Food allergies can be controlled through diet
Q: I have a food allergy and recently gave birth. How can I prevent my daughter from getting my allergy? A: Nursing mothers can help prevent or delay food allergic reactions in high-risk infants through dietary modifications, according to a recent report in the New England Journal of Medicine.
“Studies suggest mothers from families with a history of allergies should refrain from eating peanuts through the duration of breast-feeding to avoid introducing peanut proteins to their offspring,” says allergist-immunologist John James of Fort Collins, Colo.
“A nursing mother should also avoid eating other foods that a baby is allergic to, which most commonly are eggs and cow’s milk.”
About 6 percent of children may develop a food allergy by the age of 2, and studies suggest infants with a family history of allergy may be two to three times more likely to develop an allergy.
Exclusive breast-feeding of infants for the first six to 12 months of life is often recommended to prevent the development of milk or soy allergies during infancy.
Anne Munoz-Furlong, founder and president of the Food Allergy & Anaphylaxis Network (FAAN), stresses that all new mothers, as well as mothers-to-be, should be informed about the seriousness of food allergies.
FAAN has created a brochure, “Preventing or Delaying the Onset of Food Allergies in Infants,” that lists strategies and precautions for mothers of babies who are at risk for developing an allergy.
The brochure also includes food allergy basics, and contact information for additional resources, such as the American College of Allergy, Asthma & Immunology (ACAAI).
Between 6 million and 7 million Americans are estimated to have a food allergy, and this number is continuing to rise. Food-induced anaphylaxis is believed to cause about 30,000 trips to the emergency room annually.
It is also estimated that between 150 and 200 people die each year, some of them children, because of severe allergic reactions to food.
Food allergy management tips from the ACAAI and FAAN include: Carefully check all ingredient labels.
Learn other names of the food responsible for the allergy.
Exercise caution when eating out because restaurant staff is not always aware of specific menu ingredients or how food is prepared. Be careful when eating food that is packaged in multi-packs with other foods.
While one product may be considered safe, there is a risk of cross-contamination because products may leak or become unwrapped.
Learn to recognize symptoms early and always be prepared to handle an allergic reaction. Always carry epinephrine to use in the event of a severe allergic reaction, and wear a medical bracelet or necklace to quickly alert medical personnel or caregivers about food allergies.
Teach family and friends about the warning signs of an allergic reaction and how to manage it. Obtain assistance from food-allergy cookbooks, patient support groups such as FAAN and from registered dieticians.
For a free copy of the brochure “About Food Allergies,” call the American College of Allergy, Asthma and Immunology’s toll-free number, 800-842-7777, or visit its Web site at allergy.mcg.edu.
Send your questions to Steve Infanti, A Fit Life Column, 801e BAB, University Park, Pa. 16802 or via e-mail to SCInfanti@compuserve.com.