What are food allergies?
Most of us encounter many people with food allergies throughout our lives, even though we might not know it! It is estimated that around 5.4 million to 7 million Americans have at least one food allergy and the number is increasing every year. Some studies suggest that children who are exposed to certain foods at a young age bear a higher risk of developing a food allergy, due to their immune systems being immature. Common food allergies include lactose, gluten, eggs, wheat and soy.
Food intolerances are also a common symptom experienced by many people. Food intolerance is typically the result of certain chemicals reacting unfavorably with the body, however the body does not react by attacking the ‘foreign invader’ such as with allergic reactions and the symptoms are usually less immediately life threatening —symptoms such as upset stomach, diarrhea and vomiting. Food intolerances, such as lactose intolerance, are usually manageable with avoidance in the diet.
An allergic reaction happens when a person’s immune system reactions to a protein (such as a food protein or chemical protein) as if the item is a foreign substance to be attacked. The person is deemed to have an allergy to whatever substance causes the body to react this way—such as certain fibers, plastics, medicines and even food.
When someone has a food allergy, it means that their immune system reacts to a certain food protein as an invading foreign substance and reacts accordingly by releasing histamines and other powerful chemicals. The release of these chemicals in reaction to a food protein then causes the symptoms of an allergic reaction.
What are some of the symptoms of food allergies?
The symptoms of an allergic reaction can range from milder reactions such as hives and rashes to potentially fatal reactions such as anaphylaxis, more commonly known as anaphylactic shock. The most common symptoms experienced are hives all over the skin or on certain areas, vomiting, diarrhea, abdominal pain and cramps. These symptoms may not necessarily be dangerous, depending on their severity and frequency. Some of these symptoms are, however, related to anaphylaxis and must be examined closely.
Anaphylaxis can be fatal if not treated swiftly. The symptoms of anaphylaxis include the swelling of the throat, limps or tongue; difficulty breathing or swallowing; a metallic taste in the mouth; itchy feelings in the mouth; flushed skin; increased heart rate; plunging blood pressure; sudden paleness; sudden weakness; anxiety and a feeling of doom; bodily collapse; the loss of consciousness. However, some symptoms caused by food allergies can be far more worrisome. Because these symptoms can happen swiftly and even upon the first exposure to a food, it is important to react as soon as possible in getting medical attention. Anaphylaxis can be fatal and is believed that around 125 deaths each year in the United States are a result of anaphylactic shock brought on by food allergies.
What kinds of foods are people most commonly allergic to?
Theoretically, a person can be allergic to any kind of food. However, there are eight main foods which account for 90% of all food related allergies and also account for 90% of anaphylaxis brought on by food allergies.
These foods are peanuts, tree nuts (such as walnuts, pecans etc), shellfish, fish, milk, soy, wheat and eggs. Some people are allergic only to the actual food, such as a piece of fish, while others react even to the slightest contact that cross-contamination can provide, for example, if a knife was used to slice a fish and then slice a chicken. It’s important, especially for parents with children who have food allergies, to learn about the different names of foods they are allergic to, as it will come in handy when reading food labels. Sometimes a food may be listed on the nutrition label under a different name than it typically is, or it may be hidden under another name which can lead to dire consequences if not spotted before consumption.
Typically, the allergic reaction that one has because of one of these foods, varies depending on several factors, such as body chemistry, their usual reaction to the food in question and how much of the food has been consumed. For example, someone who just breaks out in hives after eating one egg is less likely to experience anaphylactic reactions after eating one egg. They are more likely to experience anaphylactic reactions after consuming a large amount of eggs. Likewise, there are people who experience more severe symptoms from very little food or even from no food at all—there have been cases of people, especially children who have weaker immune systems, going into anaphylactic shock simply from cross-contamination in the kitchen!
People who have food allergies must be very careful to avoid consuming certain foods. This can be hard, especially for children or adults who go to school and work in environments where cross contamination or accidental consumption is common—and may, in some cases, be deadly. Some schools have come up with solutions such as “peanut-free” or other common allergenic food free tables for those who have allergies. Schools with students who have severe allergies that may be triggered easily have even taken to banning certain foods from children’s lunches and snacks. Having an allergy as an adult can be even more tricky, because most places of employment are not willing to ban entire sorts of food to accommodate one employee. People with food allergies need to be on the lookout for their ‘forbidden’ foods to keep themselves safe and healthy.
Is there a cure?
Generally, there is no cure for food allergies. Some people grow out of certain food allergies, such as wheat or soy, but most people remain allergic to certain foods throughout their lives. Therefore, it is best for anyone with a food allergy to educate themselves on how to avoid the foods that they are allergic to, as well as educate themselves on how to respond if they do experience an anaphylactic reaction.
The treatment recommended for those who have severe reactions to their food allergies is a quick injection of epinephrine, followed by immediate medical attention. Epinephrine can stop the deadliest effects of anaphylaxis, while the medical attention will ensure that no other cardiac or other damage has been done to the body because of the reaction to the food. For those with food allergies, carrying epinephrine with them at all times could be, literally, the difference between life and death.