Child Food Allergies

One may get to know of an allergy to food either in their childhood or in adulthood.

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The most common food allergies found in infants and children are seafood, eggs, dairy, soy, peanuts, gluten (wheat and corn) and yeast. Infants are usually allergic to cow’s milk until the age of one, eggs until the age of two, and to peanuts, tree nuts and fish until the age of three.

Some children are usually allergic to soy, wheat and eggs until the age of six. However, the allergies to these foods are of concern to children and infants and can extend beyond the age limit for introduction of these foodstuffs in the regular daily diet of an individual. The “big eight” allergies in children and infants are:

1.    Dairy Allergy:

The oldest known allergy occurs either to the milk protein, casein or the whey, but not to the milk sugar, lactose. These two components of the milk hyper react with the body’s immune mechanism and causes allergic reaction. Milk being the primary diet of infants is prone to allergy, and is best to avoid cow, sheep or goat’s milk in their diet until the age of one. This allergy also acts as a prelude for allergy to other foodstuff.

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2.    Egg Allergy:

Next to milk, eggs are the most common food allergens, affecting about 2.5 per cent of their population. Mostly children are allergic to the egg yolk, or the white of the egg or rarely both. So their diet may include either the egg white or the yolk, depending onto which they are allergic to. Children who are allergic to egg will not be privileged to receive immunization against influenza and MMR vaccine.

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3.    Peanut Allergy:

Peanut allergy, though third in the list, is a highly lethal allergen and can continue life-long. Children allergic to peanuts have to always carry or wear an identity bracelet. This allergy usually co-exists with other non-legume nut allergies like tree nut. Some of the common symptoms of this allergy are anaphylactic shock and digestive symptoms with eczema. Peanuts are common ingredients of many of the yummy items…including, raw peanuts, peanut butter, bakery products, many of the Asian cuisines (Thai, Chinese, Indonesian and Indian dishes), vegetarian diets, groundnut oil, muesli and other cereals, ice creams, marzipan, soups, energy bars, sauces, etc.,. However, peanut oil is not excluded in dietary items alone, but also finds place as a base in cosmetics, medicines, creams and ointments.

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4.    Tree Nut Allergy:

Once a child is allergic to tree nuts is life-long and can be very severe. Since cross—contamination between the uses of nuts is unavoidable, is better to go for a complete “nut-free” diet. The common tree nuts are cashew nuts, almonds, pecans and walnuts. Mere touch can be allergenic and is found in a wide array of products including cosmetics, creams and lotions.

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5.    Seafood Allergy:

Allergy to seafood is of two types: fish and shell fish allergy. The allergy can continue life-long, and if one is allergic to one type of shellfish, should avoid mostly all types of shellfish, but is not the same with fish.

Shell fish allergy is grouped in two – ‘molluscus’, which includes abalone, mussels, oysters and squid, while the other are ‘crustaceans’, which includes lobsters, crayfish, prawns, crabs and shrimps. Fish allergy includes scaly and bony fishes. Patients allergic to seafood is beat to avoid their direct contact while swimming as with shellfish poisoning, and in food, medicines, cosmetics, creams and other ointments.

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6.    Soy Allergy:

Soybean, though related as legumes to peanut, is rarely cross-reactive allergens. Soybean allergy is very common, especially to children who are also allergic to dairy and dairy products. 15 allergenic proteins have been found in soya or soybeans.

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Soy and soy products that is containing the soy protein or those containing the soy protein digestive initiative factor does not usually causes allergies. Many of ‘soy’ containing products that not necessarily be labeled are hydrolyzed vegetable protein, lecithin, miso, mono-diglyceride, monosodium glutamate (MSG), natto, tempeh, tofu, vegetable oil and vitamin E.

7.    Wheat Allergy:

Allergy to wheat usually involves immune response of IgE antibodies to one or more proteins in wheat, including albumin, globulin, gliadin and glutenin (gluten).

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Even inhalation of wheat flour can initiate allergic response to wheat.  Patients sensitive to gluten in wheat will also be allergic to other gluten containing cereals like oats, rye and barley. All items labeled as containing wheat or wheat products has to be avoided and alternatives like gluten-free diets or rice-based products are consumed.

8.    Yeast:

Yeast and yeast products widely used in most of the bakery products has a large variety of proteins, all capable of causing allergic response if not avoided.

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