Outgrowing Food Allergies

Most children outgrow cow's milk, egg, soy and wheat allergy, even if they have a history of a severe reaction. About 20% of children with peanut allergy will outgrow it. About 9% of children with tree nut allergy will outgrow it. Your allergist can help you learn when your child might outgrow a food allergy.




Treatment

The best way to treat food allergy is to avoid the foods that trigger your allergy. Although it has been shown that just smelling peanut butter will not cause a reaction, sometimes food allergens can be airborne, especially in steam, and can cause reactions. Boiling or simmering seafood is a particular offender.

Always ask about ingredients when eating at restaurants or when you are eating foods prepared by family or friends.

Carefully read food labels. The United States and some other countries require that eight major food allergens are to be listed in common language, for example, "milk" rather than a scientific or technical term, like "casein."

Carry and know how to use injectable epinephrine and antihistamines to treat emergency reactions. If a reaction occurs, have someone take you to the emergency room, even if symptoms subside. Afterwards, get follow-up care from an allergist.





Reference :  www.allergy.hk
The above information serve as an education purpose only, you are encourage to
consult with your allergist for appropriate diagnosis and treatment

Outgrowing Food Allergies

Most children outgrow cow's milk, egg, soy and wheat allergy, even if they have a history of a severe reaction. About 20% of children with peanut allergy will outgrow it. About 9% of children with tree nut allergy will outgrow it. Your allergist can help you learn when your child might outgrow a food allergy.

 

Treatment
 
The best way to treat food allergy is to avoid the foods that trigger your allergy. Although it has been shown that just smelling peanut butter will not cause a reaction, sometimes food allergens can be airborne, especially in steam, and can cause reactions. Boiling or simmering seafood is a particular offender.

Always ask about ingredients when eating at restaurants or when you are eating foods prepared by family or friends.

Carefully read food labels. The United States and some other countries require that eight major food allergens are to be listed in common language, for example, "milk" rather than a scientific or technical term, like "casein."

Carry and know how to use injectable epinephrine and antihistamines to treat emergency reactions. If a reaction occurs, have someone take you to the emergency room, even if symptoms subside. Afterwards, get follow-up care from an allergist.


 

Reference :  www.allergy.hk

The above information serve as an education purpose only, you are encourage to

consult with your allergist for appropriate diagnosis and treatment

Outgrowing Food Allergies

Most children outgrow cow's milk, egg, soy and wheat allergy, even if they have a history of a severe reaction. About 20% of children with peanut allergy will outgrow it. About 9% of children with tree nut allergy will outgrow it. Your allergist can help you learn when your child might outgrow a food allergy.

 

Treatment
 
The best way to treat food allergy is to avoid the foods that trigger your allergy. Although it has been shown that just smelling peanut butter will not cause a reaction, sometimes food allergens can be airborne, especially in steam, and can cause reactions. Boiling or simmering seafood is a particular offender.

Always ask about ingredients when eating at restaurants or when you are eating foods prepared by family or friends.

Carefully read food labels. The United States and some other countries require that eight major food allergens are to be listed in common language, for example, "milk" rather than a scientific or technical term, like "casein."

Carry and know how to use injectable epinephrine and antihistamines to treat emergency reactions. If a reaction occurs, have someone take you to the emergency room, even if symptoms subside. Afterwards, get follow-up care from an allergist.


 

Reference :  www.allergy.hk

The above information serve as an education purpose only, you are encourage to

consult with your allergist for appropriate diagnosis and treatment

Tips to Remember: Food Allergy

If you have a food allergy, your immune system overreacts to a food. This is caused by an antibody called IgE (Immunoglobulin E), which is found in people with allergies. Food allergy is more likely to develop in someone who has family members with allergies. Symptoms may occur after you consume even a tiny amount of the food.

Most allergens can cause reactions even after they are cooked or have undergone digestion in the intestines. There are some exceptions. For example, some allergens (usually fruits and vegetables) cause allergic reactions only if eaten in their raw form. Symptoms are usually limited to the mouth and throat.

The most common food allergens are the proteins in cow's milk, eggs, peanuts, wheat, soy, fish, shellfish and tree nuts.

In some food groups, especially tree nuts and seafood, an allergy to one member of a food family may result in the person being allergic to other members of the same group. This is known as cross-reactivity.

Cross-reactivity is not as common with foods from animal groups. For example, people allergic to cow's milk can usually eat beef, and patients allergic to eggs can usually eat chicken.

With shellfish, crustaceans (shrimp, crab and lobster) are most likely to cause an allergic reaction. Molluscan shellfish (clams, oysters, scallops, mussels, abalone, etc.) can cause allergic reactions, but reactions to these shellfish are less common. Occasionally, people are allergic to both types of shellfish.


 

Reference information: http://www.aaaai.org/
The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.

Update on peanut allergy

 

 

Food allergy is consistently one of the most anxiety-provoking illnesses for patients or their caregivers, especially if the problem is life-threatening. Eating is something we do several times a day, and the fear that danger lurks within every bite can seriously affect one’s mental well-being. Whereas desensitization treatment has been used for the treatment of allergic rhinitis and asthma for many decades, previous attempts to develop vaccines for food allergy have ended in failure. 

In the last two years, several studies of oral peanut desensitization have been published. While the majority of patients could be successfully desensitized, this treatment is limited by the high rate of adverse reactions and the need for close monitoring.

Sublingual desensitization is a new method of administering desensitization treatment for patients suffering from house dust mite and pollen allergies. Recent studies have shown effectiveness for patients suffering from allergic rhinitis and asthma. The advantages of this form of treatment include convenience and safety.

 A recent study of sublingual desensitization for peanut allergy shows encouraging results. The study was carried out at Duke University in North Carolina and Massachusetts General Hospital in Boston. Eighteen children were given sublingual drops of a peanut allergen extract or placebo at increasing doses. None of the patients suffered severe adverse reactions, with only oral itching as the most significant side effect.

After 12 months of treatment, those who took the extract could tolerate 20 times the amount of peanut given in an oral challenge than those who took placebo. The average amount tolerated was 1700mg, which was equivalent to 6 – 7 peanuts. Presumably, these patients could continue to eat peanuts regularly to maintain their desensitized state thereafter.

We have started to perform sublingual peanut desensitization using the same extract recently and several patients have been successfully desensitized. We are hopeful that this would become a viable alternative for the majority of patients suffering from peanut allergy.

Reference information: www.allergy.hk/

The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.

Peanut allergy treatment

Food allergy is consistently one of the most anxiety-provoking illnesses for patients or their caregivers, especially if the problem is life-threatening. Eating is something we do several times a day, and the fear that danger lurks within every bite can seriously affect one’s mental well-being. Whereas desensitization treatment has been used for the treatment of allergic rhinitis and asthma for many decades, previous attempts to develop vaccines for food allergy have ended in failure. 

In the last two years, several studies of oral peanut desensitization have been published. While the majority of patients could be successfully desensitized, this treatment is limited by the high rate of adverse reactions and the need for close monitoring. 

Sublingual desensitization is a new method of administering desensitization treatment for patients suffering from house dust mite and pollen allergies. Recent studies have shown effectiveness for patients suffering from allergic rhinitis and asthma. The advantages of this form of treatment include convenience and safety. A recent study of sublingual desensitization for peanut allergy shows encouraging results. The study was carried out at Duke University in North Carolina and Massachusetts General Hospital in Boston. Eighteen children were given sublingual drops of a peanut allergen extract or placebo at increasing doses. None of the patients suffered severe adverse reactions, with only oral itching as the most significant side effect. After 12 months of treatment, those who took the extract could tolerate 20 times the amount of peanut given in an oral challenge than those who took placebo. The average amount tolerated was 1700mg, which was equivalent to 6 – 7 peanuts. Presumably, these patients could continue to eat peanuts regularly to maintain their desensitized state thereafter.

We have started to perform sublingual peanut desensitization using the same extract recently and several patients have been successfully desensitized. We are hopeful that this would become a viable alternative for the majority of patients suffering from peanut allergy.

Reference information: http://www.allergy.hk

The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.

Egg Allergy and the Flu Vaccine (Part 2)

An allergic reaction involves the immune system or defense system. If you have an allergy to eggs, your immune system identifies eggs as an invader or allergen. Your immune system overreacts by producing antibodies called Immunoglobulin E (IgE). These antibodies travel to cells that release chemicals, causing an allergic reaction.

Studies show that most egg allergic individuals can receive the flu vaccine safely under the care of their allergist.

There are two ways people with confirmed egg allergy can receive the flu vaccine without being skin tested for the vaccine first.

 

1) One way is to receive the vaccine in two parts. You receive 10 percent of the full dose and wait 30 minutes to see if allergic symptoms develop. If symptoms do not develop, the remainder of the dosage is given and another 30 minute observation period is held.

2) Another way is to give the entire vaccine followed by a 30 minute observation period.

Both should be used under the direction of an allergist skilled in administering the vaccine to people with food allergies.

 

Reference information:  www.aaaai.org/

The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.

Egg Allergy and the Flu Vaccine (Part 1)

Flu season is here and so is the need to be protected by getting vaccinated. This vaccine contains a very small amount of egg protein, so before giving it health providers ask if you are allergic to eggs. But do you really know if you are allergic to egg? Could you have egg intolerance?

 

Food allergies affect millions of adults and children. On the flip side, many people think they are allergic and unnecessarily avoid certain products.

 

The big difference between a food intolerance and allergy is an allergy can cause a serious or even life-threatening reaction. This is why it is important to know if you have an allergy or intolerance to egg when you receive a flu vaccination. An allergist / immunologist has specialized training to properly diagnose your reaction to eggs or other foods.

 

Food intolerance happens in the digestive system and occurs when you are unable to properly breakdown food. This could be due to enzyme deficiencies, sensitivity to food additives or reactions to naturally occurring chemicals in foods.

 

 

Reference information:  www.aaaai.org/

The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.

Healthy Tips of Food allergies

• The most common food allergens are the proteins in cow's milk, eggs, peanuts, wheat, soy, fish, shellfish and tree nuts.
• An allergist is the best qualified professional to diagnose a food allergy. Testing performed by an allergist often helps determine if foods are causing your symptoms.
• Some food allergies can be outgrown.
• The best treatment is to avoid the foods that cause your reaction.

• Read food labels carefully and ask about ingredients at restaurants or when eating food prepared by another person.

Feel Better. Live Better.

An allergist/immunologist, often referred to as an allergist, is a pediatrician or internist with at least two additional years of specialized training in the diagnosis and treatment of problems such as allergies, asthma, autoimmune diseases and the evaluation and treatment of patients with recurrent infections, such as immunodeficiency diseases.

The right care can make the difference between suffering with an allergic disease and feeling better. By visiting the office of an allergist, you can expect an accurate diagnosis, a treatment plan that works and educational information to help you manage your disease.

Reference information: www.aaaai.org, http://www.allergy.hk/

The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.

Outgrowing Food Allergies

Reference information: www.aaaai.org, http://www.allergy.hk/

Most children outgrow cow's milk, egg, soy and wheat allergy, even if they have a history of a severe reaction. About 20% of children with peanut allergy will outgrow it. About 9% of children with tree nut allergy will outgrow it. Your allergist can help you learn when your child might outgrow a food allergy.

Treatment
The best way to treat food allergy is to avoid the foods that trigger your allergy. Although it has been shown that just smelling peanut butter will not cause a reaction, sometimes food allergens can be airborne, especially in steam, and can cause reactions. Boiling or simmering seafood is a particular offender.
Always ask about ingredients when eating at restaurants or when you are eating foods prepared by family or friends.

Carefully read food labels. The United States and some other countries require that eight major food allergens are to be listed in common language, for example, "milk" rather than a scientific or technical term, like "casein."

Carry and know how to use injectable epinephrine and antihistamines to treat emergency reactions. If a reaction occurs, have someone take you to the emergency room, even if symptoms subside. Afterwards, get follow-up care from an allergist.

The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.

Eczema and dermatitis

Eczema and dermatitis are terms that mean skin inflammation. The two most common types of dermatitis are atopic dermatitis and contact dermatitis. Whereas the two types of dermatitis are indistinguishable pathologically, there are differences in terms of epidemiology, etiology and treatment.

Atopic dermatitis usually starts in infancy or early childhood. The basic problem with atopic dermatitis is an inborn defect in skin barrier function. The skin is an important barrier that protects us from our environment, and normally does not allow allergens to penetrate through. Genetic defects that lead to a reduction in the barrier function allow substances to penetrate the skin more easily. The defects also increase water loss from the skin, and dry skin is a characteristic of this condition. Allergens that penetrate through the skin barrier interact with Langerhan cells within the skin, which direct the immune system to develop allergic sensitivity to these substances. Infants with eczema are therefore much more likely to develop food allergy, respiratory allergy and asthma. Eczema therefore predisposes an individual to developing allergies and not the other way around as previously thought. Once the patient develops allergic sensitivity to an allergen, exposure to that allergen through direct contact or ingestion then leads to allergic inflammation in the skin. Inflamed skin is dry, intensely itchy, rough and can become infected easily. Common allergens that can cause atopic dermatitis include food, house dust mites, chemical substances found in skin care products, rubber chemicals, metals, and even sweat and bacteria that live on the skin.

Treatment of atopic dermatitis should first and foremost include repairing the skin barrier function to reduce allergen penetration. This can be accomplished by the regular use of barrier ointments. 

Food allergy is often an important factor in patients under the age of three, but diagnosing allergy in atopic dermatitis is full of pitfalls. These patients generally have very high total IgE antibody levels, rendering the use of allergy blood tests unreliable; in the presence of a large amount of IgE, non-specific IgE binding occurs and a large number of false positive reactions are seen. Many patients erroneously go on diets avoiding many foods based on these findings, whereas most patients are only allergic to less than three kinds of food. Skin prick tests are more reliable, but only if done during disease remission. Skin tests performed on inflamed skin will also result in a large number of false positive reactions. We therefore always treat the dermatitis first and do allergy tests once the disease is under control. 

Reference information:  www.allergy.hk

The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.

Allergy test - Oral Challenge

Skin prick tests and specific IgE blood tests are often used to aid in the diagnosis of food allergies. However, having positive skin tests or specific IgE to foods does not necessarily mean that the patient is allergic to those foods. The reason is because the body can develop an immune response called oral tolerance that suppresses the food allergy while the skin or blood test remains positive. Therefore, young children with food allergies often develop tolerance when they grow older while their test results remain positive for a few more years. On the other hand, negative skin or blood tests can reliably exclude immediate-type food allergy.

Allergists therefore use food challenge to determine whether a patient is allergic to a particular food when there is suspicion that skin or blood test results are incorrect, or when the patient might have outgrown his/her food allergy. An open challenge is performed by simply giving the patient increasing amounts of the food under close medical supervision. However, a significant amount of psychological overlay is sometimes present, which will bias the result of the challenge. Therefore the food is often hidden in a vehicle such as apple sauce and given to the patient in a single-blinded (subject is blinded to the test condition) or double-blinded (both observer and subject blinded) manner, alternating with plain vehicle.

Reference information:  www.allergy.hk

The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.

Blood tests for specific IgE antibodies

As mentioned in previous articles, allergic reactions can be mediated by different immune mechanisms. The most common type of allergic reaction is mediated by IgE antibodies, and therefore most blood tests for allergy seek to measure allergen-specific IgE. Most of these tests will also measure the total IgE level. There are several obstacles that developers of blood tests must overcome. First, IgE antibodies are mainly found on the surface of mast cells, and the amount of free IgE in the blood is miniscule, and might not truly reflect what is found on the mast cells. Therefore, extremely sensitive methods must be employed to measure these antibodies. These tests employ allergens that are bound to a solid phase to capture IgE antibodies in the blood sample. Anti-IgE antibodies are then used to detect these captured IgE antibodies, and the signal is amplified using enzymatic reactions or radioactivity. This amplification process increases the background noise of the assay, and greatly increases the chance of false positive results.

Second, these assays only measure the binding of IgE to the allergens on the solid phase. While IgE binding is the essential first step during an allergic reaction, it does not necessarily lead to the complete allergic reaction, just as a key that can be inserted into a lock does not guarantee that it can open that lock. Therefore, antibodies that are structurally similar to the antibodies that are being measured will also show up in the assay, but these cross-reacting antibodies might actually be specific for bacterial or other irrelevant antigens. This problem is extremely common in patients with very high total IgE levels, such as patients with eczema who has repeated skin infections. On average, there is a greater than 50% chance of a positive food IgE test result being false. Therefore, the guidelines published recently by the National Institutes of Health in the United States advised against using blood tests to diagnose food allergy. 

Reference information:  www.allergy.hk

The information aims to provide educational purpose only. Anyone reading it should consult physician before considering treatment and should not rely on the information above.