Milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat are not just parts of the food pyramid.
They represent the top eight food allergens for 90 percent of all documented food allergies. Most likely, if you are an adult, you know if you have a food allergy, and you know that by avoiding these foods you can reduce your chances of having an allergic reaction. However, in severe cases, a food allergy can cause a life-threatening condition called anaphylaxis, also known as anaphylactic shock.
Anaphylaxis is a severe reaction that involves the entire body. It develops within minutes or even seconds after initial exposure to an allergen, such as an insect bite or sting, horse serum used in some vaccines, food or drug.
Symptoms include difficulty breathing, swelling of the face, abdominal pain, vomiting, slurred speech, confusion, hives, rapid or weak pulse, fainting, palpitations, diarrhea, nasal congestion and cough.
Anaphylaxis requires immediate professional medical attention. People with known severe allergic reactions should use injectable epinephrine as prescribed by their doctor, but still go to the emergency room since symptoms may develop again hours after the epinephrine is given.
A food allergy can be diagnosed through a blood or skin test to identify elevated levels of an antibody called Immunoglobulin E, which is present in people with allergies. A food allergy also can be identified through an elimination diet, which involves removing the suspected food from the diet and then reintroducing it to see if it causes an allergic reaction, or through challenge testing, which exposes the patient to a suspected allergen.
Elimination diets and challenge testing should only be done under a physician’s supervision.
Approximately 40 percent of children and 30 percent of adults, or 50 million Americans, have food allergies.
Children typically outgrow allergies to milk, eggs, soy and wheat by the time they are five years old if they avoid the offending food.
However, most people do not outgrow allergic reactions to peanuts, tree nuts, fish or shellfish. In developed nations allergen diagnosis has increased each year.
If you do have a food allergy, you can decrease your chances of having an allergic reaction by following these steps:
• Avoid foods that you know can cause an allergic reaction.
• Check for hidden allergens when they are used as ingredients in dishes served in restaurants or other social settings.
• Don’t rely on just the menu description when eating out. Ask about how the dish is prepared and specific ingredients.
• Don’t assume the ingredients are the same as the last time you bought a food product. Always read the food label.
• Let others know about your allergy. Wear an identification bracelet and carry an alert card in your wallet that describes your allergy.
• Be prepared for an emergency and, if necessary, carry an epinephrine self-injection pen or allergy kit with you at all times.
If you suspect that you have a food allergy, talk with your doctor about being tested and what you can do to prevent complications.
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