Allergy, Asthma and Immunology

Allergic reactions to food occur in children and adults and are an increasing problem in the United States. Reactions to food can be severe, unfortunately about 150 people die every year in the US from food-induced anaphylaxis. Symptoms usually occur immediately after ingestion of the food but can be delayed up to a few hours in certain cases. Symptoms of an allergic reaction include;

            - Itching and swelling of the mouth and throat.

            - Skin reactions including hives, skin rash and itching

            - Nasal congestion, runny nose and sneezing

            - Nausea, vomiting and diarrhea

            - Chest tightness, wheezing and shortness of breath

            - A drop in blood pressure which could cause loss of consciousness.

It is very important to correctly identify and diagnose food allergy so that avoidance measures can be undertaken. People with food allergy must be informed and prepared to treat severe allergic reactions to food in the event that a reaction occurs. Allergist/immunologist are trained and equipped to diagnose food allergy and identify the cause of a reaction. Furthermore, they can provide important advice on avoidance measures and treatment for reactions if an accidental ingestion occurs. Any individual who has a severe allergic reaction to food must seek immediate medical care and should be seen in follow-up by an allergist/immunologist.

Below are some statistics from the AAAAI website about food allergy.

• 8% of children younger than six years experience food intolerances. Of this group, 2 to 4% appear to have allergic reactions to food. In adults, an estimated 1 to 2% are sensitive to food or food additives.
• An estimated 35% of children with moderate to severe atopic dermatitis also have food allergy.
• >90% of food allergy occurs from one of the following foods; milk, peanut, egg, soy, wheat, fish, shellfish or tree nuts (such as pecans or walnuts).
• Peanut and/or tree nut (e.g. walnut, almond and cashew) allergy affects about three million Americans, or 1.1% of the population.
• It is estimated that more than 150 people die annually from anaphylaxis to food.