Issue Date: April 1, 2007
Food allergies in children
Many kids outgrow them, but it's important to know which allergies have serious implications.
A peanut butter and jelly sandwich could be deadly for a child with an allergy to nuts.
|
When most of us think of allergies, we think about airborne allergens such as pollens, dust and dander. However, another significant (and sometimes quite problematic) form of allergy is to foods.
Food allergies can occur in anyone, but they're more common in children. Researchers think this may be because a child's immune system and/or intestinal system is not yet mature. These reactions happen when the body's immune system overreacts to foods that have been eaten, precipitating a chain of events that cause symptoms, some of which can be severe. In fact, full-blown allergic reactions, called anaphylaxis, can occur in susceptible individuals, and this life-threatening reaction requires immediate attention. So, it's vital to know as much as you can about the food substances to which your child is allergic.
Which foods are most likely to cause allergic reactions? For children, the list includes milk products, eggs, soy, wheat, fish and nuts (especially peanuts). Interestingly, kids outgrow many of their food allergies, but they're less likely to outgrow ones to fish or peanuts. Adults are different: When a food allergy develops later in life, it tends to stick with us.
Food allergy symptoms can manifest in various organs, not just the intestinal tract. Gastrointestinal symptoms include vomiting, intestinal cramping, nausea and diarrhea. Other symptoms of food allergies include hives, welts and itching in the roof of the mouth and throat. Most troubling are the symptoms that occur with the respiratory system (itchy, runny nose; sneezing; wheezing; a dry cough; and shortness of breath).
Symptoms can be mild to severe, and they can occur within moments of eating something or sometimes not appear for many hours following ingestion. The allergic reaction occurs when the body's immune system mistakenly recognizes a food as a "foreign intruder" and reacts by developing antibodies to attack the food. As the antibodies work to clear the food allergens from the system, they release chemicals that cause the allergic symptoms we experience.
Those with a family history of allergies are at higher risk of developing food allergies. Another clue that a child might be susceptible to food allergies is atopic dermatitis, a fairly common skin condition that can affect babies to teens and causes a raised, itching, red rash.
The American Academy of Pediatrics recommends breast-feeding babies for the first year of life, in part to lower their risk of developing food allergies. Those who can't breast-feed and whose children are at risk of developing food allergies should use special hydrolyzed milk formulas. In addition, "adult" foods should be introduced to kids slowly and systematically: dairy products at age 1, eggs at age 2, nuts (including peanuts) and fish at age 3, etc. By allowing children's immune systems to mature, pediatricians say such a "step-wise" introduction of foods causing allergies may help to reduce their risk of developing the problem.
Tedd Mitchell, M.D., president andmedical director of Dallas' Cooper Clinic, writes HealthSmart every week.
|
