PREVENTIVE AND TREATMENT FOR FOOD ALLERGY
What are the most common food allergies?
In adults, the most common foods that cause allergic reactions are: shellfish, such as shrimp, crayfish, lobster, and crab; nuts from trees, such as walnuts; fish; eggs; and peanuts, a legume that is one of the chief foods to cause anaphylactic reactions. (Recently, the airlines stopped serving peanuts, probably for this reason.) In highly allergic people, even minuscule amounts of a food allergen (for example, 1/44,000 of a peanut kernel) can prompt an allergic reaction. Less sensitive people, however, may be able to tolerate small amounts of a food to which they are allergic.
In children, the pattern is somewhat different from adults, and the most common foods that cause allergic reactions are eggs, milk, peanuts, and fruits, particularly tomatoes and strawberries. Children sometimes outgrow their allergies but adults usually do not lose theirs. Also, children are more likely to outgrow allergies to cow’s milk or soy formula than allergies to peanuts, fish, or shrimp. Adults and children tend to react to those foods they eat more often; for example, in Japan, allergy to rice, and in Scandinavia, allergy to codfish, is more common than elsewhere.
What is exercise-induced food allergy?
Exercise can induce an allergic reaction to food. The usual scenario is that of a person eating a specific food, and then exercising. As he exercises and his body temperature increases, he begins to itch, gets lightheaded, and soon develops the characteristic allergic reactions of hives, asthma, abdominal symptoms, and even anaphylaxis. The cure, actually a preventive measure, for exercise-induced food allergy is simple-not eating for at least two hours before exercising.
How is food allergy treated?
Dietary Avoidance: Avoiding the offending allergen in the diet is the primary treatment of food allergy. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. To do this, patients need to read lengthy, detailed lists of ingredients on the label for each food they consider eating. Many allergy-producing foods such as peanuts, eggs, and milk appear in foods that are not ordinarily associated with them. For example, peanuts often are used as protein supplements, eggs are in some salad dressings, and milk is in bakery products. The FDA requires that the ingredients in a food are listed on its label. People can avoid most of the foods to which they are sensitive if they carefully read the labels on foods and, when in restaurants, avoid ordering foods that might contain ingredients to which they are allergic.
Treating an Anaphylactic Reaction: Patients with severe food allergies must be prepared to treat an anaphylactic reaction. Even those who know a lot about their own allergies can either make an error or be served food that does not comply with their instructions. To protect themselves, people who have had anaphylactic reactions to a food should wear medical alert bracelets or necklaces stating that they have a food allergy and that they are subject to severe reactions. These individuals also always should carry a syringe of adrenaline (epinephrine), obtained by prescription from their doctors, and be prepared to self-administer it if they think they are developing an allergic reaction. They then should immediately seek medical help by either calling the rescue squad or having themselves transported to an emergency room.
Treating other Symptoms of Food Allergy: Several medications are available for treating the other symptoms of food allergy. For example, antihistamines can relieve gastrointestinal symptoms, hives, sneezing, and a runny nose. Bronchodilators can relieve the symptoms of asthma. These medications are taken after a person inadvertently has ingested a food to which he is allergic. They are not effective, however, in preventing an allergic reaction when taken prior to eating the food. In fact, no medication in any form is available to reliably prevent an allergic reaction to a certain food before eating that food.