Food Allergies

Food allergies are becoming an increasing worldwide problem and can even pose life-threatening threats to their sufferers. Therefore, it is critical that individuals seeking a diagnosis stay away from foods which cause reactions in order to stay safe.

Skin-prick testing can help identify sources of allergic reactions, with eggs, milk, fish, crustacean shellfish, tree nuts, peanuts and wheat all common allergens and symptoms ranging from mild to severe.

Symptoms

Allergies occur when your immune system overreacts to certain foods it deems as potentially dangerous, producing antibodies which recognize them as threats and attack them, leading to histamine release and other chemicals into your bloodstream, creating symptoms of allergies.

Food allergies range in severity from mild to life-threatening, with symptoms including hives, mouth or throat swelling, difficulty breathing, stomach upset and anaphylaxis (a drop in blood pressure). Severe reactions may even prove fatal.

Healthcare providers can diagnose food allergies through a physical exam and interview. Inquires may include when and how often these symptoms have appeared as well as whether or not they occur after eating certain food products.

Your provider may conduct either an allergy skin or blood test to assess if food allergies are the source of your sickness. In a skin test, small amounts of the food suspected as the culprit will be applied directly onto the skin in a prick test; if a rash appears as a result of exposure then that food could indeed be an allergen for you.

Food allergies are more likely to arise if you already suffer from other allergies such as hay fever or eczema; someone in your family has had them; or if you have the condition atopy, which causes an increased tendency for developing autoimmune diseases including atopic dermatitis (eczema), asthma and allergies.

Diagnosis

Food allergy symptoms typically develop within minutes to several hours after eating a food that causes them, and can range from mild to severe reactions. Mild symptoms might include itchy mouth or tongue tingles, belly discomfort, diarrhea or nausea while severe reactions could include constricted airways making breathing difficult or sudden drops in blood pressure (anaphylactic shock).

Food allergy tests must be used to verify a diagnosis. Skin prick testing is one type of allergy test used to detect food allergy; however, it’s not foolproof; up to 60 percent of positive skin prick test results don’t actually reflect actual allergies. Blood tests that look for antibodies specific foods can also help detect food allergies; such blood tests are generally performed for those who have experienced severe reactions from skin prick tests or who suffer from skin conditions which make prick testing difficult or dangerous, or who take medications which inhibit results of skin prick tests.

An allergist may suggest conducting an oral food challenge, in which you slowly consume small amounts of a food while being watched closely for any signs of allergic reaction. To ensure safe procedures and maximum accuracy, this must only be carried out at an office with emergency medications and equipment available – this method often proves most accurate at detecting food allergies.

Treatment

Food allergies range in severity from mild to life-threatening, with severe cases known as anaphylactic shock causing throat and tongue swelling, breathing difficulty and even sudden drops in blood pressure (shock). Epinephrine injection is often prescribed to treat this type of allergic reaction.

Allergies are caused by immune system cells attacking substances entering through the skin, like food proteins. Common allergenic foods include peanuts, milk, egg, wheat, soy, shellfish and fish; while children typically outgrow cow’s milk allergies quickly (eggs & soy). Peanut, tree nut & fish allergies tend to remain lifelong conditions.

As the first step to diagnosing food allergy, discuss your symptoms with your care team and the length of time they have been present. Also discuss any family histories of food allergy as well as any pollen or dust allergies that you might be susceptible to.

Your provider may recommend either an allergy skin test or blood allergy test, where a small amount of the suspected allergen is applied directly to the skin to see if there is an allergic response, while blood allergy testing checks for antibodies specific to that allergen. Your provider may also suggest a food challenge test where small quantities of suspected allergen will be eaten under supervision to detect allergic reactions; they will likely prescribe medicines to help relieve your symptoms after eating an allergenic food, and advise carrying an epinephrine auto-injector just in case of severe allergic reactions.

Prevention

Allergies result from your immune system overreacting to an allergen (usually harmless food). Common allergens include milk, eggs, peanuts, shellfish, wheat and soy – however some individuals may be more prone to develop food allergies than others due to family history or conditions like eczema and hay fever.

Food allergies require people to avoid all foods which could trigger symptoms. This may prove challenging given that many ingredients used in recipes don’t appear on menus or labels, and may also not appear when ordering at restaurants. Individuals with food allergies must educate themselves, read labels carefully and communicate effectively with waiters/chefs when dining in restaurants if there are food issues. Furthermore, emergency epinephrine should always be carried just in case anaphylaxis sets in and requires treatment immediately.

Prevention strategies proven to lower the risk of food allergies include restricting cow’s milk in early infancy, early introduction of foods containing allergens and using partially hydrolysed formula. Unfortunately, however, food allergies remain an extremely prevalent health problem and no definitive method exists for their prevention; thus it’s essential that parents and carers of children with food allergies understand its signs and symptoms, and all schools and early learning services establish an anaphylaxis management plan in place.