Food Allergies

It is not uncommon for many people to have a reaction to foods we ingest. But to have what a allergic reaction to a certain food is really less common then most might think. Only about 2% of grown people and just 6% of children have a food allergy, the numbers do seem to be growing. Most people have what is determined as a food intolerance or just unpleasant symptoms that may be triggered by the food. While this may not make you feel any better, it is an important difference because the true food allergy, which is also called food hypersensitivity can cause serious reactions and even death if not treated properly and quickly.

With a true food allergy, the immune system of the body will identify the specific component of a food as a harmful substance. The immune system will trigger certain cells to produce the immunoglobulin E, (IgE), antibodies that will fight the food or the food component, or the allergen. If you should eat this food again, no matter how small the amount, your immune system will go to work. The release of histamine and other chemicals into the bloodstream can cause a wide range of allergic symptoms. The histamine is responsible for most of the allergic reactions. These include itchy eyes, dripping nose, dry throat, labored breathing, nausea, diarrhea, rashes and hives, and the anaphylactic shock.

The majority of food allergies will be triggered by certain proteins in eggs, peanuts, fish, shellfish including shrimp, lobster and crab, also tree nuts such as the pecans and walnut. Most of the food allergies for children are triggered by proteins in cow’s milk, wheat and soybeans. While parents have thought for a long time that chocolate was a cause of food allergies, it is not now thought to be a trigger.

There is a condition that is not a true food allergy because it does not cause the body to release the histamines, so this is considered a food intolerance. This reaction will include some of the same symptoms as food allergies and is easily confused. The nausea, vomiting, cramping and diarrhea can cause the confusion. One way to tell the difference is a food intolerance will allow you to eat a small amount of the food with no reaction but a true food allergy will not tolerate even a tiny amount. A tricky aspect of diagnosing the food intolerance is the fact some people are not sensitive to the food but to and ingredient or a substance used for the food preparation of that food. An example of this would be sulfite preservatives will trigger asthma signs and symptoms in very sensitive people. It is important for people with food allergies to be tested for what allergies they have.