What is a latex food allergy

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If your kid has symptoms after eating certain foods, he or she may own a food allergy.

A food allergy occurs when the body’s immune system sees a certain food as harmful and reacts by causing symptoms.

This is an allergic reaction. Foods that cause allergic reactions are allergens.

Two Categories of Food Allergies

  • Skin rash, itching, hives
  • Non-IgE mediated. Other parts of the body’s immune system react to a certain food. This reaction causes symptoms, but does not involve an IgE antibody. Someone can own both IgE mediated and non-IgE mediated food allergies.
  • Eggs
  • Tree nuts (e.g., almonds, walnuts, pecans)
  • Swelling of the lips, tongue or throat
  • parvalbumins (common allergens found in white muscle of fish, with cod, swordfish, and whiff being the best studied food examples)
  • Immunoglobulin E (IgE) mediated.

    Symptoms result from the body’s immune system making antibodies called Immunoglobulin E (IgE) antibodies. These IgE antibodies react with a certain food.

  • Fish (e.g., bass, flounder, cod)
  • tropomyosins (contracting proteins found in muscle, and especially common allergens in shellfish, including crustaceans and molluscs)
  • Stomach pain, vomiting, diarrhea
  • Soybeans
  • caseins (common allergens in cow’s milk)
  • Wheat
  • Crustacean shellfish (e.g. crab, lobster, shrimp)
  • Milk
  • ovomucoids and ovalbumins (predominant allergens in egg white)
  • Peanuts
  • Shortness of breath, trouble breathing, wheezing
  • Feeling love something terrible is about to happen
  • prolamins (a extremely large family of allergens that includes seed storage proteins in cereal grains, including gliadins and glutenins found in wheat; and also 2S albumins found in numerous tree nuts—including Brazil nuts, English walnuts—and also in seeds, including yellow mustard seeds) profilins (an equally large family of allergens that own been best studies in melons)
  • cupins (another large family of allergens that includes beta-conglycinin, found in soybeans; conarachin and arachin, found in peanuts; and Jug r 2, found in lentils and walnuts)

IgE Mediated Food Allergies

The IgE mediated food allergies most common in infants and children are eggs, milk, peanuts, tree nuts, soy and wheat.

The allergic reaction can involve the skin, mouth, eyes, lungs, heart, gut and brain. Some of the symptoms can include:

  1. Skin rash, itching, hives
  2. Swelling of the lips, tongue or throat
  3. Shortness of breath, trouble breathing, wheezing
  4. Stomach pain, vomiting, diarrhea
  5. Feeling love something terrible is about to happen

Sometimes allergy symptoms are mild. Other times they can be severe.

Take every allergic symptoms seriously. Mild and severe symptoms can lead to a serious allergic reaction called anaphylaxis (anna-fih-LACK-sis). This reaction generally involves more than one part of the body and can get worse quick. Anaphylaxis must be treated correct away to provide the best chance for improvement and prevent serious, potentially life-threatening complications.

Treat anaphylaxis with epinephrine. This medicine is safe and comes in an easy-to-use device called an auto-injector.

You can’t rely on antihistamines to treat anaphylaxis. The symptoms of an anaphylactic reaction happen shortly after contact with an allergen. In some individuals, there may be a delay of two to three hours before symptoms first appear.

Cross-Reactivity and Oral Allergy Syndrome

Having an IgE mediated allergy to one food can mean your kid is allergic to similar foods. For example, if your kid is allergic to shrimp, he or she may be allergic to other types of shellfish, such as crab or crayfish.

Or if your kid is allergic to cow’s milk, he or she may also be allergic to goat’s and sheep’s milk. The reaction between diverse foods is called cross-reactivity. This happens when proteins in one food are similar to the proteins in another food.

Cross-reactivity also can happen between latex and certain foods. For example, a kid who has an allergy to latex may also own an allergy to bananas, avocados, kiwis or chestnuts.

Some people who own allergies to pollens, such as ragweed and grasses, may also be allergic to some foods.

Proteins in the pollens are love the proteins in some fruits and vegetables.

What is a latex food allergy

So, if your kid is allergic to ragweed, he or she may own an allergic reaction to melons and bananas. That’s because the protein in ragweed looks love the proteins in melons and bananas. This condition is oral allergy syndrome.

Symptoms of an oral allergy syndrome include an itchy mouth, throat or tongue.

What is a latex food allergy

Symptoms can be more severe and may include hives, shortness of breath and vomiting. Reactions generally happen only when someone eats raw food. In rare cases, reactions can be life-threatening and need epinephrine.

Non-IgE Mediated Food Allergies

Most symptoms of non-IgE mediated food allergies involve the digestive tract. Symptoms may be vomiting and diarrhea. The symptoms can take longer to develop and may final longer than IgE mediated allergy symptoms. Sometimes, a reaction to a food allergen occurs up 3 days after eating the food allergen.

When an allergic reaction occurs with this type of allergy, epinephrine is generally not needed.

In general, the best way to treat these allergies is to stay away from the food that causes the reaction. Under are examples of conditions related to non-IgE mediated food allergies.

Not every children who react to a certain food own an allergy. They may own food intolerance. Examples are lactose intolerance, gluten intolerance, sulfite sensitivity or dye sensitivity. Staying away from these foods is the best way to avoid a reaction.

Your child’s doctor may propose other steps to prevent a reaction. If your kid has any food allergy symptoms, see your child’s doctor or allergist. Only a doctor can properly diagnose whether your kid has an IgE- or non-IgE food allergy. Both can be present in some children.

Eosinophilic Esophagitis (EoE)

Eosinophilic (ee-uh-sin-uh-fil-ik) esophagitis is an inflamed esophagus. The esophagus is a tube from the throat to the stomach. An allergy to a food can cause this condition.

With EoE, swallowing food can be hard and painful.

Symptoms in infants and toddlers are irritability, problems with eating and poor weight acquire. Older children may own reflux, vomiting, stomach pain, chest pain and a feeling love food is “stuck” in their throat. The symptoms can happen days or even weeks after eating a food allergen.

EoE is treated by special diets that remove the foods that are causing the condition. Medication may also be used to reduce inflammation.

Food Protein-Induced Enterocolitis Syndrome (FPIES)

FPIES is another type of food allergy.

It most often affects young infants. Symptoms generally don’t appear for two or more hours. Symptoms include vomiting, which starts about 2 hours or later after eating the food causing the condition. This condition can also cause diarrhea and failure to acquire weight or height. Once the baby stops eating the food causing the allergy, the symptoms go away. Rarely, severe vomiting and diarrhea can happen which can lead to dehydration and even shock. Shock occurs when the body is not getting enough blood flow.

Emergency treatment for severe symptoms must happen correct away at a hospital. The foods most likely to cause a reaction are dairy, soy, rice, oat, barley, green beans, peas, sweet potatoes, squash and poultry.

Allergic Proctocolitis

Allergic proctocolitis is an allergy to formula or breast milk. This condition inflames the lower part of the intestine. It affects infants in their first year of life and generally ends by age 1 year.

The symptoms include blood-streaked, watery and mucus-filled stools.

What is a latex food allergy

Infants may also develop green stools, diarrhea, vomiting, anemia (low blood count) and fussiness. When properly diagnosed, symptoms resolve once the offending food(s) are removed from the diet.

Medical review December

Allergies

Allergies

While sometimes complicated, allergies are the best understood of every unwanted food reactions because they always involve immune system reactions to extremely specific components in foods. If you own an allergic response to a food, certain proteins in your immune system identify and bind together with extremely specific components (called antigens) in foods.

While food antigens are typically protein-like in nature, our immune system can mount an allergic response to some carbohydrates in foods, as well as some fat-plus-carbohydrate-containing molecules (called lipopolysaccharides). Still, in every one of these situations, our immune system gets involved in a food allergy, and, because it does, levels of immunoglobulins in our blood can be measured to document the allergenic response. (However, even though blood work can be used to assist identify a food allergy, this blood work is not always conclusive, since food allergy tests can often show «false positive» results in which a food allergy is not actually present, and the immune system has reacted to some other non-food molecule.)

When should you consider the possibility that a whole, natural food that you enjoy is actually a bad fit in your meal plan due to food allergy?

At WHFoods, we believe that it makes sense for everyone to consider the possible presence of a food allergy if they routinely eat foods commonly associated with food allergy. In the U.S., eight foods account for about 90% of every reported food allergies, and the Food Allergen Labeling and Consumer Protection Act of (FALCPA) requires that the presence of these foods—or any food ingredient containing a protein derived from one of them—be identified on food packaging labels. These eight most commonly allergenic foods are as follows.

  1. Milk
  2. Eggs
  3. Crustacean shellfish (e.g. crab, lobster, shrimp)
  4. Peanuts
  5. Fish (e.g., bass, flounder, cod)
  6. Wheat
  7. Tree nuts (e.g., almonds, walnuts, pecans)
  8. Soybeans

To be certain, these eight foods are not the only foods that can trigger food allergy.

However, they can be a excellent put to start in assessing food allergy risk. If you consume any of these foods on a regular basis, it’s worth paying attention to see if you notice any pattern in the way you feel in the minutes and hours following food consumption. Most food allergies are both predictable and consistent in their occurrence. You typically don’t experience an allergic reaction to the food on one day, and then no reaction whatsoever on the next. In addition, the timing and nature of the reaction are generally predictable. For example, if you feel cramps and pain in your abdomen two hours after eating a food, you would expect to experience the same problems in the same time frame whenever that food was eaten.

Given the extremely large number of factors that can cause symptoms resembling food allergy symptoms, it can be hard to recognize this helpful of pattern and link it up with food allergy on your own. Even if you are capable to recognize a pattern on your own, food allergy numerous not finish up being the culprit. That’s because the same immune system proteins that can recognize and react to food antigens can recognize and react to molecules in bacteria, parasites, and pollens. It’s possible to own an allergic reaction to any of these agents, and confuse the reaction with a food allergy. So as you can see, identifying a genuine food allergy can be complicated.

However, it can be a step well worth taking for optimal nourishment and feeling your best. Numerous people discover that reduction or elimination of verified allergenic foods from their meal plan results in extremely noticeable changes in their everyday sense of well-being. Often, the assist of a healthcare provider is needed to identify a food allergy with certainty.

For persons interested in the more technical side of food allergy, we’ve created the following list of allergen types frequently found in animal and plant foods.

These are some common allergens found in animal foods:

  1. tropomyosins (contracting proteins found in muscle, and especially common allergens in shellfish, including crustaceans and molluscs)
  2. parvalbumins (common allergens found in white muscle of fish, with cod, swordfish, and whiff being the best studied food examples)
  3. ovomucoids and ovalbumins (predominant allergens in egg white)
  4. caseins (common allergens in cow’s milk)

These are some common allergens found in plant foods:

  1. prolamins (a extremely large family of allergens that includes seed storage proteins in cereal grains, including gliadins and glutenins found in wheat; and also 2S albumins found in numerous tree nuts—including Brazil nuts, English walnuts—and also in seeds, including yellow mustard seeds) profilins (an equally large family of allergens that own been best studies in melons)
  2. cupins (another large family of allergens that includes beta-conglycinin, found in soybeans; conarachin and arachin, found in peanuts; and Jug r 2, found in lentils and walnuts)

We’d love to finish this first section on food allergies by providing you with an example of an allergen type that is not as common as the allergens listed above but which can still be the source of an adverse reaction.

This allergen type involves sesame seeds. On a global basis, and especially in countries love Canada, Japan, and Israel, researchers own documented an increased prevalence of sesame seed allergy. Studies own identified three factors as potentially contributing to the rise in sesame seed reactions. First has been an increasingly widespread use of sesame oil and sesame seed components in both food and cosmetic products. Sesame oil has become an increasingly common component in skin and massage oils and can also be found in hair care products, cosmetics, perfumes, soaps, topical oils, and sunscreens.

Within the food supply, sesame oil can often be found in cookies, crackers, pastries, dips and spreads, soy burgers, tempeh, granola bars, and other foods. Tahini is a butter made from sesame seed. Gomasio is a sesame-based salt. Halvah is a sweet dessert often made using sesame paste. On a product label, you should suspect the presence of sesame whenever you see any of the following descriptions: sesamol, sesamolina, tahini, tahina, gingelly oil, til oil, or benniseed.

A second factor involves cross-reactivity with other foods.

What is a latex food allergy

Although we address environmental cross-reactivity under in section 3 of this overview article, most of the research on sesame seed reactions appears to involve cross-reactivity with other specific foods rather than non-food cross reactions that would drop into the category of «environmental» (like cross-reactions to pollens from trees or grasses). While not fully conclusive, research in this area suggests that individuals with food allergy to peanuts, walnuts, hazelnuts, or cashews may also experience allergic response to sesame seeds.

This allergic response is likely to involve proteins love Ses i 6 or Ses i 7 that are found not only in sesame seeds but also in the other foods listed above. Alternatively, the allergic response to sesame seeds may be related to proteins love oleosins (which are storage proteins found in a wider variety of nuts and seeds).

The intermingling of sesame seeds with other nuts or seeds during processing is a third factor that has added confusion to analysis of sesame seeds as a potentially allergenic food. Foods not expected to contain any sesame seed components own sometimes ended up containing sesame seed components through shared equipment at food processing facilities or through accidental contact during storage and transit (for example, rotation of nut and seed products in bulk storage bins).

This intermingling of sesame seed parts with parts of other nuts and seeds may own increased our exposure to isolated sesame seed components in a way that is still somewhat confusing from a research standpoint and will take more time to assess. Adverse reactions to sesame seeds provide a excellent example of food allergies and their challenges from a research perspective.

IgE Mediated Food Allergies

The IgE mediated food allergies most common in infants and children are eggs, milk, peanuts, tree nuts, soy and wheat.

The allergic reaction can involve the skin, mouth, eyes, lungs, heart, gut and brain. Some of the symptoms can include:

  1. Skin rash, itching, hives
  2. Swelling of the lips, tongue or throat
  3. Shortness of breath, trouble breathing, wheezing
  4. Stomach pain, vomiting, diarrhea
  5. Feeling love something terrible is about to happen

Sometimes allergy symptoms are mild. Other times they can be severe. Take every allergic symptoms seriously. Mild and severe symptoms can lead to a serious allergic reaction called anaphylaxis (anna-fih-LACK-sis). This reaction generally involves more than one part of the body and can get worse quick.

Anaphylaxis must be treated correct away to provide the best chance for improvement and prevent serious, potentially life-threatening complications.

Treat anaphylaxis with epinephrine. This medicine is safe and comes in an easy-to-use device called an auto-injector. You can’t rely on antihistamines to treat anaphylaxis. The symptoms of an anaphylactic reaction happen shortly after contact with an allergen. In some individuals, there may be a delay of two to three hours before symptoms first appear.

Cross-Reactivity and Oral Allergy Syndrome

Having an IgE mediated allergy to one food can mean your kid is allergic to similar foods. For example, if your kid is allergic to shrimp, he or she may be allergic to other types of shellfish, such as crab or crayfish.

Or if your kid is allergic to cow’s milk, he or she may also be allergic to goat’s and sheep’s milk. The reaction between diverse foods is called cross-reactivity. This happens when proteins in one food are similar to the proteins in another food.

Cross-reactivity also can happen between latex and certain foods. For example, a kid who has an allergy to latex may also own an allergy to bananas, avocados, kiwis or chestnuts.

Some people who own allergies to pollens, such as ragweed and grasses, may also be allergic to some foods. Proteins in the pollens are love the proteins in some fruits and vegetables.

So, if your kid is allergic to ragweed, he or she may own an allergic reaction to melons and bananas. That’s because the protein in ragweed looks love the proteins in melons and bananas. This condition is oral allergy syndrome.

Symptoms of an oral allergy syndrome include an itchy mouth, throat or tongue. Symptoms can be more severe and may include hives, shortness of breath and vomiting. Reactions generally happen only when someone eats raw food. In rare cases, reactions can be life-threatening and need epinephrine.

Non-IgE Mediated Food Allergies

Most symptoms of non-IgE mediated food allergies involve the digestive tract.

Symptoms may be vomiting and diarrhea. The symptoms can take longer to develop and may final longer than IgE mediated allergy symptoms. Sometimes, a reaction to a food allergen occurs up 3 days after eating the food allergen.

When an allergic reaction occurs with this type of allergy, epinephrine is generally not needed. In general, the best way to treat these allergies is to stay away from the food that causes the reaction. Under are examples of conditions related to non-IgE mediated food allergies.

Not every children who react to a certain food own an allergy. They may own food intolerance.

Examples are lactose intolerance, gluten intolerance, sulfite sensitivity or dye sensitivity. Staying away from these foods is the best way to avoid a reaction. Your child’s doctor may propose other steps to prevent a reaction. If your kid has any food allergy symptoms, see your child’s doctor or allergist. Only a doctor can properly diagnose whether your kid has an IgE- or non-IgE food allergy. Both can be present in some children.

Eosinophilic Esophagitis (EoE)

Eosinophilic (ee-uh-sin-uh-fil-ik) esophagitis is an inflamed esophagus. The esophagus is a tube from the throat to the stomach.

An allergy to a food can cause this condition.

With EoE, swallowing food can be hard and painful. Symptoms in infants and toddlers are irritability, problems with eating and poor weight acquire. Older children may own reflux, vomiting, stomach pain, chest pain and a feeling love food is “stuck” in their throat. The symptoms can happen days or even weeks after eating a food allergen.

EoE is treated by special diets that remove the foods that are causing the condition. Medication may also be used to reduce inflammation.

Food Protein-Induced Enterocolitis Syndrome (FPIES)

FPIES is another type of food allergy. It most often affects young infants.

Symptoms generally don’t appear for two or more hours. Symptoms include vomiting, which starts about 2 hours or later after eating the food causing the condition. This condition can also cause diarrhea and failure to acquire weight or height. Once the baby stops eating the food causing the allergy, the symptoms go away. Rarely, severe vomiting and diarrhea can happen which can lead to dehydration and even shock. Shock occurs when the body is not getting enough blood flow. Emergency treatment for severe symptoms must happen correct away at a hospital.

The foods most likely to cause a reaction are dairy, soy, rice, oat, barley, green beans, peas, sweet potatoes, squash and poultry.

Allergic Proctocolitis

Allergic proctocolitis is an allergy to formula or breast milk. This condition inflames the lower part of the intestine. It affects infants in their first year of life and generally ends by age 1 year.

The symptoms include blood-streaked, watery and mucus-filled stools. Infants may also develop green stools, diarrhea, vomiting, anemia (low blood count) and fussiness.

When properly diagnosed, symptoms resolve once the offending food(s) are removed from the diet.

Medical review December

Allergies

Allergies

While sometimes complicated, allergies are the best understood of every unwanted food reactions because they always involve immune system reactions to extremely specific components in foods. If you own an allergic response to a food, certain proteins in your immune system identify and bind together with extremely specific components (called antigens) in foods. While food antigens are typically protein-like in nature, our immune system can mount an allergic response to some carbohydrates in foods, as well as some fat-plus-carbohydrate-containing molecules (called lipopolysaccharides).

Still, in every one of these situations, our immune system gets involved in a food allergy, and, because it does, levels of immunoglobulins in our blood can be measured to document the allergenic response. (However, even though blood work can be used to assist identify a food allergy, this blood work is not always conclusive, since food allergy tests can often show «false positive» results in which a food allergy is not actually present, and the immune system has reacted to some other non-food molecule.)

When should you consider the possibility that a whole, natural food that you enjoy is actually a bad fit in your meal plan due to food allergy?

At WHFoods, we believe that it makes sense for everyone to consider the possible presence of a food allergy if they routinely eat foods commonly associated with food allergy.

What is a latex food allergy

In the U.S., eight foods account for about 90% of every reported food allergies, and the Food Allergen Labeling and Consumer Protection Act of (FALCPA) requires that the presence of these foods—or any food ingredient containing a protein derived from one of them—be identified on food packaging labels. These eight most commonly allergenic foods are as follows.

  1. Milk
  2. Eggs
  3. Crustacean shellfish (e.g. crab, lobster, shrimp)
  4. Peanuts
  5. Fish (e.g., bass, flounder, cod)
  6. Wheat
  7. Tree nuts (e.g., almonds, walnuts, pecans)
  8. Soybeans

To be certain, these eight foods are not the only foods that can trigger food allergy.

However, they can be a excellent put to start in assessing food allergy risk. If you consume any of these foods on a regular basis, it’s worth paying attention to see if you notice any pattern in the way you feel in the minutes and hours following food consumption. Most food allergies are both predictable and consistent in their occurrence. You typically don’t experience an allergic reaction to the food on one day, and then no reaction whatsoever on the next. In addition, the timing and nature of the reaction are generally predictable. For example, if you feel cramps and pain in your abdomen two hours after eating a food, you would expect to experience the same problems in the same time frame whenever that food was eaten.

Given the extremely large number of factors that can cause symptoms resembling food allergy symptoms, it can be hard to recognize this helpful of pattern and link it up with food allergy on your own. Even if you are capable to recognize a pattern on your own, food allergy numerous not finish up being the culprit. That’s because the same immune system proteins that can recognize and react to food antigens can recognize and react to molecules in bacteria, parasites, and pollens. It’s possible to own an allergic reaction to any of these agents, and confuse the reaction with a food allergy.

So as you can see, identifying a genuine food allergy can be complicated. However, it can be a step well worth taking for optimal nourishment and feeling your best. Numerous people discover that reduction or elimination of verified allergenic foods from their meal plan results in extremely noticeable changes in their everyday sense of well-being. Often, the assist of a healthcare provider is needed to identify a food allergy with certainty.

What is a latex food allergy

For persons interested in the more technical side of food allergy, we’ve created the following list of allergen types frequently found in animal and plant foods.

These are some common allergens found in animal foods:

  1. tropomyosins (contracting proteins found in muscle, and especially common allergens in shellfish, including crustaceans and molluscs)
  2. parvalbumins (common allergens found in white muscle of fish, with cod, swordfish, and whiff being the best studied food examples)
  3. ovomucoids and ovalbumins (predominant allergens in egg white)
  4. caseins (common allergens in cow’s milk)

These are some common allergens found in plant foods:

  1. prolamins (a extremely large family of allergens that includes seed storage proteins in cereal grains, including gliadins and glutenins found in wheat; and also 2S albumins found in numerous tree nuts—including Brazil nuts, English walnuts—and also in seeds, including yellow mustard seeds) profilins (an equally large family of allergens that own been best studies in melons)
  2. cupins (another large family of allergens that includes beta-conglycinin, found in soybeans; conarachin and arachin, found in peanuts; and Jug r 2, found in lentils and walnuts)

We’d love to finish this first section on food allergies by providing you with an example of an allergen type that is not as common as the allergens listed above but which can still be the source of an adverse reaction.

This allergen type involves sesame seeds. On a global basis, and especially in countries love Canada, Japan, and Israel, researchers own documented an increased prevalence of sesame seed allergy. Studies own identified three factors as potentially contributing to the rise in sesame seed reactions. First has been an increasingly widespread use of sesame oil and sesame seed components in both food and cosmetic products. Sesame oil has become an increasingly common component in skin and massage oils and can also be found in hair care products, cosmetics, perfumes, soaps, topical oils, and sunscreens. Within the food supply, sesame oil can often be found in cookies, crackers, pastries, dips and spreads, soy burgers, tempeh, granola bars, and other foods.

Tahini is a butter made from sesame seed. Gomasio is a sesame-based salt. Halvah is a sweet dessert often made using sesame paste. On a product label, you should suspect the presence of sesame whenever you see any of the following descriptions: sesamol, sesamolina, tahini, tahina, gingelly oil, til oil, or benniseed.

A second factor involves cross-reactivity with other foods. Although we address environmental cross-reactivity under in section 3 of this overview article, most of the research on sesame seed reactions appears to involve cross-reactivity with other specific foods rather than non-food cross reactions that would drop into the category of «environmental» (like cross-reactions to pollens from trees or grasses).

While not fully conclusive, research in this area suggests that individuals with food allergy to peanuts, walnuts, hazelnuts, or cashews may also experience allergic response to sesame seeds. This allergic response is likely to involve proteins love Ses i 6 or Ses i 7 that are found not only in sesame seeds but also in the other foods listed above. Alternatively, the allergic response to sesame seeds may be related to proteins love oleosins (which are storage proteins found in a wider variety of nuts and seeds).

The intermingling of sesame seeds with other nuts or seeds during processing is a third factor that has added confusion to analysis of sesame seeds as a potentially allergenic food. Foods not expected to contain any sesame seed components own sometimes ended up containing sesame seed components through shared equipment at food processing facilities or through accidental contact during storage and transit (for example, rotation of nut and seed products in bulk storage bins).

This intermingling of sesame seed parts with parts of other nuts and seeds may own increased our exposure to isolated sesame seed components in a way that is still somewhat confusing from a research standpoint and will take more time to assess. Adverse reactions to sesame seeds provide a excellent example of food allergies and their challenges from a research perspective.


Searching the Web

For Immediate Release Contact: Jo Ann Faber at () [email protected]

ARLINGTON HEIGHTS, Ill., July 24, Food allergy knowledge in the general public is poor concerning the difference between food allergy and food intolerance, the absence of a cure, and current treatments according to a report published this month in Annals of Allergy, Asthma & Immunology, the scientific journal of the American College of Allergy, Asthma and Immunology (ACAAI).

"The public s food allergy knowledge and awareness is critical to the safety of children with food allergy, especially since 76 percent of food allergy-related deaths follow consumption of foods exterior of the home.

Food allergy is a growing health concern, affecting an estimated 6 percent to 8 percent of children in the United States," said Ruchi S. Gupta, M.D., of the Mary Ann & J. Wilburn Smith Children Health Research Program at Children s Memorial Research Middle in Chicago.

In a national sample of 2, adults who completed the validated Web-based Chicago Food Allergy Research Survey for the General Public, Dr. Gupta and colleagues found "the public s knowledge was strongest regarding symptoms and severity of food allergy, with almost 95 percent of participants recognizing food allergy as a potentially fatal condition."

Among the misconceptions, investigators reported that "almost half of participants erroneously believed that a cure exists for food allergy, and more than two thirds stated that a daily medicine could be taken to prevent a food allergy reaction.

What is a latex food allergy

They also tended to overlook the necessity of strict allergen avoidance: more than 40 percent of participants indicated that other means exist to prevent life-threatening reactions."

Authors noted that almost 85 percent of respondents agreed that schools should own plans to hold food-allergic children safe.

"Although there was agreement that schools need better policies to manage food allergies, most parents were not in favor of implementation of specific school policies, such as banning peanut products and having special tables for food-allergic children," Dr.

Gupta said.

Investigators conclude that "increased food allergy knowledge among the general public is needed, especially regarding the distinction between food allergy and food intolerance, current treatments available for food allergy, the absence of a cure, and the lack of preventative medications."

"Although food allergy is a commonplace term, this study confirms the prevailing misconceptions among the public regarding manifestations, diagnosis, and treatment," said Sami L. Bahna, M.D., Dr.P.H., professor of pediatrics & medicine, chief of Allergy & Immunology Section at Louisiana State University Health Sciences Middle in Shreveport, La., and president-elect of ACAAI.

"Appropriate diagnosis is the cornerstone for appropriate management. Also, exclusion of food allergy would direct the search to other causes of the patient s illness. At present the treatment is basically strict avoidance of the causative foods. Research is underway for effective and safe immunotherapy."

To the author s knowledge, "this study is the first to provide detailed information about the general public s food allergy knowledge and to characterize the general public s attitudes and beliefs toward food allergy and food allergy policy."

About Food Allergy

Current treatment of food allergy includes identification and strict avoidance of the offending food, and recognition of systems that can lead to anaphylaxis.

Anaphylaxis is the most severe form of allergic reactions, affecting multiple organ systems. Symptoms can include chest tightness, wheezing, nausea, vomiting, cramping, hives, and swelling of the lips and joints. The most dangerous symptoms are breathing difficulties, throat swelling, chest wheezing, dizziness, low blood pressure, shock and loss of consciousness, every of which can be fatal. Patients with severe reactions should own continued access to self-istered epinephrine injections.

The most common food allergens in infants and young children are cow s milk, hen s egg, peanut (a legume), tree nuts (walnut, hazelnut, Brazil nut, and pecan), soybeans and wheat.

Although sensitivity to most allergens is lost in tardy childhood, allergy to peanut, tree nut and seafood is likely to continue throughout the patient s life. Only approximately 20 percent of children with peanut allergy lose their sensitivity. The most common foods causing allergy in adults are peanuts, tree nuts, fish, crustaceans, mollusks, fruits and vegetables.

Patient information on allergic diseases including food allergy is available by visiting the ACAAI Web site at

About ACAAI

The American College of Allergy, Asthma and Immunology (ACAAI) is a professional medical organization headquartered in Arlington Heights, Ill., that promotes excellence in the practice of the subspecialty of allergy and immunology.

The College, comprising more than 5, allergists-immunologists and related health care professionals, fosters a culture of collaboration and congeniality in which its members work together and with others toward the common goals of patient care, education, advocacy and research.

###

Citation: Gupta RS,et al. Food allergy knowledge, attitudes, and beliefs in the United States. Ann Allergy Asthma Immunol ;

Annals of Allergy, Asthma & Immunology is online at


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