FitSugar

Food Review: Home Free Cookies

FitSugar — Wed, 22 Apr 2009 03:30:00 -0700

When I first cracked open a box of Home Free's peanut-free, tree-nut-free, egg-free, and dairy-free cookies, I thought: what poor person has all of those food allergies combined? I couldn't quite figure out the target market. But now I think I have it figured out. These organic cookies are meant for moms who want to serve treats guaranteed safe for any kid, whatever her allergy.

I'm skeptical about how big that audience really is, but for healthy sweets, these were pretty impressive. I tried two varieties: the soft oatmeal cookies and the mini chocolate chip cookies. Both had minor faults, but they were also much tastier than I expected. For my thoughts, read more.

The oatmeal cookie was pretty sizable and had a nice, chewy-oat texture with just enough sweetness. One cookie has 120 calories and four grams of fat with almost all organic and whole-grain ingredients, so I felt good about eating them. Each box contains three pairs of individually packaged cookies (why? so wasteful!), and unfortunately, each pair of cookies stuck together and didn't look pretty when I pulled them apart.

The mini chocolate chip cookies had a totally different vibe: crunchy and sweeter, much like a Famous Amos. While the oatmeal cookies tasted more like health food (which I liked), the chocolate chip ones could easily be served to kids who probably wouldn't be able to tell the difference. Each serving of six mini cookies has 140 calories and six grams of fat, but you could also just eat one for a little sweet treat.

Home Free sells all of its cookies online here, including a chocolate-chocolate chip flavor (full size and mini) and a full-size version of the chocolate chip. If you have food allergies (or just lots of paranoia about them), these are definitely worth taking a bite of.

Do You Know Nuts About Food Allergies?

FitSugar — Mon, 20 Apr 2009 03:30:00 -0700

From peanuts to shellfish to wheat gluten to dairy, the list of foods that cause people problems seems to get longer every year. But while some people actually suffer from food allergies, others are just dealing with food intolerance.

Do you know the ins and outs of these potentially dangerous foods? Text your knowledge with my quiz.

Source

Take the quiz

Possible Cure For Peanut Allergy Found

FitSugar — Mon, 16 Mar 2009 13:00:00 -0700

Peanut allergies have become surprisingly more common recently, and it's scary to think that taking an innocent bite of an energy bar fortified with peanut flour could end with fatal results. Scientists have been trying to figure out the cause of this life-threatening condition, but it looks like now they may have found a way to cure peanut allergies.

A recent study at Duke University Medical Center helped five children, who previously suffered from severe peanut allergies, to eat peanuts with no reaction. Over several years, scientists gave the children small amounts of peanuts, and with time, their bodies learned to tolerate the allergen. Using oral immunotherapy, the kids started eating minuscule amounts of peanut flour equal to one thousandth of a peanut, and worked their way up to the equivalent of 15 peanuts. The results from this pilot study seem promising to the more than 3.3 million people who suffer from peanut allergies, but the scientists still need to track the children for a few more years to make sure the treatment cured them permanently.

Source

Do You Know Someone With a Food Allergy?

FitSugar — Sat, 27 Dec 2008 03:00:00 -0800

I suffer from seasonal and pet allergies, but I'm so thankful I don't have any allergies to food. Many people do, though, and it seems these allergies are more common than ever. It's evident when you go food shopping or to a restaurant, and food labels proclaiming products as gluten-free or nut-free are growing more and more prevalent. It's great that these foods are available since reactions can be fatal. So I was wondering . . .

Source, Source, and Source

Label Able: Certified Gluten-Free

FitSugar — Mon, 23 Jun 2008 14:30:00 -0700

If you're one of the 3 million people suffering from an allergy to gluten then here's some good news. More and more products are donning this trademarked symbol that lets you know they are certified gluten free by the Gluten Free Certification Organization (GFCO). This group inspects products to ensure that they contain less than 10 parts per million (ppm) of gluten, which is an amount low enough not to cause a reaction in someone with this allergy. If a product passes the test, like this Stonyfield Farms yogurt then the manufacturer is allowed to add this symbol to their label.

Gluten is the plant protein found in wheat, rye, barley, and some oats. People allergic to gluten suffer from severe stomach problems, and in order to avoid symptoms the only option is to avoid it. That's why it's imperative they know which foods are safe. If you're interested in seeing the complete list of products labeled with this symbol, check out the GFCO website.

Have You Ever Seen a Dietician?

FitSugar — Fri, 12 Oct 2007 15:45:00 -0700

Eating healthy is no small feat, especially if you are on the run, have special dietary needs, or are trying to lose weight. In all these scenarios, meeting with a dietitian can help. I think it is a great idea to have an educated eye sizing up your nutrition, which is why I've included having a session with a dietitian as a must have for October.

A dietitian will asses your diet and then provide advice and recommendations on how to improve your eating habits to help you reach your goals.

I was wondering if any of you have ever seen a dietitian, and what your experience was like. Were they helpful? Did you learn any valuable info or tips?

Food Allergy vs. Food Intolerance

FitSugar — Wed, 20 Jun 2007 01:00:00 -0700

I have little kids and one of them breaks out in hives whenever she eats strawberries. Or I should say, when she used to eat strawberries because the hives just didn't seem like a normal side effect of eating fruit. Are those hives a sign of a food allergy or just a symptom of a food intolerance?

Lucky for me, the Mayo Clinic just answered my question. First off only about 2 percent of American adults and 6 percent of American children have food allergies. Many of us do have adverse reactions to certain foods, but those reactions are only considered allergic reactions if the immune system is involved.

With a food allergy, the immune system mistakenly identifies a specific food or a component of a food as a harmful substance and fights that food culprit by releasing antibodies. The antibodies release histamines and other chemicals into your bloodstream to fight the good fight against this food "enemy". Signs of a food allergy may include:

Tingling in the mouth
Hives
Swelling of the lips, face, tongue and throat
Wheezing or breathing difficulties
Dizziness or fainting

Lactose intolerance is one example of a food intolerance. People with lactose intolerance lack the enzyme lactase needed to digest milk sugar (lactose) in milk and other dairy products. This inability to break down lactose during digestion may cause diarrhea, gas, bloating and abdominal pain, but doesn't set off the immune system response.

It is important to know the difference, because with an allergy a small amount of the food can trigger a serious allergic reaction. With an intolerance, the body can usually handle a small amount of the food without serious consequences.

Hopefully my little one will "grow out" of her strawberry allergy. Until then, we are sticking to blackberries and raspberries.

What's the Deal With All the Food Allergies?

FitSugar — Thu, 23 Oct 2008 10:00:00 -0700

If it seems like food allergies are everywhere these days, that's because they are. According to a new study from Centers for Disease Control and Prevention, food allergies are on the rise, now affecting more than 3 million kids. Approximately one in every 26 children has one, as opposed to one in 29 in 1997. The most common culprits include peanuts, shellfish, milk, and eggs.

Amy Branum, the lead author of the study, says that the 18 percent increase isn't just a fluke, but even the CDC isn't quite sure about the reasons behind the rise. To see the theories, read more.

Though about two in five Americans think they have a food allergy, only about one percent actually do. Most are merely food intolerances, which do not trigger an immune reaction like allergies do. But even so, food allergies are on the rise, according to the latest news:

A doubling in peanut allergies - noted in earlier studies - is one factor, some experts said. Also, children seems to be taking longer to outgrow milk and egg allergies than they did in decades past.

But also figuring into the equation are parents and doctors who are more likely to consider food as the trigger for symptoms like vomiting, skin rashes, and breathing problems.

"A couple of decades ago, it was not uncommon to have kids sick all the time and we just said 'They have a weak stomach' or 'They're sickly,'" said Anne Munoz-Furlong, chief executive of the Food Allergy & Anaphylaxis Network, a Virginia-based advocacy organization.

But why the rise in peanut allergies, and why are kids outgrowing their childhood nemeses later? Some folks in the medical community hypothesize that our culture has actually gotten too hygienic. Thanks to clean drinking water and antibiotics, our immune systems don't have as much to battle, so they're battling foods instead.

What do you think lies behind the rise in food allergies? Do you have or have you ever had one?

Source

Food allergy

FitSugar — Wed, 08 Oct 2008 17:34:56 -0700

HEALTH GUIDE REFERENCE FROM A.D.A.M

About two out of five Americans believe that they are allergic to certain foods. However, fewer than 1% of them have true food allergies. A food allergy occurs when the body's immune system reacts to otherwise harmless substances in certain foods. This is different from a food intolerance, which does not involve the immune system. While most food allergies are mild, in some cases they can cause anaphylactic shock, a serious, sometimes life-threatening reaction. Food allergies affect mostly young children. With the exception of peanut allergy, the majority of children outgrow their food sensitivities.

Signs and Symptoms

Many people who think they have food allergies actually have food intolerances. Symptoms of a true food allergy usually involve the skin and intestines and typically begin just after eating and not longer than 2 hours following ingestion of the particular food. Common symptoms include:

Hives, itching, or eczema
Nausea and vomiting, stomach cramps, indigestion, or diarrhea
Swelling of the eyelids, face, lips, tongue, throat, or other parts of the body (called angioedema)
Wheezing, nasal congestion, or trouble breathing
Lightheadedness, dizziness, or fainting

When the symptoms listed above are extreme, they can be life-threatening. Call a medical emergency response unit if you see the following signs of extreme allergic reaction (anaphylactic shock):

Swelling of the throat and difficulty swallowing
Difficulty breathing
Rapid pulse
Dizziness, lightheadedness, or loss of consciousness
Blue color to the skin and nails

Causes

In most cases, allergies occur when an individual who has a genetic sensitivity to certain allergens is exposed to the substance. Foods frequently responsible for food allergies include:

Shellfish, such as shrimp, crab, and lobster
Tree nuts, including walnuts, almonds, and pecans
Peanuts
Fruits, particularly strawberries, but also melons, pineapple, and other tropical fruits
Tomatoes
Fish
Food additives such as dyes, thickeners, and preservatives. Monosodium glutamate (MSG) is a common food allergy in this category.

Foods that may cause intolerance include:

Wheat and other gluten-containing grains
Cows milk and other dairy products
Corn products

Risk Factors

Family history of allergies increases your risk of having allergies, including food allergies. If both parents have food allergies, you have a 75% chance of having one yourself. If one parent has food allergies, you have a 30 - 40% chance. If neither parent has allergies, you have a 10 - 15% chance.

Excessive exposure to a particular food -- for example, in Japan where rice is a staple, rice is a common food allergen. In Scandinavia, the common allergen is codfish, and in India, chickpeas.

Diagnosis

Your health care provider will take a comprehensive history to find out what symptoms you experience after eating and how soon after eating they occur. Your doctor will also want to know how often you have the reaction and what type of medical treatment you received. Even if your symptoms seem clearly related to a specific food, your doctor may still want to do some tests to be sure that you have a true food allergy and to verify the food or foods responsible for your reaction.

The food causing the allergy can sometimes be identified by the following techniques:

Elimination and re-challenging diet (also called elimination and provocation diet). This technique involves eliminating suspected foods from the diet one at a time until the symptoms disappear. If there is still a question about what may be causing the symptoms, then individual foods are reintroduced one at a time to see if an allergic reaction develops. (Note: this would not be done if the allergic reaction is dangerous or life threatening.) This method is not definitive, but may help narrow the list of suspected foods.
Skin testing. A diluted amount of the food allergen is placed under the skin; if allergic, a raised, red skin lesion will appear, generally within 15 - 20 minutes.
Blood tests (RAST and ELISA). These look for antibodies against the particular food allergens.

Preventive Care

Guidelines from reputable health agencies suggest some steps parents can take to reduce their child's chances of having food and other allergies, although there are no guarantees of success. If either or both parents have a personal or family history of allergy [for example, asthma, eczema, hay fever, perennial allergic rhinitis (allergy to animals, dust mites, or molds)] the following is recommend:

Avoid common allergenic foods, in particular peanuts and tree nuts, during pregnancy and while nursing -- peanut protein, as well as components of cow's milk, eggs, and wheat, are secreted into breast milk
Breast-feed exclusively -- give your baby only breast milk for the first 6 months of life using hypoallergenic formulas to supplement breast-feeding if necessary

Note: Not all studies agree on exclusive breast-feeding. The latest and largest study investigating the relationship between breast-feeding and allergies, particularly asthma, suggests that breast-feeding in the early months of life can prevent allergies until your child is 2 years old.

However, breast-feeding may increase the risk of allergies once your child is older than 2 years. Since delaying foods allows the child's gastrointestinal tract to mature, the following strategies may be helpful:

Delay giving your infant solid food until 6 months of age.
Delay giving your child common allergenic foods as follows: dairy until age 1 year; eggs until age 2 years; peanuts, nuts, and fish until 3 years.
If an allergy develops, carefully avoid the offending food.

Treatment

The goals of treatment are to reduce symptoms and avoid future allergic reactions. Once you are aware of the allergy, the best way to avoid a reaction is by not eating that food. Treatment at the time of a reaction varies according to the severity and type of symptoms. Mild symptoms may go away without treatment. Doctors generally recommend over-the-counter or prescription antihistamines to relieve mild itching, swelling, rash, runny nose, or headache. Soothing skin creams may provide some relief of rashes. Severe allergic reactions (anaphylactic shock) can come on suddenly and accelerate quickly; in this case, emergency treatment is needed. In some instances, survival may depend on an injection of epinephrine (adrenaline). Food allergy sufferers routinely learn to self-administer epinephrine, which may save their life. Avoiding the offending food is the best way to prevent future allergic reactions.

Lifestyle

Avoid offending foods. Read of all package ingredients carefully (many foods are processed with peanuts, eggs, or milk products such as whey). Call ahead when eating out. Take your own food with you on trips.

If you have a history of anaphylactic shock, you should keep a preloaded syringe of epinephrine with you. Your doctor will teach you and a close family member how to use it should the need arise. You should wear a medical bracelet or necklace indicating your particular food allergies.

Medications

Antihistamines are recommended for mild itching, swelling, rash, runny nose, or headache. They are available both by prescription and over the counter in many cold, sinus, and allergy remedies. These include diphenhydramine (Benadryl), cetirizine (Zyrtec), clemastine (Tavist), chlorpheniramine (Chlor Trimeton), desloratadine, fexofenadine (Allegra), hydroxyzine (Atarax), and loratadine (Claritin). Possible side effects include drowsiness, irritability, dry mouth, and heart palpitations.

Skin creams can help soothe rashes.

Epinephrine injection is used to prevent anaphylactic shock. If you have a food allergy that causes such a serious reaction, your doctor will have you carry an injectable epinepherine pen and teach you, and those with whom you spend a lot of time, how to use it in an emergency.

Nutrition and Dietary Supplements

Although you should avoid foods that provoke an allergic reaction, you do not need to restrict variety in your diet. Studies show that the vast majority of people are allergic to only one or two foods. However, you should be aware of the families of foods to which you are allergic. For example, if you are allergic to walnuts, you may also be allergic to pecans and almonds. An allergy to shrimp may also indicate an allergy to crab.

Following these nutritional tips may help reduce symptoms:

Eliminate all suspected food allergens, including dairy, wheat (gluten), soy, chocolate, corn, preservatives and food additives. Your health care provider may want to test for food sensitivities.
Eat more antioxidant rich foods (such as green leafy vegetables) and fruits (such as blueberries, pomegranates and cherries).
Avoid refined foods, such as white breads, pastas, and sugar.
Eat fewer red meats and more lean meats, cold-water fish, or beans for protein.
Use healthy cooking oils, such as olive oil or vegetable oil.
Reduce or eliminate trans-fatty acids, found in commercially baked goods such as cookies, crackers, cakes, French fries, onion rings, donuts, processed foods, and margarine.
Avoid coffee and other stimulants, alcohol, and tobacco.
Drink 6 - 8 glasses of filtered water daily.
Exercise moderately at least 30 minutes daily, 5 days a week.

You may address nutritional deficiencies with the following supplements:

A multivitamin daily, containing the antioxidant vitamins A, C, E, the B-complex vitamins, and trace minerals such as magnesium, calcium, zinc, and selenium.
Omega-3 fatty acids, such as fish oil, 1 - 2 capsules or 1 - 3 tablespoonfuls oil, one to three times daily, to help decrease inflammation and help with immunity. Cold-water fish, such as salmon or halibut, are good sources, but are not substitutes for supplementation.
Vitamin C, 500 - 1,000 mg, one to three times daily, as an antioxidant and for immune support.
L-glutamine, 500 - 1,000 mg three times daily, for support of gastrointestinal health and immunity.
Probiotic supplement (containing Lactobacillus acidophilus), 5 - 10 billion CFUs (colony forming units) a day, when needed for maintenance of gastrointestinal and immune health. Some products may require refrigeration -- check labels carefully.
Grapefruit seed extract (Citrus paradisi), 100 mg capsule or 5 - 10 drops (in favorite beverage) three times daily when needed, for antibacterial, antifungal, and antiviral activity, and for immunity.
Resveratrol (from red wine), 50 - 200 mg daily, to help decrease inflammation and for antioxidant effects.
Coenzyme Q10, 100 - 200 mg at bedtime, for antioxidant and immune activity.

Herbs

Herbs are generally available as standardized, dried extracts (pills, capsules, or tablets), teas, or tinctures/liquid extracts (alcohol extraction, unless otherwise noted). Mix liquid extracts with favorite beverage. Dose for teas is 1 - 2 heaping teaspoonfuls/cup water steeped for 10 - 15 minutes (roots need longer).

Green tea (Camelia sinensis) standardized extract, 250 - 500 mg daily, for inflammation, and for antioxidant and immune effects. Use caffeine free products. You may also prepare teas from the leaf of this herb.
Milk thistle (Silybum marianum) seed standardized extract, 80 - 160 mg two to three times daily, for detoxification support.
Bromelain (Ananus comosus) standardized, 40 mg three times daily, for inflammation.
Turmeric (Curcuma longa) standardardized extract, 300 mg three times a day, for inflammation.
Cat's claw (Uncaria tomentosa) standardized extract, 20 mg three times a day, for inflammation.

Acupuncture

The American Academy of Medical Acupuncture endorses the use of acupuncture for allergies such as food allergies. Acupuncture can help restore normal immune function.

Homeopathy

Although very few studies have examined the effectiveness of specific homeopathic therapies, professional homeopaths may consider individualized remedies for the treatment of food allergy based on their knowledge and experience. Before prescribing a remedy, homeopaths take into account a person's constitutional type -- your physical, emotional, and intellectual makeup. An experienced homeopath assesses all of these factors when determining the most appropriate remedy for a particular individual.

Other Considerations

Pregnancy

Women who have a food allergy or a partner with a food allergy may be able to reduce the risk of allergy in their child by avoiding common allergenic foods during pregnancy and nursing.

Prognosis and Complications

Food allergies may cause symptoms ranging from mild abdominal discomfort to life-threatening anaphylaxis. Avoiding offending foods may be easy if the food is uncommon or easily identified. However, successful avoidance of offending foods requires strict reading of all ingredients in a package and detailed inquiries when eating away from home. Children may outgrow food allergies (particularly to milk or soy), but adults are unlikely to lose their allergies.

Supporting Research

Carey CF, Lee HH, Woeltje KF, eds. The Washington Manual of Medical Therapeutics. 29th ed. New York, NY: Lippincott-Raven; 1998:216-217, 223-225.

Chandra RK. Food allergy. Indian J Pediatr. 2002;69(3):251-255.

Friedrich MJ. A bit of culture for children: probiotics may improve health and fight disease. JAMA. 2000;284(11):1365-1366.

Kalliomaki M, Salminen S, Arvilommi H, Kero P, Koskinen P, Isolauri E. Probiotics in primary prevention of atopic disease: a randomized placebo controlled trial. Lancet. 2001;357(9262):1076-1079.

Knight AK, Bahna SL. Diagnosis of food allergy. Pediatr Ann. 2006;35(10):709-14.

Kukkonen K, Savilahti E, Haahtela T, et al. Probiotics and prebiotic galacto-oligosaccharides in the prevention of allergic diseases: a randomized, double-blind, placebo-controlled trial. J Allergy Clin Immunol. 2007;119(1):192-8.

Hill DJ, Roy N, Heine RG, et al. Effect of a low-allergen maternal diet on colic among breastfed infants: a randomized, controlled trial. Pediatrics. 2005;116(5):e709-15.

Host A, Halken S. Primary prevention of food allergy in infants who are at risk. Curr Opin Allergy Clin Immunol. 2005;5(3):255-9.

Hourihane JO. Recent advances in peanut allergy. Curr Opin allergy Clin Immunol. 2002;2(3):227-231.

Noh G, Ahn HS, Cho NY, Lee S, Oh JW. The clinical significance of food specific IgE/IgG4 in food specific atopic dermatitis. Pediatr Allergy Immunol. 2007;18(1):63-70.

Osborn D, Sinn J. Probiotics in infants for prevention of allergic disease and food hypersensitivity. Cochrane Database Syst Rev. 2007;4:CD006475.

Patil SP, Napihadkar PV, Bapat MM. Chickpea: a major food allergen in the Indian subcontinent and its clinical and immunochemical correlation. Ann Allergy Asthma Immunol. 2001;87(2):140-145.

Ring J, Mohrenschlager M. Allergy to peanut oil - clinically relevant? J Eur Acad Dermatol Venereol. 2007 Apr;21(4):452-5.

Sampson HA. Clinical practice. Peanut allergy. N Engl J Med. 2002;346(17):1294-1299.

Sampson HA. Food allergy. JAMA. 1997; 278:1888-1894.

Sears MR, Greene JM, Willan AR, et al. Long-term relation between breastfeeding and development of atopy and asthma in children and young adults: a longitudinal study. Lancet. 2002;360:901-907.

Seppo L, Korpela R, Lonnerdal B, et al. A follow-up study of nutrient intake, nutritional status, and growth in infants with cow milk allergy fed either a soy formula or an extensively hydrolyzed whey formula. Am J Clin Nutr. 2005;82(1):140-5.

Staden U, Rolinck-Werninghaus C, Brewe F, Wahn U, Niggemann B, Beyer K. Specific oral tolerance induction in food allergy in children: efficacy and clinical patterns of reaction. Allergy. 2007;62(11):1261-1269.

Vadas P, Wai Y, Burks W, Perelman B. Detection of peanut allergens in breast milk of lactating women. JAMA. 2001;285(13):1746-1748.

Vlieg-Boerstra BJ, van der Heide S, Bijleveld CM, et al. Placebo reactions in double-blind, placebo-controlled food challenges in children. Allergy. 2007;62(:905-12.

Review Date:
11/30/2007
Reviewed By:
Ernest B. Hawkins, MS, BSPharm, RPh, Health Education Resources; and Steven D. Ehrlich, NMD, private practice specializing in complementary and alternative medicine, Phoenix, AZ. Review provided by VeriMed Healthcare Network.

A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare Commission (www.urac.org). URAC's accreditation program is an independent audit to verify that A.D.A.M. follows rigorous standards of quality and accountability. A.D.A.M. is among the first to achieve this important distinction for online health information and services. Learn more about A.D.A.M.'s editorial policy, editorial process and privacy policy. A.D.A.M. is also a founding member of Hi-Ethics and subscribes to the principles of the Health on the Net Foundation (www.hon.ch).

A.D.A.M. Copyright

The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997-2009 A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.

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Food allergy

admin — Wed, 03 Sep 2008 17:52:15 -0700

HEALTH GUIDE REFERENCE FROM A.D.A.M

Definition

A food allergy is an exaggerated immune response triggered by eggs, peanuts, milk, or some other specific food.

Alternative Names

Allergy to food

Causes, incidence, and risk factors

Normally, your body's immune system defends against potentially harmful substances, such as bacteria, viruses, and toxins. In some people, an immune response is triggered by a substance that is generally harmless, such as a specific food.

The cause of food allergies is not fully understood.

While many people have a food intolerance, food allergies are less common. In a true food allergy, the immune system produces antibodies and histamine in response to the specific food.

Any food can cause an allergic reaction, but a few foods are the main culprits. In children, the most common food allergies are to:

Eggs
Milk
Peanuts
Shellfish (shrimp, crab, lobster, snails, clams)
Soy
Tree nuts
Wheat

A food allergy frequently starts in childhood, but it can begin at any age. Fortunately, many children will outgrow their allergy to milk, egg, wheat, and soy by the time they are 5 years old if they avoid the offending foods when they are young. Allergies to peanuts, tree nuts, and shellfish tend to be lifelong.

In older children and adults, the most common food allergies are:

Fish
Peanuts
Shellfish
Tree nuts

It is controversial whether food additives -- such as dyes, thickeners, and preservatives -- likely cause a true allergic reaction.

An oral allergy syndrome may occur after eating certain fresh fruits and vegetables. The allergens in these foods are similar to certain pollens. Examples are melon/ragweed pollen and apple/tree pollen.

Many Americans believe they have food allergies, while in reality fewer than 1% have true allergies. Most people's symptoms are caused by intolerances to foods such as:

Corn products
Cow's milk and dairy products (See: Lactose intolerance)
Wheat and other gluten-containing grains (See: Celiac disease)

Symptoms

Symptoms usually begin immediately, seldom more than 2 hours after eating. Rarely, the symptoms may begin hours after eating the offending food.

If you develop symptoms shortly after eating a specific food, you may have a food allergy. Key symptoms include hives, hoarse voice, and wheezing. In severe reactions, you may have low blood pressure and blocked airways.

Other symptoms that may occur include:

Abdominal pain
Angioedema (swelling, especially of the eyelids, face, lips, and tongue)
Diarrhea
Difficulty swallowing
Itching of the mouth, throat, eyes, skin, or any area
Light-headedness or fainting
Nasal congestion
Nausea
Runny nose
Shortness of breath
Stomach cramps
Vomiting

Symptoms of oral allergy syndrome:

Itchy lips, tongue, and throat
Swollen lips (sometimes)

Signs and tests

A blood or skin test can be done to identify elevated antibody levels (particularly IgE) and confirm that you have an allergy.

Elimination diets involve avoiding the suspected food until the symptoms disappear, then reintroduced to see if allergic reaction develops

Provocation (challenge) testing involves exposing a person to a suspected allergen under controlled circumstances. This may be done in the diet or by breathing in the suspected allergen. This type of test may provoke severe allergic reactions. Challenge testing should only be done by a doctor.

Never try to deliberately cause a reaction or reintroduce a food on your own. These tests should only be performed under the guidance of a health care provider -- especially if your initial reaction was severe.

See: Allergy testing

Treatment

The only proven treatment for a food allergy is to avoid the food. If you suspect you or your child has a food allergy, consult an allergy specialist.

If you have symptoms on only one area of the body (for example, a hive on the chin after eating the specific food), you may not need any treatment. The symptoms will likely go away in a brief time. Antihistamines may relieve the discomfort. Soothing skin creams may provide some relief.

Consult your doctor if you think you have had an allergic reaction to food, even if it is only a local reaction.

Anyone diagnosed with a food allergy should carry (and know how to use) injectable epinephrine at all times. If a person develops any type of serious or whole-body reaction, even hives, after eating the offending food, they should inject the epinephrine, and then go to the nearest hospital or emergency facility, preferably by ambulance. Seek immediate medical attention after injecting epinephrine for a food reaction.

Support Groups

Food Allergy and Anaphylaxis Network -- www.foodallergy.org

Expectations (prognosis)

Avoiding the offending foods may be easy if the food is uncommon or easily identified. However, success may involve a severely restricted diet and often requires diligent reading of all package ingredients and detailed inquiries when eating away from home.

Asthma, eczema, or other disorders may be triggered or worsened by food allergies.

Complications

A life-threatening complication is anaphylaxis, a severe, whole-body allergic reaction that can result in death. While people with oral allergy syndrome rarely have an anaphylactic reaction, they should ask their doctor whether they need to carry injectable epinephrine.

Asthma, eczema, or other disorders may be triggered or worsened by food allergies.

Calling your health care provider

Call your local emergency number, such as 911, if you have any serious or whole-body reactions after eating a food (particularly wheezing or difficulty breathing).
If your doctor prescribed epinephrine for severe reactions, inject it as soon as possible, even BEFORE calling 911. The sooner you inject the epinephrine, the better.
Anyone who has had an allergic reaction to a food should be evaluated by an allergy specialist.

Prevention

Breastfeeding may help prevent allergies. Otherwise, there is no known prevention of food allergies except to delay introducing allergy-causing foods to infants until the gastrointestinal tract has had a chance to mature. The timing for this varies from food to food and from baby to baby.

Once an allergy has developed, carefully avoiding the offending food usually prevents further problems.

References

American Gastroenterological Association medical position statement: guidelines for the evaluation of food allergies. Gastroenterology. 2001 Mar;120(4):1023-5.

American College of Allergy, Asthma, & Immunology. Food allergy: a practice parameter. Ann Allergy Asthma Immunol. 2006 Mar;96(3 Suppl 2):S1-68.

Adkinson NF Jr. Middleton’s Allergy: Principles and Practice. 6th ed. Philadelphia, Pa: Mosby; 2003.

Review Date: 7/25/2007

Reviewed By: Donald Accetta, MD, MPH, President, Allergy & Asthma Care, PC, Taunton, MA. Review provided by VeriMed Healthcare Network.

A.D.A.M. Copyright

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FitSugar

Food Review: Home Free Cookies

Do You Know Nuts About Food Allergies?

Possible Cure For Peanut Allergy Found

Do You Know Someone With a Food Allergy?

Label Able: Certified Gluten-Free

Have You Ever Seen a Dietician?

Food Allergy vs. Food Intolerance

What's the Deal With All the Food Allergies?

Food allergy

Overview

Signs and Symptoms

Risk Factors

Diagnosis

Preventive Care

Treatment

Other Considerations

Supporting Research

Food allergy

Overview

Illustrations

Definition

Alternative Names

Causes, incidence, and risk factors

Symptoms

Signs and tests

Treatment

Support Groups

Expectations (prognosis)

Complications

Calling your health care provider

Prevention

References