How to find out what your food allergies are

Food allergies are divided into 3 types, depending on symptoms and when they occur.

  1. non-IgE-mediated food allergy – these allergic reactions aren’t caused by immunoglobulin E, but by other cells in the immune system. This type of allergy is often hard to diagnose as symptoms take much longer to develop (up to several hours).
  2. IgE-mediated food allergy – the most common type, triggered by the immune system producing an antibody called immunoglobulin E (IgE). Symptoms occur a few seconds or minutes after eating. There’s a greater risk of anaphylaxis with this type of allergy.
  3. mixed IgE and non-IgE-mediated food allergies – some people may experience symptoms from both types.

Read more information about the symptoms of a food allergy.

Oral allergy syndrome (pollen-food syndrome)

Some people experience itchiness in their mouth and throat, sometimes with mild swelling, immediately after eating unused fruit or vegetables. This is known as oral allergy syndrome.

Oral allergy syndrome is caused by allergy antibodies mistaking certain proteins in unused fruits, nuts or vegetables for pollen.

Oral allergy syndrome generally doesn’t cause severe symptoms, and it’s possible to deactivate the allergens by thoroughly cooking any fruit and vegetables.

The Allergy UK website has more information.


Who’s affected?

Most food allergies affect younger children under the age of 3.

Most children who own food allergies to milk, eggs, soya and wheat in early life will grow out of it by the time they start school.

Peanut and tree nut allergies are generally more endless lasting.

Food allergies that develop during adulthood, or persist into adulthood, are likely to be lifelong allergies.

For reasons that are unclear, rates of food allergies own risen sharply in the final 20 years.

However, deaths from anaphylaxis-related food reactions are now rare.


Treatment

The best way to prevent an allergic reaction is to identify the food that causes the allergy and avoid it.

How to discover out what your food allergies are

Research is currently looking at ways to desensitise some food allergens, such as peanuts and milk, but this is not an established treatment in the NHS.

Read more about identifying foods that cause allergies (allergens).

Avoid making any radical changes, such as cutting out dairy products, to your or your child’s diet without first talking to your GP. For some foods, such as milk, you may need to speak to a dietitian before making any changes.

Antihistamines can assist relieve the symptoms of a mild or moderate allergic reaction.

How to discover out what your food allergies are

A higher dose of antihistamine is often needed to control acute allergic symptoms.

Adrenaline is an effective treatment for more severe allergic symptoms, such as anaphylaxis.

People with a food allergy are often given a device known as an auto-injector pen, which contains doses of adrenaline that can be used in emergencies.

Read more about the treatment of food allergies.


What causes food allergies?

Food allergies happen when the immune system – the body’s defence against infection – mistakenly treats proteins found in food as a threat.

As a result, a number of chemicals are released.

It’s these chemicals that cause the symptoms of an allergic reaction.

Almost any food can cause an allergic reaction, but there are certain foods that are responsible for most food allergies.

Foods that most commonly cause an allergic reaction are:

  1. shellfish
  2. eggs
  3. milk
  4. peanuts
  5. fish
  6. tree nuts
  7. some fruit and vegetables

Most children that own a food allergy will own experienced eczema during infancy.

The worse the child’s eczema and the earlier it started, the more likely they are to own a food allergy.

It’s still unknown why people develop allergies to food, although they often own other allergic conditions, such as asthma, hay fever and eczema.

Read more information about the causes and risk factors for food allergies.


When to seek medical advice

If you ponder you or your kid may own a food allergy, it’s extremely significant to enquire for a professional diagnosis from your GP.

They can then refer you to an allergy clinic if appropriate.

Many parents mistakenly assume their child has a food allergy when their symptoms are actually caused by a completely different condition.

Commercial allergy testing kits are available, but using them isn’t recommended. Numerous kits are based on unsound scientific principles. Even if they are dependable, you should own the results looked at by a health professional.

Read more about diagnosing food allergies.


What is food intolerance?

A food intolerance isn’t the same as a food allergy.

People with food intolerance may own symptoms such as diarrhoea, bloating and stomach cramps. This may be caused by difficulties digesting certain substances, such as lactose. However, no allergic reaction takes place.

Important differences between a food allergy and a food intolerance include:

  1. In parentheses following the name of the ingredient.
    Examples: “lecithin (soy),” “flour (wheat),” and “whey (milk)”

    OR

  2. you need to eat a larger quantity of food to trigger an intolerance than an allergy
  3. the symptoms of a food intolerance generally happen several hours after eating the food
  4. a food intolerance is never life threatening, unlike an allergy
  5. Immediately after or next to the list of ingredients in a “contains” statement.
    Example: “Contains Wheat, Milk, and Soy.”

Read more about food intolerance.

Sheet final reviewed: 15 April 2019
Next review due: 15 April 2022

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Watch a video on Reducing the Risks of Food Allergies.

Each year, millions of Americans own allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms,some food allergies can cause severe reactions, and may even be life-threatening.

There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are significant measures to prevent serious health consequences.

Food Allergen “Advisory” Labeling

FALCPA’s labeling requirements do not apply to the potential or unintentional presence of major food allergens in foods resulting from “cross-contact” situations during manufacturing, e.g., because of shared equipment or processing lines.

In the context of food allergens, “cross-contact” occurs when a residue or trace quantity of an allergenic food becomes incorporated into another food not intended to contain it. FDA guidance for the food industry states that food allergen advisory statements, e.g., “may contain [allergen]” or “produced in a facility that also uses [allergen]” should not be used as a substitute for adhering to current excellent manufacturing practices and must be truthful and not misleading. FDA is considering ways to best manage the use of these types of statements by manufacturers to better inform consumers.

How Major Food Allergens Are Listed

The law requires that food labels identify the food source names of every major food allergens used to make the food.

This requirement is met if the common or usual name of an ingredient (e.g., buttermilk) that is a major food allergen already identifies that allergen’s food source name (i.e., milk).

How to discover out what your food allergies are

Otherwise, the allergen’s food source name must be declared at least once on the food label in one of two ways.

The name of the food source of a major food allergen must appear:

  • Dizziness and/or lightheadedness
  • Coughing or wheezing
  • Immediately after or next to the list of ingredients in a “contains” statement.
    Example: “Contains Wheat, Milk, and Soy.”
  • 30,000 emergency room visits
  • Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program, at 800-332-1088, or file a MedWatch voluntary report at www.fda.gov/MedWatch
  • suffocation by swelling of the throat
  • Difficulty breathing
  • Vomiting and/or diarrhea
  • Face, tongue, or lip swelling
  • Hives
  • Fish (e.g., bass, flounder, cod)
  • Crustacean shellfish (e.g., crab, lobster, shrimp)
  • Abdominal cramps
  • constricted airways in the lungs
  • Tingling or itchy sensation in the mouth
  • Peanuts
  • Eggs
  • Milk
  • Loss of consciousness
  • Tree nuts (e.g., almonds, walnuts, pecans)
  • In parentheses following the name of the ingredient.
    Examples: “lecithin (soy),” “flour (wheat),” and “whey (milk)”

    OR

  • Swelling of the throat and vocal cords
  • Soybeans
  • severe lowering of blood pressure and shock (“anaphylactic shock”)
  • Wheat
  • 2,000 hospitalizations
  • 150 deaths
  • Flushed skin or rash
  • Contact the consumer complaint coordinator in their area.

    The list of FDA consumer complaint coordinators is available at www.fda.gov/Safety/ReportaProblem/ConsumerComplaintCoordinators/default

FDA’s Role: Labeling

To assist Americans avoid the health risks posed by food allergens, FDA enforces the Food Allergen Labeling and Consumer Protection Act of 2004 (the Act). The Act applies to the labeling of foods regulated by FDA which includes every foods except poultry, most meats, certain egg products, and most alcoholic beverages which are regulated by other Federal agencies.

The Act requires that food labels must clearly identify the food source names of any ingredients that are one of the major food allergens or contain any protein derived from a major food allergen.

As a result, food labels assist allergic consumers identify offending foods or ingredients so they can more easily avoid them.

Severe Food Allergies Can Be Life-Threatening

Following ingestion of a food allergen(s), a person with food allergies can experience a severe, life-threatening allergic reaction called anaphylaxis.

This can lead to:

  1. severe lowering of blood pressure and shock (“anaphylactic shock”)
  2. constricted airways in the lungs
  3. suffocation by swelling of the throat

Each year in the U.S., it is estimated that anaphylaxis to food results in:

  1. 2,000 hospitalizations
  2. 30,000 emergency room visits
  3. 150 deaths

Prompt istration of epinephrine by autoinjector (e.g., Epi-pen) during early symptoms of anaphylaxis may assist prevent these serious consequences.

Know the Symptoms

Symptoms of food allergies typically appear from within a few minutes to 2 hours after a person has eaten the food to which he or she is allergic.

Allergic reactions can include:

  1. Wheat
  2. Coughing or wheezing
  3. Flushed skin or rash
  4. Vomiting and/or diarrhea
  5. Eggs
  6. Face, tongue, or lip swelling
  7. Peanuts
  8. Swelling of the throat and vocal cords
  9. Loss of consciousness
  10. Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program, at 800-332-1088, or file a MedWatch voluntary report at www.fda.gov/MedWatch
  11. Fish (e.g., bass, flounder, cod)
  12. Crustacean shellfish (e.g., crab, lobster, shrimp)
  13. Soybeans
  14. Tingling or itchy sensation in the mouth
  15. Milk
  16. Difficulty breathing
  17. Dizziness and/or lightheadedness
  18. Tree nuts (e.g., almonds, walnuts, pecans)
  19. Abdominal cramps
  20. Hives
  21. Contact the consumer complaint coordinator in their area.

    The list of FDA consumer complaint coordinators is available at www.fda.gov/Safety/ReportaProblem/ConsumerComplaintCoordinators/default

About Other Allergens

Persons may still be allergic to — and own serious reactions to — foods other than the eight foods identified by the law. So, always be certain to read the food label’s ingredient list carefully to avoid the food allergens in question.

What Are Major Food Allergens?

While more than 160 foods can cause allergic reactions in people with food allergies, the law identifies the eight most common allergenic foods.

These foods account for 90 percent of food allergic reactions, and are the food sources from which numerous other ingredients are derived.

The eight foods identified by the law are

FDA’s Role: Labeling

To assist Americans avoid the health risks posed by food allergens, FDA enforces the Food Allergen Labeling and Consumer Protection Act of 2004 (the Act). The Act applies to the labeling of foods regulated by FDA which includes every foods except poultry, most meats, certain egg products, and most alcoholic beverages which are regulated by other Federal agencies.

The Act requires that food labels must clearly identify the food source names of any ingredients that are one of the major food allergens or contain any protein derived from a major food allergen.

As a result, food labels assist allergic consumers identify offending foods or ingredients so they can more easily avoid them.

Severe Food Allergies Can Be Life-Threatening

Following ingestion of a food allergen(s), a person with food allergies can experience a severe, life-threatening allergic reaction called anaphylaxis.

This can lead to:

  1. severe lowering of blood pressure and shock (“anaphylactic shock”)
  2. constricted airways in the lungs
  3. suffocation by swelling of the throat

Each year in the U.S., it is estimated that anaphylaxis to food results in:

  1. 2,000 hospitalizations
  2. 30,000 emergency room visits
  3. 150 deaths

Prompt istration of epinephrine by autoinjector (e.g., Epi-pen) during early symptoms of anaphylaxis may assist prevent these serious consequences.

Know the Symptoms

Symptoms of food allergies typically appear from within a few minutes to 2 hours after a person has eaten the food to which he or she is allergic.

Allergic reactions can include:

  1. Wheat
  2. Coughing or wheezing
  3. Flushed skin or rash
  4. Vomiting and/or diarrhea
  5. Eggs
  6. Face, tongue, or lip swelling
  7. Peanuts
  8. Swelling of the throat and vocal cords
  9. Loss of consciousness
  10. Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program, at 800-332-1088, or file a MedWatch voluntary report at www.fda.gov/MedWatch
  11. Fish (e.g., bass, flounder, cod)
  12. Crustacean shellfish (e.g., crab, lobster, shrimp)
  13. Soybeans
  14. Tingling or itchy sensation in the mouth
  15. Milk
  16. Difficulty breathing
  17. Dizziness and/or lightheadedness
  18. Tree nuts (e.g., almonds, walnuts, pecans)
  19. Abdominal cramps
  20. Hives
  21. Contact the consumer complaint coordinator in their area.

    The list of FDA consumer complaint coordinators is available at www.fda.gov/Safety/ReportaProblem/ConsumerComplaintCoordinators/default

About Other Allergens

Persons may still be allergic to — and own serious reactions to — foods other than the eight foods identified by the law. So, always be certain to read the food label’s ingredient list carefully to avoid the food allergens in question.

What Are Major Food Allergens?

While more than 160 foods can cause allergic reactions in people with food allergies, the law identifies the eight most common allergenic foods.

These foods account for 90 percent of food allergic reactions, and are the food sources from which numerous other ingredients are derived.

The eight foods identified by the law are

  • Wheat
  • Fish (e.g., bass, flounder, cod)
  • Milk
  • Eggs
  • Tree nuts (e.g., almonds, walnuts, pecans)
  • Crustacean shellfish (e.g., crab, lobster, shrimp)
  • Peanuts
  • Soybeans

These eight foods, and any ingredient that contains protein derived from one or more of them, are designated as “major food allergens’ by FALCPA.

Reporting Adverse Effects and Labeling Concerns

If you ponder that you or a family member has an injury or illness that you believe is associated with having eaten a specific food, including individuals with food allergies and those with celiac disease, contact your healthcare provider immediately.

Also, report the suspected foodborne illness to FDA in either of these ways:

Individuals can report a problem with a food or its labeling, such as potential misuse of “gluten-free” claims, to FDA in either of these ways:

These eight foods, and any ingredient that contains protein derived from one or more of them, are designated as “major food allergens’ by FALCPA.

Reporting Adverse Effects and Labeling Concerns

If you ponder that you or a family member has an injury or illness that you believe is associated with having eaten a specific food, including individuals with food allergies and those with celiac disease, contact your healthcare provider immediately.

Also, report the suspected foodborne illness to FDA in either of these ways:

Individuals can report a problem with a food or its labeling, such as potential misuse of “gluten-free” claims, to FDA in either of these ways:

  • Persons found to own a food allergy should be taught to read labels and avoid the offending foods. They should also be taught, in case of accidental ingestion, to recognize the early symptoms of an allergic reaction, and be properly educated on — and armed with — appropriate treatment measures.
  • Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program, at 800-332-1088, or file a MedWatch voluntary report at www.fda.gov/MedWatch
  • Contact the consumer complaint coordinator in their area.

    How to discover out what your food allergies are

    The list of FDA consumer complaint coordinators is available at www.fda.gov/Safety/ReportaProblem/ConsumerComplaintCoordinators/default

  • Persons with a known food allergy who start experiencing symptoms while, or after, eating a food should initiate treatment immediately, and go to a nearby emergency room if symptoms progress.

Mild Symptoms Can Become More Severe

Initially mild symptoms that happen after ingesting a food allergen are not always a measure of mild severity. In fact, if not treated promptly, these symptoms can become more serious in a extremely short quantity of time, and could lead to anaphylaxis.

What To Do If Symptoms Occur

The appearance of symptoms after eating food may be a sign of a food allergy.

The food(s) that caused these symptoms should be avoided, and the affected person, should contact a doctor or health care provider for appropriate testing and evaluation.

  1. Persons found to own a food allergy should be taught to read labels and avoid the offending foods. They should also be taught, in case of accidental ingestion, to recognize the early symptoms of an allergic reaction, and be properly educated on — and armed with — appropriate treatment measures.
  2. Persons with a known food allergy who start experiencing symptoms while, or after, eating a food should initiate treatment immediately, and go to a nearby emergency room if symptoms progress.

Other Resources

Individuals with food allergy own an overreactive immune systemtowards aparticularfood.

Such a response happens due toan antibody calledIgE (Immunoglobulin E). Individuals suffering from food allergy often own a family history ofallergies.The most common food allergens are the proteins in cow’s milk, eggs, peanuts, wheat, soy, fish, shellfish and tree nuts.

The symptoms on food allergy may not depend on the quantity of allergenic food consumed and may even happen with consumption of tiny amounts. It is also significant to note that numerous allergens may cause symptoms even after they own been cooked, and even after undergoing the digestive process.

On the other hand, some otherallergens, typically certain fruits and vegetables, may only cause allergies when consumed raw.

In some food groups, such as seafood andtree nuts, a phenomenon called cross-reactivity may be seen.

How to discover out what your food allergies are

This implies that if an individual has an allergy to onemember of a food family, they may also beallergic to other members of the same food group. Interestingly, cross-reactivitymay not be as commonly seen infoods from animal groups. For example, it has been found that individuals who may own allergiesto cow’s milk may still be capable toeat beef. Similarly, individuals with egg allergies may still be abletoeat chicken. It has also been found thatamong shellfish, crustaceans (shrimp, crab and lobster) are most likely to cause an allergic reaction.

Other mollusks such as clams, oysters and scallops are somewhat lesscommonly associated with allergies.

Symptoms of Food Allergies:
Symptoms of allergic reactions are commonly dermatological in nature and may causeskin itching, hives and swelling. Vomiting and diarrhea are common gastrointestinal symptoms. Symptoms of the respiratory system generally happen onlyin conjunction withskin and gastrointestinal symptoms.

Severe Allergic Reactions:
Anaphylaxis is a serious allergic reaction that happens extremely quickly and needs immediate and urgent attention!The symptoms often includedifficulty in breathing, loss of consciousness and dizziness.

If you noticeany of these symptoms,especially after eating, call 911 rightaway. It is imperative to seek medical care immediately (call 911). Don’t wait to see if your symptoms go away or get better on their own. Without immediate treatment and effective and expert medical care, anaphylaxis can be lethal. It is essential to follow up with your allergist in such cases.

Diagnosis:
An allergist is the best qualified professional to diagnose food allergy.

Your allergist will take a thorough medical history, followed by a physical examination. You may be asked about contents of the foods, the frequency, seasonality, severity and nature of your symptoms and the quantity of time between eating a food and any reaction.

Allergy skin tests may determine which foods, if any, trigger your allergic symptoms. In skin testing, a little quantity of extract made from the food is placed on the back or arm. If a raised bump or little hive develops within 20 minutes, it indicates a possible allergy.

If it does not develop, the test is negative. It is unusual for someone with a negative skin test to own an IgE-mediated food allergy.

In certain cases, such as in patients with severe eczema, an allergy skin test cannot be done. Your doctor may recommend a blood test. Untrue positive results may happen with both skin and blood testing. Food challenges are often required to confirm the diagnosis. Food challenges are done by consuming the food in a medical setting to determine if that food causes a reaction.

Another question that is commonly asked is whether children outgrow their food allergies.

It has been reported that most children may outgrow  certain allergies such as those to soy, egg, cow’s milk, and wheat allergy, even if they own a history of a severe reaction. About 20% of children with peanut allergy will outgrow it. About 9% of children with tree nut allergy will outgrow it. Your allergist can assist you study when your kid might outgrow a food allergy.

Treatment:

The best way to treat food allergy is to avoid the foods that trigger your allergy.

Always check the ingredients when eating, especially when out of home. Carefully read labels that indicate food information.

Carefully read food labels. Always carry and know how to use injectable epinephrine and antihistamines to treat emergency reactions. Teach family members and other people shut to you how to use epinephrine! It is also significant to wear an ID bracelet that describes your allergy.

Food allergies can be confusing and isolating.

For support, you may contact the Food Allergy & Anaphylaxis Network (FAAN) at (800) 929-4040.

(Information only; not intended to replace medical advice; adapted from AAAAI)

What is a Food Allergy? There Are Diverse Types of Allergic Reactions to Foods


Mild Symptoms Can Become More Severe

Initially mild symptoms that happen after ingesting a food allergen are not always a measure of mild severity. In fact, if not treated promptly, these symptoms can become more serious in a extremely short quantity of time, and could lead to anaphylaxis.

What To Do If Symptoms Occur

The appearance of symptoms after eating food may be a sign of a food allergy.

The food(s) that caused these symptoms should be avoided, and the affected person, should contact a doctor or health care provider for appropriate testing and evaluation.

  1. Persons found to own a food allergy should be taught to read labels and avoid the offending foods. They should also be taught, in case of accidental ingestion, to recognize the early symptoms of an allergic reaction, and be properly educated on — and armed with — appropriate treatment measures.
  2. Persons with a known food allergy who start experiencing symptoms while, or after, eating a food should initiate treatment immediately, and go to a nearby emergency room if symptoms progress.

Other Resources

Individuals with food allergy own an overreactive immune systemtowards aparticularfood.

Such a response happens due toan antibody calledIgE (Immunoglobulin E). Individuals suffering from food allergy often own a family history ofallergies.The most common food allergens are the proteins in cow’s milk, eggs, peanuts, wheat, soy, fish, shellfish and tree nuts.

The symptoms on food allergy may not depend on the quantity of allergenic food consumed and may even happen with consumption of tiny amounts. It is also significant to note that numerous allergens may cause symptoms even after they own been cooked, and even after undergoing the digestive process. On the other hand, some otherallergens, typically certain fruits and vegetables, may only cause allergies when consumed raw.

In some food groups, such as seafood andtree nuts, a phenomenon called cross-reactivity may be seen.

This implies that if an individual has an allergy to onemember of a food family, they may also beallergic to other members of the same food group. Interestingly, cross-reactivitymay not be as commonly seen infoods from animal groups. For example, it has been found that individuals who may own allergiesto cow’s milk may still be capable toeat beef. Similarly, individuals with egg allergies may still be abletoeat chicken. It has also been found thatamong shellfish, crustaceans (shrimp, crab and lobster) are most likely to cause an allergic reaction. Other mollusks such as clams, oysters and scallops are somewhat lesscommonly associated with allergies.

Symptoms of Food Allergies:
Symptoms of allergic reactions are commonly dermatological in nature and may causeskin itching, hives and swelling.

Vomiting and diarrhea are common gastrointestinal symptoms. Symptoms of the respiratory system generally happen onlyin conjunction withskin and gastrointestinal symptoms.

Severe Allergic Reactions:
Anaphylaxis is a serious allergic reaction that happens extremely quickly and needs immediate and urgent attention!The symptoms often includedifficulty in breathing, loss of consciousness and dizziness. If you noticeany of these symptoms,especially after eating, call 911 rightaway.

It is imperative to seek medical care immediately (call 911). Don’t wait to see if your symptoms go away or get better on their own. Without immediate treatment and effective and expert medical care, anaphylaxis can be lethal. It is essential to follow up with your allergist in such cases.

Diagnosis:
An allergist is the best qualified professional to diagnose food allergy. Your allergist will take a thorough medical history, followed by a physical examination. You may be asked about contents of the foods, the frequency, seasonality, severity and nature of your symptoms and the quantity of time between eating a food and any reaction.

Allergy skin tests may determine which foods, if any, trigger your allergic symptoms.

How to discover out what your food allergies are

In skin testing, a little quantity of extract made from the food is placed on the back or arm. If a raised bump or little hive develops within 20 minutes, it indicates a possible allergy. If it does not develop, the test is negative.

How to discover out what your food allergies are

It is unusual for someone with a negative skin test to own an IgE-mediated food allergy.

In certain cases, such as in patients with severe eczema, an allergy skin test cannot be done. Your doctor may recommend a blood test. Untrue positive results may happen with both skin and blood testing. Food challenges are often required to confirm the diagnosis. Food challenges are done by consuming the food in a medical setting to determine if that food causes a reaction.

Another question that is commonly asked is whether children outgrow their food allergies. It has been reported that most children may outgrow  certain allergies such as those to soy, egg, cow’s milk, and wheat allergy, even if they own a history of a severe reaction.

About 20% of children with peanut allergy will outgrow it. About 9% of children with tree nut allergy will outgrow it. Your allergist can assist you study when your kid might outgrow a food allergy.

Treatment:

The best way to treat food allergy is to avoid the foods that trigger your allergy. Always check the ingredients when eating, especially when out of home. Carefully read labels that indicate food information.

Carefully read food labels. Always carry and know how to use injectable epinephrine and antihistamines to treat emergency reactions.

Teach family members and other people shut to you how to use epinephrine! It is also significant to wear an ID bracelet that describes your allergy.

Food allergies can be confusing and isolating. For support, you may contact the Food Allergy & Anaphylaxis Network (FAAN) at (800) 929-4040.

(Information only; not intended to replace medical advice; adapted from AAAAI)

What is a Food Allergy? There Are Diverse Types of Allergic Reactions to Foods


Anaphylaxis

In the most serious cases, a person has a severe allergic reaction (anaphylaxis), which can be life threatening.

Call 999 if you ponder someone has the symptoms of anaphylaxis, such as:

  1. breathing difficulties
  2. trouble swallowing or speaking
  3. feeling dizzy or faint

Ask for an ambulance and tell the operator you ponder the person is having a severe allergic reaction.


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