Information from the Mayo Clinic shows that some 2% of adults in the USA suffer from some form of allergic reaction to food. Additionally, child food allergies account for another 6%. While those percentages may look small,  with a total population in excess of 300 million in the America that translates to 6 million and 18 million people, respectively.

As with other allergic reactions, a food allergy comes about when the immune system overreacts to an allergen. Common food allergens include, but are not limited to, products that are dairy based such as cream, seafood, shellfish, peanuts and eggs.

Since the body sees the ingestion of any of these foods as a foreign invader instead of nutrition, it releases an antibody called Immunoglobulin E or IgE for short ready to fight the perceived invader. The antibodies stimulate the release of histamine, prostaglandins and other substances which produce the symptoms.

When compared with other allergies, symptoms of food allergies are usually far more extensive. Sinus congestion and watery eyes are a possibility. But, they are usually accompanied with or overwhelmed by allergic skin hives (itchy red welts that form on the skin), swelling of the lips, tongue or pharynx, wheezing, sickness and pain in the abdomen.

In severe cases, anaphylactic shock can happen. This is a whole body or systemic allergic reaction known as anaphylaxis. It involves drastically lowered blood pressure, constricted respiratory tracts resulting in breathing difficulty, dizziness and several other serious symptoms. It comes on very fast and if left untreated, can sometimes result in the death of the person. In the United States, some 200 folks a year die as a result of anaphylactic shock.

Allergic reactions to food are on occasions localized in some folks. Fresh fruits and vegetables induce some to experience a kind of tingling sensation in the mouth. It is thought that this type of response happens because of certain proteins, similar to those that are found in ragweed pollen.

Telling the difference between a food intolerance and a food allergy necessitates a professional diagnosis by an allergist.

An allergy skin test can frequently determine whether or not an individual actually has an allergy to certain foods. This process involves taking a tiny extract of the suspected substance and inserting it just under the surface of the patients skin. The skin is monitored for approximately 30 minutes to observe any swelling or itchiness in response to the extract.

In some cases, a blood test may be justified. This measures the amount of IgE produced in response to consuming the suspect food. But, this test it is not always definitive.

Lactose intolerance, for instance, is stimulated by the genetically induced lack of the digestive enzyme needed to safely process cow’s milk. The symptoms may be similar, but this is not an allergic reaction.

Eliminating the troublesome food from the diet and surroundings is the first and best line of defense. Even though it is perhaps a simplistic response, an individual who has an allergy to egg based products should avoid eating such foods. The same applies to anybody that is allergic to peanuts or products that contain traces of them.

In the absence of any recognized cure for allergies, avoidance is the best medicine for the time being. Even so, symptom relief is possible when accidents happen. Antihistamines are a good choice as is an Epipen or similar device. The latter contains ephinephrine that can be injected by allergy sufferers in an emergency situation caused by coming into contact with certain allergens. This can stave off a serious attack of anaphylaxis.

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