Food Allergies

Food and chemical sensitivities are estimated to affect up to 50 percent of Americans. Many people think of allergies exclusively in terms of airborne allergens such as pollen, dust, and molds. However, immune reactions can result from the different types of food sensitivities you may have. In fact, food allergy reactions can mimic those of airbone allergens. The most common foods causing allergic reactions are peanuts, soy, wheat, shellfish, fish, milk, eggs and tree nuts. Any substance (food, pollen, dust, etc) that causes this reaction is termed an antigen.

Currently there is no cure for food allergy. Once identified, we recommend eliminating those problematic foods from your diet. to relieve your symptoms.

Food allergies are divided into two major categories: immediate and delayed. When an immediate food reaction occurs, sufferers experience symptoms within hours of having ingested the food. Symptom onset is rapid and may include tingling of extremities, wheezing, coughing, tightening of the throat, nausea, abdominal cramps, and diarrhea. Sometimes in cases where nuts, shellfish, fish, and peanuts have been eaten anaphylaxis can occur.

Immediate food reaction is a fixed food allergy. The food to which you are allergic will almost always provoke an immune reaction when ingested. In immediate reactions the body over-produces what is called Immunoglobulin E antibodies, (IgE).

Delayed food sensitivities can take up to three days to appear. This type of reaction is IgG and IgA mediated. Unlike immediate food reaction, delayed food reaction is not a fixed food allergy. It is cyclical in nature. For example, you may be IgG or IgA sensitive to milk. If you were to increase your intake and/or frequency of milk consumption, it is at this point that symptoms would likely appear. (IgG is primarily produced in response to allergens in the blood while IgA is produced in response to allergens primarily in the GI tract and other mucous membranes. Therefore, it is recommended that you test for both IgG & IgA since you are testing different areas of the body and different aspects of the immune system.)

Why bother to test for food sensitivity?

Because delayed food reaction symptoms can appear up to three days after the food is eaten, many patients remain unaware of the foods to which they are sensitive. Some people may be ill and have no idea that their symptoms are allergy related. Sensitivities cause a wide range of very individualized symptoms you might not associate as coming from something you ate, from a foggy head to unexplained diarrhea. These symptoms can significantly decrease your quality of life.

Food and chemical sensitivities can be more subtle and difficult to spot than true "allergies." Here is a list of just some of the symptoms that may be related to a food or chemical sensitivity:

• Dizziness
• Poor memory
• Foggy thinking
• Learning disorders
• Seizures
• Paranoia
• Arthritis
• Eczema
• Asthma
• Headache
• Sneezing
• Runny or stuffy nose
• Puffy, watery or itchy eyes
• Blurred vision
• Earache
• Hearing loss
• Sore throat
• Itching in the roof of the mouth
• Candidasis
• Canker sores
• Sinusitis
• Coughing
• Chest Pain
• Heart irregularities
• Sudden changes in blood pressure
• Nausea, vomiting
• Diarrhea
• Constipation
• Abdominal pains or cramps
• Rashes
• Insomnia
• Chronic fatigue
• Swelling of the hands or feet
• Urinary frequency or urgency
• Vaginal itching
• Excessive hunger or binge eating
• Depression
• Hyperactivity (ADD/ADHD)
• Emotional instability or hypersensitivity
• Panic attacks
• Aggressive behavior

Eliminate Allergy Shots for Your Kids

If you or your child suffer from symptoms including rash, eczema, sinus infections, asthma, stuffy or runny nose, sneezing, watery eyes, scratchy throat - these can all be signs of a food sensitivity and can be eliminated by removing the offending food from their diet. A blood test will determine which foods to avoid and you can potentially eliminate those trips to the allergist for good!

Case Study

Traditional Medical Approach: Patient: 56 year old male with a chief complaint of sinus infections and allergies for a period of six years. Patient had previously consulted with three medical physicians before scheduling an appointment to see me. Medical testing inluded a CT scan of the sinuses and found to be negative for any pathologies. Treatment consisted of the following prescriptions: Sudafed, Claritin-D and Allegra. Results were poor.

Functional Medicine Approach: Patient was evaluated in my office and it was decided based on an extensive history and review of his medical records to order an Airbone Allergy test and food sensitivity test. The results revealed that the patient was highly allergice to Aspergillus fumigatus and Alternaria alternata molds. The patient was instructed on how to identify molds in his residence and work and what steps to take to eliminate them. Patient was prescribed a natural pharmaceutical that increases his immune system response to molds and fungi. After 3 weeks, the patient was completely free of symptoms and has remained that way for the last 2 years. 

Some Additional Facts about Food Allergies and Sensitivities (provided by The Food Allergy & Anaphylaxis Network)

• Food allergy is a growing public health concern in the U.S.
• Though reasons for this are poorly understood, the prevalence of food allergies and associated anaphylaxis appears to be on the rise.
  • Peanut allergy doubled in children over five-year period (1997-2002).
  • Research suggests that food-related anaphylaxis might be under-diagnosed.
  • An increasing number of school students and staff have diagnosed life-threatening allergies.
  • A 2007 study has shown that milk allergy may persist longer in life than previously thought. Of 800 children with milk allergy, only 19 percent had outgrown their allergy by age 4, and only 79 percent had outgrown it by age 16.
• More than 12 million Americans have food allergies. That's 1 in 25, or 4 percent of the population.
• The incidence of food allergy is highest in young children - 1 in 17 among those under age 3.
• About 3 million children in the U.S. have food allergies.
• In the U.S., food allergy is the leading cause of anaphylaxis (a severe allergic reaction) outside the hospital setting. A recent analysis of data from U.S. hospital emergency departments (ED) estimated a total of 20,821 hospital ED visits, 2,333 visits were for anaphylaxis, and 520 hospitalizations were caused by food allergy in just a 2 month period.
• Each year in the U.S., it is estimated that anaphylaxis caused by food results in 100 to 200 deaths. Death can be sudden, sometimes occurring within minutes.
• Eight foods account fo 90 percent of all food-allergic reactions in the U.S.: milk, eggs, peanuts, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans), wheat, soy, fish, and shellfish.
• There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences.
• Even trace amounts of a food allergen can cause a reaction.
• Most people who've had an allergic reaction to something they ate thought that it was safe.
• Food allergies are life-altering for everyone involved and require constant vigilance.
• Early administration of epinephrine (adrenaline) is crucial to successfully treating anaphylactic reactions.