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SURVIVOR The Food Allergy Challenge
By Laura A. Zurita, RD, LDN

Close to 12 million Americans live with some type of food allergy or intolerance. The terms food allergy and food intolerance are frequently used interchangeably. However, though the response and symptoms after exposure are sometimes the same, the origin is not. In simple terms, a food allergy is an adverse reaction of the body’s immune system to a specific food or food ingredient. The body then “attacks” these foods or ingredients, creating antibodies that then trigger chemical reactions that range from hives or rashes to vomiting, diarrhea, and in serious cases, drops in blood pressure or difficulty breathing.

Food intolerance symptoms, on the other hand, are generally not life threatening, and do not involve the immune system. Intolerance to certain foods typically involves the digestive system, and reactions may subside over time or develop with age. Early in 2006, the Food and Drug Administration passed mandatory labeling laws to ensure that the eight most common allergens, milk, soy, wheat, peanuts, tree nuts, fish, shellfish and eggs are labeled clearly. In addition, any foods processed in a plant that uses equipment to process these items also must include this information on the label.

Simple events, such as grabbing a bite to eat with friends as a teenager, or staying for dinner at a playmates home in childhood can be more than a challenge for someone with severe food allergies.

“I think of it as if I am living continually on the show Survivor,” said Krista Martin, a 19-year-old college student in Pennsylvania. “I have an immunity challenge every day when I am faced with choosing foods that my body may react to in a bad way.”

Krista knows the allergy game well. Diagnosed in infancy and her toddler years with allergies to peanuts, eggs and wheat, she has spent countless hours reading labels and asking questions, as well as fighting people’s misconceptions about food allergies. “Many people don’t understand that I won’t grow out of it,” says Krista, or “they simply don’t understand that reactions can be severe and life threatening.

“I once had a friend’s mother tell me after I bit into something that she may have added an egg based product to a dessert she made,” she said. The mother didn’t alleviate Krista’s anxiety by then saying “a little won’t hurt you anyway.”

During Krista’s first few years of childhood, she often shied away from sleepovers and play dates. Not wanting to feel different or separate from her peers, she often said she had to stay home to take care of her dog, or to help her mother with her siblings. Though her mother often called ahead to make arrangements or hosted events at their home with snacks she could eat, Krista often just played alone rather than deal with the details involved. A scary episode happened once when Krista ate cookies at a new friend’s house. Her playmate’s grandmother, unaware of her allergies, handed her one, and Krista (who was 4 years old at the time) ate the cookie. Within a few minutes, she had hives on her face and hands, and the panicked grandmother called 911.

“I spent a lot of time and energy feeling angry and embarrassed,” said Krista, “and I often skipped parties and school functions because of it.”

Krista’s outlook began to change around the age of 11 when she met a new neighbor with several food allergies. The mothers compared notes, and the girls became fast friends and a support group for each other. “The best thing for a child to know is that they are not alone,” says Krista.

They also introduced her to The Food Allergy & Anaphylaxis Network (FAAN), an organization developed 15 years ago to serve the unique population of people with food allergies. This organization was instrumental in the development and passage of the new laws passed by the FDA early this year. They also provide ongoing education and awareness material to the public and health professionals highlighting food allergens.

If you think your child has an allergy or intolerance, keep a food diary to bring to your doctor and/or allergist. Eliminate the suspected food if you can, and seek a professional in your area using FAAN, or search for a pediatric allergist. Krista’s final words of wisdom regarding food allergies were poignant: “Help your child to understand they are not alone. Help them to understand what it is they are allergic too. Inform and involve friends, family, school, and church as much as you can and make it a learning experience for all.”

The following Web sites are excellent resources for those who have children with moderate to severe food allergies. They include games, testimonials, tips on social events and other information that is vital to keeping you and your child healthy, happy and informed. Here they are: www.Fankids.org , www.Faanteen.org  and www.Foodallergy.org. 

Laura Zurita is a registered and licensed dietitian, food technologist, and educator. Her passion is communicating information about nutrition and the science of food to all types of audiences. Currently she is a mostly stay-at-home mom in New Jersey.