Food Allergies

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Food Allergies Powered By Docstoc
					Diet and Health Guidelines for Food

                  Presented by
          Janice Hermann, PhD, RD/LD
  OCES Adult and Older Adult Nutrition Specialist
Who Has Food Allergies
 3-5% of young children are diagnosed with a
 food allergy
  Most childhood food allergies appear early in life
   and are usually outgrown
 1-2% of the adult population have a food
Who Has Food Allergies
 Although anyone can develop a food allergy,
  the ability to become allergic tends to be
 Many people who have food allergies also
  have asthma, or show sensitivities to inhaled
  allergens such as dust, pollen and animal
What Is A Food Allergy
 A food allergy is an adverse reaction to a food
  or food component that involves the immune
 A food allergen is the part of a food to which
  a person is allergic
   Often an incompletely digested protein
What Happens With A Food Allergy
 When someone eats a food they are allergic
  to, the food allergen stimulates the immune
  system to release antibodies
 The antibodies cause body cells to release
  other substances, which cause allergic
Food Allergy Symptoms
 Allergic reactions can be immediate or
 Allergic reactions to foods usually occur
  within minutes to 24 hours after eating an
  offending food
 In very sensitive people, even touching or
  inhaling the offending food may produce an
  allergic reaction
Food Allergy Symptoms
 Food allergy reactions vary from person to
  person, as well as within the same person
 The same food can produce totally different
  symptoms in different people, as well as
  varying symptoms within the same person
Food Allergy Symptoms
 Food allergy symptoms usually fall into three
  Skin Reactions
  Nose, Throat and Lung Reactions
  Stomach and Intestinal Reactions
Skin Reactions
 Types of reactions
   Swelling of lips, mouth, tongue, face or throat
   Hives
   Rashes
   Itching
   Skin redness
 With oral allergy syndrome
   Hives, swelling and itching confined to the mouth
    and throat and usually result after consumption of
    raw fruits and vegetables
Nose, Throat and Lung Reactions
 Types of reactions
   Sneezing
   Nasal congestion
   Runny nose
   Chronic cough
   Shortness of breath or other breathing difficulties
    such as asthma
Stomach and Intestinal Reactions
 Types of reactions
   Nausea
   Abdominal pain and bloating
   Vomiting
   Diarrhea
   Cramping
   Gas
Severe Allergy Reactions
 Most food allergic reactions are mild, but a
  small number of food-allergic individuals have
  severe reactions that can be life-threatening
 Anaphylaxis is rare, but can be a possibly fatal
  food allergy reaction
 Different parts of the body may experience
  food allergy reactions at the same time
 Reactions can progress rapidly and may
     Itching           Breathing difficulties
     Hives             Lowered blood pressure
     Sweating          Unconsciousness
     Throat swelling   Even death
Have A Plan
 People who have severe allergic reactions
  need to recognize early symptoms and have a
  plan for handling emergency situations
 May carry epinephrine for self-injection and
  warning medical alter bracelets or necklaces
  in case they become unconscious
Importance of Diagnosis
 Properly diagnosing food allergies is
   Proper diagnosis can help avoid unnecessary
   dietary restrictions
    Parents may limit their children’s food intakes
     unnecessarily unless properly diagnosed
   Proper diagnosis can also help avoid accidental
   exposure to allergens
Proper Diagnosis
 Diagnosis requires a thorough medical history,
  physical examination, and laboratory tests
 Having symptoms is not a diagnosis
  Symptoms exactly like those of an allergy many
   not be caused by one
Proper Diagnosis
 Methods for diagnosis
   Skin-prick test
   Antibody blood testing
   Oral Food Challenges
   Elimination Diets
 Radioallergosorbent test (RAST) or enzyme-
 linked immunosorbent assay (ELISA) are
 reliable skin-prick testing and antibody blood
 testing for diagnosing allergies
Proper Diagnosis
 Food changes and elimination tests should be
 conducted only under medical supervision
Unreliable Methods
 Two unreliable methods for diagnosing food
 allergies are cytotoxic testing and symptom
 provocation testing, where a dose of the food
 extract is placed under the tongue or injected
Most Common Food Allergies
 Food allergies can occur to almost any food,
 but most allergic reactions are caused by a
 limited number of foods
     milk       shellfish
     eggs       soy
     wheat      peanuts
     fish       tree nuts like walnuts
Living With A Food Allergy
 The only proven treatment for a food allergy
  is to avoid the offending food
 An elimination diet must be carefully
  developed and be personalized to take into
  account the ability of an individual to tolerate
  an allergic food
Living With A Food Allergy
 Using an elimination diet for 1-2 years may
  promote outgrowing a food allergy
 Some food allergies, particularly to peanuts,
  nuts, fish and shellfish can last a lifetime
Living With A Food Allergy
 No drugs are available to treat food allergies
 Allergy shots, which are useful in
 desensitizing some people to pollen and
 other environmental allergens, are not
 recommended to treat food allergies and may
 be dangerous
Living With A Food Allergy
 People with food allergies need to learn
 about food composition and how to read
  Many foods may contain the allergen
  Many terms used to describe food components
Milk Allergy
 Milk and milk products are a common
 ingredient in many foods so food labels need
 to be checked carefully
Milk Allergy
 Foods containing milk or milk products
   Milk
    Acidophilus, buttermilk, chocolate milk, evaporated milk,
     condensed milk, sweetened condensed milk, malted milk,
    *Goat’s milk protein similar to cow’s milk protein, may
     cause similar symptoms, not a recommended substitute
  Cheese
  Ice cream
  Sherbet
  Yogurt
  Custard
  Pudding
  Eggnog
Milk Allergy
 Foods containing milk or milk products
   Cream, half & half cream, light cream, whipping
   Sour cream, sour cream solids, sour cream
   Butter, butter oil, butter fat, artificial butter flavor
   Nougat
   Mellorine
   Curds
   Semi-sweet chocolate, milk chocolate
   Caramel, creamed, carob candies
Milk Allergy
  Terms for milk products
    Casein
    Rennet casein
    Amonium caseinate
    Calcium caseinate
    Magnesium caseinate
    Potassium caseinate
    Sodium caseinate
    Casein hydrolysate
    Milk protein hydrolysates
    Protein hydrolysate
Milk Allergy
  Terms for milk products
    Lactose
    Lactablumin
    Lactalbumin phosphate
    Lactoglobulin
    Lactulose
    Milk protein
    Whey
    Whey protein concentrate
    Whey protein hydrolysate
    Sweet whey
    Delactosed whey
Milk Allergy
 Ingredients potentially containing milk or milk
   Caramel flavoring
   Bavarian cream flavoring
   Coconut cream flavoring
   Brown sugar flavoring
   Butter flavoring
   Natural flavoring
   Simplesse®
Egg Allergy
 Eggs and egg proteins are common ingredient
  in many foods so food labels need to be
  checked carefully
 Because flu vaccines are prepared using egg
  embryos, people with egg allergies need to
  check with their physicians before being
Egg Allergy
  Eggs or foods containing egg products
    Eggs, egg white, egg yolk
    Dried eggs, frozen eggs, powdered eggs, egg solids
    Egg substitutes
    Imitation egg product
    Béarnaise sauce
    Hollandaise sauce
    Eggnog
    Mayonnaise
    Meringue
    Simplesse®
Egg Allergy
  Terms for egg or egg products
    Albumin
    Apovitellin
    Avidin
    Egg lecithin
    Flavoprotein
    Globulin
    Livetin
    Lysozyme
    Ovalbumin, conalbumin
    Ovomucin
Wheat Allergy
 Wheat is a common ingredient in many foods
 so food labels need to be checked carefully
Wheat Allergy
  Wheat or wheat products
    Atta wheat flour
    Bal ahar
    Bread flour
    Bulgur
    Cake flour
    Cereal extract
    Courscous
    Cracked wheat
    Durum
    Durum flour
Wheat Allergy
  Wheat or wheat products
    Enriched flour
    Farina
    High protein flour
    Kamut flour
    Laubina
    Leche alim
    Malted cereals
    Minchin
    Multi grain breads
    Multi grain flours
Wheat Allergy
  Wheat or wheat products
    Puffed wheat
    Red wheat flakes
    Rolled wheat
    Semolina
    Shredded wheat
    Soft wheat flour
    Spelt
    SuperArmine
    Triticale
    Vital gluten
Wheat Allergy
  Wheat or wheat products
    Vitalia macaroni
    Wheat protein powder
    Wheat bran
    Wheat germ
    Wheat gluten
    Wheat meal
    Wheat pasta
    Wheat protein
    Wheat starch
    Wheat tempeh
Wheat Allergy
 Wheat or wheat products
   White flour
   Whole wheat berries
   Whole wheat flour
   Winter wheat flour
Wheat Allergy
 Ingredients potentially made from wheat
   Hydrolyzed vegetable protein
   Vegetable starch
   Starch
   Gelatinized starch
   Modified starch
   Modified food starch
   Vegetable gum
Peanut Allergy
 Some people with peanut allergies have
  severe reactions, including anaphylaxis, to the
  smallest quantities of peanuts
 Although peanut allergy is not ordinarily
  associated with other nut allergies, people
  may be advised to avoid all nuts due to
  potential cross-contamination
Peanut Allergy
  Peanuts, peanut products, foods containing
   Beer nuts
   Eggrolls
   Ground nuts
   High protein food
   Hydrolyzed plant protein
   Hydrolyzed vegetable protein
   Marzipan
   Mixed nuts
   Nougat
Peanut Allergy
 Peanuts or peanut products
   Peanuts
   Peanut flour
   Peanut soup
   Peanut butter
   Peanut oil
   Peanut flakes
Peanut Allergy
 Products that may contain peanuts
   Pie crusts
   Cheese cake crusts
   Chocolate candy
   Ice cream
   Baked goods
   Sauces
   Chili
   Candy

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