Also known as: milk allergy, egg allergy, peanut allergy, tree nut allergy, soy allergy, wheat allergy.
What are food allergies?
Food allergies are when a person develops allergy antibodies (IgE antibodies) to a protein in a food, and when exposed to this protein it causes an allergic reaction.
Some common food allergies include:
What causes food allergies?
We do not know why certain people develop food allergies and others do not. There are many theories as to why food allergies are becoming more prevalent, but none have been confirmed. We do know that delaying the introduction of peanut increases the chance of developing a food allergy to peanut. There are several ongoing studies that are looking at early introduction of other foods and if this helps to prevent the development of food allergies.
What are the symptoms of food allergies?
Symptoms of an allergic reaction are:
There is no way to predict the severity of an allergic reaction to food, as there are many factors that may contribute to this.
What are food allergy care options?
The only option at this time is to strictly avoid the food that causes the allergic reaction. Even small amounts of exposure to the protein in the food can cause a severe allergic reaction. Everyone diagnosed with food allergy should have a food allergy action plan, and carry an auto injectable epinephrine device, as this is the only medication that treats anaphylaxis (a severe allergic reaction).
There is a chance that people can grow out of their food allergies. A board certified allergist can evaluate and determine if these foods can be reintroduced into the diet.
Reviewed by: Amy Feldman, MD
This page was last updated on: September 09, 2020 11:17 AM
1 in 13 children are affected by food allergies, learn more as Dr. Amy Feldman, an allergist and immunologist with Nicklaus Children’s Hospital, explains food allergies in children.
Dr. Amy Feldman is an allergist and immunologist with Nicklaus Children’s Hospital. In this video she gives a quick overview of the most common allergic reactions to food allergy.
Testing with board-certified allergist is an important step in treating your child's allergies. Dr. Amy Feldman, pediatric allergist and immunologist explains.
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IgE-Mediated Food Allergies
IgE is short for immunoglobulin E, an antibody that is part of the body’s immune system (the system that protects the body from invading bacteria/viruses and other foreign material) present in the bloodstream. IgE type of food allergy refers to a specific type of abnormal immediate-type hypersensitivity immune inflammatory reaction, usually to a protein in a food.
Food allergies are when a person develops allergy antibodies (IgE antibodies) to a protein in a food, and when exposed to this protein it causes an allergic reaction. If a person has an allergic reaction to wheat, or gluten, this is known as wheat allergy.
Feeding Disorders or Difficulties
The terms feeding disorders or feeding difficulties are frequently used to refer to infants and children who have problems with eating enough and/or an appropriate variety of foods.
Food Protein Induced Proctocolitis of Infancy
This is when an infant, typically between 2-8 weeks of age pass bloody, mucusy stools.
Food Challenge Test
An oral food challenge (OFC) is the gold standard to confirm a food allergy, or to determine if an individual has outgrown an allergy to a particular food. This is generally used in a clinical setting to determine if a patient has lost their allergy to a food.
Allergen-Specific IgE Testing
Allergen-specific IgE testing can either be a skin test or a blood test. The skin test is the most common way of testing for allergies and is relatively painless.