Adverse reactions to foods

As we studied in the previous presentation, food allergy and food intolerance are non-toxic reactions to food, which occur only in a small number of individuals who show a certain degree of susceptibility to a certain element that makes up the food. Although both disorders sometimes manifest themselves with very similar symptoms, they are not the same, so they must be treated differently.

Today we will talk about allergies, disorders that can be much more dangerous than intolerances, since some of them can evolve rapidly and trigger life-threatening reactions if the child is not taken in time to a hospital facility for proper care.

In Spain, cow's milk, followed by eggs, are the foods that cause the highest number of allergic reactions in children under 2 years of age; while between 6 and 15 years of age, allergies to fruits, nuts, shellfish and fish predominate. Cow's milk and egg allergies generally disappear with age, however, fish allergy is more persistent, remaining in older children and adults.

What is food allergy?

Food allergy is a set of adverse reactions to foods that are produced by an inappropriate response of the immune system of some individuals to a substance -called allergen- that is tolerated by most people.

When a person allergic to a certain food ingests it, immunoglobulin E (IgE), which is a type of antibody, binds to the allergenic substances and the allergic reaction is triggered. One of its effects is the release of chemicals, which causes most allergic symptoms.

Allergens are generally amino acids that can be part of different foods, so a person allergic to peanuts is very likely to be allergic to other nuts as well, as some of them may contain the protein that triggers the allergic reaction in the individual.

Ways by which the child can come into contact with an allergenic substance

• Skin contact: By touching a fruit, e.g. a peach.

• Inhalation: By inhaling cooking vapors, e.g. during the cooking of shellfish.

• Ingestion: By ingesting any food, e.g. egg.

• Parenteral: By receiving a medication, for example an injection of penicillin.

Symptoms that can be caused by food allergies

The onset of allergic symptoms may begin within minutes to two hours after contact with the food.

In general, cutaneous symptoms appear first and, depending on the severity of the case, oral, digestive, respiratory and cardiovascular symptoms may appear and may become very complex, not frequent, called anaphylactic shock, which puts the child's life at risk.

At the first allergic symptoms in children we should stop offering them food, give them water and go immediately to the doctor, since allergies can evolve rapidly and trigger reactions that put the child's life at risk if he/she is not adequately assisted in a hospital facility.

The allergic reaction may manifest itself in different ways in the following organs:

• The skin: redness, itching, edema, itchy insect bite-like bumps that are very itchy may manifest.
• The nose: Inflammation of the mucosa of the nasal passages, sneezing, nasal itching, nasal congestion, secretion.
• Mouth: Redness, inflammation.
• Bronchi: Coughing, soft whistling sound, difficult breathing, choking sensation.
• Digestive system: Vomiting, diarrhea, colic, nausea, abdominal pain.
• Cardiovascular system: Chest pain, cardiac arrhythmias or hypotension.
• In several organs simultaneously: Symptoms occur in multiple organs simultaneously: It is known as Anaphylactic Shock, can cause cardiac arrhythmias, hypotension, loss of consciousness, etcetera. If not treated in time can cause death.

Recommended treatment for allergy

The only effective measure to avoid allergy is to prevent the child from ingesting any amount of the food or substance that causes the reaction. To do so, the family should take into account the following general recommendations:

• Prevent the child from ingesting, even to trace amounts, of the allergy-provoking food or substance, as well as products derived from it.
• Extreme hygienic measures should be taken to eliminate possible remains of the food on surfaces or kitchen utensils, in order to avoid contamination of the child's food.
• Avoid that the child eats out of home, and if he/she does, be aware to check the ingredients of each of the dishes offered.
• Check labels well to be sure that they do not contain any percent of the food or allergenic substance.
• It is recommended to monitor the evolution of skin and laboratory tests against the food proteins every one or two years, to know the degree of sensitization and to schedule provocation tests, in order to demonstrate tolerance and reintroduce the food into the diet.

Main characteristics of allergic reactions to milk in children

• Milk allergy ranks first in importance among food allergies in children.
• The consumption of milk produces a great variety of abnormal responses in the child's organism that can be allergic and non-allergic; this can lead to frequent errors in diagnosis.

• Allergic symptoms, such as exacerbation of dermatitis, may be observed during breastfeeding.
• Milk can provoke allergic reactions by simple skin contact through rubbing, kissing, etc., and also by inhalation of vapors from cooking dairy products.
• The most frequent symptoms provoked by allergic reactions to milk are cutaneous,