Food Allergies are immune system reactions that occur soon after consuming a specific food. Even trace amounts of the allergen can trigger symptoms like hives, swollen airways, and digestive issues. In severe cases, a food allergy can lead to anaphylaxis, a life-threatening reaction. Food allergies affect approximately 8% of children under five and up to 4% of adults. While there is no cure, some children outgrow their allergies. Food allergies should not be confused with food intolerance, a less serious condition that doesn’t involve the immune system.
Food allergy symptoms typically appear within minutes to two hours after eating the offending food. Common symptoms include tingling or itching in the mouth, hives, eczema, swelling of the lips, face, tongue, and throat, abdominal pain, diarrhea, nausea, vomiting, wheezing, nasal congestion, difficulty breathing, dizziness, lightheadedness, and fainting.
Anaphylaxis is a severe, potentially fatal allergic reaction characterized by constricted airways, swollen throat, difficulty breathing, shock with a significant drop in blood pressure, rapid pulse, dizziness, lightheadedness, and loss of consciousness. Emergency medical treatment is crucial for anaphylaxis.
Consult a healthcare professional or allergist if you experience food allergy symptoms after eating. Seek immediate emergency treatment if you develop symptoms of anaphylaxis, such as constricted airways, shock, rapid pulse, or dizziness.
Food allergies occur when the immune system mistakenly identifies a harmless food protein as a threat. The immune system produces immunoglobulin E (IgE) antibodies to target the allergen. Upon subsequent exposure, IgE antibodies trigger the release of histamine and other chemicals, causing allergic symptoms. Common food allergens include crustacean shellfish, peanuts, tree nuts, fish, eggs, cow’s milk, wheat, and soy.
Pollen-food allergy syndrome, also known as oral allergy syndrome, affects individuals with hay fever. It causes an allergic reaction, often tingling or itching in the mouth, after eating certain fresh fruits, vegetables, nuts, or spices due to cross-reactivity between pollen and food proteins. Cooking these foods may reduce symptom severity.
Exercise-induced food allergy causes itching and lightheadedness after exercise following consumption of certain foods. Avoiding these foods and not eating for a couple of hours before exercise may help prevent this reaction. Food intolerance, unlike food allergy, does not involve the immune system and is less severe. Symptoms may overlap with food allergies, but individuals with food intolerance may tolerate small amounts of the problem food. Conditions that mimic food allergies include enzyme deficiencies, food poisoning, sensitivity to food additives, histamine toxicity, and celiac disease.
Risk factors for food allergies include a family history of allergies, having other allergies, young age, and asthma. Risk factors for anaphylaxis include a history of asthma, being a teenager or younger, delayed epinephrine use, and the absence of skin symptoms during an allergic reaction.
Complications of food allergies include anaphylaxis and atopic dermatitis (eczema). Early introduction of peanut products, especially for high-risk infants, may reduce the risk of developing a peanut allergy. Precautions for managing food allergies include reading food labels carefully, wearing a medical alert bracelet, carrying an epinephrine autoinjector, being cautious at restaurants, planning meals and snacks, and educating others about the allergy and emergency procedures. For children with food allergies, notifying key individuals, explaining symptoms, creating an action plan, and having the child wear a medical alert bracelet are crucial.
