Food Allergies on the Rise

The National Institutes of Health (NIH) has called allergies to foods an "emerging public health problem" and urges increased research to determine both causes and effective treatments.

Some 12 million Americans, including about 2 to 4 percent of adults and 6 to 8 percent of children under four, have a true food allergy and one out of four allergic individuals will have an "accidental exposure that leads to a food-induced reaction even with assiduous avoidance of known food allergens," according to findings revealed in a report published in June by a panel convened at the request of Congress. The panel consisted of national and international food allergy experts brought together by the NIH on behalf of the Secretary of Health and Human Services (HHS).

Some 30 percent of people who believe they have allergies are mistaken, according to the NIH, and more often, it is intolerance that plagues people. Food intolerance is an adverse food-induced reaction with lactose (milk) intolerance being the most common. Lactose intolerant people cannot digest milk sugar because they lack the necessary enzyme to break it down properly.

People with a true allergy experience an attack to their immune system because it thinks the food is "dangerous" and reacts violently against it. The most common immune system reaction occurs when the body creates immunoglobulin E (IgE) antibodies to the food. When this occurs, histamine and other chemicals called mediators are what cause the common symptoms of an allergic reaction. These reactions can be mild to severe and an estimated 150 to 200 people, primarily children and young adults, die.

The most common symptoms are hives, eczema (itchy scaly skin), rash, life-threatening respiratory trauma, vomiting, diarrhea or abdominal cramping which may be in tandem with a red rash around the mouth and/or throat, and asthmatic symptoms like difficulty in breathing, sudden wheezing, or intense coughing.

The most common food allergies involve milk, eggs, wheat, soy, peanuts which are legumes, and tree nuts. Two other common allergies are shellfish, particularly shrimp, and strawberries. People with severe allergies are advised to take great precautions when dining out in restaurants or even in the homes of friends. It is critical to inform your hosts of severe allergies.

Both children and adults who are professionally diagnosed with food allergies should always carry emergency packs of antidotes such as self-injectable epinephrine, a form of adrenaline in a small device called an Epipen® or Twinject® and wear a Medic Alert bracelet or necklace at all times. Co-workers, teachers, and family members should be made aware of those who are allergic and how to use the epinephrine. Some 58 percent of people who die were unable to inject themselves in time to offset the severity of their reaction.

For more information on food allergies and references to specialist physicians in your areas, contact the Food Allergy and Anaphylaxis Network (FAAN) at http://www.foodallergy.org or the American Academy of Allergy, Asthma & Immunology (AAAAI) at www.aaaai.org.