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Food Allergy MythsMedical Author: Melissa Conrad Stöppler, MD
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Food Allergy
In this article:
Food Allergy Symptoms,
Testing and More...
Testing and More...
Food Allergy
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Medical Author:
Melissa Conrad Stöppler, MD
Melissa Conrad Stöppler, MD
Melissa Conrad Stöppler, MD, is a U.S. board-certified Anatomic Pathologist with subspecialty training in the fields of Experimental and Molecular Pathology. Dr. Stöppler's educational background includes a BA with Highest Distinction from the University of Virginia and an MD from the University of North Carolina. She completed residency training in Anatomic Pathology at Georgetown University followed by subspecialty fellowship training in molecular diagnostics and experimental pathology.
Medical Editor:
William C. Shiel Jr., MD, FACP, FACR
William C. Shiel Jr., MD, FACP, FACR
Dr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology.
- Food allergy facts
- Introduction to food allergies
- How do allergic reactions to food occur?
- What are the symptoms and signs of food allergy?
- Do infants and children have problems with food allergy?
- What are the most common food allergies?
- What is cross-reactivity?
- What is oral allergy syndrome?
- What is exercise-induced food allergy?
- What conditions have mistakenly been attributed to food allergy?
- What conditions mimic food allergy?
- How is food allergy diagnosed?
- What is the treatment for a food allergy?
- Are allergy shots effective for food allergy?
- Pictures of Food Allergy Triggers & Where They Hide - Slideshow
- Take the Quiz on Allergies
- Pictures of 10 Common Allergy Triggers - Slideshow
- Patient Discussions: Food Allergy - Symptoms
- Patient Discussions: Food Allergy - Describe Your Experience
- Find a local Asthma & Allergy Specialist in your town
Food
allergies are often misunderstood, even though
societal recognition of, and education about, the condition is increasing. See if you have heard – or
believed – any of the following myths about food allergies:Food allergy facts
- Food allergy is not common but can be serious.
- Food allergy differs from food intolerance, which is far more common.
- The more frequent types of food allergies in adults differ from those in children.
- Children can outgrow their food allergies, but adults usually do not.
- The diagnosis of food allergy is made with a detailed history, the patient's diet diary, or an elimination diet.
- Food allergy is treated primarily by dietary avoidance.
Introduction to food allergies
Either food allergy or food intolerance affects nearly everyone at some point. When people have an unpleasant reaction to something they ate, they often think that they have an allergy to the food. Actually, however, only about 3% of adults and 6%-8% of children have clinically proven true allergic reactions to food.
This difference between the prevalence of clinically proven food allergy and the public's perception of the problem is due primarily to misinterpreting food intolerance or other adverse reactions to food as food allergy. A true food allergy is an abnormal response to food that is triggered by a specific reaction in the immune system and expressed by certain, often characteristic, symptoms. Other kinds of reactions to foods that are not food allergies include food intolerances (such as lactose or milk intolerance), food poisoning, and toxic reactions. Food intolerance also is an abnormal response to food, and its symptoms can resemble those of food allergy. Food intolerance, however, is far more prevalent, occurs in a variety of diseases, and is triggered by several different mechanisms that are distinct from the immunological reaction responsible for food allergy.
People who have food allergies must identify and prevent them because, although usually mild and not severe, these reactions can cause devastating illness and, in rare instances, can be fatal.
How do allergic reactions to food occur?
The allergens in food are those components that are responsible for inciting an allergic reaction. They are proteins that usually resist the heat of cooking, the acid in the stomach, and the intestinal digestive enzymes. As a result, the allergens survive to cross the gastrointestinal lining, enter the bloodstream, and go to target organs, causing allergic reactions throughout the body. The mechanism of food allergy involves the immune system and heredity.
Immune system: An allergic reaction to food involves two components of the immune system. One component is a type of protein, an allergy antibody called immunoglobulin E (IgE), which circulates through the blood. The other is the mast cell, a specialized cell that stores up histamine and is found in all tissues of the body. The mast cell is particularly found in areas of the body that are typically involved in allergic reactions, including the nose and throat, lungs, skin, and gastrointestinal tract.
Heredity: The tendency of an individual to produce IgE against
something seemingly as innocuous as food appears to be inherited.
Generally, people with allergies come from families in which allergies are
Mechanism: Food allergy is a hypersensitivity reaction, meaning that before an allergic reaction to an allergen in food can occur, a person needs to have been exposed previously, or "sensitized," to the food. At the initial exposure, the allergen stimulates lymphocytes (specialized white blood cells) to produce the IgE antibody that is specific for the allergen. This IgE then is released and attaches to the surface of the mast cells in different tissues of the body. The next time the person eats that particular food, its allergen hones in on the specific IgE antibody on the surface of the mast cells and prompts the cells to release chemicals such as histamine. Depending upon the tissue in which they are released, these chemicals cause the various symptoms of food allergy.
Patient Discussions
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Food Allergy - Symptoms
Question: What are the symptoms of your food allergy?
Food Allergy - Describe Your Experience
Question: Please describe your experience with food allergy.
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Itching (itch) facts
- The medical term for itching is pruritus.
- Infections, bites and stings, infestations, chronic diseases, sun exposure, and dry skin are among the numerous causes of itching.
- Anti-itch creams and lotions containing camphor, menthol, phenol, pramoxine (Caladryl, Tronolane), diphenhydramine (Benadryl), or benzocaine can bring relief.
- Some cases of itching will respond to corticosteroid medications.
- It is best to avoid scratching and itch when possible to avoid worsening of the condition and disruption of the skin that could lead to bacterial infection.
- If itching persists with time or worsens, or is associated with skin lesions, consulting a health-care practitioner is advisable.
What is an itch?
Itch is an irritation in the skin that elicits an urge to scratch. Itches are a common problem and can be localized (limited to one area of the bo...
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