Allergy Myths
January 2019, Content provided by FARE for FARE Collaborator Program, published with permission.
Setting the Record Straight on Food Allergies
From Food Allergy Research & Education (FARE)
Whether you live with food allergies or know someone who does, brushing up on the facts is a great place to start. You can show your support for the food allergy community by helping to dispel these popular myths and misconceptions.
Myth: Food allergies aren’t serious.
Fact: This is more than just an itch or a stomachache. Food allergies can cause symptoms from hives and a stuffy nose, to vomiting, difficulty breathing and loss of consciousness. If an allergic reaction is severe or involves several parts of the body, it becomes anaphylaxis and can be life-threatening. Food allergies are not only potentially life-threatening, they’re life-altering. People with food allergies must always be vigilant to ensure they avoid reactions. Food allergies—and the people who live with them—should always be taken seriously.
Myth: Eating a little bit won’t hurt.
Fact: For someone with a food allergy, even a trace of a food allergen can trigger a severe reaction. The allergen must be removed completely from the diet to stay safe and live well. Avoiding cross-contact between a safe food and a food allergen is just as important as avoiding the allergen itself. Cross-contact occurs when an allergen is accidentally transferred from one food to another. The food that was safe before is now dangerous for people with that food allergy.
Myth: Each allergic reaction will get worse and worse.
Fact: Food allergy reactions are unpredictable. The way someone reacts to a food allergen one time cannot predict how she or he will react the next time.
Myth: A food allergy that has only caused mild reactions is a mild food allergy.
Fact: There are no mild or severe food allergies—only mild to severe reactions. What caused a mild reaction in the past may lead to a severe reaction in the future, and vice versa.
Myth: Food allergies are the same as food intolerances.
Fact: Unlike food intolerances, food allergies are “IgE mediated.” This means that the immune system produces an antibody called immunoglobulin E (IgE for short) when it detects a food allergen. IgE antibodies fight the “enemy” food by releasing histamine and other chemicals. These chemicals then trigger the symptoms of an allergic reaction. Food intolerances do not involve the immune system. And while they can cause great discomfort, they are not life-threatening. A food allergy, on the other hand, can be fatal.
Myth: Peanut is the most common food allergy in kids.
Fact: Milk and eggs are the most common food allergies in children. All food allergies, no matter how common or rare, are serious.
Myth: Peanut is the most “dangerous” food allergy.
Fact: No single food allergy poses a greater threat than another. While only eight foods (milk, egg, peanut, tree nuts, soy, wheat, fish, and shellfish) account for the vast majority of all food allergies, virtually any food can cause an allergic reaction. And even a very small amount of the problem food is enough to cause a reaction.
Myth: All allergy-inducing ingredients must be listed on food labels.
According to the Food Allergen Labeling and Consumer Protection Act (FALCPA), the eight most common allergens must be labeled on packaged foods sold in the U.S. These allergens are milk, egg, peanut, tree nuts, soy, wheat, fish and shellfish. This federal law states that these ingredients must be listed if they are present in any amount. They should be featured clearly and in plain language, even if they appear in colors, flavors or spice blends. However, people can be allergic to foods other than the eight most common. These allergens can may not be listed on food labels.
Misconception: If a food doesn’t traditionally contain an allergen or you don’t see the allergen listed in a dish’s menu description, that food is safe to eat.
Fact: Allergens can appear in unexpected places. For example, fish or shellfish are sometimes dipped in milk to reduce their fishy odor, posing a problem for people with milk allergy. Never assume anything about how a food has been made or served.
Misconception: I have a food allergy because my skin or blood tests were positive.
Fact: Positive skin prick and blood tests are not always accurate. About 50 to 60 percent of these tests can give “false positive” results. This means that the test is positive even though the person is not allergic to the food being tested. If it is unclear whether a person has a food allergy, an oral food challenge can help. For this procedure, a healthcare professional closely supervises as the food in question is consumed.
Myth: A food allergy always develops in childhood. Then you’re stuck with it for life.
Fact: A person can develop a food allergy at any age, even to a food she or he has safely eaten before. Children especially may outgrow a food allergy over time. This is common with allergies to milk, egg, soy, and wheat. Allergies that are harder to outgrow include peanut, tree nuts, fish, and shellfish.
FARE’s mission is to improve the quality of life and the health of individuals with food allergies, and to provide them hope through the promise of new treatments. For more information on food allergies, visit www.foodallergy.org
Setting the Record Straight on Food Allergies
From Food Allergy Research & Education (FARE)
Whether you live with food allergies or know someone who does, brushing up on the facts is a great place to start. You can show your support for the food allergy community by helping to dispel these popular myths and misconceptions.
Myth: Food allergies aren’t serious.
Fact: This is more than just an itch or a stomachache. Food allergies can cause symptoms from hives and a stuffy nose, to vomiting, difficulty breathing and loss of consciousness. If an allergic reaction is severe or involves several parts of the body, it becomes anaphylaxis and can be life-threatening. Food allergies are not only potentially life-threatening, they’re life-altering. People with food allergies must always be vigilant to ensure they avoid reactions. Food allergies—and the people who live with them—should always be taken seriously.
Myth: Eating a little bit won’t hurt.
Fact: For someone with a food allergy, even a trace of a food allergen can trigger a severe reaction. The allergen must be removed completely from the diet to stay safe and live well. Avoiding cross-contact between a safe food and a food allergen is just as important as avoiding the allergen itself. Cross-contact occurs when an allergen is accidentally transferred from one food to another. The food that was safe before is now dangerous for people with that food allergy.
Myth: Each allergic reaction will get worse and worse.
Fact: Food allergy reactions are unpredictable. The way someone reacts to a food allergen one time cannot predict how she or he will react the next time.
Myth: A food allergy that has only caused mild reactions is a mild food allergy.
Fact: There are no mild or severe food allergies—only mild to severe reactions. What caused a mild reaction in the past may lead to a severe reaction in the future, and vice versa.
Myth: Food allergies are the same as food intolerances.
Fact: Unlike food intolerances, food allergies are “IgE mediated.” This means that the immune system produces an antibody called immunoglobulin E (IgE for short) when it detects a food allergen. IgE antibodies fight the “enemy” food by releasing histamine and other chemicals. These chemicals then trigger the symptoms of an allergic reaction. Food intolerances do not involve the immune system. And while they can cause great discomfort, they are not life-threatening. A food allergy, on the other hand, can be fatal.
Myth: Peanut is the most common food allergy in kids.
Fact: Milk and eggs are the most common food allergies in children. All food allergies, no matter how common or rare, are serious.
Myth: Peanut is the most “dangerous” food allergy.
Fact: No single food allergy poses a greater threat than another. While only eight foods (milk, egg, peanut, tree nuts, soy, wheat, fish, and shellfish) account for the vast majority of all food allergies, virtually any food can cause an allergic reaction. And even a very small amount of the problem food is enough to cause a reaction.
Myth: All allergy-inducing ingredients must be listed on food labels.
According to the Food Allergen Labeling and Consumer Protection Act (FALCPA), the eight most common allergens must be labeled on packaged foods sold in the U.S. These allergens are milk, egg, peanut, tree nuts, soy, wheat, fish and shellfish. This federal law states that these ingredients must be listed if they are present in any amount. They should be featured clearly and in plain language, even if they appear in colors, flavors or spice blends. However, people can be allergic to foods other than the eight most common. These allergens can may not be listed on food labels.
Misconception: If a food doesn’t traditionally contain an allergen or you don’t see the allergen listed in a dish’s menu description, that food is safe to eat.
Fact: Allergens can appear in unexpected places. For example, fish or shellfish are sometimes dipped in milk to reduce their fishy odor, posing a problem for people with milk allergy. Never assume anything about how a food has been made or served.
Misconception: I have a food allergy because my skin or blood tests were positive.
Fact: Positive skin prick and blood tests are not always accurate. About 50 to 60 percent of these tests can give “false positive” results. This means that the test is positive even though the person is not allergic to the food being tested. If it is unclear whether a person has a food allergy, an oral food challenge can help. For this procedure, a healthcare professional closely supervises as the food in question is consumed.
Myth: A food allergy always develops in childhood. Then you’re stuck with it for life.
Fact: A person can develop a food allergy at any age, even to a food she or he has safely eaten before. Children especially may outgrow a food allergy over time. This is common with allergies to milk, egg, soy, and wheat. Allergies that are harder to outgrow include peanut, tree nuts, fish, and shellfish.
FARE’s mission is to improve the quality of life and the health of individuals with food allergies, and to provide them hope through the promise of new treatments. For more information on food allergies, visit www.foodallergy.org
