Special Food and Nutrition Needs: Food Allergies and

Intolerances

Nutrition Science and Diet Therapy

Mrs. Nelson

Spring 2015

Discussion

• Do you know someone with a food allergy?

• Does it seems as if more people have allergies now than 5 or 10 years ago?

• 8% of American children and 4% of American adults suffer from food allergies. More research is needed to understand why there is an increase.

Food Allergies: Definition

• an immune system response to a food that the body mistakenly believes is harmful; components of a food that trigger an immune response are called allergens. In response to a food allergen, the body forms antibodies which attach to cells throughout the body. The next time the food is eaten, the antibodies recognize the allergen and signal the body to release histamines that cause physical signs of an allergic reaction.

Symptoms

Abdominal pain Itching of mouth, throat, eyes, skin (any area)

Diarrhea Hives

Nausea Swelling, especially of eyelids, face, lips, tongue

Scratchy throat Light-headedness, fainting

Vomitting Nasal congestion

Stomach cramps Runny nose

Shortness of breath Wheezing Difficulty swallowing

Symptoms

Hives Swelling

Anaphylaxis

• Reaction to an allergen can range from mild to severe. The most severe is anaphylaxis.

• Definition: a potentially life threatening medical condition that can occur after a person with allergies is exposed to a specific allergen; symptoms affect multiple body systems, may occur immediately or up to 2 hours following allergen exposure.

• Most dangerous symptoms: difficulty breathing, drop in BP, shock (can be fatal).

• https://www.youtube.com/watch?v=dPWRvXl_Y54

Common Food Allergies

• Any food has the potential to cause an allergic reaction, eight (8) foods account for 90% of total food allergies.

• PeanutsSoy

• Tree nuts (almonds, pecans, walnuts) Wheat

• MilkFish (bass, cod, flounder, etc.)

• Eggs Crustacean shellfish (crab,

lobster, shrimp)

• Some allergens are outgrown, but peanut, tree nut, and shell fish allergies are often considered lifelong allergies and account for 92% of all severe and fatal reactions.

Food Intolerance: Definition

Food intolerance is an adverse reaction to food that does not involve the immune system; can produce some of the same symptoms as food allergies but develops through different mechanisms; more common than food allergies.

Most Common:

lactose intolerance (caused by lack of the enzyme lactase, results in inability to properly digest the sugar in milk and milk products), symptoms- gastrointestinal cramps and pain, bloating, nausea, gas, diarrhea

Other common food intolerances:

Gluten intolerance: also known as non-celiac gluten sensitivity, causes the body to express a stress response, usually GI symptoms that are different from the immunological response that occurs with celiac disease which often causes intestinal tissue damage.

Sources of gluten: wheat, rye, barley, sometimes oats

Treatment for Food Allergies

• Antihistamines- tx GI symptoms, hives, sneezing, runny nose

• Bronchodilators- open airways to lungs, relieve asthma-like symptoms

• Epinephrine- also known as adrenaline, opens airways and constricts blood vessels to counteract low BP and faint feeling.

• Prevention and Strict Avoidance