Food Allergy

The U.S. Food and Drug Administration requires food manufacturers to list ingredients on their products.  They also require food allergy labels for the eight most common ingredients that trigger food allergies.  The eight foods listed below account for an estimated 90 percent of allergic reactions.  The eight foods are:
 
- Milk
- Eggs
- Peanuts
- Tree nuts (such as almonds, cashews, walnuts)
- Fish (such as bass, cod, flounder)
- Shellfish (such as crab, lobster, shrimp)
- Soy
- Wheat

All domestic or imported packaged foods are labeled with an allergy warning if the product contains one of the above allergens.

The label lists the type of allergen, such as soy or wheat.  (see photo below)

It is very important to pay attention to these labels if you have food allergies.  Food allergies can cause serious illness or death.

Here are the most common symptoms of food allergy:

- Tingling or itching in the mouth

- Hives, itching or eczema

- Swelling of the lips, face, tongue and throat, or other parts of the body

- Wheezing, nasal congestion or trouble breathing

- Abdominal pain, diarrhea, nausea or vomiting

- Dizziness, lightheadedness or fainting

Treatment

The only way to avoid an allergic reaction is to avoid the foods that cause signs and symptoms. However, it is almost impossible to totally avoid all foods that cause allergies so if you have a reaction, you will need treatment.

For a minor allergic reaction, over-the-counter or prescribed antihistamines may help reduce symptoms.

For a severe allergic reaction, you may need an emergency injection of epinephrine and a trip to the emergency room.

For more detailed information of treatment and food allergies in general, check out these web sites:

Food Allergy (Mayo Foundation for Medical Education and Research)

Treating an Allergic Reaction (Food Allergy & Anaphylaxis Network)

Have Food Allergies? Read the Label (Food and Drug Administration)

Tips for Managing Food Allergies (Food Allergy & Anaphylaxis Network)

Food Allergy (MedlinePlus Health Topic)



Food Allergies

A food allergy occurs when your body's immune system responds to harmless food as if it were a threat to your body. It is actually a 2-step process. When you have your first exposure to a food that your body is allergic to, your immune system produces immunoglobulin E (IgE) antibodies to that allergen. The next time you are exposed to that allergen, you will have an allergic reaction to that food.

Symptoms of food allergy

If you are allergic to a particular food, you may experience some or all of the following symptoms:

- Itching in your mouth or swelling
- GI symptoms, such as vomiting, diarrhea, or abdominal cramps and pain
- Hives or eczema
- Tightening of the throat and trouble breathing
- Drop in blood pressure

If you have any of these symptoms, it is important to seek medical help immediately, especially if you have trouble breathing. Severe allergic reactions (anaphylaxis) can lead to death.

You may need to see an allergist to figure out which food(s) you are allergic to. Once you know the foods that cause on allergic reaction, it is important to avoid them. Some foods are obvious and are easy to avoid, but if you are allergic to something like peanuts, for example, it is important to read food labels which now have warnings on them about allergies.

If you have food allergies, you should wear a medical alert bracelet that identifies your allergies in case you have a severe reaction and are unable to communicate.

Here are some links to more detailed information about food allergies:

Food Allergy (National Institute of Allergy and Infectious Diseases)

Tips to Remember: Food Allergy (American Academy of Allergy, Asthma, and Immunology)

Allergy Blood Testing (American Association for Clinical Chemistry)

Allergy Skin Tests (Mayo Foundation for Medical Education and Research)

Food Allergies: Reducing the Risks (Food and Drug Administration) - PDF

Egg, Milk or Wheat Allergies: What to Avoid (InteliHealth, Harvard Medical School)