Food Allergies and Intolerances
Food allergies or food intolerances, affect nearly everyone at some point. People often have an unpleasant reaction to something they ate and wonder if they have a food allergy. One out of three people either say that they have a food allergy or that they modify the family diet because a family member is suspected of having a food allergy. But only about 5% of children have clinically proven allergic reactions to foods. In teens and adults, food allergies occur in about 4% of the total population.
This difference between the clinically proven prevalence of food allergy and the public perception of the problem is in part due to reactions called "food intolerances" rather than food allergies. A food allergy, or hypersensitivity, is an abnormal response to a food that is triggered by the immune system. The immune system is not responsible for the symptoms of a food intolerance, even though these symptoms can resemble those of a food allergy.
For example, being allergic to milk is different from not being able to digest it properly due to lactose intolerance.
It is extremely important for people who have true food allergies to identify them and prevent allergic reactions to food, because these reactions can run the gamut from indigestion through vomiting and can cause devastating illness and, in some cases, anaphylactic shock and death.
How Food Allergies Work
Food allergies involve two features of the human immune response. One is the production of immunoglobulin E (IgE), a type of protein called an antibody that circulates through the blood. The other is the mast cell, a specific cell that occurs in all body tissues but is especially common in areas of the body that are typical sites of allergic reactions, including the nose and throat, lungs, skin, and gastrointestinal tract.
The ability of a given individual to form IgE against something as benign as food is an inherited predisposition. Generally, such people come from families in which allergies are common -- not necessarily food allergies but perhaps hay fever, asthma, or hives. Someone with two allergic parents is more likely to develop food allergies than someone with one allergic parent.
Is It an Allergy or an Intolerance?
Food allergies or food intolerances affect nearly everyone at some point. People often have an unpleasant reaction to something they ate and wonder if they have a food allergy.
Milk Allergy If you suffer from a milk allergy, strictly avoiding milk and food containing milk and milk products is the only way to prevent a reaction, which can include immediate wheezing, vomiting, and hives.
Casein Allergy If a glass of milk or slice of pizza causes swollen lips, hives, or other symptoms, you may have an allergy to casein, a protein in milk.
Another milk protein associated with allergies is whey. Some people are allergic to both casein and whey.
Egg Allergy Egg allergies are more common in children than in adults. Reactions range from mild to severe.
Wheat Allergy It can be a challenge to avoid wheat because it’s in so many things. Some people call this "Gluten Intolerance".
Nut Allergy If you suffer from a nut allergy, strictly avoiding nuts, including peanuts and tree nuts like cashews and walnuts, and food containing nuts is the only way to prevent a reaction. I have seen people react so severely to nuts that it threatens their lives. In the extreme cases anaphylactic shock occurs and can kill individuals.
Fish Allergy If you’re allergic to one kind of fish, your doctor may have told you to avoid others as well.
Shellfish Allergy If you’re allergic to one type of shellfish, you may have problems with others. Shellfish include crustaceans such as shrimp, prawns and crab.
Sulfite Sensitivity Sulfites are a group of sulfur-based compounds that may occur naturally or may be added to food as an enhancer and preservative. The FDA estimates that one out of 100 people is sensitive to the compounds.
Soy Allergy If all you needed to do for a soy allergy was skip the soy sauce and tofu, life would be a breeze! But soybeans are a big part of most processed foods, too. A caveat for vegetarians and vegans: pretty much ALL vegan and vegetarian processed foods are soybean based.
Overall, allergies occur in reaction to almost anything organic or not. We are listing culinary allergies only in this blog. There are way too many irritants and environmental causes to cover them all here. I was having serious reactions to certain things in my life and ended up going to an allergist for testing. I was informed that I had allergies to coconut and tomatoes prepared in certain ways.
If you suspect that there are possible allergies in your family, it is suggested that you have your physician refer you to an allergist for screening. You will then know how to cook and prepare meals that preclude anyone coming into contact with the allergens.
I have learned to clear my pantry, fridge and freezer of anything that is suspect. In conjunction with religiously reading ALL labeling on the products I purchase. In doing so, I’ve eliminated 98% of my worries about allergic reactions. For the remaining 2%, there’s my faithful Epi-pen (a measured amount of Epinephrine in an injection device).
Remember, you have to work at it to remain safe where allergies are concerned. Other than that, enjoy every day and all the foods you love.