This Food Allergies article gives great advice and information on allergies and nutrition for families in New Zealand.
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Allergies of any type can affect one in three of us at some stage during our life. It is estimated that between 5 - 8% of children have a food allergy (source: Allergy New Zealand).
The risk of a child developing an allergy increases if either of the parents have a history of allergies. A history of allergies includes asthma, hay fever, eczema and dermatitis. While specific allergies are not inherited the tendency to be allergic is inherited.
The most common food allergies in children are cows milk and egg, followed by soy, peanuts, tree nuts (such as walnuts, cashew, almond, brazil, etc.), fish and shellfish, and (gluten in) wheat. Thankfully most children will lose their allergy by 3 - 5 years of age. However allergies to peanuts, tree nuts and fish may be permanent.
Recent studies have found that up to 40 - 50% of eczema cases in young children are triggered by a food allergy (source: Allergy New Zealand). Typically it is most commonly due to dairy and egg.
Reducing the risk of allergies for your baby:
If you have a history of allergies in the family (on either side of the family) it is recommended that you
- Avoid peanuts and peanut products during your pregnancy and while breastfeeding.
- If possible, your baby should be exclusively breast fed until six month of age.
- Delay the introduction of solids, if possible, until six months of age.
- Delay the introduction of high risk allergy foods such as whole egg, cows’ milk and soy until the child is at least 1 year old. It is also recommended that seafood and tree nuts are avoided under two and peanuts until at least 3 years old.
What is an allergy?
An allergy occurs when a person’s immune system reacts to substances in the environment that normally do not bother most people. These substances are known as allergens and can be found in house dust mites, pets, pollen, moulds and food.
Where and how the allergy symptoms present can be different for each person:
Skin:
|
eczema, dermatitis, hives |
Lungs:
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asthma |
Nose/eyes:
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hayfever |
Gut:
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diarrhoea, vomiting, abdominal pain and bloating,
colic, reflux |
Diagnosis
Allergy testing will help identify what trigger is causing the allergic reaction. If a food allergy is diagnosed then removal of that food from the diet is important.
Scientifically recognised methods for allergy testing include:
- Skin prick
- RAST test - a blood test which measures the allergic immune response to certain foods
- Skin patch test
Methods which do not have any scientific evidence to support them include kinesiology (muscle testing), electrodermal testing, reflexology and hair testing. These methods can lead to a correct diagnosis.
Food intolerance:
Food intolerance is different to a food allergy as it does not involve the immune system. A person may still react to a food without being allergic to it. However with food allergies it is crucial to avoid all traces of the food which causes the allergy; in contrast a food intolerance does not always need strict avoidance. A person with a food intolerance may find they can tolerate small amounts of the food in the diet before they get a reaction to it.
What to do if you suspect a food allergy
Discuss this with your doctor and arrange to have appropriate tests carried out to confirm the allergy. If the tests are negative it is also important to consider the history of symptoms and it may still be necessary to eliminate the suspected trigger.
If a food allergy is diagnosed
It is important that you get advice on how to manage your diet to ensure it still meets nutritional requirements. This is especially true if food allergies have been diagnosed in a baby or young child – it is vital to ensure their diet is adequate to allow for normal growth and development.
A dietitian experienced in dealing with food allergies will be able to provide you with suitable advice. A dietitian will be able to
- Assess the diet for nutritional adequacy
- Advise what foods are safe to eat
- Teach you how to read food labels
To find a dietitian in your area consult the yellow pages, ring the local hospital or visit the New Zealand Dietitians website for a list of private practice dietitians in your area –
www.dietitians.org.nz
Useful websites and articles
Allergy New Zealand is a volunteer organisation set up to support people who live with allergies. Contact them on
www.allergy.org.nz
Fiona Boyle is a registered NZ dietitian and nutritionist. She runs a private practice and gives nutrition advice to individuals and families to help meet their health needs and personal goals.
Article Food Allergies written by Fiona Boyle.