Food allergies and anaphylaxis are serious health conditions that must be managed effectively. FNS has created fact sheets, posters and checklists on topics related to them – such as misconceptions surrounding them, stress relief mechanisms for those experiencing symptoms, anaphylaxis diagnosis methods and the administration of Epinephrine injection.
Allergens can include peanuts, tree nuts, eggs, milk, fish and crustacea as well as celery, cereals containing gluten, mustard seed sesame seeds and sulphites (Opens in new window). According to food law these allergenic substances must be listed on ingredient labels of prepacked foods in their ingredient lists as allergens.
What is an Allergen?
An allergy is the response of one’s immune system to normally harmless substances that enter their bodies; such substances, known as allergens, include pollen, food, dust mites, medications, bee venom and certain mold. When individuals with allergies come in contact with these allergens, their immune systems often mistakenly identify them as harmful threats and attack them causing various symptoms in the nose, eyes, throat, sinuses, skin or digestive tract that lead to discomfort and disease.
Allergies are an increasingly prevalent issue and can affect people of all ages, including children. While some allergies subside as people get older, others remain throughout life and may worsen with time. Seasonal allergies like Hay Fever (an allergy caused by grass or tree pollen in the air) may surface when levels of pollen in the air reach certain threshold levels.
Some allergies can be identified using blood and skin tests administered by a doctor or clinical immunology/allergy specialist. Blood tests measure IgE antibodies produced against specific allergens, while skin prick tests involve giving small samples of potential allergens pricking onto skin samples before monitoring for any reactions or allergic responses.
Under the Food Allergen Labeling and Consumer Protection Act, manufacturers must identify the eight most prevalent food allergens – milk, egg, wheat, soy, peanut, tree nut, fish and crustacean shellfish – present in packaged food sold in the United States. This should be accomplished by listing each food or ingredient which constitutes a major allergen on either its main label or ingredients label.
What are the symptoms of an Allergy?
Food, medicines, pollens and insect stings may trigger allergic reactions in some individuals. Symptoms may range from mild to severe and may affect one part or all of their system depending on what kind of allergen was consumed or inhaled; severity often depends on its source and dosage ingested/inhaled; in extreme cases anaphylaxis requires immediate medical treatment as it could prove life-threatening.
An allergic reaction happens when our immune systems mistakenly identify food or substances found in food as harmful, even though they’re harmless. When an allergen enters our bodies, cells produce antibodies called immunoglobulin E (IgE). IgE antibodies attach themselves to allergens and release histamine or other chemicals into our bloodstream that lead to allergy symptoms like runny noses or hives.
Food allergies typically involve milk, eggs, soy, wheat, peanuts, tree nuts and fish (see Allergen Fact Sheets). Many individuals outgrow their allergies by adulthood; however severe food allergies such as those to shellfish, soy and nuts often remain.
What are the treatments for an Allergy?
Antihistamines or corticosteroids may provide temporary relief of allergy symptoms for some people. These medicines reduce swelling caused by allergies that lead to runny nose, itching, sneezing and eye itching; and can even ease eye itching. Antihistamines come as tablets, liquids or nose sprays and come both over-the-counter and prescription strengths. Desensitization (allergy shots) may also help some individuals become less sensitive over time to certain allergens like pollen, pets, molds, dust mites, stinging insects as well as foods as well as asthmatics.
Lifestyle changes, medications, and other treatments may also help alleviate allergies. Individuals suffering from allergies should inform their healthcare provider about them, and adhere to ASCIA action plans accordingly. Children must heed the advice of their doctors and nurses regarding how to prevent, recognize and treat allergic reactions including anaphylaxis. Children who have food allergies should learn more about their condition from an early age and should never accept food or drinks from anyone without consulting first with their healthcare provider first. They should also be mindful that their friends may not know about their allergies and could accidentally give them food or drinks that cause allergic reactions. Childcare centers, preschools and schools should provide sufficient education on avoiding allergy reactions as well as how to respond in emergency situations.
How can I prevent an Allergy?
Food allergies occur when proteins found in certain foods trigger immune system responses such as hives or swelling of the skin or digestive issues. Although these reactions are usually lifelong, there are ways to combat them; most importantly is avoiding foods you are allergic to and carrying emergency medication in case symptoms flare up unexpectedly.
Vaccinations can reduce your risk of allergies, while new medicines may help alleviate any existing ones. If you suspect having allergies, talk with both your physician and allergist about these available solutions.
Infants and children often develop allergies to milk, eggs, soy and wheat that cause skin rashes or digestive symptoms, typically outgrowing these allergies by age 3. Other food allergies like peanuts, tree nuts, fish or shellfish tend to persist and often become lifelong conditions.
Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) requires that major food allergens such as celery, crustaceans (such as shrimp and crab), eggs, milk, peanuts, sesame, soya bean products, wheat, sulphur dioxide or sulphites must be listed on product labels to comply with FALCPA requirements. Together these allergens account for 90% of food allergy reactions in the US.
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