Food allergies are a prevalent condition, affecting approximately 5 million Australians, according to the Centre for Food Allergy Research. During the upcoming Food Allergy Week (May 26th to June 1), we aim to increase awareness about the impact of food allergies on Australians and highlight effective management and emergency response strategies.
Food Allergy Week is an annual event organised by Allergy & Anaphylaxis Australia, a charitable non-profit organisation. The initiative is dedicated to enhancing public understanding of food allergies and improving support for individuals managing allergies.
Understanding what food allergies are, how they differ from food intolerances, and how they can be effectively managed is crucial, not just for the individuals affected but for anyone responsible for their care.
What are food allergies?
A food allergy is an immune system response to a food protein that the body mistakenly believes is harmful. When a person with a food allergy eats the allergen, their immune system launches a defence, releasing chemicals like histamine that cause symptoms ranging from uncomfortable to life-threatening.
What is the difference between food allergy and food intolerance?
Despite what many people think, food allergies are distinctly different from food intolerances. An intolerance primarily involves the digestive system as it fails to properly break down the food (like lactose intolerance due to a deficiency of the enzyme lactase), causing discomfort but not an immune response.
Understanding this difference is essential in recognising and responding to an allergy appropriately.
What causes food allergies?
The exact cause of food allergies is not fully understood, but it is known that a mix of genetic factors and environmental influences plays a significant role. If a family has a history of allergies, such as asthma, eczema, or hay fever, it is more likely that their children will develop food allergies. This genetic link shows that allergies can run in families.
Environmental factors also affect the development of food allergies. These include the age at which a child is first exposed to allergenic foods, the amount of allergens in the environment, and overall dietary patterns. There is evidence suggesting that introducing certain foods early in a child’s life might decrease the risk of developing allergies to those foods, although more research is needed in this area.
Common foods that trigger allergies include nuts, shellfish, milk, and eggs. These foods contain specific proteins that the immune system of someone with an allergy mistakenly sees as harmful.
Recognising these triggers and understanding how to respond to them are crucial for preventing and managing allergic reactions effectively, especially for those at risk and their caregivers.
How are food allergies diagnosed?
Food allergies are diagnosed using several methods:
- Medical history: A discussion about symptoms, diet, and family history helps guide further testing.
- Physical examination: Checks for physical signs of allergies.
- Skin prick test: A small amount of the allergen is placed on the skin, which is then pricked to introduce the allergen beneath the surface. A raised bump indicates a possible allergy.
- Blood test: Measures IgE antibodies to specific foods to indicate possible allergies.
- Oral food challenge: The patient eats increasing amounts of the suspected allergen under medical supervision to confirm the allergy.
- Elimination diet: The suspected allergen is removed from the diet to see if symptoms improve, then reintroduced to check for a reaction.
These methods help accurately identify food allergies, enabling effective management and prevention of reactions.
What are some common food allergies?
The most common food allergens include:
- Peanuts and tree nuts: Often severe, these allergies can trigger anaphylactic reactions.
- Shellfish: Including crustaceans and molluscs like prawns, crab, and mussels.
- Milk and eggs: Common in children, though many outgrow these allergies.
- Wheat and soy: Also more prevalent in children and often outgrown with age.
The severity of allergies can vary significantly, with some individuals experiencing minor irritations while others face potentially fatal reactions.
What is the First Aid for food allergy reactions?
Quickly recognising and responding to a food allergy reaction is critical for saving lives. Allergic reactions can vary from mild to severe, so knowing the signs and symptoms is essential for effective intervention.
Mild symptoms
Mild reactions can include a variety of symptoms that are generally less dangerous but can be uncomfortable and distressing:
- Skin reactions: Hives (red, raised bumps on the skin), itching, or eczema flares.
- Gastrointestinal symptoms: Stomach pains, nausea, vomiting, or diarrhea.
- Respiratory symptoms: Mild nasal congestion or a runny nose.
These mild symptoms are often treatable with over-the-counter antihistamines, which can alleviate the discomfort and prevent the reaction from worsening.
Severe symptoms (Anaphylaxis)
Anaphylaxis is a severe and potentially life-threatening allergic reaction that requires immediate medical attention. Recognising the early signs of anaphylaxis is critical for effective intervention:
- Breathing difficulties: Wheezing, shortness of breath, throat tightness, or a severe asthma attack.
- Significant swelling: Swelling of the lips, tongue, or throat, which can block the airways.
- Skin symptoms: Intense redness, hives spreading rapidly across the body.
- Circulatory symptoms: Dizziness, lightheadedness, a rapid drop in blood pressure, or a loss of consciousness/fainting.
- Gastrointestinal symptoms: Severe abdominal pain, repetitive vomiting.
Emergency response steps
- Recognise the symptoms: Be vigilant for any of the signs of anaphylaxis, especially after someone with known food allergies has eaten something questionable.
- Administer an Epipen: At the first sign of severe symptoms, use an epinephrine auto-injector (Epipen) immediately. Epinephrine can rapidly reduce the severity of the reaction and buy crucial time for medical help to arrive.
- Call emergency services: Always call for emergency medical help after administering epinephrine, even if symptoms seem to improve. Follow-up care is necessary as symptoms can recur.
How can those with a food allergy stay prepared?
For people with food allergies at risk of severe reactions, carrying an Epipen and knowing how to use it are essential. Training and regular review of the steps to administer the injector should be a priority for the individual, family members, and caregivers. Ensuring that an emergency action plan is in place and easily accessible can make a significant difference in the outcome of a severe allergic reaction.
Additionally, it is crucial to consistently take daily precautions such as avoiding the allergen and informing those around you about your allergy.
Food allergy management in schools and public settings
Schools and other public settings must have clear policies for managing food allergies. Education for staff on recognising and responding to allergic reactions is crucial, as is having action plans tailored to individual children. Legal considerations, including duty of care, mandate that these environments are prepared to support children with these needs.
What are some helpful food allergy support and resources?
Support for individuals with food allergies and their families is available through organisations like Allergy & Anaphylaxis Australia. They offer resources on managing allergies and provide updates on the latest research and strategies for living with food allergies.
Supporting food allergy first aid education and preparedness
At LFA First Response, we understand the importance of being prepared when it matters most. If you or someone you know has a food allergy, it’s essential to have a well-structured first aid plan in place. Always keep an up-to-date EpiPen accessible, and ensure you know how to use it.
For more details about our selection of EpiPens, EpiPen trainers and Anaphylaxis Kits, please feel free to reach out to our helpful team today.
