Download food allergies ….what`s the scoop?

FOOD ALLERGIES ….WHAT’S THE SCOOP?
Most of us have enjoyed the taste of peanut butter and jam or an egg salad sandwich, fish & chips or different varieties of seafood.
However, for people with food allergies, eating these foods could be dangerous to their health and even cause death. Although
food allergies have existed for a long time, recently they have been receiving increased attention due to widespread public concern
and scientific study.
WHAT IS A FOOD ALLERGY?
A food allergy is a reaction to a protein in a food that
involves the body’s immune system. For some people,
eating even a small amount of the offending food can
cause a life-threatening reaction. The good news is that
allergic reactions to food can be avoided.
THE TOP SEVEN ALLERGY-CAUSING FOODS
ü Peanuts (see also Peanut Allergies in a
Nutshell Nutrition Matters)
ü Nuts
ü Fish
ü Shellfish
ü Eggs
ü Soy
ü Milk and dairy products
ü Wheat
WHAT IS ANAPHYLACTIC SHOCK?
WHAT ARE THE COMMON SYMPTOMS OF A FOOD
ALLERGY REACTION?
Food allergy reactions can affect only one or several body
systems, for example hives on the skin and/or
gastrointestinal difficulties. Symptoms of food allergy
reactions are often individual. They vary from person to
person.
Common symptoms include:
§ Nausea
§ Hives/rashes
§ Vomiting
§ Diarrhea
§ Swelling of the eyelids, lips, hands or feet
§ Headache
§ Eczema (redness, itching and swelling of the skin)
§ Blood in the stool (especially in infants)
§ Breathing problems including coughing, wheezing,
tightness in the throat, chest or a runny or stuffy nose
§ More severe reactions include anaphylactic (a-na-filak-tik) shock that can lead to coma and death.
Anaphylactic shock is the most severe and life-threatening
type of allergic reaction. Anaphylactic shock can happen
within minutes after eating a specific food. This type of
severe reaction affects less than one percent of the
population. Symptoms may include hives, difficulty
breathing, and loss of consciousness. Without immediate
medical attention, death may occur. Common foods that
cause anaphylaxis are peanuts, nuts, eggs, and shellfish.
EARLY PREVENTION
Research is inconclusive as to whether it is possible to
prevent food allergies during pregnancy and infancy.
However, some studies are showing that it is possible for
pregnant women to transfer peanut proteins to their
babies. So, to be safe, women who are pregnant or
breastfeeding should avoid eating peanuts, especially if
they have a family history of allergies. Breastfeeding for
the first 6 months may delay or decrease the incidence of
allergic reactions, especially in those children whose
parents have allergies. Similarly, delaying the
introduction of potentially allergenic foods, such as egg
white, oranges, peanut butter and wheat for the first year
of life may help. Be sure to introduce only one new food
at a time.
SEEK A RELIABLE SOURCE
If you suspect a food allergy, do not try to diagnose it
yourself. Contact a physician for proper diagnosis and
treatment.
TREATMENT
If you do have a food allergy, the main treatment is
avoidance. The offending food should be completely
eliminated or avoided. Because the treatment diet is longterm, care must be taken to ensure nutritional adequacy.
A registered dietitian can help plan your diet, understand
food labels and identify special food products so that your
dietary intake is adequate, varied and nutritious. It is
important to note that some children outgrow food
allergies by 2- 5 years of age if the allergy began in
infancy, especially allergies to eggs, milk and soy.
WHAT IS THE DIFFERENCE BETWEEN A “FOOD
ALLERGY” AND A “FOOD INTOLERANCE”?
Unlike a food allergy, a food intolerance is not a reaction
to a protein in a food and does not involve the immune
system. However, the physical symptoms of a food
intolerance, such as intestinal discomfort, may overlap
with the symptoms of an allergy. For this reason, a food
intolerance reaction may be easily confused with an
allergic reaction. It is important that the symptoms be
evaluated and diagnosed by a medical doctor.
You will be questioned on the frequency, severity, timing
and nature of your symptoms; types of foods eaten,
presence of other illnesses; use of medications and
nutritional and herbal supplements; and history of other
allergies. In addition you can expect a physical
examination which pays special attention to the eyes, ears,
nose, throat, chest, stomach and skin.
The following diagnostic procedures may be used:
✏ Elimination Diet – suspected foods are temporarily
eliminated and reintroduced, one at a time, to see if
symptoms re-appear. Careful guidance is needed to
eliminate all hidden sources of the suspected foods.
You may be recommended to consult with a registered
dietitian to help you manage your diet. This is the
most reliable diagnostic procedure.
✏ Skin Testing – an extract of the suspected food
antigen is introduced into the skin to see if a local skin
reaction develops. A positive test should be
confirmed with the elimination diet.
✏ Laboratory testing – tests are used to analyze a
sample of a patient’s blood for antibodies to food
antigens.
FOR MORE INFORMATION
Recipes and other information are available from:
WHAT MIGHT CAUSE A FOOD INTOLERANCE?
§
People may react adversely to foods for a number of
reasons, including:
♦ A digestive enzyme deficiency, such as when the body
cannot digest lactose (a milk sugar) often produces
symptoms of gas, cramps, and bloating. This is
known as lactose intolerance, and is not a milk
allergy.
♦ Digestive and other physical conditions can mimic
food intolerance symptoms.
§
§
The Allergy/Asthma Information Association
Ontario Office
1-888-250-2298
Toronto Office
416-679-9521
Specialty Food Shop, Hospital for Sick Children
www.specialtyfoodshop.com
(416) 977-4360
Quackwatch
www.quackwatch.com
May be reproduced without permission provided the source is
acknowledged.
For more information, contact Toronto Public Health,
416- 338-7600. Nutrition Matters Newsletters can also be
viewed at www.city.toronto.on.ca/health/nm_index/htm.
Revised 11/01