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medical attention.
How do I know I’ve got is a food allergy? It’s not always easy to diagnose. Your doctor will probably give you a complete physical and ask about the frequency, severity and seasonality your symptons. This may help distinguish between a food allergy and a reaction due to another cause. To track down the offending food, your doctor may ask you to keep a diary of everything you eat and all your reactions, or he may eliminate certain foods, one at a time, from your diet. Skin tests and blood tests may also be required.
Who is likely to have a food allergy? It seems to run in families. Everyone with a normal immune system has the potential for allergic reactions, but most of us don’t develop them. Why this is true isn’t fully understood.
When do food allergies appear? Sometime they’re evident at first exposure to an offending food, as in infants who develop food allergies when introduced to cow’s milk and solid foods. (These very early food allergies, incidentally, tend to disappear in later childhood.)
But an allergy doesn’t always appear at first taste. Sometimes a food you’re eaten for years becomes a problem. Food allergies can begin at any age.
What do you do about a food allergy? Usually, thes best course is to identify the food an eliminate it from the diet. While some people with allergies to certain foods may be able to eat those foods in small amounts with no ill effects, other people suffer severe reaction to even the slightest trace of the offending food. Also, for some people each repeated exposure to an offending food produces more severe reaction.
For some eliminated foods, a substitute must be found-as in providing a soy-based formula for infants allergic to cow’s milk.
Avoiding a single food-strawberries, say-isn’t difficulty. Avoiding a much-used ingredient-such as eggs, milk or wheat-can present problems. A person allergic to one of these must become familiar with the ingredients in common dishes, be a keen reader of food package labels and taken care when eating out.
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