Thanks to increased media coverage, food allergies are finally getting the attention they deserve. Whether it’s the story of a child who dies after one bite of a peanut-laced treat, or celebrities such as “Hercules” star Kevin Sorbo speaking out for the cause, it’s made consumers sit up and take note. According to The Food Allergy and Anaphylaxis Network (FAAN), food allergies cause the deaths of 150 to 200 Americans each year. And with 3 million Americans suffering from peanut allergies — the leading cause of severe allergic reactions — it’s no surprise that many airlines are yanking peanut packets from their regular snack service for fear of mid-air allergic reactions. The truth about allergensAbout 90% of all allergic reactions are related to eight foods: peanuts, tree nuts, fish, shellfish, eggs, milk, soy and wheat. A true food allergy involves an immunological response to a particular food. The body creates specific IgE antibodies to that food, which attach themselves to mast cells. Upon consumption of a food one is allergic to, the food allergen attaches itself on the antibody, causing the mast cell to explode and release massive amounts of chemicals and histamines throughout the body. This triggers one or more of a battery of allergic symptoms affecting the skin, respiratory, GI or cardiovascular systems. To combat these reactions, epinephrine is administered. The ability of a given individual to form IgE antibodies against food is an inherited disposition. Infants with a family history of allergies may be two to three times more likely to develop allergies. This year the American Academy of Allergy Asthma & Immunology (AAAAI), Milwaukee, presented findings that people with asthma and food allergy have a specific variation of the gene CD14. New studies are being directed at the hereditary nature of peanut allergies. Children suffer mostFor the 2% to 2.5% of Americans suffering from food allergies, finding allergen-free foods is a daily challenge. Unfortunately, food allergies hit children the hardest; 5% of children under three in the United States have food allergies. The most common food allergens for children are eggs, milk, and peanuts. They may outgrow some allergies, especially to milk and soy, yet for peanut, fish, or shrimp allergies, it’s less likely. Allergic reactions in children can be severe. A study (The American Family Physician, October 1997, John Anderson, M. D.) was published that looked at six children and adolescents who died from food anaphylaxis and seven that nearly died. Of these 13 children, all ate an allergenic food previously undetected in a prepared product, such as cookies or cake, a restaurant meal or candy. The deaths occurred in those who did not receive epinephrine within one hour of eating the food.
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