Food allergies

If you have a food allergy, your immune system mistakenly identifies a food protein as something harmful, and coming in contact with that protein triggers an allergic reaction. Symptoms can occur when coming in contact with just a tiny amount of food. 

The most common triggers of this reaction include eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat. The symptoms of food allergy include difficulty breathing, chest tightness, rashes (hives), and itching all over your body.

Children between the age of 6-11 years are most commonly affected and the common risk factors include a family history of allergic reactions, asthma, and age of introduction to solid foods. 

The best way to prevent any allergic reaction is to avoid the food items that are causing it. In case of accidental exposure or emergency, adrenaline can be used. Antihistamines and bronchodilators may be used to provide relief from symptoms.

Accurate diagnosis and successful management of allergies are essential to prevent any severe reactions in the future. An allergist or immunologist has specialized training and experience to diagnose the problem and develop a prevention plan.