Essay On Food Allergies

Every day, people enjoy foods like bread, peanut butter, and cheese; foods like these have become commonplace in normal diets. It’s probably hard to imagine life without them, but many people are unable to eat these foods and others without uncomfortable or dangerous bodily reactions. As many as 15 million Americans may suffer from food allergies ("FARE" 3), which result when a person’s immune system attacks harmless food proteins with potentially fatal consequences. Because of this, food allergies affect every aspect of a person’s life and need to be taken seriously by both the affected person and those around them.
What exactly is a food allergy? As previously stated, a food allergy results when a person’s immune system overreacts to a harmless

food or a substance in that food, causing an adverse bodily reaction. ("Food Allergy | AAAAI" 2) The immune system is a network of cells, tissues, and organs in the body that defends against viruses, infections, or disease. Any molecule capable of inducing a reaction from the immune system is called an antigen; the immune system produced proteins called antibodies when it detects antigens. (“Immune System” para. 1) A person’s reaction to a food allergy can be compared to a scenario in which your home security system identifies a familiar and harmless person as a threat, and reacts by activating intruder alarms and alerting the police. When a food protein is ingested that the immune system identifies as a threat, it responds by producing excessive amounts of an antibody called immunoglobulin E (IgE), which triggers the negative symptoms of an allergic reaction. (Walsh 52)
It is imperative that an affected person correctly recognizes and understands their food allergies; unfortunately, diagnosing a food allergy can be very complicated. (“Food Allergy Diagnosis” para. 1) Due to the large variety of foods an average person consumes, it can be difficult to pinpoint which food is inducing an allergic reaction in a person. Also, the symptoms of an allergic reaction are individual and can vary from person to person in both type and severity. Despite these complications, there are a few ways to diagnose a food allergy if one is suspected. One way to identify an allergen is to perform a skin-prick test. In this test, a patient’s arm and back are pricked with a probe containing a small amount of an allergen. (“Food Allergy Diagnosis” para. 3) The development of a wheal, or small swollen bump, at the site of the prick means that the patient’s immune system has reacted to the allergen, indicating a food allergy. Another commonly-used method is a blood test that measures the amount of IgE present in the patient’s blood for the allergens being tested; a high level of IgE indicates an allergy. (“Food Allergy Diagnosis” para. 4) Diagnosis of a food allergy is important because when an allergen is consumed, the reactions that result can range from uncomfortable to life-threatening. (Kane para. 2)
Allergic reactions can take several forms. Mild symptoms of allergic reactions include hives and itching as well as congestion, diarrhea, and stomach pain. More severe allergic reactions may cause a swelling of the lips, tongue, and throat. The most severe type of allergic reaction is called anaphylaxis, which is a potentially life-threatening allergic reaction that typically begins shortly after a food a person is allergic to is ingested. (Up to 20% people may have a second onset of symptoms, called biphasic anaphylaxis, several hours or a day after the initial reaction.) (“FAAN” 5) The chemicals released by a person’s body during an allergic reaction can cause reduced blood pressure and difficulty breathing (due to the swelling of the throat and airways), which may cause a lack of consciousness. Reactions—and allergies themselves—have varying degrees of severity. For instance, a person who is only mildly allergic to peanuts may be able to ingest small amounts of it with only minor reactions. People with more severe allergies may be unable to consume peanuts without suffering major allergic reactions, and some may not even be able to smell peanuts without suffering an anaphylactic reaction.
Due to their magnitude and nature, anaphylactic allergic reactions need to be treated immediately; delay in treating an anaphylactic reaction could result in death in as little as 30 minutes. (“FAAN” 4) The most commonly used and effective treatment for an anaphylactic reaction is an epinephrine, or adrenaline, injection. Epinephrine is produced naturally in the body’s adrenal glands and is important in the contraction and release of muscles as well as in a person’s feelings or energy and fear. Epinephrine works to treat allergic reactions by relaxing the muscles around the lungs, increasing the heart rate, and constricting the blood vessels; it helps to increase oxygen flow to the body, decreases swelling, and helps to prevent cardiovascular collapse. For less severe reactions, oral or topical antihistamines are an effective treatment for mild symptoms, such as sneezing and hives, of an allergic reaction. (“FAAN” 4)
Food allergies are very pervasive and affect many aspects of a person’s life. The eight most common food allergens—-peanuts, tree nuts, dairy products, eggs, wheat, soy, fish, and shellfish—are commonly used, especially in the U.S. A person affected by one of these allergies must be constantly vigilant in order to avoid causing an allergic reaction. Activities that other people do on a daily basis, such as grocery shopping, eating out, and attending parties, are capable of triggering a reaction. People with food allergies has to be extremely careful must be well-versed in recognizing allergens in foods and reading labels on packaged foods in order to avoid allergens. Most people with severe allergies carry antihistamines and an epinephrine auto-injector wherever they go, in the case of an anaphylactic reaction. (“FAAN” 6)
Why are these daily functions so dangerous for people with food allergies?

The short answer is that allergens are everywhere. Foods that are not commonly associated with an allergen often contain it as an additive; in fact, gluten is the second most common additive in packaged foods (Walsh 152), which makes it particularly difficult to avoid. Also, severe allergic reactions can be triggered just by touching or smelling an allergen, which makes walking into any place containing food dangerous (Turner para. 3). But cross contamination is perhaps the biggest reason food allergies are so dangerous. Cross contamination is the process by which bacteria or other particles of a substance are unintentionally transferred to another substance, with potentially harmful effects. Because even a tiny bit of an allergen can induce an allergic reaction in very sensitive people, cross contamination is a prominent risk for people with food allergies. For example, a person with an allergy to shellfish can be harmed if a chef prepares an otherwise fish-free meal on the same surface that a shrimp dish was prepared on. For these reasons, the entire population—not only those close to individuals with food allergies--needs to be aware of the dangers allergens pose as well as how those allergens can be avoided, particularly people who work in food-related

businesses.
Food allergies are serious immune reactions to otherwise harmless foods; they can trigger a wide range of symptoms, the most severe being anaphylaxis (which can lead to death). Because of the dangers food allergies pose, they need to be correctly identified and regarded with importance by both people with food allergies and people without. Simply by being aware of the severity and nature of food allergies can be helpful in avoiding the adverse physical effects of an allergic reaction.