Food Allergy Week

Food Allergy or Intolerance?

Many people think they are allergic to a food when in fact they are intolerant. Unlike food allergies, intolerances do not involve the body’s immune system. Slower in onset and not life threatening, food intolerance symptoms include headaches, bloating, wind, nausea, mouth ulcers or hives.

Symptoms that occur several hours after a food is eaten are more often as a result of an intolerance or enzyme deficiency rather than a food allergy.

A food allergy is not:

-The inability to digest a food

-An aversion to a food (disliking a food)

-Food poisoning

-A reaction to a food additive

Food Allergy Basics

• A food allergy is an immune system response to a food protein that the body mistakenly believes is harmful. When the individual eats food containing that protein, the immune system releases massive amounts of chemicals, triggering symptoms that can affect a person’s breathing, gastrointestinal tract, skin and/or heart.

• Symptoms of food allergy can include; hives, swelling of the lips, face and eyes, swelling of the tongue, breathing difficulty, abdominal pain, vomiting or a sudden drop in blood pressure. If left untreated, these symptoms can be fatal.

• It is estimated that up to 2% of Australians, including 1 in 10 children*, have food allergy and some of them will experience a life-threatening allergic reaction (anaphylaxis).

• There are more than 170 foods known to have triggered severe allergic reactions. Examples include kiwi fruit, banana, chicken, mustard and celery.

• Currently, there is no cure for food allergy.

Avoidance of the food is the only way to prevent a reaction

• Adrenaline is the first line treatment for severe allergic reactions and can be administered via an auto-injector called the EpiPen® or the Anapen®

• Food allergy is the leading cause of (severe reactions) anaphylaxis outside the hospital setting

• Approximately 10 people die from anaphylactic reactions each year in Australia

Food Allergy Management

Whilst there is largely no cure for allergy, there are many things that people can do to decrease severity, avoid triggers and improve quality of life. But it is important to first ensure that a diagnosis of allergy is accurate, as there are some conditions that can mimic allergy. So Start with seeing your family doctor if you think you have an allergy. They can refer you on to an allergy specialist if required.

The principles of management are:

identification of allergic triggers (using a combination of history and allergy testing)
avoiding allergic triggers (if possible)
medication to treat allergic symptoms (prescribed and readily available)
talk to your doctor for more information

Foods that most often cause an allergic reaction are:

Peanuts - often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in peanut oil and flour.
milk - a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.
eggs - often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg
fish – may be contained in fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce
shellfish – including crabs, lobster, prawns and scampi are crustaceans. Shrimp paste is often used in Thai and south-east Asian curries or salads
Sesame - often found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.
soy or soya - often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu. Soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

Food Allergy Management

Whilst there is largely no cure for allergy, there are many things that people can do to decrease severity, avoid triggers and improve quality of life. But it is important to first ensure that a diagnosis of allergy is accurate, as there are some conditions that can mimic allergy. So Start with seeing your family doctor if you think you have an allergy. They can refer you on to an allergy specialist if required.

The principles of management are:

identification of allergic triggers (using a combination of history and allergy testing)
avoiding allergic triggers (if possible)
medication to treat allergic symptoms (prescribed and readily available)
talk to your doctor for more information

ASCIA is the peak professional body of clinical immunology/allergy specialists in Australia and New Zealand.

Website: www.allergy.org.au

Keep Well & Stay Safe

Kind Regards

Rosemary Van Aperen

School Nurse

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