ALLERGIES FOOD

FOODS THAT HARM

Almost any food can provoke an allergic reaction
Eight foods that account for 90% of allergic reactions:

Milk and milk products

Eggs (especially egg whites)

Soy and soy products

Wheat and wheat products

Peanuts

Tree nuts

Fish

Shellfish

WHO’S AFFECTED

About 15 million Americans and 2
5 million Canadians
Food Allergies may not be as prevalent as some might think

It is estimated that almost one-third of people say that they, or a family member, have a food allergy

But, in fact, only 2 to 8% of children, and 1 to 2% of adults in the U
S
have clinically proven allergic reactions to food

Old School

A peanut allergy is a lifelong sentence

New Wisdom

A blood test can measure peanut-specific antibodies and identify if someone has outgrown their allergy

True food Allergies involve the body’s immune system, whereas food intolerance originates in the gastrointestinal system and is associated with an inability to digest or absorb certain substances
Doctors do not completely understand why so many people have Allergies , although heredity appears to be a major factor

If both parents have Allergies , their children will almost always have them as well, although the symptoms and allergens may be quite different

Food Allergies in infants and children, however, tend to lessen as they grow, and the problem may disappear by adulthood

There is no doubt that breastfeeding and the delayed introduction of solid foods reduces a child’s chances of developing food

Allergies

QUICK TIP:

Look for switches

Eggs may be listed on labels as an emulsifier
And some cooks swap vegetable oil for a tropical oil such as coconut oil, which may be a concern for those allergic to coconut

Beyond the Diet

There are many symptoms of food Allergies , including nausea, vomiting, diarrhea, constipation, indigestion, headaches, skin rashes or hives, itching, shortness of breath (including asthma attacks), and, in severe cases, widespread swelling of the skin and mucous membranes

Some people can tolerate small amounts of an offending food; others are so hypersensitive that they react to even a minute trace

Here is what you need to know to reduce the effect of food Allergies :

Pinpoint allergens
Some allergens are easily identified because symptoms will develop immediately after eating the offending food

The most allergenic foods in infancy are eggs, milk, peanuts, wheat, and soy (about 85% of children lose their sensitivity within the first 3 to 5 years of life)

In older children and adults tree nuts, peanuts, and seafood are the most likely to cause severe reactions

Many people have mild Allergies to various fruits and vegetables
Cooking can often reduce the allergenic potential of foods, as proteins responsible for Allergies are degraded by heat
Keep a diary

If allergens are not readily identified, keep a carefully documented diary of the time and content of all meals and the appearance and timing of subsequent symptoms

After a week or two, a pattern may emerge

If so, eliminate the suspected food from the diet for at least a week, and then try it again
If symptoms develop, chances are you have identified the offending food

Milk and milk products: Dairy products, such as milk,cheeses, yogurt, cream, ice cream, cream soups, and certain baked goods and desserts

Deli meats cut on same slicer as cheese, some canned tuna, nondairy products, and prepared meats

Eggs (especially egg whites)

Cakes, mousses, ice cream, sherbets, and other desserts;mayonnaise, salad dressings, French toast, waffles, and pancakes

Toppings on specialty desserts, some egg substitutes, processed cooked pasta, some soups

Soy and soy products Soy, soybeans, tofu, texturedvegetable protein, hydrolyzed protein, miso, soy sauce, tamari, tempeh, natural and artificial flavors, vegetable broth, and

Major ingredient in processed foodsvegetable starch

Wheat and wheat products

Cereals, bread or bread products, dry soup mixes, cakes, pasta, gravies, dumplings, products containing flour, beer and ale

Some hot dogs, ice cream, imitation crab, and imitationmeats

Peanuts and peanut oil, peanut butter, peanut flour, baked goods and candy with nuts, natural flavoring

Many candies, and African, Chinese, Mexican, Thai, and Vietnamese foods
In more complicated cases, allergy tests may be required
The most common is a skin test, but your doctor may also try RAST (radioallergosorbent test) blood study or a medically supervised elimination diet and challenge tests

Look for hidden triggers
Once allergens have been identified, eliminating those foods from the diet should solve the problem
But this can be more complicated than it sounds
Some of the most common food allergens are hidden ingredients in many processed foods

Also, many foods are chemically related; thus, a person allergic to lemons may also be allergic to oranges and other citrus fruits
In some cases, the real culprit may be a contaminant or an accidental additive in food
For example, some people who are allergic to orange juice may actually be able to tolerate the peeled fruit, since it is limonene (the oil in citrus peels) that produces the allergic reaction

WHAT IS ANAPHYLACTIC SHOCK

Severe allergic reactions to foods can result in anaphylactic shock, a life-threatening collapse of the respiratory and circulatory system

If you have had, or believe you may be susceptible to an anaphylactic reaction, you should wear medical identification, and carry emergency medical information in your wallet

Your doctor may also recommend that you carry an epinephrine selfinjector (EpiPen)