A food allergy is an immune reaction to a certain food you may have eaten or come in contact with. You may be allergic to one or more of the common food allergens, such as egg, milk, peanut, tree nuts, shellfish, fish and soy, or to pollen-related foods like apples, bananas, kiwis and tomatoes. Symptoms may range from mild reactions such as tingling of the mouth, hives, stomach pain and wheezing to severe reactions like vomiting, diarrhea, extensive swelling, difficulty breathing and fainting. Knowing how to avoid allergy-causing foods can prevent these symptoms from becoming life threatening.
Step 1
Do not eat foods that trigger your symptoms. Unlike food intolerance, even small amounts of allergen can cause a reaction, which can become serious at the slightest trigger. If you have doubts about a particular food, do not eat it. Also, washing, cooking or processing does not remove the allergen.
Step 2
Read food labels carefully. The law requires manufacturers to clearly list common food allergens in their ingredients. However, manufacturers may change their ingredients without warning, so read the labels every time you shop just in case.
Step 3
Ask about ingredients and allergy information when eating foods prepared by someone else, whether friends, family or professional chefs at restaurants. If possible, request that the chef to cook your food in newly cleaned and dedicated cookware and utensils. Do not eat food prepared or cooked in the same cookware as the food to which you are allergic, as cross-contact may have occurred.
Step 4
Be aware of hidden triggers of allergies. Seafood and peanut allergens can become airborne, so the steam from cooking seafood or peanuts can trigger an allergic reaction in some people. Wipe the table, chair and booster seat you or your child may be using when dining in a place where the allergy-causing food is served, as dried spills or crumbs can cause symptoms to flare.
Step 5
Be aware of hidden sources and cross-contacts. For example, egg is a common ingredient in nonfood products such as shampoos, medications, vaccines, cosmetics and finger paints. Cross-contamination can occur between one type of allergen and another. For example, you may react when you eat crabs or lobster even if you are only allergic to shrimp. Such cross-contamination is also possible between soy and milk or between peanuts and tree nuts.
Tips and Warnings
- Always carry an emergency epinephrine kit and an antihistamine medicine. Ask your doctor for prescriptions. Wear an allergy or medical emergency bracelet, especially if you have had a severe allergic reaction. If your child has food allergy, notify the school and all adults who regularly interact with your child. Prepare an action plan, and teach everyone how to recognize an allergic reaction, as well as how to use an epinephrine injector.
References
- MayoClinic.com: Food Allergy
- MayoClinic.com: Egg Allergy
- "The Parent's Guide to Food Allergies"; Marianne Barber; 2001
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