Some foods provoke far more than indigestion

http://seattlepi.nwsource.com/health/284050_hcenter07.htmlAllergies can make dining risky

Thursday, September 7, 2006
By VIKKI CONWELL COX NEWS SERVICE
If some foods leave you feeling itchy and scratchy, queasy or sneezy, you're not alone. Millions of adults and children suffer from food allergies or intolerances.
The most common allergens affecting children are milk, eggs, peanuts, wheat, soy and tree nuts such as walnuts and pecans. In adults, the most common are peanuts, tree nuts, fish and shellfish. Allergic reactions, such as hives, swelling of the throat and shortness of breath, result when the body's immune system sees food as an invader and produces an antibody against it. Children are more susceptible because their digestive systems are undeveloped and their immune systems are more often exposed to food proteins, said Andy Nish, an allergist. The exposure decreases as their bodies mature.
Children tend to outgrow allergies to milk, eggs and soy, but once you develop a true food allergy as an adult, you are unlikely to outgrow it, Nish said. In addition, an allergy to peanuts and tree nuts is seldom outgrown, he said.
If you eat something that causes stomach discomfort, cramping and diarrhea, it doesn't necessarily mean you're allergic to it. Other illnesses, such as the flu, produce similar symptoms.
"Up to one in four adults changes their diet for perceived problems that are not a problem," said Scott Sicherer, an associate professor of pediatrics at Mount Sinai School of Medicine in New York.
Here are a few steps to determine if you have an allergy or food intolerance:
Keep a food diary for one or two weeks detailing what and when you ate, any negative reactions you had and how long they lasted, Sicherer said. If your reactions occur away from home, write down the list of ingredients from the restaurant or product label.
If the reaction isn't extreme, remove suspected foods from your diet one at a time until symptoms disappear and reintroduce one at a time to see if reaction recurs.
Visit your primary doctor to rule out other probable causes, such as a virus. If necessary, get referred to an allergist who can run a skin or blood test to detect antibodies.
If an allergy is identified, the best treatment is avoidance. There are no immunizations or treatments to prevent food allergies. People known to have extreme reactions may need to carry epinephrine in case of life-threatening attacks.
Food intolerances, however, often can be managed by treating symptoms with over-the-counter medications.
TOP ALLERGY SUSPECTS
WHEAT
Watch out for: Some brands of hot dogs and ice cream; imitation crab meat; Asian dishes that contain wheat flour shaped to look like beef, pork and shrimp.
Note: Many country-style wreaths are decorated with wheat products.
SOY
Watch out for: Baked goods; canned tuna; cereals; crackers; infant formulas; sauces; soups.
Note: Ask your doctor whether to avoid soy oil.
FISH, SHELLFISH
Watch out for: Caesar salad dressings; steak sauce and Worcestershire sauce often contain anchovies; surimi, an imitation crab meat, contains fish; caponata, a traditional sweet-and-sour Sicilian relish, contains anchovies.
Note: A fish allergy does not mean you're allergic to iodine.
TREE NUTS
Watch out for: Barbecue sauce; cereals; crackers; ice cream; manufactured nuts such as mandelonas; mortadella, a kind of sausage that may contain pistachios.
Note: Items such as Hacky Sacks and beanbags are sometimes filled with crushed nutshells.
PEANUTS
Watch out for: Mandelonas (peanuts soaked in almond flavoring); arachis oil (same as peanut oil); African, Chinese, Indonesian, Mexican, Thai and Vietnamese cuisine; sunflower seeds (some are produced on equipment shared with peanuts).
Note: Nut butters are not always a good substitute for peanut butter.
EGGS
Watch out for: Whipped toppings on coffee and specialty drinks; egg substitutes (some contain egg whites); commercially processed pastas.
Note: Flu vaccines may contain a small amount of egg protein. Check with your doctor first.
MILK
Watch out for: Casein, a milk protein derivative found in many "non-dairy" products; butter used to flavor foods.
Note: Goat's milk is not a substitute for cow's milk.
REACTIONS
Hives: Red, very itchy, swollen area that may arise suddenly and leave quickly. Hives often appear in clusters, with new clusters appearing as others clear.
Eczema: Characterized by itchy, scaly, red skin.
Gastrointestinal symptoms: Vomiting, diarrhea, abdominal cramping and gas.
Severe reaction/anaphylaxis: Seek immediate help if you experience swelling of the throat, difficulty swallowing or breathing, rapid pulse, dizziness, light-headedness, loss of consciousness or blue color to the skin and nails.
REMEDIES
Avoidance: The only way to avoid an allergic reaction is to avoid the food.
Antihistamines: Prescription and over-the-counter drugs will relieve minor symptoms such as itching, swelling and runny nose.
Creams: Skin creams are recommended for rashes.
Epinephrine: A prescription drug that is the primary treatment for severe, violent allergic reactions. It opens airways and helps keep blood pressure down.
Herbs: Herbal medicines have not been tested for treatment of food allergies, but some may help relieve allergy or stomach symptoms. They include chamomile, dandelion, evening primrose, flaxseed and peppermint.
Acupuncture: Some find that acupuncture helps relieve symptoms.
Sources: American Academy of Allergy Asthma and Immunology, www.aaaai.org
Food Allergy & Anaphylaxis Network, www.foodallergy.org.