Food allergies affect every part of the body, particularly the nose, lungs and skin. Symptoms typically emerge shortly after eating an allergenic food and range from mild to severe reactions; severe reactions such as anaphylaxis can even prove fatal.
Skin tests and blood tests can help diagnose food allergies, while doctors can also conduct food challenges whereby someone eats increasing amounts of allergenic food until a reaction occurs.
Symptoms
Food allergies often produce local reactions in their mouth or throat that may be itchy. More serious symptoms could include swelling of lips, tongue and throat (anaphylaxis), breathing difficulties or sudden drops in blood pressure (shock).
Food allergy must be differentiated from other conditions that cause symptoms that cause discomfort, including lactose intolerance (causing tummy ache) and food poisoning caused by bacteria. If you or your child experience an allergic reaction from eating something, call triple zero (000) immediately and initiate anaphylaxis first aid measures immediately.
Food allergies often arise from your immune system reacting to proteins present in certain foods. Your body then forms antibodies called immunoglobulin E (IgE), and when you reeat that same food again, its protein binds with these IgE antibodies and triggers a release of chemicals which lead to allergic symptoms.
Food allergies affect people of all ages, although children usually outgrow them by age three. You have an increased chance of food allergy if someone in your family has asthma, hay fever or eczema; additionally, pollen or dust allergies increase your likelihood of food intolerance.
Diagnosis
Most food allergies involve IgE-mediated reactions, in which the body mistakes certain proteins as harmful and creates antibodies against them. When an individual consumes something they are allergic to, their allergen binds with these antibodies and releases chemicals that lead to symptoms such as hives or skin swelling in local reactions or respiratory difficulties such as wheezing and difficulty breathing in systemic reactions; more serious cases can cause full body reactions known as anaphylaxis.
For diagnosis of food allergies, doctors usually take an extensive family and medical history as well as assess symptoms you are experiencing over time, including how long they last. A food challenge test may also be recommended in which gradually increasing amounts of a suspected allergen are eaten while being monitored for signs of an allergic reaction – this test should preferably take place either at your doctor’s office or hospital where emergency care services can quickly respond should anything go amis.
Blood tests that identify antibodies for particular foods can help diagnose food allergies; however, these methods may not be reliable when applied to peanuts, milk, eggs, fish, and shellfish as their proteins break down too rapidly in the bloodstream for detection by antibody tests.
Treatment
Food allergies can have serious repercussions for skin, respiratory systems and blood vessels, from mild to life-threatening symptoms arising from IgE antibody production in response to allergens. Common signs and symptoms may include itching in the mouth or throat; hives; swelling of lips, face, tongue or throat; wheezing, nasal congestion and difficulty breathing. Without immediate treatment anaphylaxis – an extreme reaction characterized by narrowed airways, decreased blood pressure, shock symptoms – could occur.
Your doctor will listen to your symptoms and perform a physical exam, including listening to your lungs. In addition, allergy tests may also be performed. One such test is called a skin prick test; here, your doctor scratches an arm or back skin area before adding small amounts of allergens such as pollen to test whether you experience an allergic reaction. Blood tests can also help identify food allergies.
Once diagnosed, healthcare providers typically recommend that their patients avoid the food that causes an allergy. Your healthcare provider may also give you medications in case of a reaction such as an EpiPen or Auvi-Q autoinjector that can treat severe allergic reactions called anaphylaxis before it gets out of hand; or antihistamines, bronchodilators, or histamine 2 (H2) blockers to manage symptoms such as antihistamines.
Prevention
Researchers continue to search for ways to prevent food allergies, yet currently the best strategy is avoiding allergens altogether. Additionally, it’s crucial that family members, babysitters and teachers know about an allergy in case an emergency situation arises and what steps can be taken immediately in such cases.
Baby allergies can result in skin rashes (hives), gastrointestinal symptoms or, more seriously, life-threatening anaphylactic shock. Anaphylactic shock is characterized by difficulty breathing, swelling and a drop in blood pressure requiring immediate medical treatment.
Recent studies suggest that avoiding common allergens (milk, eggs, peanuts, fish, crustacean shellfish and tree nuts) during gestation may reduce the risk of food allergies in later childhood. Breastfeeding for at least four to six months also helps protect against developing food allergies in later life. For older children it is advised that solid foods be introduced early, including those known to cause allergies; any allergies should also be evaluated by an experienced pediatric allergist.
As it’s essential to have access to emergency epinephrine auto-injectors like EpiPen on hand at all times and an allergy action plan in place, including discussing it with your allergist and providing school staff and caregivers a copy, consider wearing medical identification bracelets that list food allergies as well as consulting your physician about antihistamine medication that could ease symptoms of food allergic reactions.
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