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Allergy and Anaphylaxis Management
Managing a food or other anaphylactic allergy can take some adjusting. That said, there are a few practical steps to manage allergies and live a full life. With education and daily management, it is possible.
FOOD ALLERGY 101
Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis. Understand that anyone, at any point in time, can become allergic to any food, even as an adult.
Food allergy affects 12 million Americans and an estimated 8 percent of children under age of 18, about 1 in 13 children. While there's no cure, some children may outgrow their food allergy as they get older. It's easy to confuse a food allergy with a much more common reaction known as food intolerance. While bothersome, food intolerance is a less serious condition that does not involve the immune system. However, a true food allergic reaction occurs when the immune system mistakenly attacks a food protein. Ingestion of the offending food may trigger the sudden release of chemicals, including histamine, resulting in symptoms of an allergic reaction. The symptoms may be mild (rashes, hives, itching, swelling, etc.) or severe (trouble breathing, wheezing, loss of consciousness, etc.). A food allergy can be potentially fatal.
Eight foods account for 90 percent of all food-allergic reactions and are commonly referred to as "The Top 8 Common Allergens" or "The Top 8". They are milk, egg, peanut, tree nuts, fish, shellfish, soy, and wheat. Some of these allergens may be outgrown, but others, such as peanut and shellfish, will remain lifelong allergies. The United States recognizes the top 8 allergens while other countries may recognize up to 10 foods, including sesame and corn as a common allergen, for example. See our Label Laws page for further discussion about how the FDA manages food allergens in food products in the United States.
ANAPHYLAXIS
Anaphylaxis is a severe, potentially life-threatening allergic reaction. It can occur within seconds or minutes of exposure to the allergen, such as the venom from a bee sting or a food product such as a peanut.
The flood of chemicals released by the body's immune system during anaphylaxis can cause shock; the body's blood pressure drops suddenly and airways narrow, blocking normal breathing. Signs and symptoms of anaphylaxis include a rapid, weak pulse, a skin rash, and nausea and vomiting. Common triggers of anaphylaxis include certain foods, some medications, insect venom and latex.
Anaphylaxis requires an immediate administration of epinephrine and a trip to the emergency department. If anaphylaxis isn't treated right away, it can lead to unconsciousness or even death.
FOOD ALLERGY DIAGNOSIS
While there are a several tests to determine an allergy, it may take a combination of each to determine an allergy. Your board certified allergist will consider a number of things before making a diagnosis.
Description of Your Symptoms - Be prepared to tell your doctor a history of your symptoms — which foods, and how much, seem to cause problems — and whether you have a family history of food allergies or other allergies. Keeping a food diary can help track the symptoms and possible causes. Your allergist may also ask you to keep a food diary of your eating habits, symptoms and medications to pinpoint the problem.
Skin Test - A skin prick test can determine your reaction to a particular food. In this test, a small amount of the suspected food is placed on the skin of your forearm or back. Your skin is then pricked with a needle, to allow a tiny amount of the substance beneath your skin surface. If you're allergic to a particular substance being tested, you develop a raised bump or reaction. Keep in mind, a positive reaction to this test alone isn't enough to confirm a food allergy.
Elimination Diet - You may be asked to eliminate suspect foods for a week or two, and then add the food items back into your diet one at a time. This process can help link symptoms to specific foods. However, this isn't a foolproof method. Psychological factors as well as physical factors can come into play. For example, if you think you're sensitive to a food, a response could be triggered that may not be a true allergic one. If you've had a serve reaction to a food in the past, this method may not be safe.
Blood Test - A blood test can measure your immune system's response to particular foods by checking the amount of allergy-type antibodies in your bloodstream, known as immunoglobulin E (IgE) antibodies. For this test, a blood sample taken in your doctor's office is sent to a medical laboratory, where different foods can be tested. However, these blood tests aren't always accurate.
Oral Food Challenge - During this test, done in the physician's office or hospital setting, you'll be given small, but increasing amounts of the suspect food. If you don't have a reaction during this test, you may be able to include this food in your diet again. This test is only preformed when your allergist determined it is safe to do so.
AFTER THE DIAGNOSIS
Once a food allergy is determined, strict avoidance of the allergen is the only way to avoid a reaction. Reading ingredient labels for all foods is the key to avoiding a reaction. If a product doesn’t have a label, individuals with a food allergy should not eat that food. If you have any doubt whether a food is safe, call the manufacturer for more information. There is no cure for food allergies. Studies are inconclusive about whether food allergies can be prevented.
Epinephrine, also called adrenaline, is the medication of choice for controlling a severe reaction. It is available by prescription as a self-injectable device (EpiPen® or Twinject®)[2].
Please review our New Diagnosis page for further information about food allergy and anaphylaxis management.
FOOD ALLERGY 101
Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis. Understand that anyone, at any point in time, can become allergic to any food, even as an adult.
Food allergy affects 12 million Americans and an estimated 8 percent of children under age of 18, about 1 in 13 children. While there's no cure, some children may outgrow their food allergy as they get older. It's easy to confuse a food allergy with a much more common reaction known as food intolerance. While bothersome, food intolerance is a less serious condition that does not involve the immune system. However, a true food allergic reaction occurs when the immune system mistakenly attacks a food protein. Ingestion of the offending food may trigger the sudden release of chemicals, including histamine, resulting in symptoms of an allergic reaction. The symptoms may be mild (rashes, hives, itching, swelling, etc.) or severe (trouble breathing, wheezing, loss of consciousness, etc.). A food allergy can be potentially fatal.
Eight foods account for 90 percent of all food-allergic reactions and are commonly referred to as "The Top 8 Common Allergens" or "The Top 8". They are milk, egg, peanut, tree nuts, fish, shellfish, soy, and wheat. Some of these allergens may be outgrown, but others, such as peanut and shellfish, will remain lifelong allergies. The United States recognizes the top 8 allergens while other countries may recognize up to 10 foods, including sesame and corn as a common allergen, for example. See our Label Laws page for further discussion about how the FDA manages food allergens in food products in the United States.
ANAPHYLAXIS
Anaphylaxis is a severe, potentially life-threatening allergic reaction. It can occur within seconds or minutes of exposure to the allergen, such as the venom from a bee sting or a food product such as a peanut.
The flood of chemicals released by the body's immune system during anaphylaxis can cause shock; the body's blood pressure drops suddenly and airways narrow, blocking normal breathing. Signs and symptoms of anaphylaxis include a rapid, weak pulse, a skin rash, and nausea and vomiting. Common triggers of anaphylaxis include certain foods, some medications, insect venom and latex.
Anaphylaxis requires an immediate administration of epinephrine and a trip to the emergency department. If anaphylaxis isn't treated right away, it can lead to unconsciousness or even death.
FOOD ALLERGY DIAGNOSIS
While there are a several tests to determine an allergy, it may take a combination of each to determine an allergy. Your board certified allergist will consider a number of things before making a diagnosis.
Description of Your Symptoms - Be prepared to tell your doctor a history of your symptoms — which foods, and how much, seem to cause problems — and whether you have a family history of food allergies or other allergies. Keeping a food diary can help track the symptoms and possible causes. Your allergist may also ask you to keep a food diary of your eating habits, symptoms and medications to pinpoint the problem.
Skin Test - A skin prick test can determine your reaction to a particular food. In this test, a small amount of the suspected food is placed on the skin of your forearm or back. Your skin is then pricked with a needle, to allow a tiny amount of the substance beneath your skin surface. If you're allergic to a particular substance being tested, you develop a raised bump or reaction. Keep in mind, a positive reaction to this test alone isn't enough to confirm a food allergy.
Elimination Diet - You may be asked to eliminate suspect foods for a week or two, and then add the food items back into your diet one at a time. This process can help link symptoms to specific foods. However, this isn't a foolproof method. Psychological factors as well as physical factors can come into play. For example, if you think you're sensitive to a food, a response could be triggered that may not be a true allergic one. If you've had a serve reaction to a food in the past, this method may not be safe.
Blood Test - A blood test can measure your immune system's response to particular foods by checking the amount of allergy-type antibodies in your bloodstream, known as immunoglobulin E (IgE) antibodies. For this test, a blood sample taken in your doctor's office is sent to a medical laboratory, where different foods can be tested. However, these blood tests aren't always accurate.
Oral Food Challenge - During this test, done in the physician's office or hospital setting, you'll be given small, but increasing amounts of the suspect food. If you don't have a reaction during this test, you may be able to include this food in your diet again. This test is only preformed when your allergist determined it is safe to do so.
AFTER THE DIAGNOSIS
Once a food allergy is determined, strict avoidance of the allergen is the only way to avoid a reaction. Reading ingredient labels for all foods is the key to avoiding a reaction. If a product doesn’t have a label, individuals with a food allergy should not eat that food. If you have any doubt whether a food is safe, call the manufacturer for more information. There is no cure for food allergies. Studies are inconclusive about whether food allergies can be prevented.
Epinephrine, also called adrenaline, is the medication of choice for controlling a severe reaction. It is available by prescription as a self-injectable device (EpiPen® or Twinject®)[2].
Please review our New Diagnosis page for further information about food allergy and anaphylaxis management.
Sources:
The American Academy of Pediatrics, "The Prevalence, Severity, and Distribution of Childhood Food Allergy in the United States": http://pediatrics.aappublications.org/content/128/1/e9.abstract
Mayo Clinic http://www.mayoclinic.com/health/anaphylaxis/DS00009
The American Academy of Pediatrics, "The Prevalence, Severity, and Distribution of Childhood Food Allergy in the United States": http://pediatrics.aappublications.org/content/128/1/e9.abstract
Mayo Clinic http://www.mayoclinic.com/health/anaphylaxis/DS00009
