Food Allergies
The percentage of people who have an actual food allergy ranges from 3% in adults to 8% in children. Many adverse reactions to food are categorized as an allergic reaction when in reality that is not the case at all. Other food intolerances, such as lactose intolerance, food poisoning and toxic reaction cause similar symptoms. The symptoms can be, but are not limited to: nausea, vomiting, abdominal pain or stomach cramps, diarrhea, hives, skin rash, headaches, earaches, runny nose, sneezing and in sever cases, anaphylaxis. Anaphylaxis is a system-wide allergic reaction that can be fatal.
The most common foods associated with allergic symptoms are:
- Eggs
- Cow’s milk
- Peanuts
- Soy
- Wheat
- Corn
- Shrimp and other shellfish
- Salads & fresh fruits
Though most food allergies occur in infants and children, they can appear at any age and can be caused by foods that have been eaten for years without problem. Excessive exposure may cause the development of food allergies. For example, Scandinavians have a high incidence of fish allergy. Allergic reactions to food may appear to become “dormant” or disappear for months or even years. An individual that has severe, immediate reactions to particular foods should NEVER eat them again. Even a small taste of the allergenic food can be life threatening.
