Food allergies occur when our immune systems mistakenly identify proteins found in food as harmful, releasing antibodies in response. Symptoms typically manifest shortly after eating an allergen and include itching or swelling, hives, stomach pain, diarrhea and potentially severe shock.
Eggs, milk and wheat allergies are the most prevalent food allergies among infants and children, usually outgrowing themselves after some time; while peanuts, tree nuts, fish and shellfish allergies often remain long term.
Diagnosis
Food allergies occur when your body detects foods it perceives to be potentially harmful and releases chemicals into your bloodstream to create symptoms such as hives, skin or lip swelling, an upset stomach and difficulty breathing. In more extreme cases, symptoms can progress into an anaphylaxis attack which causes difficulty breathing or drops in blood pressure – potentially life-threatening situations!
Food allergies are caused by proteins found in food. When your immune system overreacts, producing antibodies called immunoglobulin E (IgE). Even small amounts of the offending food will trigger symptoms in you quickly.
Allergy testing can assist in diagnosing food allergies. Allergists use skin prick tests and blood tests to detect food sensitivities or allergies; however, these methods only offer clues as opposed to definitive confirmation. If necessary, your allergist may recommend an oral food challenge to firmly establish this diagnosis.
Keep a food diary to help your allergist make a proper diagnosis. Be sure to record any symptoms that arise after eating specific foods – their timing, severity, etc. If there’s any chance for life-threatening allergic reactions from food allergies, an allergist will provide an epinephrine auto-injector as soon as they detect one and will train you how best to use it.
Symptoms
Allergies usually cause symptoms within minutes to several hours after eating the food that triggers them, from mild reactions like itching of mouth and throat to severe life-threatening ones such as Anaphylaxis (see ‘Anaphylaxis’ below). Reactions could range from hives or itchy lips/throat to swelling airways or dropping blood pressure – those who have experienced severe reactions before are at a greater risk for future ones.
Eosinophilic Esophagitis (EoE): this condition is caused by food allergies that affect the lining of the esophagus, the tube that connects your throat to your stomach. EoE may occur alone or alongside asthma, rhinitis and/or dermatitis and inflammation is likely triggered by food proteins similar to those responsible for pollen and hay fever allergies.
Children usually outgrow their allergies to milk, eggs and peanuts by the age of 10, but fish, shellfish and tree nut allergies tend to persist throughout life. Some individuals also develop cross-reactions – meaning they react negatively when exposed to related foods – similar to what prompted their initial allergy response. One example would be someone with a peanut allergy might also be sensitive to walnuts, almonds and cashews as their proteins share similarities with those present in peanuts. Before making plans that include allergen-free food for trips or gatherings, discuss your child’s allergies with his/her physician. Involve other adults like teachers, babysitters, and coaches; make sure that they recognize the severity of his/her allergies so they know to seek emergency treatment should symptoms become severe. Speak to your physician about carrying an adrenalin autoinjector (Adrenaclick/EpiPen) just in case symptoms worsen rapidly.
Treatment
Food allergies are an abnormal reaction by your immune system, which normally serves to protect you from germs. When exposed to certain proteins in food, your immune system becomes hypersensitive and overreacts, treating them as potentially dangerous substances – an experience which may range from mild to severe reactions in serious cases of anaphylactic shock.
Avoidance of allergenic food items is the only effective treatment for food allergies, so it is crucial that consumers read and ask questions when purchasing products containing those ingredients or allergens that trigger symptoms. You could also discuss with your provider oral and sublingual immunotherapy (OIT), which involves gradually eating increasing amounts of the allergenic food over time in order to develop tolerance; OIT must always be performed under medical supervision in a certified clinic.
Your doctor may suggest carrying emergency medications, such as an adrenaline auto-injector (Adrenaclick, EpiPen), in case of severe allergic reactions. They may also provide a home kit with antihistamines and other supplies needed. In addition, you will learn from healthcare providers how best to manage symptoms in home, school and traveling environments.
Prevention
Food allergies occur when your immune system misidentifies certain food or food components as harmful, leading it to produce antibodies known as immunoglobulin E (IgE). Once released into the body, these IgE antibodies trigger symptoms ranging from mild hives to life-threatening anaphylaxis that could impact every part of the body. Unfortunately, food allergies cannot be cured, however early recognition and effective management may help avoid serious complications that arise later.
Research is ongoing to find new methods of treating food allergies, but for now the best prevention strategy is avoiding foods you know can cause reactions in yourself or your child – such as eggs, dairy products, nuts, fish and shellfish. Children who are allergic should gradually be introduced to them from an appropriate age onwards – starting with well cooked egg and peanut butter/paste as possible starting points.
People experiencing milder food allergy symptoms should consult an allergist and request a prescription of an Epi-pen auto-injector, to carry with them at all times in case of severe reactions such as anaphylaxis. Your allergist will provide a written treatment plan and teach how to use injections which should be practiced frequently so your muscles remember.
Most children outgrow milk, egg, soy, and wheat allergies as they mature; however, peanuts and other nut allergies tend to remain lifelong conditions.
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