Organic & Natural Magazine - Hannaford Supermarkets

Tackling Food Allergies
Don’t be sidelined by problem foods
April 2007 | by Elaine Ambrose
Reprinted with permission from Taste For Life

Food allergies account for 30,000 emergency-room visits annually. But true food allergies are rare, “affecting only 0.3 to 7.5 percent of American children and 1 to 2 percent of American adults,” says Elizabeth Lipski, PhD, CCN, author of Digestive Wellness for Children.

Most allergies are acquired during infancy, and many are gradually outgrown. A notable exception is a peanut allergy, which tends to remain stable over time. Although there is currently no cure for food allergies, you can avoid allergic reactions—just steer clear of the offending food.

This may take a bit of detective work, however. Many common foods and ingredients, including artificial flavors and preservatives, can cause problems. Unless you study product labels, it’s quite possible you’ll encounter a food you’re allergic to even in a seemingly innocent product.

an old problem
Food allergies were first noted by the ancient Egyptians. They didn’t know why, but they did know not everyone could eat shellfish. Hippocrates, the father of modern medicine, is credited with realizing that food allergies are a medical condition; he first noticed some people couldn’t eat cheese.

It wasn’t until the 1920s, when doctors noticed something in itchy skin that wasn’t present in healthy skin, that the biochemistry behind the mystery came to light. Researchers in the ’60s discovered that this substance was an antibody released by the immune system to search out and destroy foreign invaders. They called it immunoglobulin E, or IgE for short.

be a label reader
Eight foods have been identified as causing 90 percent of allergic reactions: eggs, fish, shellfish, milk, peanuts, tree nuts, soy, and wheat. The U.S. Food and Drug Administration now requires food manufacturers to list these eight culprits on food labels. Unfortunately, says allergist Steven M. Kernerman, DO, not all food products carry the new allergen labeling, so it’s wise to carefully read the “Contains” section of a label, which uses plain English for the ingredients list. For example, the “Contains” list must say milk, not casein, lactoglobulin, or whey; or eggs rather than lysozyme, ovalbumin, or mayonnaise.

If you or your spouse has an allergy to any foods, experts say it’s best to introduce your child to these items gradually, and watch for any reactions. If your child does have an allergy, be sure to alert daycare providers, schools, and others.

allergies and antibodies
Wherever allergic symptoms are strongest, IgE antibodies are plentiful—in the mucous membranes of the digestive system, the lungs, the eyes, and the nose. These antibodies initiate an attack by signaling the rest of the immune system, which calls for an inflammatory response that floods the “affected areas with extra fluid to wash away the foreign invaders,” says Elson M. Haas, MD, author of The False Fat Diet. “Once an IgE antibody has recognized . . . a food as a foreign invader, it has an indelible ‘memory’ of this food. . . . After the first encounter, the antibody is programmed to attack the food every time it enters the system,” explains Dr. Haas.

If you think you have a food allergy or intolerance, keep a food journal for several weeks. Note everything you eat, what symptoms you experience, and how long after eating you notice symptoms. Your healthcare provider will use this information along with lab tests and a physical exam to help you determine which foods to avoid.

Allergy or Intolerance?
It’s important to know the difference. If you have a food intolerance, you may be able to get by with eating a small amount occasionally without having a problem. If you have an allergy, even a tiny bit of the food may trigger a serious reaction.

Food allergy is an immune system response to a food or substance that the body identifies as “foreign.” Reactions ranging from mild to severe can include rashes, hives, vomiting, difficulty breathing, and swelling in the throat and mouth.

Food intolerance is more widespread. It’s a digestive system response, not an immune system response. It causes cramps, bloating, nausea, or diarrhea - symptoms also seen with food allergies. Problems occur when food irritates the digestive system or a person is not able to break down the food. An example is lactose intolerance, which results from inadequate amounts of the digestive enzyme lactase, needed to digest milk sugar. Both food allergy and intolerance fall under the umbrella term “food sensitivity.”