Is it true that one is allergic to any food that gives problems?

* This is not true, since there are several problems that can arise after eating specific foods, the majority of which are unrelated to allergy. True allergies to foods are immunologic reactions involving the class of immunoglobulins (proteins that assist in the body's immune response) known as immunoglobulin (Ig) E. Other kinds of reactions to foods that are not food allergies include food intolerances (such as lactose or milk intolerance), food poisoning, and toxic reactions. The prevalence of food allergy in the population is much lower than the prevalence of adverse reactions to foods. It is estimated that true food allergies occur in 2-5% of the population.

All food allergies in children resolve as they get older. Is this true?

* As they grow older, some children may tolerate foods that previously caused allergic reactions. This is more likely to happen in the case of allergies to milk, eggs, and wheat, in which the severity of reactions (or symptoms) may decrease by late childhood. It is not clear in all cases, however, if the improved symptoms are an indication that the allergy has disappeared. For example, in wheat allergy (celiac disease) symptoms may improve, but a mild allergic reaction continues in the intestine, and symptoms and signs of the allergy may recur in later years. On the other hand, milk allergy appears to truly disappear as children grow older.

It is said that peanut allergy is the most common food allergy. Is this true?

* Peanut allergy is the food allergy most likely to result in anaphylactic reactions (severe, potentially fatal allergic reactions), but only about 0.6% of the population is affected by peanut allergy. The most common food allergies reported by adults are allergies to fruits and vegetables.

There are many misunderstandings regarding exactly what might stimulate the food allergic reaction. "Virtually all food allergens are proteins," explained Steve L Taylor, Ph.D., co-director of the Food Allergy Research and Resource Program at the University of Nebraska-Lincoln. "And, the process of refining oil removes the protein which would trigger an allergic reaction." Oils used in processed foods and in cosmetics are highly refined and should pose no problem for the food allergic individual. Yet, caution should be taken with natural, cold pressed or flavoured oils.

Is it true that food allergies always begin in childhood?

* Allergies to fruits and vegetables may develop later in life because of similarities in fruit and vegetable proteins with airborne allergens such as pollens. The airborne allergens cause the body to produce Ig E, and the Ig E then reacts with the similar proteins in fruits and vegetables.

Allergy shots are an effective treatment for food allergies.

* Desensitisation to certain allergens by injecting small quantities of extracts of the allergen over a long time has been an effective therapy for certain allergies (such as allergies to pollens). However, there is no scientific evidence that these shots can prevent allergic reactions to food.

Food allergies are not life threatening. Is this a myth?

* It is estimated that between 150-200 people die each year due to allergic reactions to food.
Food additives and artificial flavours cause the majority of food allergic reactions.
Contrary to common belief, natural foods account for the majority of allergic reactions. The foods that cause 90 percent of allergic reactions are: peanuts, milk, eggs, wheat, soy, tree nuts (i.e. almonds, walnuts, pecans), fish, and shellfish. Lots of people have food allergies. True?

The eight most common food allergens in people are: Peanuts, tree nuts (for example, almonds, pecans and walnuts), dairy, soy, wheat, eggs, fish and shellfish (for example, shrimp and crab). Nevertheless, allergies to nearly 175 different types of food have been documented. "These foods are responsible for over 90 percent of serious allergic reactions to food," stated Susan L. Hefle, Ph.D., co-director of the Food Allergy Research and Resource Program at the University of Nebraska-Lincoln.

A food allergy means I'll just get a runny nose, right?

* No—although food allergy is rare, it is a serious condition and should be diagnosed by a board-certified allergist.
Food allergy is a reaction of the body's immune system to a certain component, usually a protein, in a food or ingredient. The reactions can be uncomfortable and mild including vomiting, diarrhoea, skin rashes or runny nose, sneezing, coughing and wheezing, and may occur within hours or days after eating. However, anaphylaxis, a more serious and life-threatening reaction, may occur.

Anaphylaxis is a rapidly occurring reaction that often involves hives and swelling, enlarging of the larynx with a choking sensation, wheezing, severe vomiting, diarrhoea and even shock. These symptoms can also occur within minutes, hours or days. "Food allergic patients should have an anaphy-laxis reaction plan worked out ahead of time with their allergist," according to Anne Muñoz-Furlong, president and founder of The Food Allergy Network. "The plan should be practiced with family and friends in case of an emergency."

I don't frequently eat food I'm allergic to, so I can eat a little bit for a special occasion.

* Because food allergy can be life threatening, the allergen must be completely avoided-even the most minute amounts. Although an extreme case, a man allergic to shellfish died of anaphylaxis shock after encountering simply the steam from shrimp. It can be fatal to assume a given food environment is safe and not be cautious.
A board-certified allergist can help the food allergic patient manage diet issues without sacrificing nutrition or pleasure when eating at and away from home. Since most life threatening, and sometimes fatal, allergic reactions to foods occur when eating away from home, it is imperative that the food allergic individual or responsible guardian clearly explain the risks of exposure to a certain food or ingredient to food service workers, family and friends-and always ask before eating.

I'm allergic to food additives. So, I should not eat any packaged or tinned food.

* Other common misconceptions regarding food allergy are additives and preservatives. Although some -- sulfites and tartrazine—have been shown to trigger asthma or hives in certain people, these reactions do not follow the same pathway observed with food. There are other food additives that have historically been associated with adverse reactions, but because they do not contain proteins or involve the immune system, true allergic pathways cannot be used to explain the reported reactions. In addition, many of these additives, including monosodium glutamate, aspartame and most food dyes have been studied extensively, and the results show little scientific evidence exists to suggest they cause any reaction at all.

The author is a dietician and nutritionist and can be contacted on 25340567