A food allergy is an unusual sensitivity to a specific food. A food allergy is not a food intolerance, which exists when the body lacks the enzymes that are needed to digest a certain food. A food allergy exists when the body's immune system manufactures antibodies as a reaction to the food. This food then becomes an ingestant allergen (an allergy-causing substance that is swallowed or eaten). Any food can become an allergen, but the foods most commonly found to cause allergic reactions are milk, eggs, shellfish, fish, peanuts, chocolate, tomatoes, strawberries, and citrus fruits.

Symptoms

The symptoms of a food allergy most commonly arise in the digestive tract and include cramps, nausea, vomiting, and diarrhea. Other signs that may also be present include hives, rash, headache, nasal congestion, and anaphylactic shock (a very serious reaction that can be fatal). Food allergies occur more often in children than in adults.

Diagnosis and Treatment

Food allergy is diagnosed by having the patient maintain a detailed record of all foods eaten, as well as of the times when symptoms appear. Elimination trials may also help identify the allergen; the patient eliminates one food at a time from the diet to see if the symptoms disappear. In addition, several tests are used to identify the offending allergens: scratch tests, in which a small amount of the suspected allergen is applied to a scratch on the skin; intracutaneous tests, in which a small amount of the allergen is injected under the skin; and RAST, which measures antibodies developed in response to specific allergens.

There is no way to treat a food allergy other than to avoid eating the offending food and to treat the symptoms of a reaction should one develop. Children usually outgrow these allergies.



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