Protein Allergy

Allergy Background

A child is at higher risk for food allergies if one or more close family members have allergies or allergy-related conditions, such as food allergies, eczema, or asthma.

Causes

In a true food allergy, your immune system mistakenly identifies a specific food or component of food as a harmful substance. Your immune system triggers certain cells to produce immunoglobulin E (IgE) to fight against the culprit food or food component (the allergen). The next time you eat even the smallest amount of that food IgE antibodies smell and signal your immune system to release histamine and other chemicals in the blood. These chemicals cause a range of signs and symptoms of allergies. Histamine is partly responsible for most allergic reactions, including runny nose, itchy eyes, dry throat, rashes and hives, nausea, diarrhea, difficulty breathing and even anaphylactic shock. Food intolerances and other conditions: non-food allergies

Other reactions to food do not involve your immune system and thus the release of histamine. These reactions are not true food allergies. Instead, they may be food intolerances. Because food allergies may involve many of the same signs and symptoms of food allergy does - such as nausea, vomiting, cramps and diarrhea - people often confuse the two. Observation of allergic reactions

Novel foods, regardless of where they come from, should be introduced one at a time over several days. As your baby's digestive system is still developing, they may react to new foods. Watch your baby closely for allergic reactions.

What are the most common food allergens?

The American Academy of Allergy, Asthma, and Immunology estimates that up to 2 million, or 8% of children in the United States are affected by food allergies, and that eight foods account for most of food allergy reactions in children: eggs, fish, milk, peanuts, shellfish, soy, nuts and wheat.

Cow's milk (or cow's milk protein)

Between 1% and 7.5% of infants are allergic to proteins in cow's milk and formulas based on cow's milk. Approximately 80% of formulas on the market are cow's milk based. allergy to cow's milk protein (also called formula protein allergy) means that the child (or child or adult) has an abnormal immune system reaction to proteins found in cow's milk used to make baby formulas standard.

Eggs

One of the most common food allergies among infants and young children, egg allergy can pose many challenges for parents. Because eggs are used in many foods children eat - and in many cases they are "hidden" ingredients - an egg allergy is hard to diagnose. Most children with egg allergy are allergic to egg white proteins, but some can not tolerate proteins in the yolk.

Fish and shellfish

The proteins in fish can cause a number of different types of allergic reactions, including gastrointestinal reaction that leads to diarrhea and vomiting. Children may also have skin reactions to fish causing itching and dryness. Allergy to fish as one of the most common food allergies and other adults that children are not always out of.

Peanuts and tree nuts

Peanuts are one of the most severe food allergens, often causing fatal reactions. About 1.5 million people in the United States are allergic to peanuts (which are not a true nut but a legume - in the same family as peas and lentils). Sunflower Half of those allergic to peanuts are also allergic to nuts such as almonds, walnuts, pecans, cashews, and often the sesame seeds.

Soybean

Like peanuts, soybeans are a legume. Soy allergy is more common in infants than older children, or about 30% to 40% of infantry.