Food Allergies

One question that I seem to get a lot is about food allergies and why they are so much more prevalent now than they used to be. A food allergy is a potentially serious immune response to eating specific foods or food additives. There are eight different types of foods that account for over 90% of allergic reactions in affected individuals: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Different people react differently and can range from a tingling sensation around the mouth and lips and hives to death, depending on the severity of the allergy. It is largely unknown why people devolope food allerties. Food allergies can greatly affect children and their families’ well-being.

According to the Centers for Disease Control (CDC):

In 2007, approximately 3 million children under age 18 years (3.9%) were reported to have a food   or digestive allergy in the previous 12 months.

From 1997 to 2007, the prevalence of reported food allergy increased 18% among children under age 18 years.

Children with food allergy are two to four times more likely to have other related conditions such as asthma and other allergies, compared with children without food allergies.

From 2004 to 2006, there were approximately 9,500 hospital discharges per year with a diagnosis related to food allergy among children under age 18 years.

So you look at those statistics and ask why? I wish I had an answer, but in the research that I’ve done, there are theories as to why, but no concrete answers.

Food allergies can be so dangerous not because of the obvious food that causes reactions (i.e. peanuts or shellfish) but the little ways that the offending foods may be hidden in places you would never think of. For those of you who remember the old Ground Round restaurants, remember the peanuts on the floor? A person with a peanut allergy would NEVER have been able to even go in the restaurant. The peanut dust alone would be enough to cause a reaction. I’ve heard of people having reactions from kissing someone who has had peanut butter, shellfish, etc. My sister-in-law is allergic to shellfish and she cannot eat french fries that are cooked in the same oil as fried shrimp.

You all know that I preach reading labels, usually for serving sizes, calories, etc. With food allergies, reading the label can mean the difference between life and death. Yes, I know that sounds dramatic, but it’s true. Read labels because:

Ingredients can and do change over time. Ingredients can and do change over time. Don’t assume that a food product’s ingredients are going to always be the same just because the last time you purchased the product it was safe. Manufacturers are notorious for changing ingredients without warning.

Manufacturing practices can vary from one locale to another. Different plants across the country and run by the same manufacturer can and do use different ingredients even though the basic packaging may look the same. When searching for products, don’t assume that the same product you are shopping for has the identical ingredients or cross contamination issues. It may not.

Look for names of hidden ingredients on the label. Become familiar with names of hidden ingredients for all of those unusual words like casein for milk or albumin for egg — that mean they indicate the presence of a food to which you are allergic. The Food Allergy and Anaphylaxis Network sells wallet size “read a label” cards you can use as a resource when shopping for foods to assist you with reading labels.

Natural flavoring can contain many allergenic ingredients and the components of natural flavor can vary from product to product. Don’t assume that a product is safe if it contains “natural flavoring” without calling the manufacturer to ask about the safety of the natural flavoring for your unique food allergy issues.

 

And it’s not just foods that can have hidden allergens.

IV solutions can contain corn-based dextrose.

Flu shots contain residual egg proteins.

Glucosamine contains shellfish.

Adhesives can contain wheat.

Natural rubber latex cross-reacts with food allergies to banana, avocado, kiwi and chestnut.

Topical creams and medications can contain arachis oil, a peanut derivative.

Over-the-counter and prescription medications can contain bindings, fillers or coatings made with potato, corn, wheat, tapioca, dairy, coconut, gelatin, lactose or milk sugar.

Source: Food and Drug Administration

I wish I had a concrete answer as to why food allergies are on the rise, unfortunately there isn’t one. People with food allergies are more than aware of the information in this article, but for those of us without food allergies, it is soooooooo important that if you are having someone with a food allergy over to your house, that you keep these important points in mind. Have a great week everyone!