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Food Allergies

Food Allergies: Putting It All Together

Thursday, March 22, 2012 - 15:43

Contributing Author: Guy Slowik FRCS

Here is a summary of the important facts and information related to Food Allergies And Intolerance.

  • People have adverse reactions to foods for many reasons other than allergies.
  • Food allergy is much less common than most people think; less than 2 percent of U.S. adults have genuine food allergies.
  • The following foods account for about 90 percent of food allergies: eggs, peanuts, milk, wheat, soy, tree nuts, fish, and shellfish.
  • People often blame chocolate and corn for allergies, but these foods rarely cause allergic reactions. Sugar does not produce an allergic reaction.
  • Allergic reactions to food most commonly affect the skin and the digestive tract.
  • Anaphylactic reactions to food are rare but can be fatal.
  • Allergy skin tests detect only the presence of antibodies. They cannot make an accurate determination that an allergy exists.
  • The most reliable test for food allergy is the double-blind, placebo-controlled food challenge, it is the gold-standard for food allergy diagnosis and is crucial in research studies.
  • The best approach to managing food allergy is to stop eating the offending food.
  • Vaccine treatments for food allergy are being developed.

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