Most Common Food Allergies | Causes, Symptoms & Treatment

Food Allergies

Food allergies could range from mildly inappropriate to uncomfortable to conclude collapse of the body to death as a consequence of this food allergy.

Each year hundreds of individuals die from food allergies and other allergies. Over 50,000 receive life-saving treatment in emergency rooms due to food-induced anaphylaxis. Out of all allergies, food allergies have got to be one of the most familiar, with an estimated 30 million people worldwide suffering from food allergies.

The illness develops when the body’s immune system becomes misdirected. As a consequence, it unexpectedly sees and believes that harmless food proteins are, in fact, “harmful,” prompting them to attack. 

When you have an allergic response after eating specific types of food, it means your immune system is reacting to the substance perceived by the body as a harmful allergen. Massive amounts of antibodies are produced, binding with both the allergens and mast cells (a specific type of cell containing chemicals). When the antibodies come into communication with these mast cells, they alter the structure of their membranes, causing the various chemicals inside to leak out. One of the chemicals is histamine, which is a major player in the inflammation of surrounding tissue.

The symptoms of food allergy could range from mildly inappropriate to uncomfortable to conclude collapse of the body, a situation known as anaphylaxis. Many people have died or have been brought to emergency rooms as a consequence of anaphylaxis brought about by violent allergic reactions to specific types of food.

Common signs of food allergies include the following:

  • Tingling feeling in the mouth
  • Swelling of the tongue and the throat
  • Problem in breathing
  • Hives
  • Vomiting
  • Abdominal cramps
  • Diarrhoea
  • nausea 
  • Drop-in blood pressure
  • Loss of consciousness
  • Death (severe cases)

Typically, these symptoms arise within minutes or two hours after the individual has eaten the food he or she is allergic to.

       When speaking about treatment for food allergies, the best approach is avoidance. If you’re allergic to specific types of food, then you ought to practise strict avoidance of these foods. Food allergies are largely symptomatic, which means that whatever medicines or treatment procedures are available, they are usually to control the onset or for treatment of the symptoms. 

Epinephrine also called “adrenaline” is the medication of option for controlling severe responses.

While any food can provoke allergies, 90% of all food-allergic reactions are caused by:

  • Peanut
  • Egg
  • Milk
  • Shellfish
  • Wheat
  • Tree nuts
  • Soy
  • Fish

Peanut food allergies are one of the most familiar, serious, and potentially fatal food allergies. In a survey conducted by the Food Allergy and Anaphylaxis Network, the majority of peanut allergies in both adults and children alike has doubled over a period of 6-7 years. Peanuts are truly games but it is likely unnecessary to eliminate other legumes unless there is good cause to suspect that they provoke problems or your doctor tells you to avoid them.

Egg-related food allergy is usually mild. However, there are rare chances where eggs can trigger anaphylaxis. Food labels must be thoroughly examined for products containing egg or albumen. It should also be mentioned that well-cooked eggs (as in cakes) are normally harmless. But raw and lightly cooked eggs can provoke allergic reactions. 

How are food allergies diagnosed?

Food allergies cause similar responses each time you eat a trigger food. To make a diagnosis, a medication provider may ask you:

  • How long does it take for your symptoms to conceive?
  • What and how much of a certain trigger food do you eat?
  • What symptoms do you experience and for how long?


The primary way to handle a food allergy is to avoid consuming the food that causes you difficulties. Carefully inspect ingredient labels of food products, and understand whether what you need to avoid is known by other names.

The Food Allergy Labeling and Consumer Protection Act of 2004 (FALCPA) requires manufacturers of packaged foods produced in any country to identify, in simple, precise language, the presence of any of the eight most familiar food allergens – milk, egg, wheat, soy, peanut, tree nut, fish and crustacean shellfish – in their outcomes. The presence of the allergen must be stated even if it is only an unexpected ingredient, as in an additive or flavouring.

Some goods also may be marked with preventive messages, such as “may contain,” “might contain,” “made on shared equipment,” “made in a shared facility” or some other indication of potential allergen contamination. There are no laws or regulations requiring those advisory warnings and no standards that explain what they mean. If you have questions about what foods are safe for you to eat, speak with your allergist.   

Avoiding an allergen is more comfortable said than done. While labelling has assisted make this process a bit easier, some foods are so familiar that avoiding them is daunting. A dietitian or a nutritionist may be capable to help. These food professionals will offer tips for avoiding the foods that activate your allergies and will assure you that even if you exclude particular foods from your diet, you still will be obtaining all the nutrients you require. Special cookbooks and support groups, either in person or online, for patients with specific food allergies can also provide valuable information.

Food Allergies in Children

No parent likes to see their child suffer. Since fatal and near-fatal food allergy responses can happen at school or other places outside the home, parents of a child with food allergies require to make sure that their child’s school has a written emergency action procedure. The procedure should provide instructions on preventing, recognizing and managing food allergies and should be available in the school and during activities such as sporting events and vacation trips. If your child has been specified as an auto-injector, be sure that you and those accountable for supervising your child understand how to use it.

Prevention of Allergies in Children

Early introduction of peanuts and their products has been associated with a lower risk of peanut allergy. In a recent analysis, high-risk infants— such as those with atopic dermatitis or eggs allergies or both — were selected to either ingest or avoid peanut products from 5 months to age up to 5 years.

Researchers found that high-risk children who regularly ingested peanut protein, such as peanut butter or peanut-flavoured snacks, were approximately 80% less likely to develop peanuts or any other food allergies.

Before presenting allergenic foods, talk with your child’s physician about the best time to offer them.

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