Food allergies in adults

Many children suffer from allergic reactions to food, but it is believed that by adulthood it “outgrows”. But statistics and research scientists refute this myth. Up to 10% of adults have reactions to food, and some of the allergic people develop anaphylactic reactions. They can lead to serious complications, up to death. It is important to know that if the immune system has developed hypersensitivity to a certain allergen, having once “tasted” it, reactions can occur even after 10 to 20 years, as soon as a dangerous product enters the body with food. But naturally, the more exotic and rare the allergen is, the less likely it is that the reaction will be realized.

Allergies do not occur immediately. It proceeds in three stages, the first of which is asymptomatic. This is a kind of acquaintance with the allergen, the so-called sensitization. You eat or drink trigger foods and your immune system kicks in. You won’t notice any allergy symptoms such as a rash or itching the first time, but your body will remember the dangerous allergen and keep an eye on the product. The next time you eat the same food, your body will think the food is bad, dangerous, and it will release the chemical histamine, which triggers the leading symptoms of allergies, including skin rashes, itching, and swelling.

Causes of food allergies in adults

We cannot predict what and when an allergy may occur. In addition, it is often dose-dependent and occurs due to an overload of the body with one or another protein. For example, one piece of seafood may be perceived as normal, but a whole portion provokes reactions. Basically, the strength of your allergic reaction depends on what type of reaction occurs (anaphylaxis, digestive upset, or skin rash) and how much you eat. But the reactions can gradually become more severe, each time they are more severe. Among all the causes of food allergies in adults, there is a group of allergens to which people react the most.

• Peanut. It is present in a wide variety of foods, including baked goods and sauces. Always check the label to see if it contains peanuts. You should also avoid walnuts or almonds, they can cause cross reactions.
• Dairy. Milk protein – casein, the most common “children’s” allergen. Most people outgrow their allergies, but not all. Look at the food packaging label. Even dishes like tuna can contain milk protein (casein).
• Eggs. It’s not just the problem of not scrambled eggs. Eggs are found in many foods, including noodles, mayonnaise, and baked goods. They can also be in some soups and second courses, salads. Egg whites are used to make most flu vaccines, so check with your doctor before getting vaccinated.
• Shellfish. You may experience a sudden seafood allergy as an adult. Shrimp, crabs, crayfish and lobsters can cause serious reactions. Clams, mussels, scallops, snails, octopus and squid can also be triggers. If you are allergic, avoid all shellfish.

• Nuts. They can even be found in creams made from walnut oils. If you are allergic, avoid walnuts, almond kernels, pecans, as well as hazelnuts, pistachio cashews, Brazil nuts, and pine nuts. Nutmeg, water chestnuts, sunflower seeds, and sesame seeds are not nuts and do not cause these types of allergies.
• A fish. Some people are allergic to fresh salmon, tuna, or halibut. If you are allergic to one type of fish, you may be allergic to other varieties. Be careful with fish sauce in restaurant food.
• Soy. Bread, biscuits, canned soups, prepared meats, and snack foods may contain soy. Read labels carefully to rule out hazardous products. Also avoid traditional soy foods: edamame, tofu, soy milk, miso, and soy sauce.
• Wheat. It is found in many foods, from bread to beer, from salad dressings to deli meats. Wheat proteins (gluten) give a smooth texture to some processed foods. If you are allergic to wheat proteins, other grains – such as barley, oats, rye, corn and rice – are quite safe. But you should avoid bulgur, couscous and farina. If you are allergic to wheat, you can eat gluten products.

Important! Gluten sensitivity and allergies are different problems.

You may be sensitive to something (like lactose or gluten), but it’s not an allergy. Gluten is commonly found in wheat, rye and barley. With the development of celiac disease, the immune system reacts to any food that contains gluten. And this can lead to irreversible damage to your intestines, as celiac disease (an autoimmune inflammation of the intestine) is formed. You may also find that gluten upsets your digestive system without celiac disease or allergies. It doesn’t cause permanent damage, but you have a bad tolerance for gluten products.

If you have trouble digesting something, like milk or gluten, it’s not always an allergic reaction. The body simply may not be able to handle the breakdown and digestion of this food, and diarrhea and abdominal cramps may occur. But if it does not affect the immune system, this does not apply to allergic reactions. For example, lactose intolerance is a condition where the body cannot break down lactose, the sugar in milk and dairy products.

Food allergy symptoms in adults

If you eat foods to which there is a hypersensitivity of the immune system, the first symptoms will begin quite quickly. The reaction occurs within 10 – 90 minutes. The most common food allergy symptoms in adults are:

• hives or other skin rash, red bumps or blisters all over your body;
• tingling or itching in the mouth;
• swelling of the face, tongue or lips, eyelids;
• coughing or wheezing;
• vomiting, diarrhea, or abdominal cramps;
• swelling of the throat and vocal cords, hoarseness or hoarseness of the voice;
• labored breathing.

The most dangerous is the development of anaphylactic reactions, including shock. The symptoms can sometimes be life-threatening. If this happens, the person may have difficulty breathing, and blood pressure may drop to extremely low levels, leading to loss of consciousness, collapse, and shock. If a person has an anaphylactic food allergy, a doctor may prescribe an epinephrine autoinjector to carry with them at all times.

Oral Allergy Syndrome. Some people who suffer from hay fever, especially those caused by birch or ragweed pollen, react to raw apples, cherries, kiwis, celery, tomatoes, and green peppers. They feel tingling, itching, or swelling of the lips, tongue, or throat. They may experience conjunctivitis and itchy eyes, runny nose, shortness of breath.

Allergy during exercise. This problem only occurs in some people when they eat foods they are allergic to right before they hit the gym. Their body temperature rises and the food can cause an allergic reaction such as itching, hives, dizziness, or even anaphylaxis. Without physical exertion, the same food can be perceived quite normally.

The foods that most commonly cause this type of allergy are shellfish, alcohol, tomatoes, cheese, and celery. Avoid using the trigger for a few hours before you start exercising.

Treatment of food allergies in adults

It is often easy to identify an allergen – if you have not previously eaten any new foods (shellfish, nuts, caviar) or have done so for a very long time, then suspicion will fall on the new food. But only an allergist can confirm the diagnosis.

Diagnostics

To confirm the diagnosis, to identify a specific allergen, you may need tests to find out if you have a food allergy or food intolerance (for example, milk).

• Skin tests. This is the most common test. The allergist applies a drop of liquid to the skin and then scratches to get the allergen into the tissues. No reaction means you don’t have an allergy. With swelling and itching, this is your allergen.
• Blood test. The doctor takes a sample of your blood to see if it responds to certain triggers.

Sometimes provocative tests can be carried out. While the doctor is watching, you eat foods to see if your body responds to them. This is a dangerous test, medicines should always be ready to provide first aid.

Modern methods

A correct diagnosis of a food allergy or food intolerance by an allergist/immunologist is the first step to treating the allergy. If you’ve been diagnosed with a food allergy, your treatment plan will be to strictly avoid unsafe foods.

There is currently no effective cure for food allergies, and there are no medications to prevent reactions. However, there are steps you must take to manage your condition.

The most important of these is the exclusion of contact with food proteins that can cause an allergic reaction. Read food labels to make sure you don’t eat foods that contain ingredients you are allergic to. Always ask about ingredients when you eat at restaurants or when you eat meals prepared by family or friends.

If you have a severe food allergy, be sure to have a plan for dealing with anaphylaxis and carry autoinjection epinephrine and antihistamine ampoules with you wherever you go. Use these drugs in case of an anaphylactic reaction.

For milder reactions, antihistamines help relieve symptoms. Be sure to discuss their dose and duration of administration with an allergist-immunologist.

Prevention of food allergies in adults at home

You need to avoid the trigger and always read the labels to check the ingredients in the products. Make a plan of what you need to do if you accidentally eat something forbidden.

At the first sign of anaphylaxis (shortness of breath, breathing problems, dizziness), call 112 or 03, call an ambulance and give an injection of adrenaline. Give yourself another shot if your symptoms don’t improve. It is advisable to wear a medical identification bracelet or a medical tattoo that indicates your allergy.

Popular questions and answers

Regarding food allergies and their prevention, we spoke with general practitioner, endoscopist, head of the organizational and methodological office Lidia Golubenko.