As a person who has suffered with food allergies since the age of three, I was shocked to discover that only 3% of adults, and 6%-8% of children are estimated to have true food allergies.Food allergies differ from food intolerance, but can sometimes be mistaken for intolerance due to similar symptoms of digestive issues such as nausea, vomiting, abdominal pain, and diarrhea.True food allergies are characterized by an abnormal response to food triggered by a specific reaction in the body’s immune system. A person will then exhibit certain symptoms in response to this. The only treatment for a food allergy is the avoidance of the food causing the allergy, or the “trigger”.
Reactions from food allergies can range from mild, to severe, some even being life threatening. Allergic reactions involve two components of the immune system, the allergy antibody immunglobulin E (IgE), and the mast cell. IgE circulates through the body, while the mast cell, which stores histamine, is found in body tissues.
Many food allergies are found to be inherited. The parent or parents do not necessarily have to be allergic to food. People with parent(s) allergic to pollens, pet danders, and other allergens can have a greater chance of having a food allergy than those without allergic parents. An allergy is a hypersensitive reaction, and before an allergic reaction can occur, the person has to have been exposed to the trigger on a previous occasion. This is what is known as becoming “sensitized” to the trigger.
Allergens seem to stem from proteins found in foods that are usually resistant to heat from cooking, acid in the stomach, and digestive enzymes. This then allows the allergen to enter the bloodstream, where it then can cause problems for those who are allergic. (Visit www.medicine.net for more information.)
Allergic reactions can happen within a few minutes to around an hour after the person has eaten whatever they are allergic to. Symptoms can range from an itching in the mouth, to more serious issues such as trouble swallowing or breathing. Allergens can cause skin reactions such as hives and eczema, and lung problems such as asthma symptoms. A severe allergic reaction may also cause anaphylaxis, a sudden drop in blood pressure, which can be fatal in extreme cases.
Some of the most common food allergy triggers for children are eggs, milk, peanuts, tomatoes, and strawberries. For adults, the most common triggers seems to be shellfish, tree nuts, eggs and peanuts (see my article on peanut allergies).
Food allergies are serious business, and thankfully are now recognized more in these modern days than back when I was a child in the 1970’s.Product labels now give you important information about any possible allergens, or even tell if the product was manufactured on shared equipment as common allergens. If you have a food allergy, don’t take chances, keep away from your trigger foods, because the consequences could be dangerous.