Food Allergy

A food allergy is an adverse immune response to a food protein.

A food allergy is distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions. The protein triggering the allergic response is termed a food allergen.

Food allergies are thought to develop more easily in patients with the atopic syndrome, a very common combination of diseases: allergic rhinitis and conjunctivitis, eczema and asthma

There is an easy, cost free way to try to ascertain whether or not you have any allergy to certain types of food. For example; if you think you may have an allergy to bread, rub a small piece of the bread onto the inside of your forearm or wrist and wait a few minutes. Sometimes a small hive type lump may appear. This may mean that you have an allergy to the product or something within the product.

Always consult a doctor or specialist before trying your own tests, especially if you think the reaction may be moderate or severe. We do not recommend you attempt the above without consulting a doctor first.

Treatment for food allergies normally consist of either immunotherapy (desensitisation) or complete avoidance, in which the allergic person avoids all forms of contact with the food to which they are allergic.

The most common food allergies are; dairy, egg, peanut, tree nut, wheat, seafood, shellfish and soya.

Fruit allergies also exist, such as to apples, peaches, pears, etc.

By law, food manufacturers must clearly label any foods that contain something that is known to cause an allergy, such as celery, cereals, crustaceans, eggs, fish, milk, mustard, nuts, sesame seeds, soybeans and the preservatives sulphur dioxide and sulphites. By carefully checking the label for the list of ingredients, you should be able to avoid an allergic reaction.