Food Allergies

Question 1

What distinguishes a food allergy from other food-related reactions?

Answer 1

Abnormal immune response triggered by certain food proteins, mediated by IgE antibodies.

Relatively common: 5–10% of children and 2–4% of adults.

Different from food intolerances, which do not involve the immune system.

Question 2

What are the main characteristics of a food allergy?

Answer 2

Immune involvement: IgE-mediated, with histamine release causing symptoms.

Consistent reaction: Occurs every time the allergenic food is consumed.

Routes of exposure: Can be triggered by consumption, inhalation, or direct contact.

Question 3

What symptoms might indicate a food allergy?

Answer 3

Skin: Hives, swelling, eczema.

GI: Diarrhoea, nausea, vomiting, abdominal pain.

Respiratory: Sneezing, coughing, wheezing, SOB.

Cardiovascular: Rapid heart rate, drop in BP, anaphylaxis.

Question 4

What are the 14 common allergens?

Answer 4

Egg, milk, peanut, tree nuts, soy, sesame, gluten-containing cereals, fish, molluscs, crustaceans, celery, sulphur dioxide, mustard, lupin.

Question 5

What are the key differences between food allergies and intolerances?

Answer 5

Food Allergy:
- Immune system involvement (IgE-mediated).
- Rapid reaction (minutes to hours).
- Symptoms: Skin reactions, respiratory issues, severe cases like anaphylaxis.

Food Intolerance:
- Non-immune system-related (e.g., enzyme deficiencies - lactose intolerance).
- Gradual onset of symptoms.
- Often digestive symptoms like bloating, gas, and diarrhoea.

Question 6

What are recommended cow’s milk substitutes for children?

Answer 6

<2 Years: Breast milk or specialized formula.

> 2 Years: Fortified plant-based alternatives (120–160 mg calcium/100ml). Soy milk is a good option if fortified with calcium.