What is a food allergy?

By Isabelle Nunn, Head Nutritionist

With around 11-26 million people in Europe suffering from a food allergy, it is likely that you know of someone who is affected by this condition. It’s Food Allergy Awareness Month- an annual campaign by FAACT (Food Allergy & Anaphylaxis Connection Team) to educate and raise awareness on behalf of all individuals living with food allergy.

The prevalence of food allergies in today’s society seems to be on the increase, with 6-8% of children affected globally. Food allergies that occur in infancy may naturally resolve in late childhood or adulthood. It is still not fully understood why they arise in certain individuals; however recent research suggests a link between disruption to gut microbiome integrity and the onset of allergies*.

What is a food allergy?

A food allergy is an immune-mediated response in which the body identifies a certain food as harmful. It involves the production of specific (IgE) antibodies against the offending food. A food allergy is a classic allergic reaction which occurs immediately or within 2 hours after eating a culprit food. Symptoms to look out for include:

·         Hives, rashes, eczema

·         Tightening of the throat, coughing, shortness of breath, asthma

·         Sneezing

·         Anxiety

·         Drop in blood pressure, fainting

·         Digestive symptoms such as vomiting and pain

·         Swelling of lips, tongue and throat

In a worst-case scenario an exposure to food allergen particles can result in an anaphylaxis. Anaphylaxis is a serious allergic reaction that has the potential to become life threatening and needs immediate medical attention. Symptoms may occur in response to even trace amounts of the offending food.

What’s the difference between food allergies and sensitivities?

Food Sensitivities are immune-mediated responses that tend to involve IgG antibodies. These reactions are much more difficult to notice since they can occur hours or even days after consumption of an offending food. Yet this delayed type of reaction is more common than the immediate IgE mediated response (– a food allergy). In some cases, a problem food may be eaten several days before developing a reaction to it, so the link between the food and symptoms may not be obvious. Food sensitivities can cause various symptoms such as fatigue or digestive discomfort. They do not cause anaphylaxis. It is useful to seek the help of a registered nutritionist or nutritional therapist if you suspect you have a food sensitivity.

References:

https://www.foodallergyawareness.org/

https://www.allergyuk.org/

https://www.researchgate.net/publication/332163598_Prevention_of_allergy_with_diverse_and_healthy_microbiota_an_update

*Any claims in this article are not intended to diagnose, prevent, treat or cure any diseases. A food supplement is not a substitute for a healthy balanced diet and lifestyle.