Sometimes, nutritional changes are motivated by the need to manage a food allergy. Food allergies are often discovered in childhood, but sometimes an allergy may develop in the middle of our lives without warning. In either case, a food allergy can be a minor annoyance or it can be severe--even life threatening.
Allergic reactions happen when a person ingests a protein that his or her immune system mistakenly identifies as a threat. The body then releases a flood of defensive chemicals, like histamine, to expel the allergen from the body. In mild cases, a food allergy may cause itching, swelling or hives. In severe cases, an allergy may lead to nausea, vomiting, cramping, a swollen tongue or throat, trouble breathing or a drop in blood pressure.
A food allergy can’t be cured, and the debate is ongoing as to whether or not allergies can be prevented.
Children may have flare-ups now and then that may or may not be a result of a food allergy. A doctor can perform a skin prick test or blood test on your child to determine if his or her blood contains immunoglobulin E (IgE) antibodies. But the presence of antibodies doesn’t guarantee that a person will have a reaction every time he or she is exposed to an allergy-causing food. A full test will also account for a history of symptoms and may involve a food challenge, or a session of medically supervised eating.
Once an allergy is confirmed, the only sure method of avoiding a reaction is to avoid the food altogether. Cooking the offending protein will not render it harmless, though in some cases, allergic reactions to eggs and milk are reduced when the proteins are brought to very high temperatures and dispersed in baked goods. Also, some vegetable and fruit allergies are actually pollen-based, so cooking the food may reduce the reaction in this case.
While shopping for food, read ingredient labels carefully. Since manufactures change ingredient lists now and then, you may want to read the lists every time.
Since allergic reactions to food happen within minutes, try an experiment: Limit yourself for a while to non-allergenic or hypoallergenic foods such as the following. Then re-introduce other foods one at a time. When you experience a reaction, you have your suspect. Meanwhile, keep a list of all the foods you eat.
Examples of hypoallergenic foods:
Consider speaking with an allergist to help you identify food allergies and a dietitian to assist in identifying allergens in your foods and planning allergy free meals.
Depending on the severity of the allergy, a food allergy can either be a bit of a pain, or it can affect your every food choice on a daily basis. For those with severe food allergies, dining out can be particularly challenging. Here are some tips for minimizing your risk when you don't have control over the food being prepared:
CNN.com. (2006). Living with food allergies. Retrieved September 13, 2010, from http://articles.cnn.com/2006-08-07/health/food.allergies.hel_1_food-allergies-allergen-common-triggers?_s=PM:HEALTH
The Food Allergy and Anaphylaxis Network. (2010). Allergens. Retrieved August 27, 2010, from http://www.foodallergy.org/section/allergens
USFC Benioff Childrens Hospital. (2010). Managing food allergies. Retrieved August 27, 2010, from http://www.ucsfbenioffchildrens.org/education/managing_food_allergies/index.html