In recent year we have seen an increase in the susceptibility of allergies. Baby food allergies are of particular concern as the source may be difficult to detect. Baby food allergies are as common as adult food allergies.
If your baby appears distressed for no apparent reason or has unexplained areas of itchiness to the skin, then perhaps he or she has a baby food allergy.
What is an Allergy?
An allergy can be defined as an intolerance to a particular substance when touched, inhaled, injected or ingested.
When our body is exposed to a substance that causes an allergic reaction the response may be nasal or respiratory congestion, itchy or runny nose, watery eyes, diarrhea, or itchy rashes anywhere on the body.
Baby Food Allergies – Can My Allergies be Passed on to my Baby?
If you tend to have an allergic reaction then your baby may have a tendency to be allergic also.
However you and your baby may not share the same food allergies or be allergic to the same substances.
You may have asthma, while your child may develop hay fever.
Baby Food Allergies – How to detect them
It can sometimes be difficult detecting the cause of baby food allergies. If you think your infant has a baby food allergy, eliminating the following products from their diet may help.
• Milk and dairy products
• Eggs
• Nuts
• Shellfish
• Citrus Fruits
Once you have eliminated each of these food groups from your baby’s diet, you can begin to reintroduce them gradually one by one.
Wait a few days before the introduction of an additional food group and do not mix food groups.If your baby has a baby food allergy you be able to detect it by monitoring his or her reaction to the introduction of these individual food groups.
Baby Food Allergies – Can they be prevented?
Breastfeeding your baby for the first six months of his or her life helps to reduce the incidence of allergies earlier on in life.
Try to avoid giving your baby pre-prepared foods that contain additives, or tinned or packaged foods.
Baby Food Allergies – When are they Most Likely to Occur?
Baby food allergies can occur at any time. Many babies are allergic to, or have an intolerance to cows milk and your baby may develop an allergy to other milk or wheat products, shellfish, nuts or citrus fruits.
If your baby has an allergic reaction after eating a particular food, you should see the signs within an hour.
Baby Food Allergy – Signs to Look For
The symptoms of a baby food allergy could include swelling or itchiness of the lips or tongue, wheezing or a skin rash.
Some babies may develop an intolerance to particular food groups.
If your baby has a food intolerance, symptoms might include diarrhea, vomiting, stomach pain, colic or wind.
Treating Baby Food Allergies
As long as you can find the cause, then the best way to treat a baby food allergy is to refrain from giving your baby that particular food.
If your baby is experiencing related symptoms then the allergy could be pollen related rather than a baby food allergy. Non food substances that could also cause an allergic reaction include pet hairs, tobacco smoke, feather pillows, perfume or dust mites.
Baby Food Allergies – Healthy Alternatives
If your results indicated that your infant is experiencing baby food allergies, here are some non allergic foods that you can try introducing into their diet.
• Mangoes, apples, grapes
• Barley, oats, rye
• Cauliflower, carrots, sweet potatoes
• Chicken, salmon
If in any doubt you should seek professional help to determine whether it is a baby food allergy or something more serious.
Baby food allergies are quote common and with a little work are fairly easy to detect. Once you have detected the source of your baby’s food allergy, the simplest way to eliminate the symptoms is to remove the cause.
By: Sacha Tarkovsky
MORE FREE INFO On all aspects of health and more on babies visit our website for a huge resource of articles, features and downloads and at www.net-planet.org/index.html
Showing posts with label food allergy. Show all posts
Showing posts with label food allergy. Show all posts
Saturday, April 28, 2007
Monday, April 2, 2007
Good News For Peanut Allergy Sufferers
An allergy to peanuts can cause hives, swelling of the face and throat, and ultimately block breathing. And this food allergy has been affecting a rising number of the population in recent decades, with 1 to 1.5% of the populations severely allergic to even the smallest traces of peanut.
So with the knowledge that some people have a very low peanut allergy threshold, (often times with their reaction to peanuts being wildly different from one peanut sufferer to the other), it is most worrisome that even right now, with all the advances in food manufacturing techniques, food manufacturers are often unsure if their food contains peanut trace.
At the moment that unsure approach to how much peanut may be contained in processed food is usually handled by simply placing a warning on the food label of the product, suggesting that the food may contain traces of peanut. However, in the United Kingdom, the Great British Food Standards Agency (FSA) have produced a test, that manufacturers can use to test for, and find, even the most minute traces of peanut in a processed products.
Dr Andrew Wadge, Director of Food Safety Policy for the FSA since 2003, said: "The Food Standards Agency has a wide program of research that aims to increase knowledge and understanding of food allergy and intolerance so that we can better protect the interests of consumers... Further research is needed to explore whether the test can be adapted to detect other common food allergens. However it is hoped that the work could lead to the development of a process that food businesses will be able to use in their production methods."
The food test works simply by detecting any peanut DNA in a food item or product, and was developed by scientist at the Central Science Laboratory. Calling the unique food test PCR, they tested it out on a number of food items found on everyday shelves of stores around the country, such as cakes and biscuits (which are often among some of the most risky items for peanut allergy sufferers to purchase).
Although further testing development and research is planed, before the PCR test will be used commercially, (allowing manufacturers and shoppers to know with relative surety whether or not their food products contain nut trace), this will all obviously prove as good news for all of us Peanut Allergy sufferers around the world.
Allen Matthews is the main editor for http://www.peanutallergyfacts.com/, and is one of many peanut allergic people in the world today.
If you would like more information about this food allergy, visit http://www.peanutallergyfacts.com/ for free articles and all of the latest news about Peanut Allergies.
So with the knowledge that some people have a very low peanut allergy threshold, (often times with their reaction to peanuts being wildly different from one peanut sufferer to the other), it is most worrisome that even right now, with all the advances in food manufacturing techniques, food manufacturers are often unsure if their food contains peanut trace.
At the moment that unsure approach to how much peanut may be contained in processed food is usually handled by simply placing a warning on the food label of the product, suggesting that the food may contain traces of peanut. However, in the United Kingdom, the Great British Food Standards Agency (FSA) have produced a test, that manufacturers can use to test for, and find, even the most minute traces of peanut in a processed products.
Dr Andrew Wadge, Director of Food Safety Policy for the FSA since 2003, said: "The Food Standards Agency has a wide program of research that aims to increase knowledge and understanding of food allergy and intolerance so that we can better protect the interests of consumers... Further research is needed to explore whether the test can be adapted to detect other common food allergens. However it is hoped that the work could lead to the development of a process that food businesses will be able to use in their production methods."
The food test works simply by detecting any peanut DNA in a food item or product, and was developed by scientist at the Central Science Laboratory. Calling the unique food test PCR, they tested it out on a number of food items found on everyday shelves of stores around the country, such as cakes and biscuits (which are often among some of the most risky items for peanut allergy sufferers to purchase).
Although further testing development and research is planed, before the PCR test will be used commercially, (allowing manufacturers and shoppers to know with relative surety whether or not their food products contain nut trace), this will all obviously prove as good news for all of us Peanut Allergy sufferers around the world.
Allen Matthews is the main editor for http://www.peanutallergyfacts.com/, and is one of many peanut allergic people in the world today.
If you would like more information about this food allergy, visit http://www.peanutallergyfacts.com/ for free articles and all of the latest news about Peanut Allergies.
Thursday, March 29, 2007
Living With A Food Allergy
Living with a food allergy can be a daunting experience. Many people have a food allergy which ranges from mild to severe. There are people who experience a light red rash after eating something they are allergic to while others can face death if they even touch the food that causes their allergy.
A very common type of food allergy is to eggs. Many children develop this food allergy when they are infants. The parents have to be conscious of each and everything the child consumes. This means reading all the labels of the foods that you serve the child and informing the child care provider and school of the allergy. Egg substitute can be used when baking cakes or breads so the child doesn't feel left out.
A food allergy to eggs is usually outgrown. The child may experience the symptoms for several years and once they have matured the parent in consultation with a physician can reintroduce egg products into the child's diet.
Another food allergy that is common in infants is an allergy to wheat. This again, is an allergy that children tend to outgrow but until that time every product they consume has to be checked to see if it contains wheat. The obvious offenders are things like bread and muffin but there can be wheat in other products including breakfast cereals and even some types of candy.
A food allergy that can be very severe is an allergy to peanuts. When a child or an adult has a peanut allergy there is a chance that they can go into food anaphylaxis and die. Although peanut allergies are one of the most common types of food allergy there are still people dying each year from unintended exposure to peanuts.
It's vitally important for parents to warn their child about the dangers of peanuts if they do have this particular type of food allergy. The child might not be old enough to fully grasp the consequences but as they mature it's very important to constantly remind them that they can become very ill if they eat anything that has peanuts in it.
Many schools now have a no peanut policy. They have enforced this because of the children that suffer from a peanut food allergy. Children are not permitted to bring certain food items to school including peanut butter sandwiches or chocolate bars that contain peanuts. Although some parents complain about this restriction it should be viewed as more of a life saving measure.
When a person grows up with a food allergy they quickly become aware of what foods they can and cannot eat. Part of this stems from the repeated reminders of the parents but it also comes from the child and later adult's desire to remain healthy.
If someone in your home does suffer from a food allergy it's wise to keep that food out of the home completely. One of the reasons is obvious and that's the person with the allergy will be safer without the offending item in their presence. Another good reason to refrain from purchasing the product is that the person with the allergy won't feel left out if no one in their family is consuming the thing they cannot have. Think of it as a wonderful way to support them.
by Joe Goertz
Allergy Resources and Information around it
A very common type of food allergy is to eggs. Many children develop this food allergy when they are infants. The parents have to be conscious of each and everything the child consumes. This means reading all the labels of the foods that you serve the child and informing the child care provider and school of the allergy. Egg substitute can be used when baking cakes or breads so the child doesn't feel left out.
A food allergy to eggs is usually outgrown. The child may experience the symptoms for several years and once they have matured the parent in consultation with a physician can reintroduce egg products into the child's diet.
Another food allergy that is common in infants is an allergy to wheat. This again, is an allergy that children tend to outgrow but until that time every product they consume has to be checked to see if it contains wheat. The obvious offenders are things like bread and muffin but there can be wheat in other products including breakfast cereals and even some types of candy.
A food allergy that can be very severe is an allergy to peanuts. When a child or an adult has a peanut allergy there is a chance that they can go into food anaphylaxis and die. Although peanut allergies are one of the most common types of food allergy there are still people dying each year from unintended exposure to peanuts.
It's vitally important for parents to warn their child about the dangers of peanuts if they do have this particular type of food allergy. The child might not be old enough to fully grasp the consequences but as they mature it's very important to constantly remind them that they can become very ill if they eat anything that has peanuts in it.
Many schools now have a no peanut policy. They have enforced this because of the children that suffer from a peanut food allergy. Children are not permitted to bring certain food items to school including peanut butter sandwiches or chocolate bars that contain peanuts. Although some parents complain about this restriction it should be viewed as more of a life saving measure.
When a person grows up with a food allergy they quickly become aware of what foods they can and cannot eat. Part of this stems from the repeated reminders of the parents but it also comes from the child and later adult's desire to remain healthy.
If someone in your home does suffer from a food allergy it's wise to keep that food out of the home completely. One of the reasons is obvious and that's the person with the allergy will be safer without the offending item in their presence. Another good reason to refrain from purchasing the product is that the person with the allergy won't feel left out if no one in their family is consuming the thing they cannot have. Think of it as a wonderful way to support them.
by Joe Goertz
Allergy Resources and Information around it
Thursday, March 22, 2007
Food Allergies
An allergy can be described as a malfunction of the immune system, an exaggerated response to certain substances. Your body mistakenly believes that something it has touched, smelled or eaten is harmful to it and your body releases massive amounts of chemicals, such as histamine to protect itself.
It is believed that 11 million Americans suffer from food allergies. These allergies are as varied as food itself is. Some people suffer from an allergy to one food, some to many. The most common food allergies are generally eggs, milk, peanuts, tree nuts (such as walnuts), fish, shellfish, soy and wheat.
Symptoms of food allergies are varied and range from a tingling of the mouth to swelling of the tongue and throat to difficulty breathing to hives, cramps, diarrhea, vomiting and in some instances death.
There are ways to help you or your loved one manage your food allergies. First seek the help of an allergist. Your allergist will perform a patch test to determine the exact cause of allergic reactions. This will be the guideline you use as you develop a diet based around your food allergies.
As with other types of allergies there is no cure for a food allergy. Some children do grow out of some food allergies as they age although allergies to peanuts, fish, shellfish and nuts are often considered lifetime allergies. You or your loved one must simply avoid the food that causes the allergy. This can be difficult, especially when eating out in a restaurant. Depending on the severity of allergy, even slight cross contamination of food products can cause reactions.
Food labeling is a very important component of avoiding foods that trigger allergies. Since 2000 the FDA has been presenting information on allergy risks and labeling requirements to manufacturers. They seek to have manufacturers change some labels to be easier to read, using plain language like "milk" on a label instead of "caseinate".
In the case of a milk or egg allergy there are alternatives that can be used when cooking or baking. There are many online sites dedicated to supplying information, education and support to those with food allergies.
This article courtesy of http://www.allergies-questions.com/
It is believed that 11 million Americans suffer from food allergies. These allergies are as varied as food itself is. Some people suffer from an allergy to one food, some to many. The most common food allergies are generally eggs, milk, peanuts, tree nuts (such as walnuts), fish, shellfish, soy and wheat.
Symptoms of food allergies are varied and range from a tingling of the mouth to swelling of the tongue and throat to difficulty breathing to hives, cramps, diarrhea, vomiting and in some instances death.
There are ways to help you or your loved one manage your food allergies. First seek the help of an allergist. Your allergist will perform a patch test to determine the exact cause of allergic reactions. This will be the guideline you use as you develop a diet based around your food allergies.
As with other types of allergies there is no cure for a food allergy. Some children do grow out of some food allergies as they age although allergies to peanuts, fish, shellfish and nuts are often considered lifetime allergies. You or your loved one must simply avoid the food that causes the allergy. This can be difficult, especially when eating out in a restaurant. Depending on the severity of allergy, even slight cross contamination of food products can cause reactions.
Food labeling is a very important component of avoiding foods that trigger allergies. Since 2000 the FDA has been presenting information on allergy risks and labeling requirements to manufacturers. They seek to have manufacturers change some labels to be easier to read, using plain language like "milk" on a label instead of "caseinate".
In the case of a milk or egg allergy there are alternatives that can be used when cooking or baking. There are many online sites dedicated to supplying information, education and support to those with food allergies.
This article courtesy of http://www.allergies-questions.com/
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