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Food Allergies
This note was produced by The Ontario Milk Marketing Board, in April of 1986.
A food allergy is any unusual response that results from an abnormal immunological response to a specific food. Normally, our immunological system protects us from foreign proteins, such as those in bacteria. But the immunological system of a person with an allergy reacts to proteins that are not usually considered foreign — for example, those in milk and eggs.
When food is eaten, it is broken down into its component parts before being absorbed through the intestinal wall into the bloodstream. Sometimes, however, certain undigested food components (antigens) slip through the defence barriers of the intestinal wall. The body treats these food antigens as foreign objects and produces antibodies to get rid of them. Allergy-prone individuals seem to produce an over-abundance of these antibodies. The person is now "sensitized to that food and the antibodies are ready and waiting. The next time that food is eaten, the antibodies react with the food antigen and produce an allergic reaction.
Nutritionists and dentists have developed a "SNACK SIGNALS" system to rate snacks, based on sugar content and nutritional value.
Food Allergy versus Food Intolerance
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The terms food allergy and food intolerance are often used interchangeably when in fact they shouldn't be.
Food Allergy refers to those adverse reactions to food that have an immunologic basis (i.e., antibodies are produced). Reactions are due to the protein found in a food.
Food Intolerance describes adverse food reactions to food that results from non-immunologic mechanisms such as enzyme deficiencies, metabolic diseases, toxins, and psychological disorders. The most frequently encountered food intolerance is due to a deficiency in the intestinal enzyme lactase. The condition, lactose intolerance, is not a food allergy.
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How Common are Food Allergies
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The incidence of food allergies is probably much lower than is popularly believed. Scientific estimates currently are reported at approximately 7% for children and drop to 1% for adults as allergies seem to be outgrown.
Food allergies are much more common among children than adults and are more common among younger children than older children. Children born to allergic parents are much more likely to develop food allergies than children born to non-allergic parents. Infants and young children with food allergies tend to outgrow their sensitivity. In all age groups the food most likely to stop producing reactions are milk, eggs, and soy, while such foods as walnut, peanut, fish, and shrimp may continue to evoke symptoms over a period of years.
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Allergenic Foods
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The most common allergenic foods among children is cow's milk. Eggs, peanuts, and soybeans are also relatively common allergenic foods for this age group. Individuals allergic to these foods are allergic to the protein found in the food.
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Signs and Symptoms
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Food allergy reactions may affect the skin (itching, hives, eczema, edema); digestive tract (vomiting, diarrhoea, abdominal pain); respiratory system (sneezing, wheezing) or the cardiovascular system (heart beat irregularities, shock). Quite often people have multiple symptoms.
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Diagnosing Food Allergies
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Food allergies should only be diagnosed and treated by a physician. Many people try to self-diagnose themselves. As food allergies are very complex it is important to have proper diagnosis and treatment.
A physician will ask about the frequency, seasonality, severity, timing, and nature of symptoms; types of food eaten; presence of other illnesses; use of medications and nutritional supplements; and history of other allergies. A physical examination will pay attention to the eyes, ears, nose, throat, chest, stomach and skin. Diagnostic procedures may include elimination diets, skin testing and laboratory tests.
A check-up as described previously is necessary to determine if indeed a patient has a food allergy (versus food intolerance), what food a patient may be allergic to, and appropriate treatment.
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Treatment
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The main treatment for a food allergy is avoidance of the offending food.
The food should be completely eliminated or avoided to such an extent that symptoms are not a problem. Because treatment may be long term, care must be taken to ensure nutritional adequacy. Parents of children with allergies should have their physician recommend them to a Registered Professional Dietitian (R.P.Dt.) for help in planning an appropriate diet, understanding food labels and identifying special food products, so that a child's diet is effective, varied, and nutritious.
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Words of Caution
- If you suspect a child in your care has an allergy to food, suggest that the child's parent see a physician for proper diagnosis and treatment.
- Follow parent's instructions carefully regarding foods their children should avoid. Some children can be severely allergic to a particular food.
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Last updated: December 11, 1998
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