For most people, eating is a pleasurable experience that provides the nutrition they need to stay healthy. But for some people, eating the wrong food can be dangerous. About 4 percent of American adults have food allergies, according to the American College of Allergy, Asthma and Immunology. These people can have reactions ranging from a mild rash to a life-threatening swelling in the throat when they eat the wrong food. If you've just discovered that you're allergic to a food, make an appointment to see your doctor.
Allergic Reaction
An allergic reaction occurs when your immune system overreacts to something in the food you've eaten. Your immune system sees the food as dangerous and marshals an attack. The results --- a rash, swelling and/or difficulty breathing. Your reaction can range from mild itchiness and minor wheezing to an inability to breathe, loss of consciousness and even death. Reactions usually occur within a few minutes of eating the food, though they can develop over as long as two hours. The severity of your reaction one time doesn't predict how you'll react the next time.
Sensitization
You become allergic to a food via a process called sensitization. Upon exposure to the food -- sometimes as a baby -- your body produces antibodies in your blood. You may not know that you have these antibodies, as there generally aren't any outward signs. Once you've produced antibodies, you're primed for an allergic reaction. A blood test can determine the presence of antibodies and help pinpoint the foods to which you're probably allergic.
Treatment
Because of the potential for a serious reaction, the most common treatment for this condition is avoiding the food that causes the problem. You'll need to read the labels on the food you buy to look for hidden allergens.
You can treat a mild reaction with antihistamines, but if you've had a severe reaction to a food, your doctor may ask you to carry epinephrine or adrenaline.
Sometimes a child outgrows a food allergy. A blood tests to measure antibodies can help determine if this occurs.
Allergens
The most common food allergens are wheat, milk, peanuts, tree nuts, eggs, soy, fish and shellfish. These eight foods account for 90 percent of all food allergies, according to the Food Allergy and Anaphylaxis Network. If you're allergic to one food, you may be allergic to other foods, though not necessarily.
References
- American College of Allergy, Asthma and Immunology: Food Allergies
- University of Nebraska-Lincoln: IgE-Mediated Food Allergies
- The Food Allergy and Anaphylaxis Network: About Food Allergy
- University of Nebraska-Lincoln: Treatment of Food Allergies
- The Food Allergy and Anaphylaxis Netork: Common Food Allergies
