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In people with a food allergy, the immune system reacts to certain proteins in food as though they were harmful pathogens. There are many possible food allergies, but some allergenic foods are more common than others.

The National Institute of Allergy and Infectious Diseases estimates that food allergies affect 4% of adults and 5% of children in the United States.

The number of reported food allergies has increased in recent years. For instance, the prevalence of peanut allergy among children has reportedly doubled over 10 years in North America.

Most food allergies develop in childhood, and children generally outgrow them, although this is not always the case. Food allergies can also develop in adulthood, but this is rarer.

In this article, we will cover the symptoms, causes, triggers, and treatment of food allergies.

Symptoms of food allergy

Symptoms can range from mild to severe and affect each individual differently.

Not every person will experience all of the possible symptoms, and each reaction may be slightly different. However, common signs and symptoms include:

• tingling in the mouth
• burning sensation in the lips and mouth
• facial swelling
• a skin rash known as hives
• wheezing
• nausea or vomiting
• diarrhea
• a runny nose
• streaming eyes

Symptoms of anaphylaxis

Anaphylaxis is a severe and systemic allergic reaction. It usually occurs soon after exposure to the specific allergen but can occasionally take a few hours to develop.

The signs and symptoms usually come on quickly and worsen rapidly. They may include:

• a rapid fall in blood pressure
• fear or a feeling of apprehension
• an itchy, tickly throat
• nausea
• respiratory problems, such as wheezing or shortness of breath, which often become progressively worse
• itchy skin, or a rash that may spread rapidly and cover much of the body
• sneezing
• streaming nose and eyes
• a fast heartbeat, known as tachycardia
• rapid swelling of the throat, lips, face, and mouth
• vomiting
• loss of consciousness

Common food allergy triggers

The most common allergenic foods account for about 90% of all food allergies, and people commonly refer to them as the “big eight allergens.” These foods are:

• eggs
• fish
• milk
• nuts from trees, including hazelnuts, walnuts, cashews, and pistachios
• peanuts or groundnuts
• shellfish, including shrimps, lobster, and crab
• soybeans
• wheat

The American College of Allergy, Asthma & Immunology say that the most common food allergens for children are milk, eggs, and peanuts.

They report that children generally outgrow allergies to milk, egg, soy, and wheat and that up to 25% of children may outgrow an allergy to peanuts.

European countries have additional top allergens that include sesame, celery, lupin (a legume), and mustard. Sesame is an increasingly common food allergy in the U.S.

Read more about common food allergies here.

Diagnosing food allergies

To diagnose an allergy, the doctor will ask the person about their reactions to the food. They will want to know:

• what symptoms occur
• how long it takes for the reaction to begin
• which foods cause it
• whether the food is cooked
• where the person eats it

The doctor will also be interested in any other existing allergies, such as seasonal allergies or asthma, and the person’s family history of allergies.

The following tests can help the doctor diagnose a food allergy:

• Skin prick test: A healthcare professional places diluted foods onto the person’s arm and lightly pierces the skin. Any reaction, such as itching, swelling, or redness, indicates that the person may have an allergy. People may need to repeat this test several times.
• Blood test: This test looks for the presence of antibodies that are specific to certain food proteins and can indicate an allergy.

• Food diary: The person writes down everything they eat and describes symptoms if they occur.
• Physician-supervised blinded oral food challenge: This is the most scientific method to diagnose a food allergy accurately. A physician gives the person a suspected food allergen in increasing amounts, monitoring for symptoms under close supervision. This method removes the chance of psychological reactions.

Summary

Food allergies are relatively common in the U.S., and their rates are increasing. They are most common in childhood, with many children outgrowing them before adulthood.

The most common food allergies in children include eggs, milk, and peanuts. The symptoms can range from mild to severe.

There has been no traditional cure for food allergies, but oral immunotherapy offers hope, and people can treat the symptoms when they arise. Avoiding products that contain the allergen allows people to prevent reactions from occurring.

Conclusion

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