Food Allergy

Food Allergy is an abnormal immune response that occurs when the body mistakenly identifies a specific food protein as harmful, triggering the release of chemicals like histamine that cause allergic symptoms. Reactions can range from mild, such as hives or stomach upset, to severe and life-threatening, such as anaphylaxis, and typically occur within minutes to a couple of hours after consuming the trigger food. Common culprits include peanuts, tree nuts, milk, eggs, shellfish, wheat, and soy, though any food can potentially trigger an allergic reaction. Unlike food intolerance, food allergies involve the immune system and can be life-threatening even from trace exposure.

The most common symptoms include: Hives or itchy skin rash; swelling of lips; face; or throat. Early recognition is key to prompt diagnosis and effective treatment.

No, Food Allergy is not contagious. It cannot spread through casual contact. However, certain risk factors and genetic predispositions may increase susceptibility.

Treatment options include: Strict avoidance of the trigger food is the primary approach to preventing allergic reactions; with antihistamines used to manage mild symptoms when accidental exposure occurs. Individuals at risk of severe reactions must carry injectable epinephrine at all times for emergency treatment of anaphylaxis; and emerging oral immunotherapy is being used to gradually build tolerance in select cases.. Treatment should always be guided by a qualified Allergy & Immunology specialist. Do not self-medicate.

While Food Allergy cannot always be fully prevented, several measures can reduce risk: Careful reading of food labels to avoid trigger allergens; informing restaurants and caregivers of allergies; carrying emergency epinephrine if prescribed.

Consult a Allergy & Immunology specialist if symptoms persist for more than a few days, worsen despite home care, or significantly affect your daily activities. Early diagnosis leads to better outcomes.