Food Allergies

The most common foods that cause allergies include: milk, eggs, soy, wheat, tree nuts, peanuts, and shellfish.

What is a Food Allergy?

The body's immune system (which fights infection and disease) creates antibodies to fight the food allergen, the substance in the food that triggers the allergy. The body will release chemicals to "protect" itself.

The allergic symptoms can have an effect on the:

1. Cardiovascular system - fainting or lightheadedness
2. Skin - redness or swelling of the extremities or face, itching and swelling of the mouth, tongue or lips.
3. Gastrointestinal tract - nausea, vomiting, abdominal pain or diarrhea
4. Respiratory system - coughing, shortness of breath, stuffy nose, or sneezing.

Food Allergy Basics

1. More than 12 million Americans have food allergies. That's one in 25, or 4 percent of the population.
2. The incidence is even higher in young children - one in 17 among those under age 3.
3. About 3.1 million children in the U.S. have food allergies.
4. In the U.S., food allergy is the leading cause of anaphylaxis (a severe allergic reaction) outside the hospital setting, resulting each year in more than 30,000 emergency room visits and 150 to 200 deaths, which sometimes occur within minutes.
5. Teens and young adults with peanut or tree nut allergy and asthma appear to be at increased risk for severe or fatal allergic reactions.

Food Intolerance vs. Food Allergy

Many get these two confused because they share similar symptoms. A food intolerance can include: headaches, nervousness, loose stools, indigestion or gas. However, a food intolerance does not:

1. involve the immune system
2. can be unpleasant but is rarely dangerous
3. can be caused by a person's inability to digest certain substances, such as lactose

90% of food allergies are caused by 8 foods - milk, eggs, peanuts, tree nuts (such as walnuts and cashews), soy, wheat, fish and shellfish. In general, most children with food allergies outgrow them. The following contains statistics about how children outgrow allergies:

1. Milk - 80%
2. Eggs - 2/3
3. Wheat or Soy - 80% by 5 years old
4. Peanuts - 20%
5. Tree nuts - 10%
6. Fish and shellfish allergies develop later in life and are even more rarely outgrown.

Infants with Food Allergies

When introducing solid foods to an infant who has a family history of allergies:

1. Introduce solid foods after 6 months of age. Introduce one new food at a time waiting at least a week before adding another new food.
2. Wait until after the child is 1 year old before introducing cow's milk, wheat, corn, citrus and soy.
3. Wait until after the child is 2 years old before introducing eggs.
4. Wait until after 3 years of age to introduce peanuts, tree nuts, fish and shellfish.

Food Allergy Reactions

To diagnose an allergy, the doctor will likely ask about:

1. How long it takes for the first symptom to present itself after eating a particular food
2. Symptoms
3. How long the reaction occurs
4. Family history of allergies or conditions

Treating a Food Allergy

After diagnosis, the treatment includes avoiding the allergen and all foods that contain it. You will need to familiarize yourself with food labels so you can most appropriately determine if a particular food contains the allergen. A Registered Dietitian can help with this. Medications can also be prescribed by the physician to help treat both minor and severe symptoms.

Grocery Shopping

When a food allergy is involved, grocery shopping takes extra time. You must carefully read each ingredient list. Manufacturers will frequently change the ingredients of their products. Read the ingredient label every time you purchase a food, even a "familiar" food.

Cooking

Care must be taken in the kitchen to avoid contact with allergenic ingredients. Cross-contamination is what happens when one food comes into contact with another, causing their proteins to mix. As a result of cross-contamination, each food contains small amounts of the other food. For example, if a knife that has been used to spread peanut butter is only wiped clean before being used to spread jelly, there could be enough peanut protein remaining on the knife to cause a reaction in a peanut-allergic person. Be sure that all equipment and utensils are cleaned with hot, soapy water before being used to prepare allergen-free food.

Dining Away from Home

Hidden ingredients and cross-contamination are common causes of food-allergic reactions in restaurants. If you choose to dine away from home, ask the server or manager about verifying ingredients and preparation methods.

Childcare, School and Camps

If your child has a food allergy, it is important to work with school, camp staff and child care providers to plan how the food allergy will be managed and how an allergic reaction will be recognized and treated.

Support Groups in Tennessee

Location: Algood, Putnam County Tennessee
Group Name: FAM; Food Allergies Matter
Contact: A. King
E-mail: FAM@frontiernet.net
FAM focuses on raising awareness regarding food allergies and anaphylaxis within
our community with emphasis placed on educating people in our schools.

Location: Chattanooga Tennessee
Group Name: FAST of Chattanooga, Inc.; Food Allergy Support Team
Contact: S. Walker
E-mail: fastmail101@yahoo.com
FAST of Chattanooga, Inc. has three basic missions: to serve as a support group, an
information resource, and community outreach organization with the goal to educate
those dealing with food allergies.

Location: Knoxville, Tennessee
Group Name: V.E.F.A. Volunteers Educating for Food Allergies
Website: www.vefaknoxville.org
Volunteers Educating for Food Allergies (VEFA) is a parent based advocacy group dedicated to raising community awareness and helping families with food allergies cope with the diagnosis by sharing friendship, experience and education.

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