Reducing Food Allergies

A food allergy is when the body mistakes a certain food as dangerous and produces an antibody called immunoglobulin E. This antibody reacts with the allergen and chemicals are released in the body causing an allergic reaction. Food allergies are often confused with adverse food reactions. A food allergy involves the immune system and the release of chemicals in an allergy attack can cause symptoms as minor as scratchy throat, puffy eyes, and runny nose. They may also cause major symptoms like swelling of the tongue and throat, coughing, and hives which may cover the entire body. In rare instances, someone with a food allergy may have a severe allergic reaction that can be fatal.

Avoidance is the only true treatment for food allergy. Neither allergy shots nor oral desensitization have proven to be a safe or effective way in reducing food allergy. An individual may be allergic to any food, such as vegetables, fruits, and meats there are eight particular foods which account for the majority of all food allergic reactions. These particular foods are milk, peanut, fish, egg, tree nut, shellfish, soy, and wheat. Allergic reactions to certain foods typically begin within minutes to a few hours after eating the food. The frequency and severity of symptoms may vary widely from one person to another. When symptoms first appear, it is important to differentiate between a real food allergy and another potential cause. Often the cause may be something other than a food allergy, most commonly simple food intolerance.

Food allergies are typically treated by avoiding the offending allergen in the diet. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. To do this, patients need to read a lengthy and detailed list of ingredients on the label for each food they consider eating. Many allergy producing foods such as eggs, peanuts, and milk appear in foods that are not ordinarily associated with them. Patients with severe food allergies must be prepared to treat an anaphylactic reaction. These individuals should carry a syringe of adrenaline, or epinephrine, obtained by prescription from their doctors and be prepared to self administer it if they think they are developing an allergic reaction. They should then seek immediate medical help by either calling 911 or having themselves transported to an emergency room.

Diagnosing a food allergy can be a challenge for most doctors. First the doctor must determine if the patient is having an adverse reaction to specific foods. The doctor makes this assessment with the help of a detailed history from the patient, the patient's dietary diary, or an elimination diet. The doctor then confirms the diagnosis by the more objective skin tests, blood tests, or food challenges. The dietary history is the most important diagnostic tool. The physician interviews the patient to determine if the facts are consistent with a food allergy. If the patient's history, dietary diary, or elimination diet suggests that a specific food allergy is likely, the doctor will then use tests, such as skin tests, blood tests, and a food challenge, which can more objectively confirm an allergic response to food.