Food Allergies a Health Problem on the Increase

Avoiding Allergens Made Difficult by Hidden Ingredients in Foods

Nov 24, 2008

Food allergies are an emerging major health problem that appears to be increasing according to information from the National Institute of Allergy and Infectious Disease.

Food allergies are an emerging major public health problem according to the National Institute of Allergy and Infectious Diseases, National Institutes of Health. Some people tend to the dismiss food allergies as a minor problem, but the allergies are associated with severe reactions that may require visits to the hospital emergency room.

According to the NIAID NIH website, food allergy affects 3-4 percent of adults and 6-8 percent of children in the United States. Allergies are a severe health problem that appear to be on the increase. Food allergy is the most common cause of emergency room visits for anaphylaxis.

There is no current treatment for food allergies, other than avoidance and the treatment of symptoms. Diagnosis of food allergies are problematic because non-allergic food reactions, such as food intolerance are often classified as food allergies.

Unexpected Exposure a Hazard

Even when the allergic person makes every effort to avoid consuming foods to which they are allergic, they are often exposed to unexpected hidden allergens. The NIAID website states that within a two year period approximately 50% of food allergic subjects have a unexpected exposure to foods that cause a reaction.

Allergic Reactions to Food

Food allergens are proteins that enter the bloodstream after food is digested and go on to target organs, such as the skin or nose. A reaction can take place within a few minutes to an hour. Food allergy reactions may include itching in the mouth, vomiting, diarrhea, GI pain, hives, eczema, throat tightness and difficulty breathing.

An Allergist Can Diagnose the Allergy

Food allergy is treated by avoidance of the foods that trigger a reaction. It is important to see a doctor, preferable an allergist, for diagnoses. The allergist helps to identify food allergies and can educate about similar foods that cause cross reactions.

Once food allergens are identified they must be removed from the diet. This requires becoming an expert at reading food ingredient labels, as common foods are often found in unusual sources. The allergic person must avoid foods to which they are sensitive. This may require avoiding eating foods in restaurants and prepackaged foods which may have unexpected ingredients.

For the highly allergic, even a tiny amount of a food allergen can cause an allergic reaction.

Common Food Allergens

Any food or substance can cause an allergic reaction, which is why it is important to get tested by a qualified physican. The most common food allergens are milk, eggs, peanuts, tree nuts, shellfish, fish, soy and wheat: Eight Common Food Allergens and Hidden Sources. In addition to food allergies themselves, additives, such as sulfites, MSG and food coloring can cause a reaction: Sulfites on Foods Cause Allergic Reactions

In addition to avoiding foods that cause allergic symptoms, there are steps that should be taken to avoid serious complications from allergies.

Protection From Allergic Reactions

Talk to the allergist, or doctor, about the appropriate protection against allergic reactions. Information in this article is not intended to diagnose or treat disease.

The copyright of the article Food Allergies a Health Problem on the Increase in Food Allergies is owned by Christine Nyholm. Permission to republish Food Allergies a Health Problem on the Increase in print or online must be granted by the author in writing.