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Data from the Mayo Clinic suggests that about two percent of the adult population in the USA suffer from some form of allergic reaction to food. Additionally, kids with food allergies account for another six percent. While those numbers may seem small,  with a total population in excess of three hundred million in the United States that translates to six million and 18 million folks, respectively.

Similar to other allergic reactions, a food allergy occurs when the immune system overreacts to an allergen. Common food allergens include, but are not limited to, products that are dairy based such as cream, seafood, shellfish, peanuts and eggs.

In response to contact or ingestion, the body releases an antibody termed IgE (immunoglobulin E) since it sees the food not as nutrition, but a outside invader. The allergy symptoms are produced by the release of histamine, prostaglandins and various other compounds which are stimulated by the antibodies.

In comparison to some other allergic reactions, food allergy symptoms are normally much more extensive. Congestion of the nasal passages together with watery eyes are possible. Nevertheless, they are usually accompanied with or overtaken by allergic skin hives (itchy red welts that form on the skin), swelling up of the lips, tongue or throat, wheezing, sickness and abdominal pain.

In severe cases, anaphylactic shock can occur. This is a whole body or systemic allergic reaction known as anaphylaxis. It involves a dramatic decrease in blood pressure, constricted respiratory tracts resulting in breathing difficulty, lightheadedness and other serious symptoms. It comes on very fast and if left untreated, can ,in some instances, result in the death of the person. In the United States, some 200 people a year die as a result of anaphylactic shock.

Sometimes, food allergy reactions are localized. For example, some folks will experience a tingling feeling in their mouth after eating fresh fruit or vegetables. The cause is thought to be proteins much the same as those found in ragweed pollen.

Differentiating between a food intolerance and a food allergy requires a professional diagnosis by an allergist.

To  ascertain if an individual has an allergy to certain foods, the allergist will perform an allergy skin prick test. The doctor takes a minute quantity of the suspect substance and exposes the person to it by introducing a tiny amount below the skin with a lancet. The area of skin is then watched for some thirty minutes to determine if any itching or swelling occurs as a result of any response to the suspect substance.

In some cases, a blood test might be warranted. This measures the amount of IgE produced in response to consuming the suspicious food. But, this test it is not always conclusive.

Lactose intolerance, for instance, is caused by the genetically induced lack of the digestive enzyme needed to safely process cow’s milk. The symptoms may be alike, but this is not an allergy.

Getting rid of the troublesome food from the diet and surroundings is the optimum and best line of defense. Although it is maybe a simple answer, a person who has an allergy to egg based products should avoid consuming such foods. The same applies to an individual that is allergic to peanuts or products that contain traces of them.

Since there is no cure yet for food allergies, avoidance is the best medicine. However, it is not so easy to avoid some substances, in spite of your best efforts and in that situation, symptom relief is available in the form of antihistamines. it is also good to have available an EpiPen or similar device that allows allergy sufferers to inject a small quantity of ephinephrine in an energency situation. A serious attack of anaphylaxis can be headed off until professional medical help can be found.