Understanding Food Allergy

A food allergy is basically an immune system response to a particular food, or foods, that the body mistakenly believes is harmful. 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.

A food allergy is the result of the body's immune system overreacting to food proteins. Not all adverse reactions to food are due to allergy. Some reactions to milk may be related to a deficiency of an enzyme that normally breaks down a sugar in milk. When individuals with lactase deficiency drink cow's milk or eat other dairy products, they may experience intestinal symptoms, typically misinterpreted as a food allergy. Almost any food can cause an allergic reaction and some individuals are only allergic to one food, while others may be allergic to several types of food. Cow's milk is the leading cause of allergic reactions in very young children. Milk allergy affects about 2 percent to 3 percent of infants worldwide, and its signs and symptoms can be serious enough to cause distress for both the allergic child, but also for the child's family. Most children do outgrow a milk allergy by age 2 or 3.

Currently, the only way to treat food allergies is to avoid the foods which trigger reactions. Even the most diligent label readers are likely to be inadvertently exposed to proteins that elicit an allergic response at some point. Anaphylactic allergic reactions can be fatal even when they begin with mild symptoms such as a tingling in the mouth and throat or gastrointestinal discomfort. Antihistamines and bronchodilators can be used to treat less severe symptoms. Food manufacturers and consumer groups are working with the Federal Drug Administration to increase public awareness of the seriousness of food allergen reactions and to ensure that allergens are appropriately labeled in food products.

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.