Food Allergy in Adults and Children – Part 1
Food Allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to it in an attempt to protect the body. The next time the child eats that food, the immune system releases massive amounts of chemicals (including histamine) in order to protect the body.
These chemicals trigger a cascade of allergic symptoms that can affect breathing, the heart, the skin, or the gastrointestinal tract. Most food allergies trigger reactions such as itching, hives, and swelling, but in some cases a more serious response known as anaphylactic shock can occur. This leads to a loss of consciousness or even death.
Scientists estimate that between six and seven million Americans suffer from true food allergies. Many food allergies disappear as the child gets older; about a third of cases disappear in one to two years if the child carefully avoids the offending item. However, allergies to peanuts, nuts, fish, and shellfish often do not disappear with time. Many different common foods may trigger an allergic reaction, including citrus fruits, dairy products, wheat, eggs, fish, cola drinks, artificial coloring, shellfish, berries, tomatoes, pork, and nuts. Infants prone to allergies may be especially sensitive to milk and milk products, wheat, eggs, and citrus fruits.
Allergic reactions can be caused by even very tiny (even undetectable) amounts of the food. For example, a child who is allergic to peanuts could go into anaphylactic shock after eating a food that only has been touched by peanuts. Food additives also may cause problems. About 15 percent of children who are allergic to aspirin are also sensitive to Yellow Dye # 5 (tartrazine).