Basic Information About Food Allergy

According to the Food Allergy & Anaphylaxis Network, a food allergy occurs when the immune system mistakenly believes that a harmless substance, in this case a food item, is harmful. In its attempt to protect the body, it creates specific IgE antibodies to that food. The next time the individual eats that food, the immune system releases massive amounts of chemicals and histamines in order to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system.

Foods That Cause Most Allergic Reactions
Although an individual could be allergic to any food, such as fruits, vegetables, and meats, they are not as common as the following eight foods which account for 90% of all food-allergic reactions:

• Milk
• Eggs
• Peanuts
• Tree Nuts (walnuts, almonds, pistachios, etc.)
• Wheat
• Soy
• Fish
• Shellfish (lobster, shrimp, etc.)

Scientists estimate that approximately 11 million Americans suffer from true food allergies. There is no cure for food allergy. Strict avoidance of the allergy-causing food is the only way to prevent a reaction.

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