It is estimated that as much as eight percent of the children in America and two percent of the Adult population suffer from some form of food allergy or the other. In a person suffering from food allergy the immune system will over react to normally harmless food. This is because of the antibody popularly known as IgE or Immunoglobulin E. IgE is always found in people suffering from some sort of allergy.

Intolerance to food is very often confused with food allergy. In such a condition there is a reaction to food or some ingredient of food that cannot technically be termed an ‘allergy’. Food intolerance conditions never involve the immune system. One example would be that a person suffering from lactose

intolerance would experience severe stomach pain when he or she drinks milk. This is a situation where the person lacks the enzyme that breaks down lactose. This is a deficiency and not an allergy. It is best to talk to your physician/allergist to determine if you are suffering from an allergy or an intolerance and chalk out a management program to help you enjoy your food better.

Protein is a part of the food that usually brings on an allergic reaction. These are known as allergens. Most allergens cause reactions even after being digested or being cooked and chemically changes. Some of the most common allergens are found in soy, eggs, milk, tree nuts, shell fish, fish, peanuts and wheat. These foods are called the great eight because they cause allergic reactions in a majority of people suffering from food allergies.

Some of the symptoms of food reactions include Gastroenteritis, eczema, and asthma. Eczema is a condition that involves reddening of the skin with or without some sort of oozing. This condition is accompanied with a lot of itching and sometimes dry scaly skin conditions. This condition is generally a chronic condition and occurs in people who come from a family with a history of asthma or allergies.

Asthma is a condition where a patient suffers severe bouts of breathlessness, wheezing in the chest, and coughing. This condition is triggered by food allergens and is very common in children and infants.

Food allergens can trigger gastrointestinal symptoms such as vomiting, diarrhea, a red rash around the mouth, swelling in the throat and mouth, puffiness in the stomach and abdominal pain.

Anaphylaxis is a food allergy that is very severe and needs immediate medical attention. It is perhaps the most dangerous of food allergies. In this condition the patient can suffocate as breathing becomes very difficult. A attack of anaphylaxis can occur within five minutes to half an hour of coming into contact with the allergen causing the reaction.

The best ways to prevent an allergic reaction is to make it a habit to read the labels for ingredients. It is also good to ask for ingredients if you are eating out and to avoid the allergen altogether. It also pays to be prepared by keeping any medication prescribed by the immunologist at hand. Sometimes the doctor may prescribe an injection that must be kept ready all the time. Whatever the prevention, knowledge of the condition and what to do in emergencies is the best way to be prepared. So invest some time learning about your condition – it will reap rich dividends.