What are the common foods that trigger allergic skin reactions. How can you identify a food allergy rash. What are the most effective treatments for food allergy-induced skin conditions. How can you prevent food allergy rashes from occurring.

Understanding Food Allergies and Their Impact on Skin

Food allergies occur when the immune system mistakenly identifies certain food proteins as harmful invaders. This triggers a defensive response, leading to various symptoms, including skin reactions. Let’s delve deeper into the connection between food allergies and skin conditions.

The Immune System’s Role in Food Allergies

When a person with a food allergy consumes the offending food, their immune system produces specific antibodies called immunoglobulin E (IgE). These antibodies trigger the release of histamine and other chemicals, which can cause a range of symptoms, including skin rashes.

Types of Allergic Reactions

There are two main types of food allergic reactions:

• IgE-mediated reactions: These occur quickly, usually within minutes to a few hours after consuming the allergen.
• Non-IgE-mediated reactions: These can take longer to develop, sometimes up to several days after exposure.

Common Food Allergens That Cause Skin Reactions

While any food can potentially cause an allergic reaction, certain foods are more likely to trigger skin symptoms. These include:

• Cow’s milk
• Eggs
• Peanuts
• Tree nuts (e.g., walnuts, almonds, pecans)
• Soy
• Wheat
• Fish
• Shellfish

It’s worth noting that food allergies can develop at any age, but they’re most common in children. Some allergies, particularly those to milk, eggs, and soy, may be outgrown, while others, like peanut and tree nut allergies, often persist into adulthood.

Recognizing Food Allergy Rashes and Skin Symptoms

Food allergy rashes can manifest in various ways. Here are some common skin symptoms associated with food allergies:

Hives (Urticaria)

Hives are raised, itchy, red welts on the skin that can appear anywhere on the body. They often occur in clusters and may change shape or move around over time. Hives are one of the most common skin reactions in food allergies.

Eczema (Atopic Dermatitis)

Eczema is characterized by dry, itchy, and inflamed skin. While not always directly caused by food allergies, certain foods can trigger or worsen eczema symptoms in some individuals, especially children.

Angioedema

Angioedema involves swelling beneath the skin, often affecting the face, lips, throat, and tongue. It can occur alongside hives or on its own.

Contact Dermatitis

Some people may develop a rash or irritation when their skin comes into direct contact with certain foods. This is known as contact dermatitis and is more common with foods like citrus fruits, tomatoes, and spices.

Diagnosing Food Allergy-Related Skin Conditions

Identifying the specific food causing an allergic skin reaction can be challenging. Healthcare providers may use several methods to diagnose food allergies:

Skin Prick Tests

In this test, small amounts of suspected allergens are placed on the skin, which is then pricked. A positive reaction usually appears within 15-20 minutes as a raised, itchy bump.

Blood Tests

Specific IgE (sIgE) blood tests measure the amount of allergy-causing antibodies in the blood. While these tests can identify sensitization to specific foods, they don’t always correlate directly with clinical symptoms.

Oral Food Challenges

Under medical supervision, small amounts of a suspected allergen are consumed to observe any reactions. This is considered the gold standard for diagnosing food allergies but carries some risks.

Elimination Diets

Suspected allergens are removed from the diet for a period, then gradually reintroduced while monitoring for symptoms. This can help identify trigger foods, especially in non-IgE-mediated reactions.

Treatment Options for Food Allergy Rashes

Managing food allergy-induced skin reactions involves both treating acute symptoms and preventing future reactions. Here are some common approaches:

Avoidance of Trigger Foods

The most effective way to prevent allergic reactions is to avoid the offending foods completely. This requires careful label reading and communication when eating out.

Antihistamines

Over-the-counter antihistamines can help relieve itching and reduce hives. For severe reactions, prescription antihistamines may be necessary.

Topical Corticosteroids

For eczema flare-ups triggered by food allergies, topical corticosteroid creams or ointments can help reduce inflammation and itching.

Epinephrine Auto-Injectors

For individuals at risk of severe allergic reactions (anaphylaxis), carrying an epinephrine auto-injector (like an EpiPen) is crucial. This can be life-saving in case of accidental exposure.

Immunotherapy

While not yet widely available for food allergies, oral immunotherapy and other desensitization approaches are being researched as potential treatments for some food allergies.

Living with Food Allergy-Related Skin Conditions

Managing food allergies and associated skin symptoms can be challenging, but there are strategies to make daily life easier:

Reading Food Labels

Become an expert at reading food labels. Allergens must be clearly listed on packaged foods in many countries, but it’s important to check every time, as ingredients can change.

Preparing Safe Meals

Learn to cook allergen-free meals at home. This gives you control over ingredients and reduces the risk of cross-contamination.

Communicating with Others

Inform friends, family, and restaurant staff about your allergies. Don’t be afraid to ask questions about ingredients and food preparation methods.

Having an Emergency Plan

Develop an action plan for allergic reactions. Ensure that family members, friends, and caregivers know how to recognize symptoms and respond appropriately.

Preventing Food Allergy Rashes: Tips and Strategies

While complete prevention may not always be possible, there are steps you can take to minimize the risk of food allergy-induced skin reactions:

Early Introduction of Allergenic Foods

Recent research suggests that introducing common allergenic foods to infants early (around 4-6 months) may help prevent the development of food allergies. However, this should always be done under medical supervision.

Maintaining a Healthy Skin Barrier

For individuals prone to eczema, keeping the skin well-moisturized can help maintain a healthy skin barrier and potentially reduce the risk of food allergen sensitization through the skin.

Managing Stress

Stress can exacerbate allergic symptoms, including skin reactions. Practicing stress-management techniques like meditation or yoga may be beneficial.

Considering Probiotics

Some studies suggest that probiotics may help prevent or manage food allergies and associated skin conditions, although more research is needed in this area.

The Future of Food Allergy Treatment and Skin Health

Research into food allergies and their impact on skin health is ongoing. Some promising areas of study include:

Microbiome Research

Scientists are investigating how the gut microbiome influences food allergies and skin health. This could lead to new prevention and treatment strategies.

Targeted Therapies

Researchers are developing more targeted therapies that could potentially “turn off” specific allergic responses without suppressing the entire immune system.

Improved Diagnostics

Work is underway to develop more accurate diagnostic tools, which could help identify food allergies earlier and with greater precision.

As our understanding of food allergies and their effects on the skin continues to grow, we can expect to see more effective prevention strategies and treatment options in the future. For now, awareness, careful management, and working closely with healthcare providers remain key to navigating life with food allergy-related skin conditions.

Food allergy – Symptoms – NHS

The symptoms of a food allergy almost always develop a few seconds or minutes after eating the food.

Some people may develop a severe allergic reaction (anaphylaxis), which can be life threatening.

The most common type of allergic reaction to food is known as an IgE-mediated food allergy.

Symptoms include:

• tingling or itching in the mouth
• a raised, itchy red rash (hives) – in some cases, the skin can turn red and itchy, but without a raised rash
• swelling of the face, mouth (angioedema), throat or other areas of the body
• difficulty swallowing
• wheezing or shortness of breath
• feeling dizzy and lightheaded
• feeling sick (nausea) or vomiting
• abdominal pain or diarrhoea
• hay fever-like symptoms, such as sneezing or itchy eyes (allergic conjunctivitis)

Anaphylaxis

The symptoms of a severe allergic reaction (anaphylaxis) can be sudden and get worse very quickly.

Initial symptoms of anaphylaxis are often the same as those listed above and can lead to:

• swollen tongue
• breathing difficulties
• tight chest
• trouble swallowing or speaking
• feeling dizzy or faint
• collapse

Anaphylaxis is a medical emergency. Without quick treatment, it can be life threatening. If you think you or someone you know is experiencing anaphylaxis, dial 999 and ask for an ambulance as soon as possible.

Non-IgE-mediated food allergy

Another type of allergic reaction is a non-IgE-mediated food allergy. The symptoms of this type of allergy can take much longer to develop – sometimes up to several days.

Some symptoms of a non IgE-mediated food allergy may be what you would expect to see in an allergic reaction, such as:

• redness and itchiness of the skin – although not a raised, itchy red rash (hives)
• the skin becomes itchy, red, dry and cracked (atopic eczema)

Other symptoms can be much less obvious and are sometimes thought of as being caused by something other than an allergy. They include:

• vomiting with or without diarrhoea
• abdominal cramps
• constipation
• in babies: excessive and inconsolable crying, even though the baby is well fed and doesn’t need a nappy change (colic).

Mixed reaction

Some children can have a mixed reaction where they experience both IgE symptoms, such as swelling, and non-IgE symptoms, such as constipation.

This can happen to children who have a milk allergy.

Exercise-induced food allergy

In some cases, a food allergy can be triggered after eating a certain food and then exercising. This can lead to anaphylaxis in severe cases, sometimes known as food-dependent exercise-induced anaphylaxis.

Drinking alcohol or taking an non-steroidal anti-inflammatory drug (NSAID) such as aspirin or ibuprofen may also trigger an allergy in people with this syndrome.

Page last reviewed: 15 April 2019
Next review due: 15 April 2022

Skin Conditions Associated With Food Allergies

A food allergy happens when your immune system responds defensively to a specific food protein that, in reality, is not harmful to the body.

The first time you eat the offending food, the immune system responds by creating specific disease-fighting antibodies (called immunoglobulin E or IgE). When you eat the food again, the IgE antibodies spring into action, releasing large amounts of histamine in an effort to expel the “foreign invader” from the body. Histamine is a powerful chemical that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system.

What Are the Symptoms of a Food Allergy?

Symptoms of a food allergy may appear almost immediately, or up to two hours after you’ve eaten the food. Symptoms can include:

Severe reactions — called anaphylaxis — can be deadly.

Which Foods Most Often Cause Allergic Reactions?

There are eight foods that cause over 90% of food allergies in children — cow’s milk, eggs, peanuts, wheat, soy, fish, shellfish, and tree nuts (such as walnuts, pecans, and almonds).

In adults, 90% of food allergies are caused by peanuts, tree nuts, fish, and shellfish.

How Are Food Allergies Diagnosed?

Your doctor may do a radioallergosorbent blood test (RAST) to check the number of antibodies produced by your immune system. Elevated levels of certain types of antibodies can help your doctor identify specific food allergies.

The doctor may also perform an allergy skin test, also called a scratch test, to identify the substances that are causing your allergy symptoms.

By having you keep  a food diary, your doctor will have a much better starting point to determine the foods that could trigger your allergies. You may be asked to eliminate all potentially allergenic foods and then add them back to your diet one at a time to see if they prompt any reaction. This is called an elimination and challenge diet.

How Are Food Allergies Treated?

The best way to cope with a food allergy is to strictly avoid the foods that cause a reaction. Mild reactions often will go away  without treatment. For rashes, antihistamines may help reduce itching and may also relieve congestion and other symptoms.

For more serious reactions, corticosteroids, such as prednisone, will help to reduce swelling. In life-threatening situations, an epinephrine injection can immediately begin to reverse symptoms and is the only effective treatment option. If a doctor has prescribed an auto-injector for you, carry two at all times.

How Can I Be Prepared for Food Allergies?

Once you and your doctor have determined which foods you should avoid, stay away from them. However, it’s important to maintain a healthy, nutritious diet. Ask your doctor to recommend foods that will provide the necessary nutrients.

You should also be aware of the ingredients in processed foods. Be sure to read labels. A registered dietitian can help you learn how to read food labels to discover hidden sources of food allergens. Some lotions, hair care products, soaps, and medications can also have food products — like nuts or milk — that might trigger allergies.

When eating out, call ahead to find out if the staff is trained to deal with food allergies. Be clear with your server about what you need and ask to speak with the manager or chef if you don’t get a good feeling. Order simply-prepared dishes and avoid salad bars or buffets.

If you’re prone to allergic reactions, ask your doctor to prescribe an epinephrine injection kit and carry two with you at all times. Let family members and co-workers know what you’re allergic to and how to help if you have a reaction.  If your child is allergic, make an emergency plan with their school and teachers.

It can be tricky if you live in a family or roommate situation where one person has an allergy and the others continue to eat the problem food. Here are some tips:

• Clearly mark food packages and containers with “safe” or “unsafe.” Consider separate shelves in the refrigerator or pantry.
• Prepare food for the person with allergies first.
• If possible, have separate sets of utensils and cookware for preparing foods with and without the allergy trigger. Otherwise wash them right away.
• In between fixing safe and problem foods, thoroughly clean counters and other surfaces where you prepare meals. For some things, like peanuts, you may need to use a spray cleaner or sanitizing wipe as well as dishwashing liquid.
• Some people with allergies can get a reaction from food proteins released into the air in vapor or steam during cooking. These are rare and usually mild. Make sure a sensitive person stays away from the kitchen during cooking and for 30 minutes after.
• Wash your hands often while cooking, and before and after you eat.
• Scrub the table and kitchen counters after your meal.

Does My Baby Have A Food Allergy Rash?

What is a food allergy rash, and what causes it? How do you know if your child has a food allergy rash? How to manage a food allergy rash, and how long does it usually last? We’ll cover everything families need to know about food allergy rashes in this definitive guide.

In our parent’s guide to food allergy rashes, we’ll answer the following most asked questions:

• What is a food allergy rash, and what causes it?
• How do you know if your child has a food allergy rash?
• What are the symptoms of a mild, moderate or severe allergic reaction?
• Where can food allergy rashes appear?
• How to manage a food allergy rash, and how long does it usually last? 
• How do you test for a food allergy?
• How do you introduce allergens safely? 

We’ll cover everything families need to know about food allergy rashes in this definitive guide.  

What is a Food Allergy?

Normally, our immune systems protect our bodies from viruses, bacteria, and other foreign invaders that could harm us.

But when someone has a food allergy, their immune system mistakenly treats the proteins in a certain food (or foods) like these foreign invaders, and over-defends the body against these proteins. Their immune system makes special antibodies — specific IgE antibodies — that detect the food proteins and help fight them off. 

These IgE antibodies trigger symptoms of an allergic reaction whenever the person eats a food they are allergic to. For example, if someone is allergic to peanut, they have IgE antibodies that detect and fight off peanut proteins, and that trigger allergic reaction symptoms (including a possible food allergy rash) whenever they eat peanuts.

Types of Food Allergic Reactions – Mild, Moderate, and Severe

Food allergy reactions can range from mild to severe, and can sometimes be life-threatening. Keep in mind, though, that a mild reaction can sometimes become severe. Also, symptoms of a food allergy reaction can vary from reaction to reaction. So, it’s impossible to predict what symptoms your child will develop each time they have an allergic reaction to food. 

Symptoms of a food allergy reaction usually occur seconds to minutes after someone eats a food they’re allergic to, and almost always occur within a few hours of eating the food.

Symptoms of a mild or moderate allergic reaction may include:

• A food allergy rash concentrated in one area of the body (red, raised bumps)
• Redness in an area of the skin
• Vomiting
• Swelling of the face, eyes or lips
• Itchiness
• Itchy, watery eyes
• Congestion
• Sneezing
• Some stomach pain
• Some nausea
• Mild coughing
• Worsening eczema

Symptoms of a severe food allergy reaction may include:

• A food allergy rash that spreads to many areas the body
• Swelling of the tongue
• Swelling or tightness of the throat
• Repeated, significant coughing
• Wheezing/noisy breathing
• Difficulty breathing /shortness of breath
• Change in voice or cry
• Struggling to vocalize
• Difficulty swallowing
• Repeated vomiting
• Pale appearance
• Diarrhea 
• Dizziness
• Fainting
• Drop in blood pressure
• Rapid heartbeat
• Loss of consciousness
• Feeling floppy (infants/young children only)

Signs Of Anaphylaxis 

When the symptoms of a food allergy reaction are severe and involve more than one organ system, the reaction is classified as anaphylaxis. Anaphylaxis can be life-threatening. Call 911, and give epinephrine (use an Epi-Pen) immediately, if your child shows signs of anaphylaxis. 

The National Institute of Allergy and Infectious Diseases (NIAID) provides more information on food allergy symptoms and management: 

All About Food Allergy Rashes 

A food allergy rash is the most common symptom of a food allergic reaction, especially in babies and children. It is also often the first symptom to appear (but not always). It could appear anywhere on the skin. 

What does a food allergy rash look like?

A food allergy rash is raised, very itchy, and usually red or pink. It creates red, raised bumps on the skin. These bumps are usually rounded, and often have red flares around them. They are usually called hives, but are sometimes called wheals, urticaria or nettle rash.  

Sources: https://foodallergyeducation.org.au/basics, The ER on Soncy/Twitter

In people with darker skin, a food allergy rash will also appear as raised, itchy bumps. But often, the bumps do not appear red at all, and instead have the same color as the person’s skin is normally. You also probably won’t see red flares around the bumps. (In some cases, a food allergy rash may still have a subtle red hue, or a darker red hue, when it appears on a person with brown or Black skin.)

Source: Healthline 

Why do food allergies cause a rash?

When someone eats a food they’re allergic to, their IgE antibodies detect the proteins from that food. The IgE antibodies prime tissue cells (called mast cells) and blood cells to release a chemical called histamine, and other chemicals, as a way to defend against those proteins.  

When the histamine and other chemicals get released, this causes blood vessels to widen (dilate) and become leaky. Fluids get released under the skin as a result, leading to inflammation under the skin. This leads to the raised food allergy rash on the skin.

Where can food allergy rashes appear?

Food allergy rashes can be concentrated in one or two areas of the body, or can spread throughout the body.

Places that food allergy rashes often appear include the face, arms, hands, legs, feet, stomach area, and back. But they could appear anywhere on the skin.

Each individual bump (wheal) from the rash can be as small as a few millimeters or as large as several inches across. 

But a rash area may be much larger, because food allergy rash usually appears as batches or clusters of bumps. And someone could develop multiple rash areas at a time.

If a food allergy rash is concentrated in one area, the food allergy reaction is mild. But if the rash spreads to many areas of the body, this is a sign of a severe allergic reaction. 

How long does a food allergy rash last?

Like other food allergy symptoms, a food allergy rash can appear seconds to hours after someone eats a food they’re allergic to.

A food allergy rash usually lasts for several hours after food allergy reaction symptoms first appear. Sometimes, it can last for up to 24-48 hours. 

Do all food allergy reactions produce a raised rash?

Even though food allergy rashes are a common allergy symptom, they may not appear during every food allergy reaction. Sometimes, a food allergy can turn areas of the skin red and/or itchy, but won’t produce the raised food allergy rash (hives).

Also, a food allergy rash is different from the rash that eczema causes. But food allergies can make eczema rashes worse (cause eczema to flare up). Learn the differences between a food allergy rash and an eczema flare-up here.  

How to Manage a Food Allergy Rash

If your child develops any food allergy rash (or any other food allergy symptoms), immediately stop feeding them the food that you believe was the cause of the reaction. 

The other steps in managing a food allergy rash vary depending on how severe the allergic reaction is.

Managing a Mild Food Allergy Rash

How to manage mild food allergy rashes, concentrated in small clusters on one area of the body? 

If a doctor has explicitly recommended a dosage of antihistamine, you can give your child the antihistamine (such as Benadryl or Zyrtec) to treat mild hives. Antihistamine helps stop the release of the histamine that triggered the rash, in the case of a mild or moderate allergic reaction.

If your doctor hasn’t recommended a dosage of antihistamine, call your pediatrician or allergist to alert them about the hives, and ask about next steps.

Either way, continue to monitor your child in case their mild allergic reaction turns severe.

Hydrocortisone cream may also help to relieve the itchiness of the rash, although it won’t make the rash go away.

Managing a Severe Food Allergy Rash

If your child develops a significant food allergy rash all over their body, but no other symptoms of a food allergy reaction, call your doctor immediately. 

Continue to monitor your child for other symptoms of a food allergy reaction, because if other severe  symptoms emerge, your child will have anaphylaxis. If you have epinephrine (an Epi-Pen), give your child an injection. An antihistamine will not be able to stop this severe, widespread rash. 

If your child develops a food allergy rash all over their body, and it’s accompanied by severe symptoms in at least one other organ system, your child is experiencing life-threatening anaphylaxis and needs emergency assistance.

Inject epinephrine (an Epi-Pen) immediately, and call 911. Epinephrine is the only medicine that can stop anaphylaxis — antihistamines cannot stop this severe reaction.   

A Note About Food Allergic Reactions and Children

Many people wonder about the differences between food allergy reactions in children vs. adults. 

Food allergy rash is one of the most common food allergy symptoms in children and adults. The way it appears in every age group is also largely the same. In fact, food allergies generally cause the same set of symptoms in children as they do in adults. 

But even though food allergies cause similar symptoms across all age groups, the most common types of food allergies are different in children vs. adults. 

In young children (5 years of age and younger), cow’s milk, egg, and peanut allergies are the most common food allergies. According to one study by Dr. Ruchi Gupta, these three foods are responsible for around 80% of food allergies in young children. 

In addition to milk, egg, and peanut allergies, tree nut allergies are also very common in children age 14 and under. 

Out of these four food types, peanut and tree nut allergies are most responsible for severe reactions in children, but any food has the potential to cause a severe reaction.

In contrast, the most common food allergy in adults is shellfish allergy, which is largely an adult allergy. Finned fish allergies are another common adult allergy — and finned fish allergies also tend to develop in adulthood. 

Check out our previous article for more on food allergies in children vs. adults.

Food Allergy Testing

If your child develops a rash after they eat a certain food, and it looks similar to the food allergy rash we’ve described above, remember that food allergy testing is the only way to determine whether your child truly has a food allergy. So, it’s best to make an appointment with an allergist for testing. 

Food allergies can be diagnosed through three types of tests: a skin prick test, a blood test, and an oral food challenge. 

A skin prick test: An allergist pricks your child’s forearm  with a needle containing food protein from the suspected problem food. Then, they monitor your child to see if an allergic reaction develops around the area where their skin was pricked.

A blood test: An allergist checks your child’s blood for IgE antibodies that respond to certain food proteins.

An oral food challenge: Your child eats small amounts of  the suspected problem food under an allergist’s supervision, to see if they develop an allergic reaction. This is the most accurate way to diagnose a food allergy.

Introducing Allergens Safely

New clinical guidelines recommend introducing babies to common allergy-causing foods during their first year of life, as a way to help them safely enjoy these foods in the future. 

As the U.S. Department of Agriculture (USDA) recommends in their new dietary guidelines, “Potentially allergenic foods (e.g., peanuts, egg, cow milk products, tree nuts, wheat… and soy) should be introduced when other complementary foods are introduced to an infant’s diet.” 

Ready, Set, Food! can help you easily and safely introduce these common allergy-causing foods to baby, following the new clinical guidelines. And since the first two stages of our system fully dissolve into a bottle of breastmilk or formula, you can start introducing your baby to peanut, egg, and milk as early as 4 months of age, even before they’re ready for solids.

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All health-related content on this website is for informational purposes only and does not create a doctor-patient relationship. Always seek the advice of your own pediatrician in connection with any questions regarding your baby’s health.

These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease.  

See the FDA Peanut Allergy Qualified Health Claim at the bottom of our homepage.

4 Foods You Didn’t Know Could Cause Skin Irritations

By Dermeze / September 28, 2016

If you are prone to dry, itchy and inflamed skin, your diet may be to blame. Find out what foods may be causing your skin irritation.

Why does my skin become irritated?

Itchy, irritated skin can be triggered by many factors, ranging from dry skin to certain fabrics, and even food allergies.

Eczema (atopic dermatitis) and food allergies often go together. In fact, food allergies may play a role in aggravating dermatitis. For others, eating or just touching a particular food may cause their skin to react (allergic contact dermatitis).

When your skin is affected, symptoms may include redness alone or in combination with swelling, a rash or itchiness. Skin reactions to food can be immediate or take hours or even days to appear.

Some food allergies can be severe, causing life threatening reactions known as anaphylaxis.

Foods that may cause allergic reactions

When it comes to food allergies, peanuts, wheat, eggs, cow’s milk, soy and shellfish are among the most common culprits. The itchiness caused by these foods and subsequent scratching can then lead to flare-ups or worsening of dermatitis symptoms.

Here are four examples of foods that you may not have realised can cause skin problems:

1. Tomatoes

Tomatoes are the most common food that triggers dermatitis in people who are sensitive to Balsam of Peru.

Balsam of Peru comes from the tree Myroxylon balsamum pereirae, which is grown in South America. It is one of the ‘five most prevalent allergens’3c and is widely used in the manufacture of fragrances, flavourings and some medicines.

Other types of foods that can cause problems for people sensitive to balsam of Peru include certain spices (such as cinnamon, vanilla, and cloves), chocolate and colas.

2. Citrus fruits

Citric fruits are also a food to avoid if you are allergic to balsam of Peru. Citrus peel is the second-most commonly reported cause of dermatitis flare-ups (after tomatoes).

The citrus family of fruits includes grapefruits, oranges, lemons, limes, cumquats and mandarins.

3. Foods containing nickel

Many people are aware that skin contact with nickel, for example through jewellery or watchbands, may trigger allergic-contact dermatitis – but few people are aware that dietary nickel can also lead to dermatitis in nickel-sensitive individuals.

Foods that can have high levels of nickel include certain grains (such as whole wheat bread and oatmeal), beans, lentils, peas, soya beans and some canned foods.

4. Spices

Spices contribute so much to the flavour of meals – so having a spice allergy will come as a blow to any food lover.

Common spices, such as cinnamon, cloves, coriander, fenugreek, garlic and vanilla can trigger allergic skin reactions. This can be through handling or eating foods containing the problem spice. Spices are also sometimes added to cosmetic products, so you may have to read labels carefully.

What Can You Do?

If you suspect you’re allergic to one or more of these foods, should you avoid them completely?

When a food allergy is confirmed, avoiding that food can help reduce dermatitis symptoms.  However, food elimination diets are not recommended for everyone so speak to your doctor before making any changes to your diet. Your doctor can also give you advice regarding management of your dermatitis.

If your dermatitis is causing you discomfort, you can help minimise the dryness with the Dermeze range of soap-free wash, creams and ointment, which are fragrance free, and irritant  free.

The information provided in this article is not intended to be a substitute for professional advice. If you have any questions about the topics discussed, please speak to a healthcare professional.

Dermeze is the registered trademark of Aspen Pharmacare Australia.

Food Allergy – ACAAI Patient

Triggers

Once a food allergy is diagnosed, the most effective treatment is to avoid the food. The foods most associated with food allergy in children are:

Children may outgrow their allergic reactions to milk and to eggs. Peanut and tree nut allergies are likely to persist.

The most common food allergens in adults are:

• Fruit and vegetable pollen (oral allergy syndrome)
• Peanuts and tree nuts
• Fish and shellfish

People allergic to a specific food may also potentially have a reaction to related foods. A person allergic to one tree nut may be cross-reactive to others. Those allergic to shrimp may react to crab and lobster. Someone allergic to peanuts – which actually are legumes (beans), not nuts – may have problems with tree nuts, such as pecans, walnuts, almonds and cashews; in very rare circumstances they may have problems with other legumes (excluding soy).

Learning about patterns of cross-reactivity and what must be avoided is one of the reasons why people with food allergies should receive care from a board-certified allergist. Determining if you are cross-reactive is not straightforward. Allergy testing to many items in the same “family” may not be specific enough – many times, these tests are positive, given how similar two food items in a “family” may look to the test. If you have tolerated it well in the past, a food that is theoretically cross-reactive may not have to be avoided at all.

Negative tests may be very useful in ruling out an allergy. In the case of positive tests to foods that you have never eaten but that are related to items to which you’ve had an allergic reaction, an oral food challenge is the best way to determine whether the food poses a danger.

How to Get Tested

A food allergy will usually cause some sort of reaction every time the trigger food is eaten. Symptoms can vary from person to person, and you may not always experience the same symptoms during every reaction. Allergic reactions to food can affect the skin, respiratory tract, gastrointestinal tract and cardiovascular system. It is impossible to predict how severe the next reaction might be, and all patients with food allergies should be carefully counseled about the risk of The reaction, although rare, can occur after an insect sting or as a reaction to an injected drug – for example, penicillin or antitetanus (horse) serum. Less commonly, the reaction occurs after a particular food or drug has been taken by mouth."}" data-sheets-userformat="{"2":8963,"3":{"1":0},"4":[null,2,16777215],"11":4,"12":0,"16":10}">Anaphylaxis, or anaphylactic shock, is a severe, frightening and life-threatening allergic reaction. The reaction, although rare, can occur after an insect sting or as a reaction to an injected drug – for example, penicillin or antitetanus (horse) serum. Less commonly, the reaction occurs after a particular food or drug has been taken by mouth.</span>” rel=”tooltip”>anaphylaxis, a potentially fatal reaction that is treated with epinephrine (adrenaline).

While food allergies may develop at any age, most appear in early childhood. If you suspect a food allergy, see an allergist, who will take your family and medical history, decide which tests to perform (if any) and use this information to determine if a food allergy exists.

To make a diagnosis, allergists ask detailed questions about your medical history and your symptoms. Be prepared to answer questions about:

• What and how much you ate
• How long it took for symptoms to develop
• What symptoms you experienced and how long they lasted.

After taking your history, your allergist may order skin tests and/or blood tests, which indicate whether food-specific immunoglobulin E (IgE) antibodies are present in your body:

• Skin-prick tests provide results in about 20 minutes. A liquid containing a tiny amount of the food allergen is placed on the skin of your arm or back. Your skin is pricked with a small, sterile probe, allowing the liquid to seep under the skin. The test, which isn’t painful but can be uncomfortable, is considered positive if a wheal (resembling the bump from a mosquito bite) develops at the site where the suspected allergen was placed. As a control, you’ll also get a skin prick with a liquid that doesn’t contain the allergen; this should not provoke a reaction, allowing comparison between the two test sites.
• Blood tests, which are a bit less exact than skin tests, measure the amount of IgE Bacteria, viruses and other microorganisms commonly contain many antigens, as do pollens, dust mites, molds, foods, and other substances. Although many types of antibodies are protective, inappropriate or excessive formation of antibodies may lead to illness. When the body forms a type of antibody called IgE (immunoglobulin E), allergic rhinitis, asthma or eczema may result when the patient is again exposed to the substance which caused IgE antibody formation (allergen).</span>” rel=”tooltip”>antibody to the specific food(s) being tested. Results are typically available in about a week and are reported as a numerical value.

Your allergist will use the results of these tests in making a diagnosis. A positive result does not necessarily indicate that there is an allergy, though a negative result is useful in ruling one out.

In some cases, an allergist will recommend an oral food challenge, which is considered the most accurate way to make a food allergy diagnosis. During an oral food challenge, which is conducted under strict medical supervision, the patient is fed tiny amounts of the suspected trigger food in increasing doses over a period of time, followed by a few hours of observation to see if a reaction occurs. This test is helpful when the patient history is unclear or if the skin or blood tests are inconclusive. It also can be used to determine if an allergy has been outgrown.

Because of the possibility of a severe reaction, an oral food challenge should be conducted only by experienced allergists in a doctor’s office or at a food challenge center, with emergency medication and equipment on hand.

Management and Treatment

The primary way to manage a food allergy is to avoid consuming the food that causes you problems. Carefully check ingredient labels of food products, and learn whether what you need to avoid is known by other names.

The Food Allergy Labeling and Consumer Protection Act of 2004 (FALCPA) mandates that manufacturers of packaged foods produced in the United States identify, in simple, clear language, the presence of any of the eight most common food allergens – milk, egg, wheat, soy, peanut, tree nut, fish and crustacean shellfish – in their products. The presence of the allergen must be stated even if it is only an incidental ingredient, as in an additive or flavoring.

Some goods also may be labeled with precautionary statements, such as “may contain,” “might contain,” “made on shared equipment,” “made in a shared facility” or some other indication of potential allergen contamination. There are no laws or regulations requiring those advisory warnings and no standards that define what they mean. If you have questions about what foods are safe for you to eat, talk with your allergist.   

Be advised that the FALCPA labeling requirements do not apply to items regulated by the U.S. Department of Agriculture (meat, poultry and certain egg products) and those regulated by the Alcohol and Tobacco Tax and Trade Bureau (distilled spirits, wine and beer). The law also does not apply to cosmetics, shampoos and other health and beauty aids, some of which may contain tree nut extracts or wheat proteins.

Avoiding an allergen is easier said than done. While labeling has helped make this process a bit easier, some foods are so common that avoiding them is daunting. A dietitian or a nutritionist may be able to help. These food experts will offer tips for avoiding the foods that trigger your allergies and will ensure that even if you exclude certain foods from your diet, you still will be getting all the nutrients you need. Special cookbooks and support groups, either in person or online, for patients with specific allergies can also provide useful information.

Many people with food allergies wonder whether their condition is permanent. There is no definitive answer. Allergies to milk, eggs, wheat and soy may disappear over time, while allergies to peanuts, tree nuts, fish and shellfish tend to be lifelong.  

Eating out

Be extra careful when eating in restaurants. Waiters (and sometimes the kitchen staff) may not always know the ingredients of every dish on the menu. Depending on your sensitivity, even just walking into a kitchen or a restaurant can cause an allergic reaction.

Consider using a “chef card” – available through many websites – that identifies your allergy and what you cannot eat. Always tell your servers about your allergies and ask to speak to the chef, if possible. Stress the need for preparation surfaces, pans, pots and utensils that haven’t been contaminated by your allergen, and clarify with the restaurant staff what dishes on the menu are safe for you.

Anaphylaxis

Symptoms caused by a food allergy can range from mild to life-threatening; the severity of each reaction is unpredictable. People who have previously experienced only mild symptoms may suddenly experience a life-threatening reaction called anaphylaxis, which can, among other things, impair breathing and cause a sudden drop in blood pressure. This is why allergists do not like to classify someone as “mildly” or “severely” food allergic – there is just no way to tell what may happen with the next reaction. In the U.S., food allergy is the leading cause of anaphylaxis outside the hospital setting.

Epinephrine (adrenaline) is the first-line treatment for anaphylaxis, which results when exposure to an allergen triggers a flood of chemicals that can send your body into shock. Anaphylaxis can occur within seconds or minutes of exposure to the allergen, can worsen quickly and can be fatal.

Once you’ve been diagnosed with a food allergy, your allergist should prescribe an epinephrine auto-injector and teach you how to use it. You should also be given a written treatment plan describing what medications you’ve been prescribed and when they should be used. Check the expiration date of your auto-injector, note the expiration date on your calendar and ask your pharmacy about reminder services for prescription renewals.

Anyone with a food allergy should always have his or her auto-injector close at hand. Be sure to have two doses available, as the severe reaction can recur in about 20 percent of individuals. There are no data to help predict who may need a second dose of epinephrine, so this recommendation applies to all patients with a food allergy.

Use epinephrine immediately if you experience severe symptoms such as shortness of breath, repetitive coughing, weak pulse, hives, tightness in your throat, trouble breathing or swallowing, or a combination of symptoms from different body areas, such as hives, rashes or swelling on the skin coupled with vomiting, diarrhea or abdominal pain. Repeated doses may be necessary. You should call for an ambulance (or have someone nearby do so) and inform the dispatcher that epinephrine was administered and more may be needed. You should be taken to the emergency room; policies for monitoring patients who have been given epinephrine vary by hospital.

If you are uncertain whether a reaction warrants epinephrine, use it right away; the benefits of epinephrine far outweigh the risk that a dose may not have been necessary.

Common side effects of epinephrine may include anxiety, restlessness, dizziness and shakiness. In very rare instances, the medication can lead to abnormal heart rate or rhythm, heart attack, a sharp increase in blood pressure and fluid buildup in the lungs. If you have certain pre-existing conditions, such as heart disease or diabetes, you may be at a higher risk for adverse effects from epinephrine. Still, epinephrine is considered very safe and is the most effective medicine to treat severe allergic reactions.

Other medications may be prescribed to treat symptoms of a food allergy, but it is important to note that there is no substitute for epinephrine: It is the only medication that can reverse the life-threatening symptoms of anaphylaxis.

Food Allergies in Children

No parent wants to see their child suffer. Since fatal and near-fatal food allergy reactions can occur at school or other places outside the home, parents of a child with food allergies need to make sure that their child’s school has a written emergency action plan. The plan should provide instructions on preventing, recognizing and managing food allergies and should be available in the school and during activities such as sporting events and field trips. If your child has been prescribed an auto-injector, be sure that you and those responsible for supervising your child understand how to use it.

In November 2013, President Barack Obama signed into law the School Access to Emergency Epinephrine Act (PL 113-48), which encourages states to adopt laws requiring schools to have epinephrine auto-injectors on hand. As of late 2014, dozens of states had passed laws that either require schools to have a supply of epinephrine auto-injectors for general use or allow school districts the option of providing a supply of epinephrine. Many of these laws are new, and it is uncertain how well they are being implemented. As a result, ACAAI still recommends that providers caring for food-allergic children in states with such laws maintain at least two units of epinephrine per allergic child attending the school.

Common Questions | Food Allergy Research & Education

What is a food allergy?

A food allergy is when your body’s immune system reacts to a food protein because it has mistaken that food protein as a threat. Symptoms can range from mild to life-threatening.

What is the difference between food allergy and food intolerance?

Food allergy is sometimes confused with food intolerance. Food allergies involve your immune system and can be life-threatening. An intolerance is when your body has trouble digesting a food. It can make you feel bad, usually with an upset stomach, but it is not life-threatening. The most common intolerance is to lactose—which is a natural sugar found in milk.

What are the most common food allergens?

More than 170 foods are known to cause food allergies, but eight foods account for 9 out of 10 reactions in the United States. They are milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish.

What are the symptoms of a food allergy reaction?

An allergic reaction to food can have many different symptoms, and a single person can experience different symptoms from one reaction to the next. Many reactions start with skin symptoms, like hives or a rash, but some do not. More serious symptoms like a drop in blood pressure and trouble breathing can be life-threatening. Talk to your allergist and work with them to fill out a Food Allergy & Anaphylaxis Emergency Care Plan to be prepared in an emergency. A complete list of symptoms of a food allergy reaction is available here.

What is anaphylaxis?

Anaphylaxis is a serious allergic reaction that comes on quickly and may cause death. Early use of an epinephrine auto-injector is the primary treatment for anaphylaxis. A complete list of the symptoms of anaphylaxis and more information are available here.

Will antihistamines stop anaphylaxis?

No. While antihistamines can help relieve some mild symptoms from an allergic reaction, such as an itchy mouth or hives, they cannot stop the life-threatening symptoms of anaphylaxis.

How much of a food allergen does it take to cause a reaction?

Even trace amounts of a food allergen can cause a reaction in some people with food allergies. Although ingestion is the primary cause of severe reactions, in some cases, skin contact or breathing in a food protein (e.g., steam from cooking shellfish) can cause symptoms.

How long does it take for a reaction to start after eating a food?

Symptoms usually start as soon as a few minutes after eating a food and as long as two hours after. In some cases, after the first symptoms go away, a second wave of symptoms comes back one to four hours later (or sometimes even longer). This second wave is called a biphasic reaction. The risk of a biphasic reaction is why patients who have a severe reaction should stay at a hospital for four to six hours for observation.

Who is most at risk for a severe allergic reaction to food?

Anyone who has a food allergy can have a severe allergic reaction to food. However, having asthma puts you at higher risk. Fatal outcomes of anaphylaxis include a disproportionate number of teens and young adults, possibly because they take more risks with their food allergies (eating dangerously and delaying treatment).

Can the severity of a person’s allergic reactions to food be predicted from his or her previous reactions?

No. Someone whose reactions have been mild in the past may suddenly experience severe reactions that could be deadly.

How many people have food allergies?

As many as 32 million Americans have food allergies, including nearly 6 million children.

Why are food allergies increasing?

The Centers for Disease Control and Prevention have reported a 50 percent increase in the number of children with food allergies since the late 1990s. Many theories have been suggested as to why the number of people with food allergies is growing, but scientific research has not yet found the cause.

Is there a cure for food allergy?

Not yet. Strict avoidance of the food allergen is the only way to prevent a reaction and an epinephrine auto-injector is the only medicine to stop a severe reaction called anaphylaxis.

Can a person outgrow their food allergies?

Peanut, tree nut, fish and shellfish allergies usually are lifelong. Milk, egg, wheat and soy allergies usually begin in childhood and eventually may be outgrown.

If I think I or my child has outgrown an allergy to a food, is it okay to try a small amount of that food?

No. Only your allergist can test for this. For more information on tests for food allergies, click here.

How Do You Figure Out if a Rash is Actually a Sign of Food Allergy?

Q: We suspect our 3.5-year-old, who has severe eczema and a milk allergy, is developing more food allergies. Although she avoids dairy, her eczema recently has begun to flare at times after eating, and there have been episodes of vomiting and some hives. Our child is itchy with rash, though we have started a wet wrap therapy. We’re in the process of getting to see a new allergist, but I’m not sure how he’ll figure out the trigger. Our daughter has a wide diet, that includes potential culprits like nuts (which we just stopped), soy, eggs and wheat. Plus, my wife is certain the eczema rash worsens after beef is eaten. Have you any insights as to how the source of her problems can be figured out?

Dr. Sicherer: It can be very tricky to determine whether food is causing eczema flares. In eczema, or atopic dermatitis, the skin is irritable, dry and prone to infection and inflammation. Most of the time when a food is a suspected trigger, the relationship is disproved with medically supervised feeding tests. This is no surprise because scratching, infection, changes in temperature, exposure to allergens in the air, and even changes in mood, can result in flares.

People with eczema are at risk for food allergies, but the foods often cause immediate allergic reactions (hives, wheezing) rather than the baseline rash or flares. Also, it is not common for tolerated foods that are part of the diet to become allergic triggers.

Eczema Rash Trigger Tips

While it is not easy to identify allergic triggers, there are some “ground rules” that can be helpful:

• Don’t assume this rash is primarily a result of food allergy. It is important to have a skin-care regimen in place to keep the skin in the best shape possible, taking into consideration that atopic dermatitis has many triggers. Talk to your doctor about such a regimen, and often different skin-care approaches will need to be tried to find a plan that works.

• Take action to address typical food allergy symptoms. If you are seeing symptoms other than flares of eczema, such as hives and vomiting with a meal, it is much more likely that an ingredient in that meal is a problem. Treat the reaction, make a note of all the ingredients, and speak to your allergist promptly. Your allergist may be able to help you identify the trigger from a careful history and confirmatory skin or blood testing.

• Don’t remove foods from the diet on your own when a relationship is not clear. Removing foods may cause your child social and nutritional problems. As well, sometimes a food that was part of the diet, then was removed for a prolonged period, can trigger anaphylactic reactions.

• Come to the doctor’s visit prepared to give details. Keep notes or a diary. The history is often the best “test”; more informative than blood or skin tests. Your doctor will want to know your suspicions, details of symptoms, and meal ingredients. For example, you mention a dairy allergy, and roughly l0 percent of children with a severe milk allergy react to beef, especially if it is undercooked. Your doctor can use that knowledge. Random testing is often misleading, but the history is extremely important.

Managing food allergy and eczema is complicated. Do work with your allergist to get specific advice.

Dr. Scott Sicherer is a practicing allergist, clinical researcher and professor of pediatrics. He is Director of the Jaffe Food Allergy Institute and Chief of Pediatric Allergy and Immunology at the Icahn School of Medicine at Mount Sinai in New York. He’s also the author of Food Allergies: A Complete Guide for Eating When Your Life Depends On It.

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Food allergy

Food allergy is an excessive reaction of the body to substances contained in certain types of food. As a result, consuming even small amounts of these foods causes unpleasant symptoms. Food allergies are often confused with intolerance to certain types of food, as their symptoms are similar, however, in case of intolerance, the immune system is not involved in the pathological reaction.

Most people have moderate manifestations of food allergy, although anaphylactic shock, a serious life-threatening condition, rarely occurs.

Food allergy affects 2-3% of adults and 6-8% of children under 6 years of age. 5% of them develop bronchial asthma. There is no cure for food allergies, but more than half of children “outgrow” it. Complete exclusion from the diet of foods that cause an allergic reaction is of fundamental importance.

Synonyms Russian

Nutritional allergy.

Synonyms English

Allergy to food, food allergies, alimentary allergy.

Symptoms

Typically, food allergy symptoms develop immediately, within the first minutes and no later than two hours after the allergen enters the body. Less common is the so-called delayed variant of an allergic reaction, when symptoms develop in a period from several hours to several days and are less pronounced. The combination of immediate and delayed food allergy is especially common in children.

The main symptoms of food allergy are:

• rash,
• itching,
• swelling of the face, neck, lips, tongue,
• difficulty breathing,
• cough,
• runny nose, lacrimation,
• abdominal pain,
• diarrhea,
• nausea, vomiting,
• malaise, weakness.

General information

Food allergy is based on an overreaction of the body’s immune system to the components of certain foods – allergens. In food allergies, blood cells (lymphocytes) produce specific proteins, immunoglobulins E, which interact with food proteins. That is, a reaction occurs that is similar to the body’s response to the ingress of pathogenic microorganisms, but mistakenly directed at the proteins of certain products.

When immunoglobulins E interact with an allergen, biologically active substances are released that affect various organs – the skin, the respiratory tract, the gastrointestinal tract.As a result, the characteristic symptoms of allergies occur: rash, itching, swelling, respiratory failure, disruption of the digestive system. With the participation of immunoglobulins E, an immediate reaction to the allergen occurs.

With prolonged intake of an allergen in the body, immunoglobulins G enter into a reaction. A delayed, delayed allergic reaction is formed. Most often, it manifests itself as a rash, itchy skin, which develop over several hours or days, which greatly complicates the diagnosis of this type of food allergy.Children may experience colic, constipation, and flatulence, often combined with symptoms of an immediate reaction to an allergen.

A very severe reaction to an allergen is dangerous by anaphylaxis (anaphylactic shock). Anaphylaxis develops within a few minutes after a food allergen enters the body and is accompanied by severe difficulty breathing, swelling of the face, lips, pallor, drop in blood pressure, rapid spread of rash, and itching. If you suspect anaphylactic shock, you should immediately seek medical help, as it can be fatal.

Chicken eggs, milk, soy, wheat, peanuts, hazelnuts, fish, shellfish cause allergies most often. In some cases, there are cross-reactions – this means that a person who is allergic to peanuts may have a reaction to beans, and if they are allergic to wheat, a reaction to rye.

The prevalence of food allergy also depends on the region of residence. For example, in Norway the most common food allergy is fish, in Japan – in rice.

Over the past decades, food allergies have become much more common, especially among children.This is associated, on the one hand, with a change in the nutritional principles of children in the first years of life, and on the other hand, with the fact that children grow up in a “sterile” environment, which makes it difficult to fully develop the immune system.

However, most children outgrow food allergies. This means that a child who suffered during the first years of life with an allergy to any product can get rid of it by adolescence. This, apparently, is due to the cessation of the production of specific immunoglobulins with prolonged exclusion of the allergen from the diet.Adults who are allergic to any component of the food, as a rule, are forced to exclude it from the diet forever.

Who is at risk?

• People whose relatives have food allergies
• Patients with other types of allergies – bronchial asthma, atopic dermatitis.

Diagnostics

In the diagnosis of food allergy, it is of great importance to examine the patient and carefully question him to identify the relationship between the intake of a certain food and the symptoms of an allergic reaction.If the determination of the allergen is difficult, the doctor may prescribe a number of additional studies.

Laboratory diagnostics

• Complete blood count (without leukocyte count and ESR). Food allergies can increase the level of eosinophils – leukocytes (white blood cells), which are involved in allergic reactions due to the release of biologically active substances, such as histamine.
• Determination of the amount of immunoglobulins E in the blood. Immunoglobulins E are proteins that come into contact with an allergen, which leads to the release of active substances and the appearance of symptoms.Food allergy levels can be increased.
• Determination of specific immunoglobulins E and G – to identify a specific food component that causes an allergic reaction.

Other research methods

• Food diary analysis. It consists in carefully recording the time of food intake, its composition and the time of the onset of allergy symptoms. Helps the doctor establish the relationship between the intake of certain foods and the occurrence of allergic reactions.
• Elimination samples. A component that may be the cause of allergies is removed from the diet, and the patient’s condition is monitored.
• Provocative tests. After elimination of the probable allergen from the diet and the disappearance of symptoms, the patient is injected with this allergen and the reaction of the body is monitored.
• Skin allergy tests. A little allergen solution is applied to the skin of the inner side of the forearm, and then a small injection is made to a depth of 1 mm (prick test) or a scratch (scarification test).Redness of the skin, swelling in this area confirms the likelihood of an allergy to this substance.

Treatment

It is impossible to cure food allergies, and its manifestations can be prevented only with the complete exclusion of contact with the allergen. In addition, there are anti-allergic drugs that can reduce the manifestations of allergies. The effect of such funds is based on the suppression of the release of substances involved in the formation of the main symptoms.

Prevention

• Elimination of allergic foods from the diet.
• Breastfeeding or the use of hypoallergenic formulas if necessary during the first 6 months of a child’s life.
• Elimination of major food allergens from the diet of a child under three years of age.

Recommended analyzes

• Complete blood count
• Determination of specific IgG to 90 most common food allergens
• Total immunoglobulins E (IgE) in serum

Food allergy.Doctor’s advice. | Ministry of Health of the Chuvash Republic

New Year is coming, the most favorite holiday of children and adults. New Year is a merry round dances, delicious gifts. But, unfortunately, often, our adults, carried away by the feast, leave the children unattended, and then the holiday turns into a nightmare.

Traditionally, on holidays, the number of patients with signs of food allergies and food intolerances (urticaria, Quincke’s edema, allergic dermatitis) and with exacerbation of bronchial asthma, allergic rhinitis, and atopic dermatitis increases.

1. What is food allergy.

Food allergy is an increased sensitivity of the body to food, which develops when the immune system is impaired.

More often, allergies are observed in children, adults, as a rule, suffer from it from childhood.

Among people with diseases of the gastrointestinal tract, liver, biliary tract, the prevalence of allergy to food is wider than among people without this pathology, and ranges from 5 to 50%.

Food allergy is also common in patients with other allergic diseases, in particular, with hay fever.

Food allergy should be distinguished from another very similar condition – food intolerance.

2. What are the differences between “food allergies” and “food intolerances”?

In case of food intolerance, unlike food allergies, there are no changes in the immune system, and the reasons for the development of intolerance reactions are often associated with the presence of various concomitant diseases in a person, for example, the stomach, intestines, liver, nervous and endocrine systems.

In addition, food allergy persists throughout a person’s life, and food intolerance can disappear after the causes that caused it are eliminated.

3. What are the symptoms of food allergy?

The most common clinical manifestations of food allergy with a predominant lesion of the gastrointestinal tract include: vomiting, colic with lack of appetite, refusal to eat, constipation, loose stools, itching in the mouth or throat.

Skin manifestations of food allergies, or allergic dermatoses, are among the most common in both adults and children. In children under 1 year old, one of the first signs of food allergy may be diaper rash, symptoms of skin irritation, itching that occur after feeding.

Manifestations of food allergy from the respiratory tract (allergic rhinitis, laryngitis). Allergic rhinitis with food allergies is characterized by the appearance of profuse, mucous discharge from the nose, sometimes stuffiness, sneezing, itching of the skin around the nose or in the nose.

Changes in the nervous system in case of food allergies – headache, migraine.

4. What foods are more likely to cause food allergies?

Food allergy can develop after ingestion of almost any food product, however, there are food products with pronounced allergenic properties and special allergenic activity:

– fish, especially sea fish

– seafood (oysters, crustaceans, shellfish, etc.)etc.)

– nuts (peanuts, hazelnuts)

– eggs

– milk

– stone fruits (apricots, red apple varieties, etc.)

– vegetables (carrots, tomatoes)

– food grains (wheat, oats, etc.)

Most often, when eating foods rich in biologically active substances (histamine, tyramine), food intolerance develops. This is after eating cheese, wine, sauerkraut, spinach, tomatoes, ham, sausages, canned foods, smoked meats, pickles, avocados.Often the reason for the development of food intolerance is not the product itself, but various chemical additives (dyes, flavorings, anoxidants, emulsifiers, enzymes)

If you do not know exactly (the culprit of the allergy), it is recommended to adhere to a general hypoallergenic diet on holidays.

General non-specific hypoallergenic diet.

Recommended to be excluded from the diet

1. Citrus fruits (oranges, tangerines, lemons, grapefruits, etc.)
2. Nuts (hazelnuts, almonds, peanuts, etc.).
3. Fish and fish products (fresh and salted fish, fish broths, canned fish, caviar, etc.).
4. Poultry (goose, duck, turkey, chicken, etc.) and products from them.
5. Chocolate and chocolate products.
6. Coffee.
7. Smoked products.
8. Vinegar, mustard, mayonnaise and other spices.
9. Horseradish, radish, radish.
10. Tomatoes, eggplants.
11. Mushrooms.
12. Eggs.
13. Fresh milk.
14. Strawberry, strawberry, melon, pineapple.
15. Butter dough.
16. Honey.
17. It is strictly forbidden to consume all alcoholic beverages.

Can be eaten

1. Boiled lean beef meat.
2. Soups: cereals, vegetables:
3. On secondary beef broth
4. Vegetarian
5. Butter, olive, sunflower.
6. Boiled potatoes.
7. Porridge: buckwheat, oatmeal, rice.
8. Lactic acid products – one-day (cottage cheese, yogurt).
9. Fresh cucumbers, parsley, dill.
10. Baked apples, watermelon.
11. Tea, sugar.
12. Compotes from apples, plums, currants, cherries, dried fruits.

5. How parents should help with food allergy symptoms.

1. Elimination (elimination) of the food allergen, presumably causing the reaction.

2. Enterosorbents (activated carbon, smecta, polyphepan, enterosgel, lactofiltrum)

3.Cleansing enema.

4. Antihistamines.

5. In case of worsening symptoms, consult a pediatrician.

6. Practical advice.

In order for the New Year to remain the most beloved holiday, carefully read the labels on imported and domestic food products, containing basic information about the quantitative and qualitative composition.

Patients suffering from food allergies or food intolerances should not use genetically processed foods in their diet.

Care should be taken in advance to ensure that the correct diet is kept out of “culpable” food allergens when dining, visiting, or traveling on vacation.

If, being in a restaurant or at a party, you are offered a dish whose composition is not known, it is better to refuse it.

Head of Allergy Department

City Children’s Clinical Hospital

Lukanova Irina Gennadievna

90,000 Infant food allergies: symptoms and treatment

Dangers of food allergies in babies, food allergens, how to protect your baby from allergenic foods

Food allergy is one of the biggest enemies of a baby’s well-being, especially for those children who are not yet one year old.After all, it is during this period that the foundations of the health of the crumbs are laid for life. And food allergy in infants has a very strong effect on the formation and subsequent development of other allergic diseases.

Food allergy is a condition of increased sensitivity of the body to food, which develops with the participation of the immune system. To date, more than 160 food allergens are known to cause various reactions in children. “So much! How can you protect your baby from everyone? ”, You probably thought.Don’t be surprised, but in most cases of food allergies, eight of them are to blame. This “big eight” includes: cow’s milk, eggs, fish, wheat, peanuts, soybeans, crustaceans (shrimp, crabs, lobsters and others), nuts (hazelnuts, almonds, walnuts). Products such as coffee, cocoa and chocolate, citrus fruits, strawberries, strawberries, honey can cause allergic reactions, as well as enhance the existing manifestations of PA due to non-immune reactions. For babies in the first year of life, the most allergenic product is cow’s milk protein.Reactions to it are found in 0.5-1.5% of breastfed children and in 2-5% of children receiving infant formula. However, by the age of five, this allergy can pass in most babies, which is good news.

In order not to miss the manifestation of food allergies in a baby, it is important to know about the most characteristic symptoms that occur in young children. First of all, these are various skin rashes – the most common manifestations of allergies, so familiar to most mothers.Although not all cases of rash are associated with allergies. Also, the crumbs may have reactions from the respiratory system (rhinitis, bronchial asthma), and even the digestive system. Yes, do not be surprised, but profuse regurgitation, constipation and colic can also appear due to allergies.

The most common symptoms of food allergy, seen in about 2/3 of infants, are various skin reactions. It also happens that in one baby, food allergy can manifest itself as symptoms from several organs at once, for example, skin rashes in combination with digestive disorders or skin rashes with symptoms from the respiratory system.

If your baby is breastfed and has a food allergy, never stop breastfeeding! Keep your milk in the baby’s diet as much as possible, and strictly follow the diet yourself, excluding the product (product group) to which you are allergic. But this does not mean that you should eat uniformly. In any case, the diet of a nursing mother should remain as useful as possible, because it is necessary to maintain lactation.It is only necessary to remember that in case of allergy to cow’s milk proteins, all products containing BCM (milk, dairy products, sour cream, cheese, cottage cheese, etc.), beef (as well as veal) are completely excluded from the mother’s diet.

What to do if a baby on formula or mixed feeding has a reaction to the most common allergen – cow’s milk protein? For the nutrition of such children, special therapeutic mixtures have been developed, the milk protein in them is not represented by whole molecules, but is split into small fragments, the likelihood of allergies to which is very low.An example of such a mixture would be Similac Alimentum. In some cases (severe allergies, ineffectiveness of highly hydrolyzed mixtures), the doctor may prescribe an amino acid mixture, such as Similac EleCare.

Sometimes these babies are prescribed mixtures made on the basis of soy protein, because it is quite different from the protein of cow’s milk. Another advantage of these mixtures is the low price, in comparison with mixtures containing split protein, and also a pleasant taste.However, they should not be used for allergic colitis, esophagitis, during periods of exacerbation of allergies, with sensitivity to soy, and under the age of six months. But it is not recommended to replace a mixture made on the basis of cow’s milk with a mixture based on goat’s milk in case the baby is allergic to cow’s milk protein! These proteins are similar in many ways, which means that such a substitution can lead to a cross-allergic reaction.

In case your child has been prescribed a soy protein formula, Similac Isomil may be a suitable option.It is made from soy protein isolate and contains all the ingredients needed for the growth and development of babies diagnosed with cow’s milk protein allergy. The mixture has a pleasant taste, which will help you easily introduce it into the crumbs’ diet.

So that red cheeks, rashes all over the body and other unpleasant surprises from a sudden allergy do not affect your baby, take care of prevention from the very birth. To do this, you must comply with certain conditions:

• Learn and remember the main causes of food allergies in children.
• Be sure to find out if your baby is at high risk of developing allergies. This happens when there is a hereditary predisposition and the closest relatives of the baby (mom or dad, older brothers and sisters) suffer from any allergic disease. The greatest risk is for those children who have both a father and a mother suffering from one or another allergic disease.
• Expand your baby’s diet – introduce complementary foods, following certain rules.
• Eliminate contact with adverse environmental factors, especially tobacco smoke.

Breastfeed your baby! After all, there is nothing better for the prevention of allergies in a child than natural feeding. It has been proven that its preservation up to six months of life significantly reduces the risk of allergic diseases in a baby. Moreover, the composition of breast milk is so unique that it strengthens the baby’s immune system, protecting him not only from food allergies, but also from infections of the respiratory and gastrointestinal tract.

If for some reason breastfeeding is still impossible or breast milk is not enough, then in order to prevent food allergies, it is necessary to delay the baby’s contact with whole proteins of cow’s milk as much as possible. Therefore, for supplementary feeding of a baby with mixed feeding and for artificial feeding, specialized hypoallergenic mixtures are usually used, created on the basis of partially split milk protein. Protein molecules, broken down into large fragments, cause allergies much less often, so such products are suitable for feeding high-risk children.For example, a mixture of Similac Hypoallergenic, produced on the basis of partially digested protein. It not only helps prevent the development of allergies, but also helps to improve the baby’s digestion thanks to prebiotics, as well as a low lactose content, which helps to reduce gas formation.

Hypoallergenic mixtures should not be used if CMPA is suspected or confirmed.

Material prepared based on:
1. “Programs for optimization of feeding of children of the first year of life in the Russian Federation”, M.: Union of Pediatricians of Russia, 2019.
2. Nutrition for a healthy and sick child. A manual for physicians, edited by V.A. Tutelyan, I.Ya. Konya, B.S. Kaganov. Moscow, 2013 .– 264 p.
3. Clinical dietetics of childhood: a guide for doctors. Edited by T.E. Borovik, K.S. Ladodo Moscow, 2015 .– 720 p.

Food allergy in children. How does it manifest and how to treat it?

According to the WHO, approximately 40% of the world’s population has allergies in the 21st century.Humanity suffers from skin allergies, allergies to insect bites, sunlight and cold. However, the “leader” of the rating is food allergy. And most of all, she worries children – both infants and older toddlers and adolescents.

The disease only seems insignificant. She has learned to “disguise” herself as other ailments, so not every parent is able to recognize her. We have already told you how to get rid of allergies. Today we are going to talk about food allergies. Why can one child eat everything without harm to health, while another completely harmless chocolate causes allergies?

What is food allergy?

A food allergy in a child is when the body reacts to one or more foods.During allergies, the immune system accepts protein or other substances in food not as useful, but as very dangerous and harmful. Against the “enemy” immunity immediately builds up a defense, producing antibodies.

Each organism and immunity is individual, therefore it is very difficult to predict a child’s reaction to a product. But some foods are more likely to cause reactions than others.

From citrus fruits to dried apricots and plums – highly allergenic and low allergenic products

Foods that cause allergies in a child are divided into highly allergenic, medium allergenic and low allergenic foods.However, doctors remind: it is absolutely not necessary that oranges will cause a reaction, and pears will not. Each situation is highly individual.

How does food allergy manifest in children? 3 main symptoms

Food allergy shows itself differently in children of different ages. But parents should know the general symptoms of the disease: the child wants nothing, is capricious, sleeps badly and anxiously at night, and suffers from lack of sleep during the day.

At the same time, the disease has its own characteristic alarming “signals”.Some appear more often, others less often. Here are the 3 main signs of food allergy in children.

Skin reaction

To a greater extent, food allergies in children are shown through redness. Pink dots, bubbles and red spots appear. The rash may continue with itching – this makes the child sleep and eat poorly.

Respiratory system

Food allergy in children manifests itself in the respiratory system through a runny nose and nasal congestion, pain and sore throat, cough.With a strong reaction, edema appears. This is a reason to urgently call an ambulance.

GIT

Allergy disrupts the child’s stomach and intestines. The baby is worried about colic, bloating. Older children feel sick and vomit, stomach pain is felt.

Food allergy in children. Looking for reasons

Why does food allergy occur in children? There are several reasons for allergic reactions.

1. Immaturity of the child’s digestive system

In babies, everything is just starting to work, so it is difficult for the body to cope with digesting proteins.Even a small amount of allergens can lead to a serious reaction.

2. Irrational introduction of complementary foods

Incorrect or early introduction of new foods into the diet of a baby can cause allergies. Too much food can also cause adverse reactions in the body. Therefore, everything new should be given to the baby one at a time, starting with one teaspoon.

Allergies in an infant can occur due to breast milk – if the mother has eaten a new or allergenic product the day before.But here, too, everything is individual.

3. Heredity

Food allergy in children sometimes manifests itself due to unfavorable heredity. Parents suffer from allergies, and not necessarily food allergies. The risk of developing this disease in a child increases significantly.

4. Ecology

Poor environmental conditions can also affect a child’s allergies. These are air and air pollution, climate change, a lack of greening in cities, the emergence of unnatural food and substitute products.

5. Bad habits

The risk of allergic reactions increases the presence of bad habits. We are talking about smoking, drinking alcohol or drugs, both by the child and by the mother during gestation.

Treating food allergies

How to treat a child’s food allergy? There are two types of therapy – diet and medication. The treatment program for each child is individual, it will be helped by a pediatrician and narrow specialists – a nutritionist and allergist.

Diet

Diet is very important in treating a child’s food allergy. First, of course, it is necessary to restrict the child from eating foods that cause allergic reactions. Parents should remember that the diet should be balanced. You don’t need to give up foods rich in vitamins and nutrients.

If we are talking about a child who is breastfed, the mother needs to think about the diet.

Complementary feeding, as we mentioned earlier, should be started gradually.If a child suffers from allergies, then highly allergenic products – cow’s milk, nuts, chicken eggs – are advised by doctors to give the baby only when he is two years old.

Medicines

To relieve the symptoms of food allergy in children, doctors usually prescribe antihistamines and adsorbents. Creams and ointments can help relieve redness and itching. Parents of the baby should strictly monitor the timely intake of medications and prevent drug overdose.

It is possible to recover from allergies within the walls of the sanatorium. In the sanatorium “Mashuk Aqua-Therm” there is a special program for children Treatment of food allergies.

90,000> Allergy tests | Clinics in Vyborgsky and Kalininsky districts (Prospekt Enlightenment, Ozerki). Doctor at home

Allergy is a disease that is considered one of the most common in the modern world. Today, a large number of people face it, regardless of their age and social status.Allergy is a natural reaction of the human body to a specific external or internal stimulus . If you want to get rid of it, the first thing to do on the way to the cherished result is to recognize the source and completely eliminate it.

Allergy analysis is a specialized medical examination that is mandatory in all cases of allergic diseases. With this procedure, you can quickly determine the sensitivity and reaction of the body to a particular allergen .In our time, there are several types of such analyzes. What tests for allergies need to be taken in each case is decided by the allergist.

Indications for an allergy examination

The need to take tests for allergies appears when a patient detects such diseases and symptoms: tests for allergens

• allergic dermatitis – rash on the skin
• bronchial asthma – shortness of breath, shortness of breath allergy

–

• drug itchy skin
• conjunctivitis – lacrimation and itchy eyes
• allergic rhinitis – runny nose
• hay fever – frequent sneezing and runny nose
• food allergies – redness and rashes on the skin.

In case of any manifestation of allergy, for the correct diagnosis and the appointment of subsequent treatment, it is necessary to immediately donate blood for allergies.

How is the procedure performed?

There are several methods of allergy testing that are practiced today.

1. Skin tests – solutions of allergens are applied to the forearm with drops, after which, using a thin needle (lancet), injections are made into the middle of the drop with a depth of no more than 1 mm or small scratches.In one procedure, you cannot do more than 15 tests with various allergens. During the examination, allergic reactions may occur: weakness, dizziness, itching of the skin, hives, swelling of the lips and larynx, cough, nasal congestion, anaphylactic shock and other adverse symptoms. The study is carried out in patients over 3 years old in the absence of allergy symptoms (remission of the disease).
2. Blood for allergens – blood is taken from a vein. It is possible to check a very large number of allergens from a single blood sample.The performance of this study is safe for the patient compared to skin tests, since it excludes the patient’s contact with the allergen. Taking antihistamines does not affect the quality and accuracy of the study. There is no age limit. It is possible to conduct a study both at the time of an exacerbation of an allergy, and in a state of remission.

What is the result of an allergy test?

Thanks to the analysis for allergies, both in a child and an adult, you can:

• identify an irritating factor
• develop recommendations in order to competently carry out work to protect the body from the effects of an allergen
• choose the right treatment
• eliminate an exacerbation of an allergy
• to stop the allergic process.

Benefits of the analysis

• Blood test for allergies:
• will help to quickly identify a substance that causes an allergic reaction
• no age limit
• analysis is possible while taking medication
• no complications.

Timely contact with the results obtained to a professional allergist will provide a quick cure and a complete solution to the problem both in patients with acute manifestations and in patients with chronic forms of allergy.

If you decide where to get tested for allergies in St. Petersburg, we suggest doing it in our clinic. We carry out tests using the most diverse and modern methods, so that the doctor can prescribe the most suitable and effective treatment method for you.

You can learn more about the service from the clinic administrator by the contact phone number, which is posted on our website. You can make an appointment with an allergist at the A-Media clinic through the feedback form or by contacting the registry in person.We are waiting for you on weekdays and weekends, come at any time convenient for you!

allergy symptoms, what tests need to be taken and an appointment with an allergist

Food allergy in children

Food allergies are quite common in young children. The most important factor that determines its development is hereditary predisposition. The baby inherits the allergic mood of the body from the parents, which manifests itself from the use of certain foods.

Food allergy develops especially often when children are transferred to artificial feeding, especially to unadapted milk formulas (“Krepysh”, B-rice, etc.). An unbalanced diet also “helps” the development of food allergies, when there is an excess of proteins, fats and carbohydrates, a violation of the diet.

Also, an important role in the development of food allergies is played by the mother’s nutrition during pregnancy, as well as during breastfeeding – excess nutrition, overeating of chocolate, cocoa, coffee, fish, citrus fruits, nuts.Allergies can also be provoked by disorders of the digestive system, dysbiosis, etc.

It is worth noting that allergic reactions can occur in young children due to cow’s milk.

Often, allergies are manifested due to the consumption of foods such as eggs, honey, broths, caviar, all bright vegetables, apricots, carrots, pumpkin, melon, chocolate, coffee, strawberries, raspberries, etc.

Food allergy manifests itself at a very early age (at least 2-3 weeks of life).There is reddening of the skin of the cheeks, childhood pruritus, milk scab on the scalp, urticaria. Disorders of the gastrointestinal tract can also develop: regurgitation, liquid, sometimes frequent stools with mucus, or vice versa, a tendency to constipation. Respiratory syndrome, asthmatic bronchitis, or bronchial asthma (this in older children) are often observed.

Treatment of food allergies consists in strict adherence to the correct diet for the child. It is necessary to exclude from the diet all foods that can cause allergies, as well as chocolate, coffee, honey, nuts.But do not forget to compensate for the excluded products with equivalent biological value.

Children with food allergies are prescribed enzyme preparations (abomin, festal, pancreatin, hydrochloric acid with pepsin, etc.) to improve food digestion. Due to the fact that with allergies there are deviations in the work of the intestinal microflora, it is recommended to use bacterial preparations (bificol, lactobacterin, etc.) for a long period (2-3 months.).

For the treatment of allergic skin reactions, ointments (salicylic, naphthalan) are used. In severe cases, hormonal ointments may be used. Children with food allergies should not be vaccinated or given many medications (antibiotics, protein drugs, etc.).

It is better to consult an allergist for all consultations. Only a doctor will help you to correctly prescribe treatment and prevent complications.

Sanitary and hygienic requirements must be observed.In the room where the patient is, you need to do only wet cleaning. Different odors should not be allowed. Do not allow synthetic floor coverings. You cannot dress your child in synthetic clothing. It is not recommended to keep animals in the house. This will not only help a sick child recover, but also help a healthy one prevent illness.

Food allergies or intolerances to certain foods? Check yourself

There is a difference between allergies and food intolerances.

Allergy is the response of your immune system to allergens and can be detected with special medical tests. Intolerances are not related to the immune system, so allergy tests will not work.

People with intolerances to certain foods can usually consume small amounts of them without any problems. In contrast, people with food allergies will have a bad reaction if they try small amounts of food that contains the substances they are allergic to.

About a third of those who think they have a food allergy are right. Most of them have intolerance to some products.

The following are symptoms that are designed to make it easier to find an answer to the question: are you allergic or intolerant?

• Shortly after eating some food items you have:
  • Tingling sensation on tongue and lips
  • Itching around the mouth
  • Swelling of the mouth and throat
  • Watery eyes, itching in the nose
  • Acute nausea, and even vomiting
  • Wheezing or shortness of breath
  • Rash anywhere on the body
• After eating, the following symptoms constantly occur:
  • Bloating and abdominal pain
  • Diarrhea and / or constipation
  • Abnormal flatulence in the intestines
  • Lack of energy
  • Acute desire for certain foods (such as bread or milk)
  • Feeling of constant fatigue

Results:

If you have noted symptoms that are on the list after point 1, it is possible that you have a food allergy.Problematic foods: peanuts, tree nuts, fish, chocolate, shellfish and crustaceans, milk and eggs. But, however, any product can cause an allergic reaction. Avoid foods that you suspect are inappropriate. Be sure to consult an allergist. He will be able to determine the presence of food allergies through tests.

If you noted any of the symptoms from the list following item 2, but did not select any following item 1, then there may well be an intolerance to some products.It is not always clear which product you are intolerant to, and can only be determined by exclusion or a food intolerance test. You should not eliminate foods from your diet without first consulting your doctor. Remember that these symptoms can be the result of another, more dangerous disease.

Foods to which there are practically no allergies

It is helpful for people with food allergies to look closely at foods that almost no one has an allergic reaction to.

According to the observations of doctors, the number of people suffering from food allergies is growing every year in the world. Also, the list of products that cause rash, swelling, redness and other terrible reactions, up to anaphylactic shock, is also increasing in the unfortunate.

In order not to be among the victims, every person with an allergy should know which product there is for sure an acute reaction. It will also be useful to familiarize yourself with the list of foods that never cause allergies (well, or cause in rare cases).Perhaps you should use these foods more often in your diet?

Apples and pears

If we talk about fruits, and not about pollen, then apples and pears are practically harmless for allergy sufferers. The only danger may lie in the chemicals used to treat the trees. But this is already a problem of a different nature. And the fruits are so safe that, crushed in mashed potatoes, they can become the first food for babies after mother’s milk.

Cabbage

The most famous allergen among cruciferous plants, which include various types of cabbage, is mustard, which is one of the most dangerous plants in this regard.Doctors have much less complaints about cauliflower, Brussels sprouts, white cabbage, broccoli. On the contrary: cabbage removes toxins and provides the body with calcium and many other useful substances. Not to mention the fiber, which is useful in all respects, in which all types of cabbage are rich.

Quinoa

The main advantage of quinoa is the absence of gluten in its composition. Doctors say that this component of cereals is absolutely harmless for a healthy body and that the danger is artificially inflated.But if intolerance is still present, hypoallergenic quinoa helps out. It also benefits from a decent protein content, which is great if you have to ditch foods like milk. Plus a dozen essential amino acids, fiber, phosphorus, magnesium and iron. So it is very desirable to introduce it into the diet.

Rice

For a huge number of people in the world, rice in all its forms is the main product. Those who seek to lose weight try to avoid it – there are really plenty of carbohydrates there.On the other hand, if a person is building up muscle mass, then the rice diet is simply irreplaceable. As for allergic reactions, there are practically none. There is, very, very rarely, a genetic predisposition – that’s probably all.

Vegetable oil

Recently, the benefits of olive oil have been said and retold. Sunflower, which is more dear to us, turned out to be in its shadow, but it is no worse in terms of the content of substances useful for the body.Although doctors warn: cases of its intolerance still occur. In general, vegetable oil can be classified as a healthy product from the point of view of allergies.

Sweet potato (yam)

Nutritionists include in hypoallergenic diets even the usual potatoes that are familiar to all of us. Although he can also cause intolerance – if the roots in the field were generously treated with chemicals. In the case of sweet potatoes, there are almost no such problems; chemistry is not used when growing it.