Greater than 15 million Americans suffer from food allergies – that translates to 1/13 children or 2 children/average classroom
Food allergies are the leading cause of anaphylactic or life threatening allergic reactions.
There are 8 foods that account for 90% of food allergies. They include the following:
- milk
- egg
- peanut
- tree nuts (walnuts, cashews, almonds)
- wheat
- soy
- fish
- shellfish
Children may exhibit the following symptoms if they are having a reaction to a particular food:
- tingling sensation in the mouth
- swelling of the tongue and throat
- rash – usually hives within 30-45 min of ingestion
- eczema flare
- vomiting and abdominal cramps
- diarrhea
- wheezing, increased cough and trouble breathing
- drop in blood pressure or loss of consciousness
The following link describes how a child may describe a food reaction: http://www.foodallergy.org/file/child-reaction.pdf
The diagnosis of food allergies usually combines the efforts of the parent, pediatrician and a pediatric allergist. You will generally be referred to a pediatric allergist once the history indicates a possible food allergy. The following tests usually performed and are further discussed in the link below:
- skin prick testing – measures presence of IgE to tested foods – if there is potential for allergy – there will be a “positive skin test” or a wheal formation.
- 50-60% of skin tests have the potential of having a false positive result – that means it may indicate an allergy when that food may not cause an actual reaction
- For the reason mentioned above, skin testing is often confirmed with blood testing – the blood tests test for IgE specific to the food
- If both blood and skin tests indicate positive results – there is a good chance that your child is allergic to that food
- Allergist may also use oral food challenges and trial elimination diets
http://www.foodallergy.org/diagnosis-and-testing – full details on food allergy testing
The following tests are not considered diagnostic of food allergies: http://www.foodallergy.org/diagnosis-testing/unproven-testing
Treatment for anaphylaxis is epinephrin administered via an epi-pen that should be with the child wherever they go. In addition, paying careful attention to ingredient lists and providing safe substitutions for foods is essential to avoiding a serious reaction. The following links provide more information:
http://www.foodallergy.org/newly-diagnosed/food-allergy-field-guide – complete guide for newly diagnosed food allergies
http://www.foodallergy.org/file/emergency-care-plan.pdf – emergency reaction care plan
http://www.foodallergy.org/managing-food-allergies – tips for managing food allergies in different environments including school, home and restaurants
http://www.foodallergy.org/food-labels – reading food labels
http://www.foodallergy.org/file/tips-avoid-allergen.pdf – specifics of other names allergens go by
Learn to think ahead and plan for safe substitutions and read labels and ask about ingredients EVERY TIME
Be a Pal:
- Don’t make jokes about food allergies because they are very serious
- Don’t share food with friends who have food allergies
- wash hands after eating
- Ask your friends what they are allergic to and help them avoid those foods
- If a friend with food allergies becomes ill – get help immediately!!
Other helpful links:
http://www.foodallergy.org/about-food-allergies