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Food Allergy Basics Department of Agriculture, Trade & Consumer Protection Food Allergy Basics

Source: www.datcp.state.wi.us
Topic: Foods
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Sort Desciption: 2 to 2.5% of the U.S. population suffers from a food allergy (6 to 7 million people). Eight foods account for 90% of allergic reactions: ...

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2 to 2.5% of the U.S. population suffers from a food allergy (6 to 7 million people). Eight foods account for 90% of allergic reactions: peanuts, tree nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat. Peanuts cause the most severe allergic reactions, then shellfish, fish, tree nuts, & eggs . People with both asthma and food allergies appear to be at a higher risk for severe allergic reactions. Food allergy is one of the leading causes of anaphylactic (hyper-sensitive) reactions, causing an estimated 30,000 ER visits yearly. An estimated 100-200 people die each year from food allergy-related reactions; about 50 people die from insect sting reactions. Food Allergy Q & A What are the common symptoms of a food-allergic reaction? Symptoms range from a tingling sensation in the mouth, swelling of the tongue and the throat, difficulty breathing, hives, vomiting, abdominal cramps, diarrhea, drop in blood pressure, loss of consciousness, to death. Symptoms typically appear from within a few minutes to two hours after the person has eaten the allergenic food. What happens in the body during a reaction? The immune system mistakenly believes that a harmless substance is harmful. In its attempt to protect the body, it creates specific immunoglobulin E (IgE) antibodies to that food. (continued) The next time the individual eats that food, the immune system releases massive amounts of chemicals and histamines in order to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system. What is the best treatment for food allergy? Strictly avoiding allergy-causing food is the only way to avoid a reaction. Reading ingredient labels of all foods is the key to avoiding food allergens. If a product doesnt have a label, allergic individuals should not eat ...

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