What exactly are food allergies?
Food allergies are immune responses that occur when the body mistakenly identifies a specific food as harmful and triggers an allergic reaction. When someone with a food allergy consumes or comes into contact with an allergenic food, their immune system releases chemicals, such as histamine, to fight off what it perceives as a threat. These chemicals can cause various symptoms that can vary from mild to severe.
What causes food allergies?
The exact cause of food allergies is not fully understood, but they are believed to result from a combination of genetic and environmental factors. It is thought that some people have a genetic predisposition to develop allergies, and exposure to certain foods early in life may also play a role.
Common food allergens include peanuts, tree nuts, shellfish, fish, eggs, milk, soy, wheat, and certain fruits. These foods contain proteins that can trigger an immune response in susceptible individuals.
How can food allergies be identified?
Identifying food allergies can be a complex process, usually involving a combination of medical history, physical examination, and diagnostic tests. Here are a few methods commonly used for identification:
- Allergy symptoms and medical history: The doctor will ask about your symptoms when they occur and if there is any association with specific foods. They will also inquire about any family history of allergies.
- Skin prick test: involves placing a small amount of allergenic extract on the skin, usually on the forearm or back. Then, a small needle is used to prick the skin, allowing the extract to enter the top layers of the skin. If you’re allergic to the substance, you’ll develop a small raised bump at the test site.
- Blood tests: Blood tests, such as the specific IgE blood test, can measure the levels of certain antibodies called immunoglobulin E (IgE) in response to specific allergens. Elevated IgE levels to a particular food can indicate an allergy, although these tests are not always definitive.
Sometimes, an oral food challenge may be necessary, where the person consumes the suspected allergenic food under medical supervision to confirm the diagnosis.
The following foods typically cause the most common food allergies:
- Peanuts: Peanut allergies are among the most common and potentially severe food allergies. Even trace amounts of peanuts can trigger a reaction in some individuals.
- Tree nuts: Tree nuts include almonds, walnuts, cashews, pistachios, and others. Tree nut allergies are also common and can be life-threatening.
- Shellfish: Shellfish allergies are more common in adults than in children. This category includes crustaceans like shrimp, crab, lobster, and mollusks like clams, mussels, and oysters.
- Fish: Fish allergies are often lifelong and can be triggered by various types of fish, such as salmon, tuna, cod, and haddock.
- Eggs: Egg allergies are more common in children and can cause reactions ranging from mild to severe. The egg white proteins typically trigger allergic reactions.
- Milk: Milk allergies, especially in infancy, are relatively common. This allergy is caused by an allergic reaction to proteins found in cow’s milk, such as casein and whey.
- Soy: Soy allergies can affect both children and adults. Soybeans and soy products, such as tofu and soy milk, can trigger allergic reactions.
- Wheat: Wheat allergies are prevalent in children and often outgrown by adulthood. Wheat proteins, including gluten, can cause allergic reactions.
It’s important to consult with a healthcare professional for proper evaluation and diagnosis if you suspect a food allergy, as they can guide you through the appropriate testing and provide guidance on managing the allergy.
Joe Carson B.S. NASM-CPT/FAS/CN
Master Trainer/Functional Aging Specialist/Certified Nutritionist
Twenty-First Century Aging