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Reaction to certain food components is called food allergy. It occurs when the cells of the immune system recognise a substance in food as harmful and try to destroy it. The substance which triggers an allergic reaction is called an allergen. The most common allergen in foods is proteins.

Food allergies can develop at any age. While some childhood allergies disappear later in life, a few may last forever. According to experts, children who outgrow one type of food allergy may develop a more severe and persistent type of allergy to the same food. According to researchers, high vitamin D levels in pregnancy could trigger a food allergy in the baby. Including solid food besides breast milk in a baby’s diet after the 17th week of birth helps develop a stronger immune system to fight food allergies.

Types

While you may be allergic to almost any food you eat, common foods such as egg, wheat, peanuts, milk and chickpeas are related to almost 90% of food allergies found in India. The incidence of these allergies varies across India depending on the food consumption in different regions, religions, and cultures. Some of the common types of allergies are:

• Wheat and corn allergy


• Allergy due to milk and milk products


• Egg allergy


• Allergy due to peanuts and other tree nuts such as walnuts, almonds, and cashew nuts

Symptoms 

The symptoms depend on the type of food allergy.

• Wheat and Corn Allergy


• You could have this allergy if you notice the following symptoms on eating anything that contains wheat and corn:


• Indigestion, flatulence, stomach ache and diarrhoea


• Hyperacidity and stomach ulcers


• Hyperactivity or aggressive behaviour


• Fatigue (tiredness) and depression


• Muscle pain and cramps


• Asthma


• Eczema (red, bumpy, itchy, and dry skin)

This allergy is also called gluten allergy and can cause serious allergic reactions leading to complications like chest pain and tightness, difficulty in breathing and swallowing, swelling of the throat, pale skin, and very low BP (blood pressure).

Allergy Due To Milk and Milk Products

These allergies are common in children and adults who consume cow milk and milk products like ice cream, lassi, buttermilk, cheese, and yoghurt. In India, milk allergy is commonly found in metropolitan cities like Delhi, Bengaluru, Madras and Mumbai, where the use of milk powder (imported from Europe to provide reconstituted milk) and tetra pack milk or pooled milk is increasing.

According to 1990 estimates, milk allergy was found in less than five per cent of the Indian population. But as of 2013, more than 50% of people residing in these cities now suffer from allergies and health problems caused by milk and milk products.

Researchers have identified more than 25 different components in milk that are potential food allergens. The protein that usually triggers an immunological reaction in milk is S1-casein. Deterioration of milk quality is also one of the reasons why milk allergy is becoming common in India. Contamination of milk due to widespread use of chemical pesticides on cow feed has increased the chances of allergic reactions to milk.

Common symptoms include wheezing, vomiting or the development of an evident red, itchy rash on the skin called hives. Other symptoms which may take a while to fully develop include:

• Diarrhoea and stomach cramps


• Coughing


• Nose irritation and runny nose


• Watery eyes


• Skin rash around the mouth


• Colic (an infant cries for a very long time without any apparent reason)

Children and adults with milk allergies rarely develop complications. But they are more likely to develop allergies to other foods such as peanuts or eggs, which can lead to complications.

Egg Allergy

These allergies are common in children and adults who consume eggs (in any form) and egg products such as cakes, pastries, baked foods, mayonnaise, pasta, soups, and wine. Egg allergies are most common in infants between six and 15 months of age. Egg whites are believed to cause more allergies than yolks. In rare cases, people might be allergic to both.

On eating eggs or products containing eggs, if you notice the following symptoms, you might be suffering from egg allergy:

• Red bumpy rashes on the skin soon after eating eggs.


• Eczema


• Vomiting and nausea


• Stomach cramps or diarrhoea.


• Asthma with coughing and wheezing.


• Respiratory symptoms include a runny nose and sneezing.


• Watery and itchy eyes

Why do you need to take it more seriously?

Egg allergy can lead to serious allergic reactions (anaphylaxis). Symptoms such as severe stomach pain and cramps, increased pulse rate, dizziness or loss of consciousness can indicate a medical emergency.

Allergy due to Peanuts and Other Tree Nuts Such as Walnuts, Almonds, and Cashew Nuts

These allergies are common in children and adults who consume plain roasted peanuts and products containing peanuts. About 33 per cent of individuals who have peanut allergies may also show allergic reactions to other tree nuts.

According to a report published in the Journal of the Indian Medical Association, peanuts are the most common food allergen in India. About nine per cent of children suffer from tree nut allergy and 20 per cent of children having peanut allergy eventually outgrow their allergy as adults.

Researchers believe that exposing peanuts to high temperatures while roasting alters their protein structure, increasing the likelihood of an allergic reaction. Chances of peanut allergy increase in people having other forms of allergy such as asthma, eczema and hay fever.

How is it recognised?

Common symptoms of peanut allergy include:

• Skin reactions, such as hives, reddening or swelling of the skin


• Itchy throat and mouth


• Nausea and vomiting


• Diarrhoea and stomach cramps


• Tightening of the throat


• Shortness of breath


• Runny nose

Why do you need to take it more seriously?

Peanut allergy is the most common cause of food-induced anaphylaxis leading to a life-threatening condition. Complications include:

• Constriction of airways


• Swelling of the throat leading to breathing difficulty


• A sudden drop in blood pressure


• Increased pulse rate


• Loss of consciousness

Causes And Risk Factors

Causes

Your body can have several adverse reactions to food, but all of them need not be allergic reactions. Food allergies are reactions to certain food components that involve the immune system. They occur when the cells of the immune system recognise a substance in food as harmful and try to destroy it. The most common allergens in foods are proteins

Prevention

If you feel you or your child is allergic to a particular food:

• Eliminate the food from the diet immediately and see if the reactions stop


• Confirm whether the reaction was due to allergy by taking a test


• Once you know your food allergen, check whether you should avoid any other foods that may cause an allergic response


• Read labels while buying any processed foods. Check if the ingredients contain the allergen before consuming processed foods


• Carry your prescribed medicines wherever you go


• Visit a doctor for special nutrition


• Tell your dear ones about your food allergy

Diagnosis 

Many people think that food allergy does not require medical help if they avoid eating those foods. However, simply avoiding foods suspecting that you might be allergic to them, may deprive you of essential nutrients and could also be dangerous if you are allergic to other foods. A diagnostic test must be done to confirm an allergic reaction:

• Skin Tests: A positive skin test confirms a local allergic reaction to the food.


• Blood Tests: In certain situations, such as extensive eczema, skin tests cannot be performed as they may lead to dangerous consequences. In such cases, the doctor may recommend blood tests such as the RAST (Radioallergosorbent assay) and the ELISA


• (Enzyme-linked immunosorbent assay). Both these tests detect the presence of food-specific IgE (Immunoglobulin E) antibodies in the patient’s blood. They are expensive and the results are not readily available.


• Elimination of Foods From the Diet: Sometimes, the doctor may suggest you eliminate certain foods from the diet for a few weeks to check whether the symptoms subside. This method is usually combined with a skin or blood test. In some instances, the doctor may ask you to reintroduce small quantities of those foods to your diet gradually. If the symptoms recur, then you are certainly allergic to that food.


• Oral Challenge: This test is usually done when eliminating suspected food from the diet does not give conclusive results. In this test, foods suspected to induce allergy and other foods are given to the patient in the form of capsules to confirm a food allergy.

Are Food Allergy and Food Intolerance the Same?

When your body cannot digest certain foods properly because of an enzyme deficiency (e.g., lactose intolerance where people are intolerant to milk and milk products), it is called food intolerance. Food allergies, on the other hand, have nothing to do with enzymes. Instead, they are caused due to an immunological reaction.

The symptoms of food intolerance do not develop instantly as in the case of food allergy and may not be life-threatening. Read more about the causes, symptoms, diagnosis, and treatment of anaphylaxis.

Treatment 

Special diets are the most commonly used treatment for food allergies. Medical emergencies due to complications are handled by treatment with an epinephrine (adrenaline) injection. Certain medications and supplements are also used to deal with food allergy symptoms:

• Stabilizers (of specific cells involved in allergies) such as Cromolyn are usually prescribed to relieve food allergy symptoms


• Vitamin C is used as an anti-allergy supplement. It stabilises the immune cells responsible for releasing IgE antibodies


• Pantothenic acid may be given sometimes for general allergy relief


• Bicarbonate salts may be used to restore the pH (potential of hydrogen) imbalance


• Immunotherapy, a technique involving the administration of minute quantities of specific allergens to trigger allergic symptoms, has been found to control food allergies.