Alexis Manning has been allergic to peanuts for most of his life. This is his story
"I first found out that I was allergic to peanuts as a child.….I avoided peanuts, but the reactions got worse….I had my first anaphylactic reaction when I was 18, while eating a salad that contained things that looked like baked beans, but were actually peanuts. I ate one of these – the most peanut I’d ever had at one time…. and immediately knew something was very wrong. Within minutes, my face swelled up. My skin felt tight, I couldn’t close my eyes, I couldn’t hear properly and, worst of all, I couldn’t breathe…..I was lucky that the nearest hospital was only 10 minutes away. After they gave me several injections of adrenaline, medical staffs were able to bring my reaction under control.
Food allergies can be life threatening, it is important to know the causes and symptoms of these allergies. It could save you or someone else in need. We also need to be aware of the difference between food allergies and other sensitivities to food. Incorrect understanding of a food allergy can often place certain dietary restrictions which could deprive a person of good nutrition.
What is a Food Allergy?
A food allergy takes place when the immune system reacts to specific foods. The body releases an Immunoglobulin E (IgE) which ‘fights’ a specific food. When the person eats or comes into contact with the food again, an immune response is triggered which releases histamine into the body. This causes symptoms in the body depending on where they are released.
Food Allergy Symptoms
• Allergic reactions can occur with any food, but most of the time these reactions occur with nuts (peanuts/ walnuts), soy, wheat, milk, eggs, fish and shellfish (prawns, crab)
• Symptoms can occur alone or together. These symptoms involve the skin, gastrointestinal tract, and respiratory system.
• Gastrointestinal tract- swelling and itching lips, mouth and throat, nausea, vomiting, cramps and diarrhea
• Skin- itching, redness, hives, eczema
• Respiratory system- sneezing, runny nose, breathlessness, asthma (due to allergen, not as an underlying cause)
Anaphylaxis is an acute allergic reaction to an antigen to which the body has become hypersensitive. This is rare but a fatal condition. Several parts of the body experience the allergic reaction at the same time, leading to low blood pressure, unconsciousness and even death.
Managing Food Allergy
There are 3 stages to managing a food allergy:
• Identify and avoid the food causing the allergy
• Recognize the symptoms of an allergic reaction
• Know what to do in case of an emergency
After a food allergy has been diagnosed, it is best to avoid the allergy causing food. A diet plan should be made which takes into account the individual’s ability to tolerate the offending food while avoiding nutritional deficiencies. This should be done on consultation with a Dietitian who can help with meal planning and suggesting alternative foods or ingredients. The Dietitian can also help teach how to read food labels and ingredients in a food. Further information about food ingredients or manufacturing is also available from food companies.
The allergic person should be taught how to recognize the symptoms of an allergic reaction as soon as they manifest. Care should be taken that appropriate emergency treatment should be available if accidental exposure occurs. Treatment includes- adrenaline to be given by injection, antihistamines, steroids, or all of these. The allergic person can be given antihistamines to keep with him/ her in case of an emergency (after a consultation with the Physician).
Children and teens affected by food allergy should inform their teachers and care takers of their allergy. They will be able to participate in all normal activities and school, but appropriate support and understanding is required.
At work, the employee’s boss and close colleagues should be informed of the condition and be aware of the appropriate steps that should be taken to help should an emergency arise.
Difference between Food intolerance and Food allergy
| Food Intolerence | Food Allergy |
|---|---|
| More common than food allergy and is not caused by the immune system. This also includes cases of food poisoning and metabolic reactions to food. | Food allergy occurs in relatively fewer people. |
| The onset of symptoms is usually slower and may be delayed by many hours after eating the offending food | Person unable to tolerate even a small amount of the offending food without suffering acute symptoms. |
| The symptoms may also last for several hours, even into the next day and sometimes longer | Onset of symptoms is quick and sudden |
Does not involve the immune system. Intolerance to several foods or a group of foods is not uncommon, and it is difficult to decide whether food intolerance is the cause of chronic illness and which foods or substances may be responsible. |
It only takes a tiny amount of the offending food to trigger a response from the immune system, which makes it very easy to diagnose. Tests for specific IgE (Immunoglobulin E) are easy to perform and reliable, so the diagnosis can usually be readily confirmed. |
Food poisoning- This occurs when spoilt foods containing toxins are consumed. In some cases food poisoning symptoms are similar to an allergic reaction. For example, when fish is contaminated by bacteria it releases histamine. These symptoms are similar to an allergic reaction to food.
Metabolic reactions to food- Otherwise known as intolerances, is when the body cannot properly digest a portion of the particular food. E.g.- Lactose Intolerance. People with lactose intolerance are deficient in the intestinal enzyme, lactase, which is needed to digest the milk sugar, lactose. When milk or other dairy products are consumed, these individuals develop nausea, gas and diarrhoea.