risk group," Timmy's mother says. "They are independent. They don't want to trouble people at a party to say, 'Hey, what's in this brownie?'"
Contributing: Katie Camero and Providence Journal Staff reports.
This article originally appeared on The Providence Journal: Recent URI graduate dead after anaphylactic shock from food allergy

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