- The prevalence of food allergies varies from 1.1% to 10.8% globally.
- Recent studies show that approximately 5% of children under 5 years of age and 3% of adults have a food allergy.
- The foods that cause the most allergies are eggs, milk, peanuts, shellfish, tree nuts, soy, fish, and wheat.
Within life there are concepts that are often confused because they cause similar discomfort. Such is the case of the allergies and food intolerance because there are people who consider that they are the same although in reality it is not so. In fact, there are several differences between the two and avoid receiving incorrect treatment.
Correct definition of an allergy
For starters, when you have a food allergy, your body overreacts to a certain food as if it were a threat. This can occur even when a minimal serving is consumed. In the case of some people, the discomfort can start from smell.
When you come into contact with food, your immune system releases an antibody called Immunoglobulin E to neutralize the food allergen.
These antibodies tell the immune system to release a chemical called histamine which causes many allergy symptoms such as itching, swelling, hives and shortness of breath.
The eight most common food allergens are: egg, milk, peanuts, shellfish, tree nuts, soybeans, fish, and wheat.
What is food intolerance?
On the other hand, the Food intolerance is generated by gastrointestinal discomfort. In this case, the body does not have the correct mechanisms to digest certain foods properly.
A common food intolerance is to lactose, the main sugar in dairy products. People with this condition have difficulty digesting lactose, which causes symptoms such as flatulence, abdominal pain, and sometimes diarrhea.
Types of intolerances that are sometimes confused with food allergies
- Irritable bowel syndrome: A condition that causes frequent diarrhea, constipation, bloating, and other gastrointestinal symptoms when short-chain carbohydrates are consumed in excess.
- Celiac disease: A condition in which the body is damaged on a microscopic level by eating gluten, which is found in products made from wheat, barley, or rye.
Food poisoning caused by bacteria contaminating food
The best qualified medical professional to diagnose a food allergy is an allergist. As part of your job, you’ll begin by carefully reviewing the patient’s medical history to find out if the symptoms are due to an allergic reaction, intolerance, or other health problem.
Food allergy tests
skin test
A skin test can determine which foods, if any, trigger your allergy symptoms. In a skin test, a small amount of food is placed on the forearm or back through a tiny prick just under the skin. If you are allergic to the substance, a small lump will form.
Blood test
The allergist may take a blood sample to measure levels of food-specific immunoglobulin E. A positive result doesn’t necessarily mean you have a food allergy, but it can help put the pieces of the puzzle together.
food diary
You may be asked to keep a diary of the foods you eat and if you have a reaction.
elimination diet
A limited elimination diet tries to exclude suspected food allergens from the diet as directed by the health care professional for a few weeks. Then, the food is added back to the diet to see if the symptoms reappear.
oral food challenge
In this test, which is done in the allergist’s office, you are given small, progressively increasing amounts of the suspected food. The health care professional watches you to see if a reaction occurs. Only the reaction to the suspected food confirms the diagnosis of a food allergy. If you have no reactions, you can reintroduce that food into your diet.
Unfortunately food allergy cannot be cured. You can only prevent symptoms by avoiding foods that cause reactions. If you come into contact with a food that causes a minor allergic reaction, you can usually use an antihistamine to relieve symptoms. In the case of a severe reaction, you may need an emergency injection of epinephrine or go to the emergency department.
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