Millions of Americans suffer from food allergies and intolerances. When a "trigger" food is eaten, allergies and intolerances cause a unique set of symptoms that range from mild to severe. But did you know there was a distinction between a food allergy and a food intolerance? We will look at the difference between an allergy and an intolerance, as well as the symptoms and some tips on how to manage them safely.
What exactly is a food allergy?
A food allergy develops when you consume a specific food and your body responds with an immune response to that food. This means that the immune system perceives certain foods as harmful, typically the protein portion of the food, and thus attempts to protect the body against it by inducing an immune response. Responses to allergens can range from mild to severe and life-threatening, so it is critical to understand if you have a food allergy, the severity of your allergy, and how to avoid an allergic reaction.
Allergies to foods and the human body
Every year, an increasing number of people suffer from food allergies. While symptoms and severity may vary from person to person, it is critical to understand how an allergic reaction can affect you or those around you.
Among the symptoms are:
Hives
Skin flushing or a rash
Tingling or itchiness in the mouth
Swelling of the face, tongue, or lips
Diarrhea and/or vomiting
Cramps in the abdomen
Wheezing or coughing
Lightheadedness and/or dizziness
Inflammation of the throat and vocal cords
Breathing difficulties
Anaphylaxis is a more severe, potentially fatal allergic reaction. Anaphylaxis can cause constriction of the lungs' airways, severe blood pressure drops that result in shock (called anaphylactic shock), or swelling of the throat that restricts breathing. In the event of a severe allergic reaction, administering epinephrine immediately may help to avoid the serious consequences of anaphylaxis.
Allergens that are commonly found in the United States
While there are many foods to which people may be allergic, the law identifies the eight most common allergens. These food allergens cause the majority of allergic reactions and are used to make many ingredients in processed foods. The top eight allergens are as follows:
Milk
Eggs
Fish
Crustaceans are shellfish (ex. crab, shrimp, lobster)
Nuts from trees (ex. almonds, walnuts, pecans)
Peanuts
Wheat
Soybeans
Food intolerance vs. allergy
People frequently believe that food allergies and intolerances are synonymous; however, a food allergy and food intolerance are distinct. Food intolerances can occur for a variety of reasons, including difficulty digesting a specific component or enzyme in a food, such as the lactose in milk. When a person develops a food intolerance, it can be uncomfortable but not life-threatening, and symptoms may include abdominal pain or diarrhea.
How to Manage Food Intolerances and Allergies
Because there is no cure for food allergies or intolerances, understanding how to manage them is critical for avoiding allergic reactions or unpleasant side effects. The best way to avoid this is to avoid triggering foods. However, this may not be as simple as it appears. Here are some pointers for determining food allergens and intolerable ingredients:
Carefully read the nutrition label. The FDA has established labeling requirements to help people identify the top eight allergens found in packaged foods. Manufacturers are required to identify the ingredient names of all of the top eight food allergens used to make the food on the food label. The allergen will either appear in parentheses after the name of the ingredient to which it is linked (for example, lecithin (soy)), or it will be listed immediately after or next to the ingredient list in a “contains” statement (ex. Contains: Milk, Wheat). Unfortunately, manufacturers are prone to changing the formulations of their products without notice, so be sure to read the ingredient lists each time you go to buy a food or beverage.
Learn about the names of hidden ingredients. Each ingredient in the food product is identified by its common name and is listed in descending order by weight on the ingredient list. However, it appears that you need a dictionary to pronounce some of the names- monosodium what? Other names for eggs, wheat, milk, and other foods are frequently used. For those who are especially sensitive to certain foods, it's a good idea to brush up on the less common ingredient names that contain or are made from the top 8 allergens.
Keep cross-contact to a minimum. When a food allergen is transferred to a food that is supposed to be allergen-free, this is referred to as cross contact. When allergy-triggering foods are prepared on the same surfaces or with the same utensils as non-allergy-causing ingredients, cross contact can occur. Cross-contact can be avoided when cooking at home or eating out by:
Preparing and cooking triggering foods with various utensils and surfaces
Clean all surfaces that have come into contact with triggering foods thoroughly.
People with food allergies or intolerances should be served first, and their dishes should be separated from those that may contain allergens.
Avoid “build your own” dishes with a high risk of contamination. blending and cross-conversion
When dining out, be mindful. While the FDA requires manufacturers to list the top eight allergens on their packaging, this does not apply to all foods and rarely extends beyond the grocery store. This makes it difficult to navigate menu items and dishes that include a combination of ingredients at times. Make sure your server is aware of your food allergy. Some restaurants have even begun labeling their menus to indicate that they are free of allergens such as gluten.
Be your own best friend. Knowing which foods cause your allergy or intolerance is a useful tool, especially when dining out. This enables you to identify triggering ingredients and communicate with your server in order to avoid any unwanted reactions or symptoms.
It does not have to be the end of the world if you are aware of a food allergy or intolerance. With millions of Americans suffering from food allergies and intolerances, the interest in allergen-free foods and recipes has grown. What are some of your go-to allergen-free recipes?
Read next: Protein Powder: What’s The Scoop?
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