Food Allergy | Allergy UK | National Charity
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A food allergy is when the body’s immune system reacts unusually to specific foods. Although allergic reactions are often mild, they can be very serious. In the most serious cases, a person has a severe allergic reaction (anaphylaxis), which can be life-threatening. If you think someone has symptoms of anaphylaxis, call 999 immediately, ask for an ambulance, and tell the operator they are experiencing anaphylaxis.
Most children who have a food allergy will have experienced eczema during infancy. The worse the child’s eczema and the earlier it started, the more likely they are to have a food allergy. It’s still unknown why people develop allergies to food, although they often have other allergic conditions, such as asthma, hay fever and eczema.
Translation cards are available from Allergy UK and will ensure others are made aware of your allergy despite any language barriers. The cards feature an allergy alert message, an emergency message and a message for use in restaurants to ensure that your food order is free from the particular allergen that causes your reaction.
Food allergy symptoms can vary widely from person to person and can range from mild to severe. They typically occur shortly after consuming or coming into contact with the allergen and can affect different parts of the body. Common symptoms of a food allergy include:
Symptoms of a food allergy can occur within minutes to a couple of hours after consuming the allergen. In severe cases, anaphylaxis can happen rapidly, within minutes, and requires immediate treatment with adrenaline and emergency medical care.
It’s important to note that the severity and type of symptoms can differ among individuals, and some may experience only mild symptoms while others might have more severe reactions. If someone suspects they have a food allergy based on their symptoms, it’s crucial to speak to a healthcare professional for accurate diagnosis, testing, and guidance on managing food allergies.
Food allergies are divided into 3 types, depending on symptoms and when they occur:
IgE-mediated food allergy is the most common type, triggered by the immune system producing an antibody called immunoglobulin E (IgE). Upon subsequent exposure to the same food allergen, the allergen binds to the IgE antibodies on the mast cells, triggering these cells to release various chemical substances, including histamine and other inflammatory mediators. This release of chemicals leads to the symptoms associated with an allergic reaction.
Symptoms of an IgE-mediated food allergy occur a few seconds or minutes after eating. Symptoms can range from mild to severe and may include skin reactions (such as itching, hives, or eczema), digestive issues (like vomiting, diarrhoea, or abdominal pain), respiratory symptoms (such as coughing, wheezing, or difficulty breathing), swelling of the lips, tongue, throat, or face, and in severe cases, anaphylaxis, a potentially life-threatening reaction affecting multiple systems of the body.
Non-IgE-mediated food allergies refer to allergic reactions that occur without involving Immunoglobulin E (IgE) antibodies. Unlike IgE-mediated allergies, these reactions involve different components of the immune system and have a delayed onset.
Mixed IgE and non-IgE-mediated food allergies: Some individuals may experience a combination of both IgE-mediated and non-IgE-mediated responses to certain foods. This type of allergy can present with both immediate (IgE-mediated) symptoms, such as hives or swelling, as well as delayed (non-IgE-mediated) symptoms, such as gastrointestinal disturbances or skin issues.
It’s essential for individuals with food allergies to be aware of their specific allergens, read food labels carefully, avoid cross-contamination, and have an emergency action plan in case of accidental exposure. Consulting with a healthcare professional and undergoing allergy testing can help determine specific food allergies and appropriate management strategies.
Diagnosing a food allergy is essential for preventing reactions, managing symptoms, improving quality of life, avoiding unnecessary dietary restrictions, and ensuring proper support and guidance for individuals living with food allergies.
Diagnosing a food allergy is crucial for several reasons:
If you are looking for help and advice or information, you can call Allergy UK’s Helpline on 01322 619898, they can support you through your food allergy journey and advise on your nearest NHS allergy clinic or consultant.
There are several types of allergy tests used to diagnose different types of allergies, including food allergies, environmental allergies (like pollen or pet allergies), medication allergies, and others. Some common allergy tests include:
The choice of allergy test often depends on the type of allergy suspected, the individual’s medical history, and the allergens being tested for. These tests should always be conducted and interpreted by a healthcare professional, such as an allergist or immunologist.
On this page you will find information about travelling abroad with a food allergy, airline polices for customers with allergies and top tips for holidays, from booking and packing to eating out while you’re there. We have a range of factsheets available on different topics related to travelling with an allergy.
The best way to prevent an allergic reaction is to identify the food that causes the allergic reaction and avoid it. Research is currently looking at ways to desensitise some food allergens, such as peanuts and milk, but this is not yet an established treatment in the NHS.
People with a food allergy are often prescribed adrenaline auto-injectors, which contain doses of adrenaline that can be used as an effective treatment in an anaphylaxis emergency.
Several foods are commonly associated with allergic reactions. The most common food allergens are often referred to as the “top 14” and must be clearly labelled on food products sold within the European Union (EU). It’s important to note that there are other less common food allergens, and some individuals may have allergies to specific fruits, vegetables, spices, or other food ingredients.
The ‘top 14’ allergens are celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya and sulphur dioxide (sometimes known as sulphites).
Cows’ milk allergy, is one of the most common childhood food allergies and it is estimated to affect around 7% of babies under one, though most children grow out of it. Click here to find out more about symptoms and diagnosing a cow’s milk allergy, alternative milk substitues and ongoing management.
Oral allergy syndrome, also known as pollen-food syndrome, is a hypersensitivity to certain raw fruits, vegetables, and nuts. It typically occurs in individuals who have pollen allergies, especially to certain types of tree, grass, or weed pollen. Many with pollen food syndrome can tolerate fruit and vegetables that are well-cooked.
Outside of the top food allergies (i.e., milk, egg, wheat, soy, peanut, tree nuts, fish, shellfish), allergies to legumes including peas, are thought to be the next most common allergy.
Lipid transfer proteins are proteins found in plant-based foods, including fruit, vegetables, nuts and cereals, and they are designed to protect the plant. Most lipid transfer proteins are found in the skin, pips and seeds of the food.
Managing a food allergy requires vigilance, awareness, and proactive measures to avoid allergens and manage potential allergic reactions. Here are some essential tips for managing life with a food allergy:
Sign up to receive allergy alerts when foods have to be withdrawn or recalled if there is a risk to consumers. This could be because the allergy labelling is missing or incorrect or if there is any other food allergy risk, such as cross-contamination.
Click here to view Tamsin’s story, an inspirational video about her Son Arlo and the difficulties they face as a family managing food allergies.
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