Food Allergy Statistics


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food-allergy-statisticsHow Many People Have Food Allergies?

Researchers estimate that up to 15 million Americans have food allergies. This potentially deadly disease affects 1 in every 13 children (under 18 years of age) in the U.S. That’s roughly two in every classroom. The economic cost of children’s food allergies is nearly $25 billion per year.

Food Allergies on the Rise

According to a study released in 2013 by the Centers for Disease Control and Prevention, food allergies among children increased approximately 50% between 1997 and 2011. The number of people who have a food allergy is growing, but there is no clear answer as to why. Researchers are trying to discover why food allergies are on the rise in developed countries worldwide, and to learn more about the impact of the disease in developing nations. More than 17 million Europeans have a food allergy, and hospital admissions for severe reactions in children have risen seven-fold over the past decade, according to the European Academy of Allergy and Clinical Immunology (EAACI).

Food Allergy Reactions & Anaphylaxis

Every 3 minutes, a food allergy reaction sends someone to the emergency department – that is more than 200,000 emergency department visits per year. A reaction to food can range from a mild response (such as an itchy mouth) to anaphylaxis, a severe and potentially deadly reaction. The U.S. Centers for Disease Control reported that food allergies result in more than 300,000 ambulatory-care visits a year among children under the age of 18. Food allergy is the leading cause of anaphylaxis outside the hospital setting.

Once an anaphylactic reaction starts, a medication called epinephrine is the first line of defense to treat the reaction, and you should immediately seek emergency medical attention by calling 911. You can protect yourself by learning the symptoms of allergic reactions and knowing what steps to take if you have a severe reaction. Teenagers and young adults with food allergies are at the highest risk of fatal food-induced anaphylaxis. Individuals with food allergies who also have asthma may be at increased risk for severe/fatal food allergy reactions. Symptoms of anaphylaxis may recur after initially subsiding and experts recommend an observation period of about four hours to monitor that the reaction has been resolved. It is possible to have anaphylaxis without any skin symptoms (no rash, hives).
Failure to promptly (i.e., within minutes) treat food anaphylaxis with epinephrine is a risk factor for fatalities.

Is There a Cure?

There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences.

Source: The Food Allergy Research & Education organization

Food allergy information and statistics

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Gluten Allergy


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gluten-allergyGluten is a protein found in grains, this protein, gluten in particular can not be digested by people suffering with the disease known as celiac.

A diet program was created to help the millions of people who have celiac disease, IBS (syndrome irritable bowel), diabetes and wheat allergies. Find food and recipes that are free of wheat, barley, rye, bulgur, semolina, flour, kasha, matzo meal, and oats which can be a problem for food allergy sufferers . (Gluten oats are not harmful but are often treated in the same factories as wheat. Look for gluten-free labels in all packages of oatmeal)

Gluten can be found in food additives and is used to stabilize and thicken foods that are processed including many alcoholic beverages. For those with celiac disease, IBS and wheat allergies, consider choosing a diet that is completely gluten-free. Unfortunately, it is a 100% commitment to be free of all grains and all that is produced with grains.

Finding gluten free foods and recipes that the whole family can eat every day was a challenge until I read about a former executive chef and owner of a 100% gluten-free, sugar free, low glycemic, organic, allergy friendly restaurant. It only goes to show that with a little research and dedication, anyone can make gluten-free meals that the whole family will eat.

About the Author: Lorrie Craven has had type 2 diabetes since 1997. She enjoys sharing diabetes recipes, news and stories about her experiences with type 2 diabetes. Check out Lorrie’s site at: www.diabetichealthtoday.com.

Testing For Gluten Sensitivity

Food Allergies


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food-allergies

Sometimes a feeling of uneasiness and discomfort occurs immediately after a meal. It is often thought that the result of a food allergy. In most cases, however, this feeling of discomfort is the result of the intolerance of some foods rather than food allergy. The difference in food intolerance and allergy is mainly realized through the difference in time scale and severity of symptoms.

To understand and diagnose the difference between the two is important. Symptoms of food intolerance can manifest within hours or even a day later. In the case of allergies, the onset is immediate and generally within an hour. Food allergy occurs when the immune system attempts to process a protein found in the food incorrectly, leading to an overreaction by the body and the production of certain chemicals. It is important to identify the allergen in question is causing the food allergy so that it can be avoided in future.

Some of the key symptoms that occur with food allergies are:

1. Skin rashes and itching
2. Severe diarrhea and vomiting
3. Stomach cramps
4. Swelling skin especially in areas of procurement, such as the eyelids, lips and inside the mouth
5. A runny nose and blocked nasal passages
6. Inflammation throat, trachea and larynx
7. Headaches
8. Fatigue and dizziness
9. Joint pain
10. Hives

These symptoms should be identified immediately as delayed treatment can lead to malfunctioning of the internal systems. Ingredient labels should be read carefully when buying food and when eating out it is always a good idea to check with the waiter at the restaurant about ingredients used to prepare a plate. Some patients are so vulnerable that doctors even advise them to carry self-injectable epinephrine pens, which can literally save your life during  a severe allergic reaction.

The foods below are five of the most allergic foods for people with food allergies:

1. Eggs
2. Milk or dairy products
3. Seafood and shellfish
4. Peanuts and cashews
5. Wheat

These are the foods which most common affect children and adults, and it is important to visit a medical professional as soon as you experience any signs of a food allergy. In cases of food intolerance, smaller degrees of similar symptoms may occur but usually disappear after a short time. In the cases of food allergies these symptoms even more pronounced and severe, and may also lead to severe breathing problems or diarrhea.

Source: For over 20 years, the ALCAT Test has provided both patients as well as healthcare professionals with a tool to successfully overcome a wide variety of conditions which result from chemical sensitivity and food intolerance. Their site is: www.alcat.com.

Related Posts: Candida Allergies, Shellfish Allergies, Yeast Allergies.

Understanding Food Allergy

Chicken Allergies


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chicken-allergyAcross the world, people are rush to food restaurants, thinking about what to have for dinner or eat a quick snack at the office. Most of them probably are not thinking about the food-borne illnesses or food allergies from a piece of chicken.

Nevertheless, some of them get sick from food they consumed, while at home or away from home. While it is not something you want to dwell on, it is important to know the facts so you can protect your health and prevent serious complications.

Chicken or Egg?

Some people who are known to have egg allergies do also have an allergy to other chicken products. However, it is rare to find allergy sufferers who are allergic to both.  Allergic reactions to food occur when a person eats a food to which he or she is allergic. Unless the person is not aware of his allergy, consumption is usually unintentional.

The Chicken-Foodborne Connection

Ill effects that occur after eating improperly cooked chicken may be the result of foodborne illnesses. Foodborne diseases more commonly known as intoxicated food and are the result of eating contaminated food. Everyone is susceptible to them to some degree. There are four major classes of pollutants that can cause foodborne illness and they are:

  1. Bacteria
  2. Virus
  3. Parasites
  4. Bacterial toxins

Symptoms of the above pollutants can include fever, cramps, diarrhea, vomiting and fatigue. Renal failure and paralysis of a couple of effects most serious associated with certain types of bacteria, including E. coli and Clostridium botulinum.

However, it is important to note that allergic food reactions produce many of the same symptoms as foodborne diseases, such as stomach pain, abdominal cramps, fatigue and vomiting. Allergic reactions, however, have the potential to be much more serious. A person who has a severe allergy to a food can go into anaphylactic shock if consumed, which can lead to respiratory failure and even death. The only way to prevent allergic reactions is to avoid contact with problem foods. That means carefully reading labels and provided information about restaurant food ingredients.

If you feel you may have a chicken related allergy, then it becomes important to inquire as to the unlisted ingredients which may be in poultry dishes. If a restaurant does not fully disclose their ingredients, then you should choose to eat elsewhere.

However, in cases where a restaurant, company or person is responsible for your food poisoning or severe allergic reaction, then you may wish to seek out the advice of a personal injury attorney.

Related Post: Food Allergies.

Provided by: Bernard Law Group

Allergy-Friendly Chicken Tenders

Dairy Allergies


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dairy allergiesDairy allergies are believed to be the most common of all food related allergies and affect millions of people worldwide.  People who suffer from dairy allergies have to watch their diets very carefully according to their known sensitivities.  More time than not, a diary allergy is confused with milk or lactose intolerance, however an allergy to dairy related products can lead to severe symptoms to include hives, respiratory difficulties and even anaphylactic shock.

Dangers of Dairy Allergies

It is possible for a person who suffers from this form of food allergy to ingest a dairy product in some form and die before reaching a hospital. This type of severe allergy is actually related to the protein found in cow’s milk which can cause a more severe reaction than an intolerance which is normally caused by sugars found in milk. While symptoms of milk intolerance may be uncomfortable, it is normally not life threatening.

Ongoing dairy allergies can damage the digestive tract and cause a deficiency in the enzyme lactase, which is produced by the cells lining the digestive tract.  Many people mistakenly believe that they can continue to eat dairy products as long as they take an oral digestive aid but usually receive temporary relief. Unfortunately, most continue to suffer from their dairy allergies even though their digestive symptoms have diminished.

It is important for anyone who believes they may have a dairy allergy to go to a doctor specializing in food related allergy testing. Blood tests are usually more accurate but may require skin testing and other methods for a complete diagnosis.

It is imperative to always read food labels and look for possible “milk containing” ingredients. Dairy and milk containing ingredients can be found in a multitude of products that people would not normally associate with dairy. Here is partial list of potential hidden dairy containing ingredients:

  • Ammonium Caseinate
  • Calcium Caseinate
  • Casein
  • Hydrolyzed Casein
  • Demineralized Whey
  • Lactalbumin
  • Lactoferrin
  • Lactoglobulin
  • Magnesium Caseinate
  • Paneer
  • Potassium Caseinate
  • Recaldent
  • Whey Powder
  • Sodium Caseinate
  • Rennet Casein
  • Zinc Caseinate

Related Posts: Milk Allergies, Cheese Allergies and Food Allergies.

Source: Allergyreliefexpert.com staff

Milk Allergies and Lactose Intolerance

MSG Allergy


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no-msgMSG (mono sodium glutamate)  is the sodium cousin of glutamic acid and believed to be the cause of countless illnesses ranging from mild headaches to severe neurological disorders. Glutamatic acid is a non-essential amino acid, meaning that the body will produce what the body needs and we don’t have to rely on getting more from our diet.  It is a very important body acid as the brain uses glutamic acid as a neurotransmitter.

Why MSG?

The MSG food additive is made by mixing glutamate with salt and water and is a process similar to the way soy sauce is made.  It is believed to be added to as many as a million processed food products and is commonly used in restaurants to further taste. MSG is used by the food and restaurant industry because they believes it improves taste. However, the Environmental Working Group (EWG) states that it is used because it is much cheaper than using herbs and other natural spices to improve the taste of food.

MSG Side Effects

The use of MSG in food can result in:

  • Numbness
  • Burning sensation
  • Tingling
  • Facial pressure or tightness
  • Chest pain
  • Headache
  • Nausea
  • Rapid heartbeat
  • Drowsiness
  • Weakness
  • Difficulty breathing for asthmatics
  • Brain seizures

The MSG-Alzheimers Connection

Recent studies have shown a connection to MSG and Alzheimer’s disease as well as obesity and increased potential for strokes. The media has appeared to jump to the conclusion that obesity and stroke may lead to Alzheimer’s.However, it would seem that MSG may be a primary reason for the rise in Alzheimer’s cases in those patients that are also obese and have had strokes. The fact of the matter is; MSG is a known neurotoxin which can dramatically effect brain cell function.

msg-allergyRead ALL food labels

It is best to avoid food products which are suspected to contain msg all together. However that can be quite a challenge since food manufacturers are allowed to add msg containing ingredients without labeling it as such. Here are just some of the hidden label tricks used by manufacturers:

  • Certain gelatins
  • Calcium Caseinate
  • Hydrolyzed Vegetable Protein (HVP)
  • Textured Protein
  • Monopotassium glutamate
  • Hydrolyzed Plant Protein (HPP)
  • Yeast Extract
  • Glutamate
  • Autolyzed Plant Protein
  • Yeast food or nutrient
  • Glutamic Acid
  • Sodium Caseinate
  • Autolyzed Yeast
  • Vegetable Protein Extract
  • Senomyx (wheat extract labeled as artificial flavor)

About the Author:
Donna Bocowski is a certified nutritionist practicing in Chicago, IL

The Dangers of MSG

Cheese Allergies


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cheese-allergy

Anyone have a cheese allergy – is there such a thing?

I quit cheese about 2 weeks ago and MAN do I feel better.  I was exhausted all the time – now not so much anymore.

Actually – I had no digestive indications – just felt exhausted all the time.  Is this common? Is there data on this?

Best Answer – Chosen by Voters

You most likely have an  dairy allergy or are lactose intolerant than allergic to the cheese itself.  Depending on the type of cheese you eat determines how much milk it contains.  For example; low fat would of course have less milk than high fat or highly processed cheeses. However, certain cheeses are also known to can contain histamines which can mimic an allergy.  The making of cheese is closely related to how mold grows and some people which have mold allergies may also react to certain cheeses.  It is always wise to seek out allergy testing to see what other dairy related foods might be bothering you.

Related Posts: Dairy Allergies, Milk Allergies and Food Allergies.

Source: Yahoo Answers

Cheese Allergy

Tomato Allergy


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tomato-allergyTomato allergies are not as common as other food allergies. Tomatoes are a part of the “nightshade” allergy family. However, those that do have a severe tomato allergy face the  possibility of anaphylactic shock and death.

Allergy or Intolerance

More persons actually have a food intolerance for tomatoes and not a full-blown tomato allergy.  An intolerance for tomatoes usually creates gastrointestinal problems, such as diarrhea, cramps or vomiting.  A protein found in tomatoes is generally what creates the allergic reaction by the body’s immune system. A persons immune protection function see the tomato protein as a toxin and attempts to eliminate it by releasing histamines to kill it.  It is the histamines themselves which create swelling, hives, rashes, headaches, and other symptoms which may even include the constriction of the bronchial tubes. In very severe cases; too many histamines can cause respiratory distress, failure, and even death during an anaphylactic shock.  A tomato allergy can occur in 15-20 minutes and can subside just as quickly if the correct medication is administered.

Many people who have a known tomato allergy can actually tolerate well cooked tomatoes with little or no reaction. Other people report that they can consume low acid tomatoes. However, data shows that all tomatoes are equally acidic and what they are really referring to is the flavanoids that give the taste of acidity.

Note that in both of these cases, a food journal should be kept for a month or more (noting symptoms after meals) to share with the physician if you suspect you may have a tomato allergy. An allergy test done by a qualified allergy doctor is the only accurate way to determine if you truly have a tomato related allergy. Food allergy tests may include various blood tests, skin tests, possible nasal smears, and a full food journal review. They should also consider whether or not your parents have had food allergies.

Here are a few tips for tomato allergy sufferers:

  • There are tomato-free sauces, ketchup, barbecue, and salsa available at certain retailers but are better found by researching online.
  • Take supplements which are known to help allergies. These would include beta carotene,vitamin C, vitamin E, pantothenic acid, glucosamine, and quercitin which is a well known flavonoid. Flavanoids are powerful antioxidants which can reduce inflammation and block the release of histamines.
  • Try making a no tomato ‘pasta sauce’ by adding a lot of olive oil  and add lots of veggies chopped up and spices which can make a great sauce!
  • If ordering out, try a white or pesto base instead of a tomato base. Also, specify no catsup anytime when ordering out.
  • Eat vegetables high in digestive enzymes to assist in the proper digestion. Some food-based enzymes include onions and garlic.

Related Posts:  Food Allergies, Citrus Allergies and Strawberry Allergies.

About the author: Jimmy Don Strongwell operates a organic farm which are known for their great tomatoes and other vegetables in the Canton area of East Texas.

Ferrari eats a tomato

Severe Food Allergy


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severe-food-allergySevere or Fatal Food Allergy: Are you at risk?

Hay fever sufferers and those prone to hives, take heed: You could be rushed to the emergency room someday for an allergic reaction to a food you eat. You need to be prepared.

Foods you may be allergic to include flaxseed, pepperoni, apples, and cant juice. In the past, when a person with allergies was hurried to the hospital suffering with severe symptoms, nobody ever knew why. No one could explain the sudden, dangerous allergic emergency.

Finally, a few observant doctors made the connection between allergies like hay fever and food allergies. Certain people can have a reaction to a food that sends their everyday allergies into overdrive.

For instance, one little boy regularly reacted to the sun by breaking out ii small hives. But twice, he began wheezing, his throat started closing, and he had to be rushed to the emergency room. On both occasions, the boy had eaten a pepperoni pizza before going outside. The nitrates in the pepperoni had made ht usual minor allergic reaction to the sun much, much worse.

In Europe, almost three out of four people who have hay fever also have allergies to fruits and vegetables. Allergies to apples are so common that a researcher in the Netherlands looked for a way to make them edible. He sliced some apples microwaved them for one minute, and fed them to people with apple allergies Eight out of 10 had no allergic reaction at all.

Apparently, you can be mildly allergic to raw apples but not allergic at all the cooked apples. It’s really true that you can enjoy applesauce and apple pie whet you can’t enjoy a raw apple.

If you have allergies, you should watch yourself for allergic reactions to food especially to flaxseed, pepperoni, apples, and carrot juice. If you do have to make an emergency trip to the hospital or to your doctor, be prepared to tell the people in charge what you’ve been eating. It’s important that you figure out what your food triggers are so you can avoid them.

Related Posts: Food Allergies, Shellfish Allergies and Bread Allergy.

Medical Source: Medical Tribune for the Internist and Cardiologist (36,6:17)

Whole Foods Helps Boy With Severe Food Allergies

Sulfite Allergy


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sulfite-allergy

Sulfites are used as an preservative in just about every wine and heavily processed meat product throughout the world and can cause mild to serious allergic reactions. Sulfites are also used as sanitizing agents and food color preservatives. Sulfites are also suspected to be a carcinogen when heavy consumed but there is still much testing to be done.

The Food and Drug Administration (FDA) estimates that 1 percent of people the United States have a sensitivity to sulfites and up to 5% of these people are considered to be “sulfite allergic.”

Many people who either know they have a sulfite allergy or just wish to avoid sulfite containing products because of their potential health consequences do not fully know how widely used it really is. Like many food related allergens, avoidance is the best strategy to preventing allergic reactions.

Here is a list of the top 15 products which can contain sulfites in addition to wine and processed meats:

  1. Canned fruits and vegetables
  2. Condiments
  3. Dressings
  4. Dried fruit
  5. Grapes (fresh) – safe in some countries
  6. Ketchup
  7. Lemon juice/concentrate
  8. Lime juice/concentrate
  9. Mushrooms (canned or frozen)
  10. Pickled foods
  11. Pickles
  12. Potatoes (dehydrated, frozen french fries, dehydrated, mashed, peeled, pre-cut)
  13. Raisins (dried or dedydrated)
  14. Soups
  15. Vinegar, wine vinegar

by Tony Coturri

Tony Coturri on Sulfites