Common Food Allergies Sources

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.

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.

COMMON ALLERGENS MAJOR SOURCES HIDDEN SOURCES

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, textured vegetable protein, hydrolyzed protein, miso, soy sauce, tamari, tempeh, natural and artificial flavors, vegetable broth, and vegetable starch Major ingredient in processed foods

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 imitation meats

Peanuts
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

Tree nuts
Candy and baked goods with pecans, walnuts, almonds, cashews, hazelnuts, and pistachios; oils from nuts Natural and artificial flavors, barbecue sauce, some cereals, crackers, and ice cream

Fish Fresh, canned, smoked, or pickled fish, fish-liver oils, caviar, foods containing fish, such as bisques, broths, and stews Caesar salad dressings and imitation crab

Shellfish
Crustaceans, such as shrimp, crab, lobster, and crayfish; mollusks (clams, oysters, and scallops); and seafood dishes Caesar salad dressings and imitation crab

Go for testing.
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 self-injector (EpiPen).