Peanut allergy is one of the most common food allergies. Peanuts are not the same as nuts (almonds, cashews, walnuts, etc.). Peanuts grow underground and are part of a different plant family, called legumes. Other examples of legumes include beans, peas, lentils and soybeans.
Being allergic to peanuts doesn't mean you have a higher chance of being allergic to another vegetable. While allergies tend to run in families, it's impossible to predict if a child will inherit the food allergy from their parents or if siblings will have a similar condition. Some research suggests that younger siblings of a child with a peanut allergy will also be allergic to peanuts. People who are allergic to a specific food may also have a reaction to related foods.
A person who is allergic to a nut may cross-react with others. People who are allergic to shrimp may react to crab and lobster. A person who is allergic to peanuts, which are actually legumes (beans), not nuts, may have problems with nuts, such as pecans, walnuts, almonds, and cashews; on very rare occasions, they may have problems with other legumes (except soy). The Food Allergy Labeling and Consumer Protection Act of 2004 (FALCPA) requires manufacturers of packaged foods produced in the United States to identify, in simple and clear language, the presence of any of the eight most common food allergens (milk, eggs, wheat, soy, peanuts, nuts, fish and shellfish) in their products.
The presence of the allergen must be indicated, even if it is only an incidental ingredient, such as an additive or flavorant. Please note that the FALCPA labeling requirements do not apply to items regulated by the U.S. UU. Department of Agriculture (meat, poultry, and certain egg-based products) and those regulated by the Alcohol and Tobacco Tax and Trade Office (distilled spirits, wine and beer).
Nor does the law apply to cosmetics, shampoos and other health and beauty products, some of which may contain nut extracts or wheat proteins. Many people with food allergies wonder if their condition is permanent. Allergies to milk, eggs, wheat, and soy may go away over time, while allergies to peanuts, nuts, fish, and shellfish tend to last a lifetime. If your child doesn't have high-risk factors, the best way to introduce peanuts is to make sure your child is healthy in the first place: no colds, fever, or anything else.
Make sure it's not the first food you introduce them to. While most food allergies develop in childhood, they can, on rare occasions, develop in adulthood. The most common food allergies in adults are shellfish (both crustaceans and molluscs), as well as nuts, peanuts and fish. Most adults with food allergies have had this allergy since they were children.
Sometimes an adult may miss an allergic reaction to a food because symptoms such as vomiting or diarrhea can be mistaken for those of the flu or food poisoning. Adults don't always pay much attention to symptoms, which can be dangerous, since they can miss some crucial signs and put the adult at risk if they continue to eat the food. Oral allergy syndrome is something that can develop in adulthood. Also known as pollen and food syndrome, it is caused by a cross-reaction of allergens found both in pollen and in fruits, vegetables and some raw nuts.
This is not a food allergy, although the symptoms are caused by food, which can be confusing. The symptoms of oral allergy syndrome are itching in the mouth or tongue or swelling of the lips or tongue. Symptoms are usually short-lived because allergens that cross-react are quickly digested and don't affect any other part of the body. These symptoms can help distinguish an oral allergy from a true food allergy.
This is an important point to highlight. In general, but not always, children outgrow allergies to milk, eggs, soy and wheat. New research indicates that up to 25 percent of children may outgrow their peanut allergy with age, and slightly fewer are expected to outgrow nut allergies with age. There's no need to assume that your child's food allergy will last a lifetime, although for many, this may be the case.
If you develop a food allergy as an adult, your chances of overcoming it with age are much lower. Food allergies in adults tend to last a lifetime, although not much research has been done in this area. No study has conclusively demonstrated that allergens are airborne and cause the onset of symptoms. Aside from some case reports related to fish allergy symptoms that appear when someone cooks fish, people with food allergies only have severe reactions after eating the allergic food.
Many people with peanut allergies are also concerned about the dust contained in peanuts, especially on airplanes. Most reactions are likely to occur after touching peanut powder that may be on trays, tables, or other surfaces. A recent study showed that cleaning surfaces to remove dust caused fewer people to report reactions during a flight. Gluten is a protein found in grains, such as wheat, barley, and rye.
Some people are allergic to wheat, but that's not the same as a gluten allergy. Gluten allergy is a misleading term that is commonly confused with wheat allergy or, sometimes, celiac disease. There is no such thing as a gluten allergy, but there is a condition called celiac disease. Celiac disease is a digestive condition that is potentially serious if left undiagnosed and untreated.
Symptoms of celiac disease include severe diarrhea after eating gluten-containing products, a rash, severe weight loss or an inability to gain weight properly, and abdominal pain. In young children, you may only see insufficient weight gain and not have pain or other symptoms. The diagnosis of celiac disease can only be made by a board-certified gastroenterologist. It should also be done when the person eats foods with gluten, since the active treatment is to avoid gluten.
A food allergy is when the body reacts to certain foods. It's usually mild, but it can be very serious for some people. Peanut allergies are a serious and often fatal condition, as it is one of the most common allergens associated with anaphylaxis. You're slightly more likely to have a food allergy if you or a close family member has other allergies, asthma, or eczema.
People with wheat allergies tend to safely consume foods marked as gluten-free, since these gluten-free products do not contain wheat; however, something that does not contain wheat may not necessarily be gluten-free, since it could contain barley or rye. If you have a food allergy, you won't be able to eat the foods you're allergic to, including foods where you're allergic to any of the ingredients. The plan should provide instructions for preventing, recognizing and managing food allergies and should be available at school and during activities such as sporting events and field trips. It's not clear why this happens, but certain foods are more likely to cause an allergic reaction in some people.
FARE's mission is to improve the quality of life and health of people with food allergies through transformative research, education, and promotion. People with soy allergies should avoid foods such as soy and tofu, but can generally continue to consume processed ingredients such as refined soy oil or soy lecithin. Knowing the patterns of cross-reactivity and what to avoid is one of the reasons why people with food allergies should receive care from a board-certified allergist. Food allergies are estimated to affect between 4% and 6% of children and 4% of adults, according to the Centers for Disease Control and Prevention.
The symptoms of a food allergy can affect any part of the body, even different parts of the body at the same time. The immune system recognizes pollen and similar proteins in the food and directs an allergic response to the food. A food allergic reaction occurs when the immune system overreacts to a food or substance in a food, identifying it as a hazard and triggering a protective response. Join more than 14,000 people and families dealing with food allergies who share their stories about food allergies and making a fundamental difference, helping to accelerate the search for new treatments and driving transformative improvements in patient care.
Check food labels and restaurant menus carefully to make sure they don't contain the food you're allergic to. .
