Food allergies seem to increase, but misconceptions abound, often making it difficult to properly diagnose and treat a disease.
According to recent research, up to 35 percent of people misdiagnose themselves (or their children) with food intolerance or allergy, and then try to control them themselves instead of seeking appropriate medical advice. . So it’s time to set the record on five of the most popular misconceptions that persist.
1. I have symptoms after food, so I must be allergic
Not necessarily. Adverse reactions to food can occur for several reasons and all are included within the general term “food hypersensitivity”. This includes reactions involving the immune system, called food allergy, but also a number of others that do not, often called “food intolerance.”
Allergic reactions involving the Immunoglobulin E antibody are commonly called IgE-mediated allergies (IgE) and are estimated to affect up to 10 per cent of the UK population.
These cause symptoms ranging from severe, such as itchy eyes, to severe, such as anaphylaxis: a severe, rapid allergic reaction that can cause severe swelling of the throat or tongue, difficulty breathing, pressure low arterial and eventually death. These symptoms usually appear quickly after eating the food in question and, when severe, require immediate medical attention.
Other reactions that affect the immune system (called non-IgE-mediated allergy) can cause symptoms of immediate or slower onset and of a more chronic nature, such as redness, itchy skin, heartburn, or loose stools.
Some of these may be similar to the symptoms caused by food intolerances. Although completely triggering food is normally required in IgE allergy, restricting it may be sufficient in other forms of hypersensitivity, but this will depend on the underlying cause.
2. I can go online and get an allergy test
A trip to the pharmacist or an online consultation to get a diagnosis is likely to provide you with a bill and a long list of foods that apparently cause your symptoms.
Many of the tests offered are not based on food allergy or intolerance tests. This can lead to unwarranted self-imposed dietary restrictions that not only increase the risk of nutritional deficiency, but can cause anxiety, can have a detrimental effect on your social life, making eating away from home complicated and ultimately , affect your quality of life.
The only evidence-based allergy test currently available is for IgE allergy (immediate reaction). These are skin puncture tests and specific IgE blood tests.
However, even if IgE tests are offered, the results require careful interpretation as a positive test does not necessarily mean allergy. An “oral food challenge,” where precise and increasing doses of suspicious foods are given, is considered the best method of diagnosing food allergy, but it needs to be carried out with medical supervision.
The diagnosis begins with a thorough history focused on the allergy that will point you to the appropriate tests if necessary. It must be done by a medical professional with experience in allergies. Therefore, if you are concerned about your symptoms, talk to your doctor.
3. I need to avoid many foods to help control my eczema
This is unlikely. Foods do not cause eczema and there are many environmental triggers involved in outbreaks, making it difficult to determine if cutting specific foods is really helpful.
You don’t have to look far to find books and websites that suggest a variety of foods involved, but for most people, proper medical treatment is the key to controlling the disease.
That said, some people with atopic eczema may need to avoid certain foods due to the rapid onset and potentially severe IgE food allergy. In addition, excluding specific foods may be beneficial for some and may involve a food allergy other than IgE.
However, careful evaluation is needed, so if you think your current treatment for eczema is not keeping you under control, talk to your doctor before making any dietary changes.
4. There are “May contain” warnings to protect manufacturers
Allergen food labeling has improved in recent years with the implementation of 2014 EU legislation, which remains relevant in the UK as Scotland and other nations update and improve it in this regard. it was post-Brexit.
However, it has limitations. In fact, “preventive labeling of allergens” (trace warnings) is not specifically regulated by legislation beyond the requirement that voluntary information should not trigger the consumer, whether ambiguous or confusing. The wording of the warnings is not standardized and, crucially, does not give any indication of the level of risk.
Therefore, it may not be surprising that this type of warning is considered with suspicion by some, although it is a cause of distress for others, particularly those with a potentially severe IgE allergy, even very small amounts of a specific food can cause immediate symptoms.
The safest and most necessary method for some is to avoid all products with these warnings. In the end, how this is managed is the personal decision; but understanding what is and what is not necessary in food labeling is essential to making a fully informed decision about managing what you eat and the foods you should avoid.
5. Food allergy: Just avoid the food trigger
Many people who follow restricted diets would disagree. Not only is there a potential nutritional risk, as excluding certain foods requires careful planning and constant monitoring. In particular, for those with rapid-onset IgE allergy, where accidental exposure to food triggers can cause severe symptoms, this can lead to considerable anxiety.
In fact, there is evidence that having a potentially severe food allergy has a detrimental effect on quality of life in terms of health. Therefore, proper advice and management is essential.
With a wealth of information available mainly from online sources, it is more important than ever to make sure that you use reliable and trustworthy sources and seek appropriate medical advice and treatment if you are concerned about food-related symptoms.
Marian Cunningham, Professor of Human Nutrition and Dietetics, Glasgow Caledonian University.
This article is republished from The Conversation under a Creative Commons license. Read the original article.