CNN reports that a new study in the Journal of Allergy and Clinical Immunology shows that most people who died from food-induced anaphlyaxis were teenagers or young adults who were away from home when they ate the food that killed them.

"We were surprised that so few people had gotten correct information about ingredients in restaurant settings, which accounted for about half of these fatal reactions," says study author Anne Muñoz-Furlong, founder and CEO of the Food Allergy and Anaphylaxis Network, a nonprofit advocacy and education group. "The individuals either did not ask about ingredient information -- and assumed the food was safe -- or the restaurant staff gave them incorrect or incomplete information."

Often times, teenagers with food allergies feel embarrassed to talk to restaurant employees about the allergy. Food Allergy Restaurant Cards make the process easier on the allergy sufferer and the restaurant employees.

"What was most heartbreaking," says Muñoz-Furlong, "is that the story repeats itself over and over again and the fact that these deaths are preventable."