What Are The Food Allergies And Sensitivity

If it seems to you that there are more children with food allergies around, you are right. Both allergies in general and food allergies in particular are on the rise worldwide. Theories as to why this is so include increased immune challenges from toxins and genetics.

Is a milk allergy the same as lactose intolerance? What are the main allergy-forming foods? What can my allergic child eat? Regularly asked these sorts of questions, nutritionist mum Leanne Cooper explores this complex area and addresses some of the common questions from mums and dads.

Often the terms ‘allergy’ and ‘intolerance’ are used interchangeably. Be aware that self-diagnosing can be risky, as not all reactions to food are what they seem. In fact, allergy and intolerance are different. A food allergy is defined as an immune response (involving special immune substances such as antibodies called IgE) by the body to a food protein or similar large molecule. Definitions of food intolerance are a little less clear. Some consider it a ‘chemical’ reaction not involving the immune system; others refer to it as a non-IgE immune response. For our purposes it is easier to think of it as a non-immune response where the body is unable to deal with a food compound. One of the best-known examples is the reaction many people have to the taste enhancer, MSG. Food intolerances are by far much more common than food allergies.

When we experience an allergy, the body reacts to seemingly harmless substances by treating them as foreign invaders, so the body’s response is to mobilise its army of antibodies which are made by the immune system. This is why allergies (not just food) are best diagnosed by testing the body’s antibody response to an allergen. This can be done using a blood test or skin prick test. This is also why many children with undiagnosed allergies can appear overly tired with dark rings under their eyes; their body has its army on the front line battling without rest.