Food allergies, also known as hypersensitivity, effect between 1-2% of adults and can pose a real challenge for the sufferer.
Though may people may have an intolerance for certain foods, a true food allergy is different.
When an allergic person consumes an allergen, their immune system responds with a number of symptoms.
The appearance of symptoms follows the digestive tract.
The reaction may start with tingling or numbness in the lips and mouth, move downward to stomach cramping and digestive upset, then working through the blood stream can result in rashes or hives.
The most serious form of reaction, called anaphylaxis, results in lowered blood pressure and swelling of the tongue and throat.
This can stop airflow to the lungs and lead to death.
In the US, there are an estimated 150 to 200 deaths a year caused by anaphylaxis.
Because the primary treatment for food allergies is simply avoiding the allergen, one of the biggest challenges for the food allergy sufferer is detecting hidden allergens that are present in many processed foods.
In the U.
S.
, food labels are required to list the eight most common allergens in "plain language".
These eight foods - milk, egg, peanuts, tree nuts, wheat, shellfish, fish and soy, make up ninety percent of the allergic reactions.
The labeling requirement has been very helpful to food allergy sufferers, but even clear labeling is no guarantee of purity for the most severely allergic, due to the potential for cross-contamination in the manufacturing process.
Cross-contamination occurs when the machines used to process an allergen-containing food then process a food that does not contain an allergen.
Although the machinery has been cleaned, traces of the allergen can still be present and get into the food, leading to tragic results for an allergy sufferer.
That is what makes living with food allergies difficult.
Additionally, though labeling is required, some packaging is misleading in it's contents.
For example, a product that is labeled "non-dairy" can still legally contain the milk protein casein, which is an allergen.
Cross contamination can also occur after manufacturing.
If a deli slices cheese on the same machine they use for meat, the meat can become cross contaminated with the milk proteins from the cheese.
So what is a food allergy sufferer to do?The first course of action is to educate themselves on labeling practices.
Knowing where to look in a label for allergen information is a good first step.
Avoiding foods that are labeled with the allergen is the primary method of treatment, since there is no cure for food allergy.
Next, the food allergy sufferer must learn about ingredients that could contain allergens.
For example, milk protein can appear under many labels and milk protein allergy can be caused by casein and whey.
Both products are used as additives in manufacturing, even for some meat and fish products.
Finally, the food allergy sufferer must know how to recognize the signs and how to treat himself or herself in case of anaphylaxis.
This includes carrying and knowing how to use an epinephrine injector.
A medical alert bracelet or necklace should also be worn at all times.