Food Allergies

You may be surprised to know that even though food allergies are less common than other allergies, almost everyone believes they are affected by a food allergy at some time in their life. According to recent statistical data, only 2 percent of the adults and 6 percent of the children actually experience food allergy symptoms. The others haven't experienced a food allergy symptom but a food intolerance.

How can you tell the difference?

Generally, mild symptoms are associated with a food intolerance. In addition, these symptoms aren't related to the immune system. On the other hand, a food allergy can be so serious that it results in anaphylactic shock. Plus, the immune system plays a vital role in a food allergy by releasing a chemical substance called histamine to neutralize the proteins of the food that's causing the allergic reaction.

The common signs of a food allergy include swelling of the tongue, lips, throat, face and other body parts, abdominal pains, vomiting, diarrhea, nausea, lightheadedness, hives, eczema, itching and tingling inside the mouth. The symptoms can depend on the type of food behind the allergy.

In severe conditions known as anaphylaxis, life-threatening symptoms such as rapid pulse, loss of consciousness, airway constrictions that lead to loss of breath, and shock with a significant drop in the blood pressure levels are all possible. When any of these symptoms occur, it's vital to seek medical attention immediately.

The timing and location of an allergic reaction to food is affected by digestion. For example, an allergic person may first experience a severe itching of the tongue or "tingling lips." Vomiting, cramps or diarrhea may follow. Later, as allergens enter the bloodstream and travel throughout the body, they can cause a drop in blood pressure, hives or eczema, or asthma when they reach the lungs. The onset of these symptoms may vary from a few minutes to an hour or two after the food is eaten.

Currently, the only way to treat food allergies is to avoid the foods that trigger reactions. Even the most diligent label-readers and ingredient-checkers likely will be inadvertently exposed to proteins that elicit an allergic response at some point. That's why those with food allergies severe enough to cause anaphylactic reactions should wear medical alert bracelets or necklaces and carry a syringe of adrenaline (epinephrine) obtained by prescription from their physicians.

The Federal Food, Drug, and Cosmetic Act requires, in virtually all cases, that all the ingredients of a food be listed on the food label. Two exemptions to the labeling requirements recently have been involved in a number of reported food allergen reactions: the collective naming of spices, flavorings, and colorings; and insignificant levels of additives in a food that do not have a technical or functional effect on the final product. The FDA, however, does not consider food allergens eligible for the latter labeling exemption. The agency also strongly encourages the declaration of an allergenic ingredient in a spice, flavor, or color.