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June 2009 - Food Allergies
While food allergies are more common among children, they also affect the lives of many adults.
“About 1 percent of adults in the United States suffer from food allergies, compared to 6 percent to 8 percent of children,” said Medical College of Wisconsin physician Michael Levy, MD, a specialist in allergies, asthma and immunology. Dr. Levy sees pediatric and adult patients in the Medical College of Wisconsin Asthma, Allergy and Clinical Immunology Center, based at Children’s Hospital of Wisconsin.
| “While some children will outgrow a food allergy, some allergies continue into adulthood,” Dr. Levy said. “In some cases, a food allergy can actually start in adulthood. A person can develop an allergy to foods or other things such as medications or insect stings at any age. We don’t have a clear understanding of why a person suddenly becomes allergic to something.” |
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Common Allergens“Among children and adults, the most common food allergens are the proteins in cow’s milk, eggs, tree nuts, peanuts, wheat, soy, fish and shellfish,” Dr. Levy said. “In recent years, we’ve been seeing an increased incidence of peanut allergies, as well as people who are allergic to proteins in seeds such as sesame and sunflower flower seeds. The cause for these increases is unclear.”
Food allergy symptoms can range from mild to severe and may include rash or hives, swelling of the lips, respiratory problems (shortness of breath), severe drop in blood pressure and shock. Symptoms may occur after an allergic person eats only a tiny amount of the food. These reactions are usually caused by the IgE antibody produced by the immune system directed to the allergen(s) of specific foods.
Dr. Levy noted that food intolerance or sensitivity may be confused with a food allergy. Food intolerance may include a digestive system response that occurs when something in a food irritates the digestive system or a person is unable to digest a food properly. Symptoms may include nausea, stomach pain, gas, cramps, bloating, vomiting, diarrhea and heartburn. An example of this disorder is lactose intolerance, in which the digestive tract cannot break down the lactose sugar in milk products. Gluten intolerance is actually an immune reaction towards the gluten protein of wheat, but it is not IgE related.
Diagnosing Food AllergiesIf food allergies are suspected, your physician may perform skin prick testing or a R.A.S.T. (radioallergosorbent) test to confirm the presence of the allergic (IgE) antibody. The R.A.S.T. test involves drawing blood for laboratory analysis.
TreatmentThere’s no cure for a food allergy; avoiding allergy-causing food(s) is the only way to prevent a reaction. But this may not be as simple as it sounds.
“In the food and restaurant industries, there can be many ‘hidden’ allergens,” Dr. Levy said. “For example, peanuts may be used in a dish but not listed on the menu description. Or, cross-contamination may occur in the preparation of foods, such as when a cutting board is used to prepare a dish containing peanuts and also used to prepare other dishes.”
That’s why patient education is a vital part of allergy treatment. People with food allergies need to be aware of every possible source of allergens when eating in restaurants, buying foods and attending social gatherings.
“Some of the major food chains list the ingredients of their menu items on their Web sites,” Dr. Levy said. “When eating out, inform your waitperson about your allergies, and ask him or her about the all of the ingredients in your meal selection. Some people with food allergies find it easier to just avoid eating out.”
It’s also important to carefully read food labels. Fortunately, the Food Allergen Labeling and Consumer Protection Act of 2004 requires all foods and nutritional supplements be labeled using clear language if they contain any of the top eight allergens.
For some people, it’s also important to read the labels on cosmetics and bath products (such as soaps and lotions), since these items may contain common protein allergens that can cause rashes.
Some people with food allergies may need to carry injectable epinephrine (adrenalin). This is the primary therapy in the emergency management of anaphylaxis, a severe, potentially life-threatening allergic reaction.
Newer treatments on the horizon include anti-IgE injections for specific food allergies and oral desensitization techniques. Both of these are experimental and are currently in the early clinical trial phase.
AppointmentsTo make an appointment at the Medical College of Wisconsin Asthma, Allergy and Clinical Immunology Center, which sees both adults and children, call 414-607-5280.
ResourcesSmall Stones, a health resource center of Froedtert & The Medical College of Wisconsin, offers the following resources on food allergies:
- What Else is to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook by Linda Marienhoff Coss
- Allergy-Free Cooking for Kids by Antoinette Savill
- Understanding and Managing Your Child’s Food Allergies by Scott H. Sicherer, MD
- The Complete Idiot’s guide to Food Allergies by Lee H. Freund, MD, and Jeanne Rejaunier
- How to Live with a Nut Allergy by Chad K. Oh, MD
- The Peanut Allergy Answer Book by Michael C. Young, MD
- The Complete Peanut Allergy Handbook by Scott H. Sicherer, MD
- The Everything Lactose-free Cookbook by Jan McCracken
- Go Dairy Free by Alisa Marie Fleming
- Gluten-free, Sugar-free Cooking by Susan O’Brien
- The Complete Guide to Gluten-free & Dairy-free Cooking by Glenis Lucas
- Cooking Free, 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities by Carol Fenster, PhD
- Gluten-free, Wheat-free & Dairy-free Recipes by Grace Cheetham
- Dairy-Free Cookbook by Jane Zukin
- The Everything Gluten-free Cookbook by Rick Marx and Nancy T. Maar
- The Gluten-free Gourmet by Bette Hagman
- More from the Gluten-free Gourmet by Bette Hagman
- The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman
- The Gluten-free Gourmet Makes Dessert by Bette Hagman
Author: Marla Fraunfelder | Medical Reviewer: | Michael Levy, MD | | Medical College of Wisconsin physician |
Last Review Date: June 1, 2009 Online Editor(s): Christopher Sadler
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