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Understanding Food Allergies

For millions of Americans, various symptoms can turn the pleasurable act of eating into an uncomfortable and sometimes dangerous situation. An estimated two out of five adults have some type of food sensitivity.

A true food allergy is a hypersensitive reaction that occurs when your immune system responds abnormally to proteins in foods and produces antibodies to fight them. The most common food culprits linked to allergic reactions are wheat, shellfish, nuts, soybeans, corn, the proteins in cows milk, and eggs. People with food allergies have different reactions, such as, skin hives, rashes, itching, and swelling; nausea, bloating, diarrhea, and vomiting; or difficulty breathing. Some allergic reactions are so severe they can even cause anaphylactic shock, a life-threatening, whole body response that requires immediate medical attention.

A true food allergy can be properly diagnosed with scientifically sound testing. Seek out a qualified, reputable physician who has been certified. A thoroughly medical history and physical examination can be expected when you have your first appointment. Following your exam you may be asked to do a food elimination diet, skin tests, a radioallergosorbent test or a double-blind food challenge test. Testing for a food allergy can take several weeks.

The only treatment for a food allergy is to avoid the offending food. The following food list is not a substitution for consulting your physician, but it can give you a pretty good idea of which food ingredients to avoid. This is only a partial list of ingredients that individuals need to be aware of.

Cow’s milk – milk, yogurt, cheese, cottage cheese, custard, casein, whey, ghee, milk solids, curds, sodium caseinate, lactoglobulin, lactalbumin, milk chocolate, buttermilk, cream, sour cream, and butter.

Wheat – wheat, wheat germ, all-purpose flour, duram flour, cracker meal, bulgur, couscous, cake flour, gluten flour, pastry flour, graham flour, semolina, bran, cereal or malt extract, modified food starch, farina, and graham.

Nuts - Folks who are allergic to peanuts and other types of nuts not only have to avoid the obvious plain nuts and nut butters, but also need to be on the lookout for hidden nuts tossed in baked goods, vegetarian dishes, candies, cereals, salads, and chicken stir-fry dishes.

Eggs – powdered or dry egg, egg white, dried egg yolk, egg substitutes, eggnog, albumin, ovalbumin, ovomucin, ovomucoid, vitellin, ovovitellin, livetim, globulin and ovoglobulin egg albumin.

Soy – soy, lecithin, tofu, textured vegetable protein, tempeh, modified food starch, soy miso, soy sauce, teriyaki sauce, and soybean flour.

Whether you or someone you know has a food allergy, caution must be taken to protect yourself and those so that an allergic reaction does not occur.