Food allergies are potentially life-threatening reactions to certain food items. An allergic response may affect skin, respiratory tract, GI tract or cardiovascular systems.
Food allergies are most frequently seen among young children but can affect anyone at any age. While most food allergies fade with age (for instance peanuts, fish and shellfish allergies can last into adulthood), others (such as peanuts, fish and shellfish allergies) cannot.
Symptoms
Most food allergies produce symptoms that affect the skin, respiratory tract and gastrointestinal system. Most often symptoms appear within two hours after eating the allergen; however, symptoms may also begin to manifest itself minutes or even hours later in some individuals. Mild reactions are common; severe reactions, called anaphylaxis, can be life-threatening as it involves low blood pressure, blocked airways and throat swelling that makes breathing difficult; additional signs include hives or swelling of lips tongue or throat making speech impossible.
An allergic reaction occurs when your immune system misidentifies a food protein as something harmful, even though it’s harmless. When this happens, cells release antibodies called immunoglobulin E or IgE that recognize this food and trigger a series of symptoms in response.
At most times, food allergies typically present mild-to-moderate symptoms that do not pose life-threatening risks; however, children are at higher risk of experiencing severe reactions, potentially fatal reactions that necessitate medical intervention and should therefore be taught early symptoms and sought medical help immediately. Furthermore, people with food allergies should carry emergency medicines like adrenalin click or EpiPen in case a severe reaction arises – this medication will quickly restore blood pressure levels quickly to avoid shock.
Diagnosis
If you suspect a food allergy, it’s essential that you visit a medical specialist immediately for diagnosis. They will conduct an in-depth clinical history review that includes details about any related symptoms like rashes or hay fever and your family history of allergies (particularly asthma and eczema).
Skin prick tests or blood tests may be conducted to help diagnose food allergies. This involves applying small amounts of the suspected allergen to your skin, then watching for signs such as the formation of a wheal (similar to mosquito bite bump) at the site where it pricks you, then looking for signs that develop, such as a wheal that indicates allergic reactivity when consumed by eating this food item. A positive result does not guarantee how severe of a reaction you will have from indulging; blood tests however can sometimes produce false-positives, leading to people avoiding foods they should consume rather than risk consuming them!
Medically-supervised oral food challenges provide the most accurate diagnostic test for food allergy, in which a patient consumes incremental quantities of an allergenic food under close medical supervision, with emergency medications and equipment available in case any complications arise. These tests are most suitable for those who already know they are sensitive to certain foods and who have access to an experienced physician with expertise in food allergy issues.
Treatment
Food allergies are notoriously difficult to manage. Their symptoms range from mild to severe and include hives and swelling of the face, mouth or throat; an upset stomach; wheezing; difficulty breathing; or life-threatening anaphylaxis (constricting airways and low blood pressure). People who are susceptible should always carry emergency epinephrine (Adrenaclick or EpiPen), since only this medication can reverse anaphylactic reactions.
Your care team will conduct an interview and take a detailed history of your symptoms in order to diagnose a food allergy. They may ask about what you ate before symptoms appeared and when, for how long, and the severity of their reaction. In addition, physical examination will also be done and blood tests ordered in order to test antibodies in your system.
Food allergies usually develop two hours or later after ingesting offending items; however, symptoms may sometimes take up to 48 hours before manifesting themselves. Common reactions of food allergy include tingling in lips or throat; hives; swelling of face, mouth or throat; belly pain; wheezing; difficulty breathing; constriction of airways and shock with sudden drop in blood pressure. While most children outgrow their sensitivities to milk, eggs wheat and soy allergies, those triggered by peanuts, tree nuts fish or shellfish usually persist as lifelong sensitivities – while people with asthma often develop food sensitivities due to these allergens as well.
Prevention
At times, food allergies may be avoided by simply avoiding their source. Unfortunately, however, this cannot happen with every allergy; therefore a safe, varied diet including all common allergens may help infants remain well nourished and reduce the risk of food allergy development. Starting early introduction (not before three days old) of peanuts, cow’s milk, egg, soy and wheat (and their derivatives) can reduce its chances of occurrence while exclusive breastfeeding for three to four months reduces asthmatic attacks but does not diminish food allergies further.
Children should be tested for food allergies before beginning school, with regular education about those allergies being provided by both schools and families in order to avoid miscommunication and misunderstandings that could lead to severe reactions. Schools must create written food allergy management plans which include emergency procedures; emergency medications like epinephrine should always be available in case an allergic reaction arises.
Homefood preparation should include placing foods containing allergens into separate areas of the kitchen and using clean utensils and surfaces that have not come into contact with those allergens, while when dining away from home it’s helpful to enlist family, babysitters and teachers as a safety net to make sure no harmful food allergies are exposed. Always read labels carefully for warning statements like “may contain,” “processed in,” or “produced on equipment which processes” your allergen.
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