Summary IEB CONSUMERS FOOD ALLERGIES AND INTOLERANCES

FOOD ALLERGIES AND INTOLERANCES:

FOOD ALLERGIES: Babies may be
- When the immune system responds to a born with an
particular food (usually a protein) which allergy, but adults
regards it as harmful. can also suddenly
- This sets of an immune response called develop one. Food
an allergen. allergies usually
- The immune system develops a defence develop in about 6-
mechanism and produces antibodies in 8% of children
response. under 3 and in
- When the body comes in contact with about 3% of adults.
even a tiny but of food again, the No cure, but you
antibodies will respond with a reaction can outgrow them.
including.

Causes:
1. FOOD:
- Cow’s milk and dairy products.
- Egg whites (protein part).
- Peanuts.
- Shellfish (shrimps).
- Soya.
- Treenuts (almonds, walnuts, hazelnuts).
- Wheat.
- Colourings like tartrazine, flavourings like monosodium
glutamate (MSG) and preservatives like benzoates and
sulphates.
2. Ingesting even tiny amounts, touching, or smelling it can
result in symptoms.

Reactions:
- Itchiness, red rash, hives, and eczema.
- Swelling of lips and tongue.
- Tightness of chest and wheezing, constricted airways and
difficulty breathing, asthma, sneezing, coughing.
- Stomach cramps, diarrhoea, nausea, vomiting, colic, and
bloating.


Prevention and management:
- Avoid food completely.