"FOOD ALLERGY PRIMER”" -- October 1999 Eating Right

ou’ve probly heard someone say “I can’t eat that food; I’m allergic to it.” But what the person is calling an allergy may not really be one. It may be a food intolerance or sensitivity.

A true food allergy is when the body’s immune system reacts negatively to a food or an ingredient in a food. Only about 2% of Americans have food allergies.

In most people, a reaction to food or a food additive is a food intolerance, which doesn’t involve the body’s immune system. Food intolerances commonly cause lower gastrointestinal tract problems such as gas, diarrhea and bloating. Lactose intolerance is an example of a food intolerance. It occurs when someone doesn’t have the enzyme needed to digest milk sugar. Another example is sulfite-induced asthma.

But whether it’s an allergy or food intolerance, the reaction can be uncomfortable. The key is to know what’s causing the problem and eliminate it. Ninety percent of all food allergies are caused by the following.

milk

soy

peanuts

fish

eggs

wheat

tree nuts

shellfish

Unfortunately, some food allergies can be deadly. Most adults with these allergies have known for years what they’re allergic to and take great effort to avoid the food. However, some are lax in keeping an emergency treatment kit with them. These adults should have a product such as an EpiPen (a shot of epinephrine that is self-administered) to control an accidental ingestion of the dangerous food. It’s also a good idea to tell their family members where the Epipen is kept and how to administer it.

If your child has an adverse reaction to certain foods, see your doctor, a board-certified allergist or a dietitian to help manage the allergy or intolerance. Your child may be required to avoid certain foods. That will mean explaining dietary needs to school cafeteria staff, waiters and hosts whenever your child eats away from home. Also, you may need to implement a response plan such as calling 911 or keeping epinephrine on hand.

Symptoms vary in severity, time of onset and from person to person. A particular food may trigger different reactions in the same person. Children who have food allergies often outgrow them or the allergy manifests itself as a respiratory allergy in adulthood.

Common allergic symptoms:

skin irritations such as hives, eczema and rashes
sneezing and runny nose
gastrointestinal symptoms such as diarrhea, nausea and vomiting (along with one or more other symptom)
swelling of the throat and difficulty breathing, which may lead to anaphylaxis. (This is a life-threatening condition in which several parts of the body experience allergic reactions. Emergency medical attention must be sought immediately.)

For more information, contact

International Food Information Council
www.ificinfo.health.org

Or visit

American Academy of Allergy Asthma and Immunology
www.aaaai.org/public/