A food allergy is an abnormal reaction of the immune system to a specific food. It occurs in approximately 5–8% of children; the most common triggers are cow's milk, eggs, peanuts and tree nuts, wheat, soy, fish, and shellfish.

Symptoms

  • Skin: Hives (urticaria), swelling of the lips and face, flare-ups of eczema
  • Digestive: Vomiting, diarrhea, abdominal pain, bloody and mucousy stools (typical in cow's milk allergy in babies)
  • Respiratory: Sneezing, runny nose, wheezing
  • Anaphylaxis: A severe, rapidly developing reaction involving more than one system — this is an emergency

Symptoms may appear within minutes of eating the food (IgE-mediated) or hours to days later (non-IgE).

Diagnosis

The cornerstone of diagnosis is a detailed history; skin tests and blood tests (specific IgE) support the history. At our clinic, an allergy evaluation is carried out. Diagnosis cannot be made with unproven methods (hair analysis, IgG panels); unnecessary dietary restrictions impair a child's growth.

Management

  1. Elimination of the offending food — the habit of reading labels should be developed
  2. In children at risk of anaphylaxis, carrying an adrenaline auto-injector and informing the school
  3. Regular follow-up: The majority of milk and egg allergies resolve on their own by school age; the development of tolerance is tested in a controlled manner