Despite common belief to the contrary, allergy to iodine, allergy to radiocontrast material (used in some lab procedures), and allergy to fish or shellfish are not related. A child with an allergy to fish or shellfish should not worry about cross-reactions with radiocontrast dyes or iodine.

Soy Soybeans have become a major part of processed food products in the United States, and it can be hard to avoid products made with soybeans. While soybeans alone are not a major food in the typical American diet, because they are contained in so many products, eliminating all those foods can result in an unbalanced diet. A dietitian should be consulted to help plan for proper nutrition. Soybeans and soy products are found in baked goods, canned tuna, cereals, crackers, infant formulas, sauces, and soups. At east one brand of peanut butter lists soy on the label.

Studies show that soy lecithin and soybean oil can be tolerated by most soy-allergic individuals. Wheat It may not be obvious in what products wheat can be hidden, so labels should be read carefully. Wheat is contained in some brands of hot dogs, ice cream, and imitation crabmeat. Wheat flour is sometimes flavored and shaped to look like beef, pork, and shrimp, especially in Asian dishes.

In addition, many country-style wreaths are decorated with wheat products. There is a difference between CELIAC DISEASE and wheat allergy, which are two distinct conditions. Celiac disease (or celiac sprue) is a permanent sensitivity to GLUTEN, a protein contained in wheat flour. Those with celiac disease will not lose their sensitivity to this substance, but will have to restrict their intake of gluten all their lives. The major grains that contain gluten are wheat, rye, oats, and barley. These grains and their by-products must be strictly avoided by people with celiac disease.

On the other hand, children allergic to wheat have a reaction to wheat protein and must therefore avoid only wheat. Most wheat-allergic children outgrow the allergy. Two alternatives to wheat are not safe for wheat-sensitive individuals. Kamut is a cereal grain related to wheat. Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals, but this claim is untrue. Wheat-allergic patients can react as readily to spelt as they do to common wheat.

Food Allergy Symptoms
Symptoms of a food allergy include tingling sensations in the mouth, swelling of the tongue and the throat, breathing problems, hives, vomiting, abdominal cramps, diarrhea, low blood pressure, loss of consciousness, and death. Symptoms typically appear within minutes to two hours after the child has eaten.

Diagnosis
A food allergy is diagnosed following a detailed food history, physical exam, and pertinent tests; skin testing may help identify cases of food allergy in cases of acute itching. Skin testing is not usually helpful in diagnosing chronic itching due to food allergy. For these cases, a food diary and trial elimination of suspect foods may be effective in pinpointing the problem.

A child with a suspected food allergy should keep a food diary for one to two weeks detailing all ingested food and drinks, any symptoms, and when symptoms occurred. This information, combined with a physical examination and lab tests, will help the doctor determine what food is causing the symptoms. The prick skin test or a blood test such as the RAST (radioallergosorbent test) are commonly used to determine if an allergy exists. A prick skin test is usually cheaper and can be done in the doctor’s office. In this test, the doctor places a drop of the substance being tested on the child’s forearm or back and pricks the skin with a needle, allowing a tiny amount to enter the skin. If the patient is allergic to the substance, a bump will appear at the site within about 15 minutes. A RAST test requires a blood sample, which is then sent to a lab to be tested with specific foods to determine whether the patient has immunoglobulin E (IgE) antibodies to that food. The results are usually received within one week.

Although both tests are reliable, many doctors use a RAST for young children or patients who have eczema or other skin problems that would make it hard to read the results of a prick skin test. The results of either test are combined with other information, such as a history of symptoms and a food challenge, to determine whether a food allergy exists.

Food Allergy Treatment
Anaphylactic shock in reaction to food is a medical emergency, and the child should be taken to a doctor immediately. If the child’s heart has stopped, cardiopulmonary resuscitation (CPR) should be started immediately. Epinephrine can be injected to treat anaphylaxis; antihistamines and steroids may be given to control hives and swelling.

Food Allergy Prevention
Eliminating or reducing access to the sensitive food can prevent the allergic response. Reading ingredient labels for all foods is the key to maintaining control over the allergy. If a product does not have a label, allergic individuals should not eat that food. If a label contains unfamiliar terms, shoppers must call the manufacturer and ask for a definition or avoid eating that food. Drug therapy (antihistamines, corticosteroids, and cromolyn sodium) may be necessary for children with multiple food sensitivities that do not respond to elimination. After a study found that severe reactions to food allergies were more likely to be caused by foods prepared outside the home, the National Restaurant Association (NRA) and the Food Allergy Network began a program to help restaurants understand food allergies. The NRA provides free information to restaurants about the proper way to handle food allergy problems via their hotline (202) 331-5900.

Food Allergy vs. Food Intolerance
Food allergy and food intolerance are not the same thing. A food intolerance is an adverse food induced reaction that does not involve the immune system (such as lactose intolerance). A child with lactose intolerance lacks an enzyme that is needed to digest milk sugar, and will suffer from gas, bloating, and abdominal pain after ingesting milk.

A food allergy occurs when the immune system reacts to a certain food. The most common form of an immune system reaction occurs when the body creates immunoglobulin E (IgE) antibodies to the food. When these IgE antibodies react with the food, histamine and other chemicals cause hives, asthma, or other symptoms of an allergic reaction.