Food allergy and intolerance |

While symptoms caused by food intolerance can be immediate, they may also take 12 to 24 hours to develop. Food intolerance reactions are usually related to the amount of the food consumed. They may not occur until a certain amount (threshold level) of the food is eaten, but this amount varies for each person.

The symptoms of food allergy and intolerance can also be caused by other conditions, so it is important to see your doctor for a medical diagnosis.

Symptoms of food intolerance can include: allergy-like reactions

The symptoms of mild to moderate food allergy include:

for insect allergy. Signs of anaphylaxis (severe allergic reaction): pale
floppy (young children). Various sites on the body can be affected by an allergic reaction to food
including: lungs – wheeze
asthma (more common in children than adults)

are the most common allergens that cause anaphylaxis

Within minutes of exposure to the allergen, the person can have potentially life-threatening symptoms, which may include:

floppy (young children). Several factors can influence the severity of anaphylaxis
including exercise
heat alcohol the amount of food eaten
how food is prepared
consumed. (epinephrine) into the outer mid-thigh

They should not be allowed to stand or walk. Further doses may be given if there is no response after 5 minutes. Give adrenaline first, then asthma reliever puffer, if required. People who are considered by their doctor to be at risk of anaphylaxis are prescribed an adrenaline injector (such as an EpiPen® or Anapen®), which contains a single fixed dose of adrenaline.

These patients should also have an Adrenaline injectors are designed to be used by non-medical people, and are available directly from a pharmacy. Peanuts, tree nuts, eggs, cow’s milk, wheat, sesame, fish, shellfish and soy cause the majority of food allergic reactions. Peanut allergy is one of the most common allergies in older children as only approximately one in 4 children will outgrow peanut allergy.

The foods that tend to cause intolerance reactions in sensitive people include:

other amines in some foods. When symptoms appear within a few minutes of eating the particular food
it makes pinpointing the allergen an easy task.
However
if the cause is unknown diagnostic tests may be needed such as
or dietitian
removing all suspect foods for 2 weeks
then reintroducing them one at a time to test for reactions (except in cases of anaphylaxis) skin prick tests using food extracts or IgG blood tests

The easiest way to treat a food allergy or intolerance is to eliminate the offending food/s from the diet. Sometimes, the body can tolerate the food if it is avoided for a time, then reintroduced in small doses, particularly for food intolerances.

Allergy prevention in children is an active area of research.

Findings to date indicate that: will help prevent allergies in your child

During the first 4 to 6 months appears to protect against the development of allergies in early childhood.

(including those considered to be allergenic) around 6 months (but not before 4 months) is recommended, preferably while continuing to breastfeed. Breastfeeding – avoidance of a food (including foods considered to be highly allergenic) by a woman while breastfeeding is not recommended. Soymilk formula – studies have shown that using soymilk formula does not prevent the development of allergies in children.

Partially hydrolysed cow’s milk-based formula (commonly referred to as HA formula) is not recommended to prevent the development of food allergy. Allergic reactions, including anaphylaxis, are common, although deaths from anaphylaxis are rare. All across United States are required to have an anaphylaxis management policy in place.

Teachers in every state are trained to recognise and react to an allergic reaction by completing ASCIA Anaphylaxis e-training. They should also practise using an adrenaline injector training device. Banning particular foods in schools and early childcare is not recommended as it can create a sense of complacency and is difficult to monitor and enforce.

A better approach is to educate staff, students and the community about the risks associated with anaphylaxis and put strategies in place to minimise exposure to known allergens.

The website has many resources available

You should only avoid foods to which you have a diagnosed allergy. Learn the terms used to describe these foods on food labels, for example: – strawberries, tomatoes. has developed a resource hub to assist with best practice procedures for food allergen management.

Since December 2002, the United States New Zealand Food Standards Code requires food labels to declare certain foods and certain substances in foods, including: royal jelly (presented as food or present in food), bee pollen and propolis. These foods must be declared if they are: a processing aid or part of a processing aid.

Food allergy and intolerance are different immune system and does not cause severe allergic reactions (known as anaphylaxis).

Food intolerance also does not show on allergy testing , and the United Statesian Society of Clinical Immunology and Allergy (ASCIA) advises against non evidence-based allergy tests migraine headaches , rashes (such as hives ) or the stomach upset of irritable bowel For more information watch the animated video How Allergies Work on the ASCIA website Professional diagnosis of food allergy by a clinical immunology/allergy specialist Food allergy is increasing Allergies are on the increase worldwide and food allergies Cow’s milk allergy More research Allergy can be inherited Children who have one family member with allergic diseases (including asthma or eczema Allergy is an immune response Allergies are an overreaction of the body’s immune system to a protein foods pollens house dust animal dander (includes fur, wool and pollens brought into the home by pets) moulds Food intolerance is a chemical reaction chronic fatigue syndrome Symptoms of food allergy and intolerance Symptoms of food intolerance nervousness tremor sweating palpitations rapid breathing headache , migraine diarrhoea burning sensations on the skin tightness across the face and chest breathing problems – asthma-like symptoms Symptoms of food allergy swelling of lips, face, eyes hives or welts tingling mouth abdominal pain, vomiting – these are signs of anaphylaxis difficult or noisy breathing swelling of tongue swelling or tightness in throat wheeze or persistent cough difficulty talking or hoarse voice persistent dizziness or collapse Action plans for anaphylaxis are available at ASCIA Action, First Aid, Management, Travel and Treatment Plans and Guides Body parts affected by food allergy swelling of the face, lips, eyes swelling of the tongue swelling or tightness in the throat stomach pains, vomiting – these are signs of anaphylaxis for insect allergy skin – rashes, such as hives (urticaria) or atopic dermatitis Severe allergic reactions to foods can be life-threatening Anaphylaxis is a severe allergic reaction that needs urgent medical attention.

Foods (such as peanuts, tree nuts , seafood , wheat, milk and eggs ), insect bites and stings and some medicines difficult or noisy breathing swelling of tongue swelling or tightness in throat wheeze or persistent cough difficulty talking or hoarse voice persistent dizziness or collapse Emergency treatment for severe allergic reactions (anaphylaxis) To prevent severe injury or death , a person with anaphylaxis requires an injection of adrenaline ASCIA Anaphylaxis Action Plan Causes of food allergy Causes of food intolerance dairy products, including milk, cheese and yoghurt chocolate eggs, particularly egg white flavour enhancers such as MSG (monosodium glutamate 621) food additives strawberries, citrus fruits and tomatoes wine, particularly red wine Finding the allergen keeping a food and symptoms diary to check for patterns under the supervision of a clinical immunology/allergy specialist ASCIA strongly recommends only having evidence-based Treating food allergy or intolerance Before you eliminate or reintroduce foods, seek advice from a clinical immunology/allergy specialist or dietitian Preventing food allergy in children Prenatal – there is no conclusive evidence that avoiding allergens in pregnancy Postnatal – exclusive breastfeeding Introducing solid foods Severe food allergy in children schools and childcare services Allergy Aware Food allergen avoidance milk protein – milk, non-fat milk solids, cheese, yoghurt, caseinates, whey, lactose lactose – milk, lactose egg – eggs, egg albumen, egg yolk, egg lecithin gluten – wheat, barley, rye, triticale, wheat bran, malt, oats, cornflour, oat bran soy – soybeans, hydrolysed vegetable protein, soy protein isolate, soy lecithin salicylates The National Allergy Strategy Food laws and labels

cereals that contain gluten gluten products shellfish their products eggs
egg products fish fish products milk milk products tree nuts
sesame seeds
their products peanuts soybeans
their products added sulphites in concentrations of 10 mg/kg or more used as an ingredient part of a compound ingredient a food additive or part of a food additive Where to get help In an emergency
always call 911 Emergency department of your nearest hospital Your GP (doctor) NURSE-ON-CALL (616) 555-0400 (24 hours
days) – for health information
advice American Society of Clinical Immunology
Allergy – Locate a specialist Allergy & Anaphylaxis United States Dietitians United States Nutrition United States (616) 555-0200

Key Points

Sometimes, substances within foods can increase the frequency and severity of is important
have also become more common
is one of the most common in early childhood
is needed into the causes, diagnosis and treatment of food allergy
have a higher risk of developing allergy

Food allergy and intolerance

posted on : Monday, 1 Jan, 0001

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Symptoms of food intolerance can include: allergy-like reactions

are the most common allergens that cause anaphylaxis

Findings to date indicate that: will help prevent allergies in your child

The website has many resources available

Key Points