A food allergy is defined as an abnormal response to food triggered by the body's immune system. Chemicals are released to attack the perceived invader causing symptoms that range from itchy eyes to difficulty breathing. Kids Health reports that an estimated two million American children are affected by food allergies. Though there is no real cure for a food allergy, education is the best medicine.
Common Culprits
Kids Health blames eight foods for most allergic reactions: eggs, fish, milk, peanuts, shellfish, soy, tree nuts and wheat. A bit of good news for parents is that most children outgrow allergies to milk, egg, soy and wheat by the age of ten, cites the Food Allergy and Anaphylaxis Network. Pediatric authorities from Kids Health and the Cleveland Clinic offer tips to manage some of the most prevalent allergies in tots.
Milk
The proteins in cow's milk are a leading cause of allergic reactions, states Kids Health. Typically found in baby formula, cheese and other dairy products, milk proteins are also hidden ingredients in many prepared foods. Beware of cream-based items, puddings and sauces, advises the Cleveland Clinic. Also check eye-product ingredient labels for casein, lactose and lactalbumin. Because milk products provide calcium and vitamin D to your growing toddler, be sure to substitute fortified soy milk for cow's milk. Spinach and broccoli are other calcium-rich sources.
Eggs
Much to the dismay of chefs, eggs are another challenge for young children. As a ubiquitous ingredient in numerous foods, egg allergies are difficult to diagnose and treat. Egg whites are the main offender, states Kids Health, though some children are intolerant of yolks. Hidden sources of egg include breaded meats, baked goods, creamy condiments and even egg substitutes. The Cleveland Clinic advises parents to watch for ingredient buzzwords such as globulin and albumin.
Peanuts
Hold the PB&J. According to Kids Health, peanuts are among the most severe allergies and are typically not outgrown. Outside of obvious peanut-containing foods, beware of baked goods, candies and ethnic dishes. Due to the risk of cross-contamination, allergists recommend avoiding foods manufactured in peanut-processing plants.
Wheat
Wheat allergies present themselves in varying degrees, says Kids Health. These allergies should not be confused with celiac disease, or sensitivity to gluten. Products containing wheat are often starchy---breads, pastas, crackers and cereals. Look for codewords such as gluten, gelatinized starch and vegetable gum that may also indicate the presence of wheat. Oat, rice, barley and corn flours serve as comparable substitutes in processed foods.
Tips for Daycare
When your child has a food allergy, sending her to school or daycare can be a frightening prospect. The collaboration of parents, staff and physicians can minimize the risk of accidental exposure to allergy-inducing foods. The Food Allergy and Anaphylaxis Network encourages parents to notify the childcare center of a toddler's allergy and develop a plan to accommodate her needs. Supply the center with a list of safe and unsafe foods, medications and instructions should a reaction occur. Be proactive to help ensure the health and safety of your child.
