Introduction
It’s a common fear that a severe itch or ache is due to an allergy. The truth is that true food allergies affect a very small percentage of people. Experts estimate that only two percent of adults, and about two to eight percent of children, are truly allergic to certain foods.
Food allergy is different from food intolerance. The difference between an allergy and intolerance is how the body handles the offending food.
Food intolerance is a much more common problem than allergy. Here, the problem is related to digestion. The body cannot adequately digest a portion of the offending food, usually because of some chemical deficiency. For example, persons who have difficulty digesting milk (lactose intolerance) often are deficient in the intestinal enzyme lactase, which is needed to digest milk sugar (lactose). The deficiency can cause cramps and diarrhea if milk is consumed. And unlike allergies, intolerances generally intensify with age.
Why does one get food allergy?
In true food allergy - the body’s immune system recognizes a reaction-provoking substance, or allergen, in the food (usually a protein), as foreign body and produces antibodies to halt the invasion. As a result, some symptoms manifest themselves in the individual.
It is important to note that a person may be allergic to one or more allergens (dust, pollen). Similarly in case of a food allergy a combination of foods may manifest itself as an allergy; when eaten alone the food does not cause any reaction. In addition a person may develop allergy to a food item at any age.
What are the signs and symptoms of food allergy?
The most common symptoms are the swelling of the lips, stomach cramps, vomiting, diarrhea, hives, rashes or eczema, and wheezing or breathing problems.
The greatest danger in food allergy comes from anaphylaxis, a violent allergic reaction resulting in shock and requiring immediate medical action.
What are the common food allergens?
Common food allergens are – wheat, milk, eggs, fish, especially shellfish, strawberries, tomatoes, chocolate, citrus fruits, nuts, dals, especially Bengal gram and its products and spinach.
What should I do if I suspect food allergy?
- If you suspect food allergy please contact your doctor immediately. Anaphylaxis resulting from food allergy can produce severe symptoms in as little as five to 15 minutes, although life-threatening reactions may progress over hours. The affected person should be transferred to hospital even if symptoms subside
- Once the patient is discharged, efforts should be made to identify the offending food article. Write down everything you eat or drink for a one or two-week period. Note any symptoms and how long it took for such symptoms to develop. Maintain a diary. Once the allergen has been identified eliminate it from the diet completely for a short period of time. The food item may then be reintroduced at a later date in very small quantities, watching carefully for any symptoms. If the symptoms reappear withdraw the food item from the diet and try again at a latter date. If no symptoms persist gradually increase the quantity of the food
- Your doctor can refer you to a specialist trained in allergy and immunology
- Injectable epinephrine is the prescribed medication, which patients must carry with them on person all the time. Doctors can instruct patients with allergies on how to self-administer epinephrine
- Because there is no cure for food allergies other than strict avoidance of an offending food, to verify whether a forbidden product is contained in a particular food means it is necessary to check labels, to ask for the ingredients of food items, if consuming other than home cooked food.