Patient Guide to Food Allergy

Definition of Food Allergy
A food allergy is when a person’s immune system responds as if a certain food is harmful to the body. If a person eats, touches, or breathes in that food, he or she can have an allergic reaction. Most allergic reactions happen within 5 minutes to 1 hour after eating or touching the food.
The most common foods that people are allergic to are:

• Milk and foods that contain milk, such as ice cream or butter (called dairy foods)
• Eggs
• Wheat
• Soy
• Peanuts
• Tree nuts, such as almonds or cashews
• Fish
• Shellfish, such as shrimp or oysters

People can have an allergy to one or more foods. Sometimes it is hard to tell if you really have a food allergy or not. People can feel sick after eating some foods for other reasons. For example, people can get heartburn after eating spicy foods. But that is not the same as a food allergy.


Symptoms of Food Allergy
The symptoms of a food allergy can range from mild to severe. Mild symptoms can include:

• Hives: raised, red patches of skin that are very itchy
• Red or swollen skin
• Itchy, watery, or swollen eyes
• Runny nose or sneezing

Severe symptoms are also called “anaphylaxis.” They can include:

• Swelling of the throat, or coughing a lot
• Wheezing or trouble breathing
• Throwing up or having diarrhea
• Feeling dizzy or passing out
• Death

Symptoms can differ from person to person. Also, a person can have different symptoms each time he or she has an allergic reaction. 

Test for Food Allergy
Doctors can use two types of tests to tell if you have a food allergy. You and your doctor will decide which is best for you.

• Skin test: For a skin test, the doctor will put a drop of the food you might be allergic to on your skin and make a tiny prick in the skin. Then, he or she will watch your skin to see if you get a red, itchy bump, like a mosquito bite.
• Blood test: Blood tests for food allergies look for antibodies (proteins) called “IgEs” that the body makes when it is having an allergic response.

Your doctor or nurse will also do an exam and talk with you. Sometimes it can be hard to figure out what food you are allergic to. Keeping a record of the foods you eat and the symptoms you have is helpful.  

Treatment of Food Allergy
The best treatment for a severe reaction is a medicine called “epinephrine.” At the hospital, doctors can give you epinephrine and other medicines to treat your symptoms. Doctors will also watch to make sure your symptoms don’t get worse.
If you have had severe reactions to foods before, your doctor might have prescribed a device called an “auto-injector.” This device has one or two shots of epinephrine that you can give yourself. Many people get an auto-injector called an “EpiPen”. You should keep your auto-injector with you at all times. Use it right away if you think you are having a severe allergic reaction.
If you have mild food allergy symptoms, your doctor may prescribe medicine to help stop your itching and hives. 

Prevention of Food Allergy
You can prevent an allergic reaction by not eating the food you are allergic to. Even a tiny bite of food can cause a big reaction. You and your doctor can make a food allergy plan that includes:

• Knowing how to avoid the food you are allergic to by reading food labels.
• Telling restaurants about your food allergy if you eat out.
• Knowing when to get help for a reaction.
• Having an epinephrine auto-injector with you at all times.
• Wearing a medical bracelet to let others know about your allergy.

Tips on Reducing the Amount of Fat in Diet

• Use spreads on bread sparingly; try replacing with jam, marmite, or pickles.
  
• Use semi-skimmed or skimmed milk.
  
• Eat low-fat dairy produce, diet yoghurts, half-fat or cottage cheeses, replace cream with yoghurt or custard.
• Grill rather than fry and use small amounts of olive oil in cooking only when essential.
  
• Avoid processed meats such as mince and sausages which are very high in fat; try replacing with soya products or mixing meat and soya together.
  
• Remove fat and skin from meat before cooking.
  

What is a healthy diet?

• A variety of foods should be eaten and lower fat options and healthy cooking methods, such as grilling instead of frying, should be used.
  
• Complex carbohydrates such as bread, rice, pasta, and potatoes. Try to eat wholemeal pasta, bread, and rice weekly.
  
• At least 5 portions of fruits and vegetables a day. This includes fresh, frozen, dried, and tinned varieties (fruit juice counts as one portion).
  
• Servings of low-fat dairy products a day. Use butter, margarine, and oils sparingly.
  
• Women, especially teenagers, should eat plenty of calcium-containing foods, such as dairy produce, green vegetables, and fortified breads and cereal. Calcium builds strong bones and reduces the risk of osteoporosis.
  
• Meat, fish, or other protein-rich foods such as beans and lentils, keeping to moderate amounts daily. Try to eat one portion of oily fish such as salmon once a week.
  
• Women need more iron than men, found again in fortified cereals and bread and red meat, due to the loss through menstruation and pregnancy.
  

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Book Details

• Paperback: 304 pages
  
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• Language: English
  
• ISBN-10: 0452285666
  
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Tips to Get More Produce Power Into Your Diet

• Buy fresh produce in season.
• Always keep a stash of frozen vegetables on hand, to toss into soups, salads, stews, and egg dishes or to microwave for an easy side dish.
• Splurge on pre-washed, pre-cut fruits and veggies.
• Experiment with new types of fruits and veggies -- like a broccoli slaw salad mix, or pomegranate juice. Remember that just because you didn't like certain fruits and veggies as a child doesn't mean you won't like them now.
• Vary the texture. Kids tend to like raw, crunchy fruits and veggies with low-fat dip. Try shredding veggies to top sandwiches or salads.
• Choose sweet potatoes over white potatoes for more potassium and beta carotene.
• Go easy on sauces. Instead, flavor vegetables with fresh or dried herbs and a splash of lemon juice or balsamic vinegar.
• Have a vegetarian meal at least once a week. It can be as simple as soup and salad, or a stir-fry meal.
• Eat a salad full of fruits and/or veggies each night with dinner. Just go easy on the dressing and high-fat toppings.
• Grill fruits and vegetables to make them sweeter and more delicious.
• Chop, dice, or shred vegetables into muffins, stews, lasagna, meatloaf, and casseroles.
• Use pureed vegetables to thicken soups, stews, gravies, and casseroles.
• Decorate plates with edible garnishes, like cucumber twists, red pepper strips, or cantaloupe slices.
• Keep a bowl of fruit on the counter and some cut-up vegetables in the refrigerator for healthy snacks.
• Remember that while 100% fruit juice is a good choice, whole or cut-up fruit has the added benefit of fiber.
• Add fruit to yogurt, pancakes, waffles, or cereal at breakfast.
• Whip up a smoothie made with fruit and low-fat or nonfat yogurt for a quick, nourishing snack or meal.
• Freeze grapes and bananas for a refreshing and cool treat.

Source : WebMD Medical Reference

Dietary Guidelines for Americans

The Dietary Guidelines for Americans are the most current and widely used guidelines. The newest version appeared in June 1, 2000 as the fifth edition of Nutrition and Your Health: Dietary Guidelines for Americans. Here they are :

• Aim for healthy weight.
• Exercise at least 30 minutes each day.
• Make food choices based on the U.S. Department of Agriculture “food pyramid” diagram.
• Eat a variety of grains daily, especially whole grains.
• Eat a variety of fruits and vegetables daily.
• Keep food safe to eat.
• Choose a diet that is low in saturated fat and cholesterol and moderate in total fat.
• Choose beverages and foods to moderate your intake sugars.
• Choose and prepare foods with less salt.
• Drink alcoholic beverage in moderation.

Tips for Keeping the Fat Content of The Diet Down

Current dietary recommendations suggest that no more than 30 % of a person's total calories should come from fat. But, it's very difficult to do because there are a lot of fatty food that offered to us. How we can reduce the fat content of our meals? Here some tips to keep the fat content of our diet down:

• Become familiar with today's food labels, and use the information provided to reduce the fat content of our meals.
• Cut away and discard skin from meats such as chicken.
• When eating out, don't order foods with cream-based sauces, such as fettucine alfredo.
• Trim all visible fat from meat, both within the cut and along the edges.
• Layer vegetables over baked potatoes to reduce any tendency to add butter, margerine, or sour cream.
• Request salad dressing and other condiments on the side so that you can control the amount you use.
• Eat more vegetables, fruits and breads in place of meats and cheeses.
• Use jelly and apple butter in place of butter and margarine on toast, bread and bagels.

CALORIE-SAVING TIPS

• Use fat-free or low-fat condiments.
• Use half as much vegetable oil, soft or liquid margarine, mayonnaise, or salad dressing, or choose available low-fat or fat-free versions.
• Eat smaller portions to cut back gradually.
• Choose fat-free or low-fat milk and milk products.
• Check the food labels to compare fat content in packaged foods items marked fat-free or low-fat are not always lower in calories than their regular versions.
• Limit foods with lots of added sugar, such as pies, flavored yogurts, candy bars, ice cream, sherbet, regular soft drinks, and fruit drinks.
• Eat fruits canned in their own juice or in water.
• Add fruit to plain fat-free or low-fat yogurt.
• Snack on fruit, vegetable sticks, unbuttered and unsalted popcorn, or rice cakes.
• Drink water or club soda zest it up with a wedge of lemon or lime.

Source : NHLBI Health Information Center

TIPS TO PREVENT FROM POISONING FOOD

• Always wash your hands before preparing any food; wash utensils with hot soapy water after using them to prepare any meat or fish.
• Don't thaw frozen meat at room temperature. Let meat thaw gradually in a refrigerator, or thaw it quickly in a microwave oven and cook immediately.
• Avoid uncooked marinated food and raw meat, fish, or eggs; cook all such food thoroughly.
• Check expiration dates on meats.
• In restaurants, return any undercooked meat or egg products for further cooking. Ask for a new plate.
• Don't eat any food that looks or smells spoiled, or any food from bulging cans or cracked jars.
• Set your refrigerator at 37 F; never eat cooked meat or dairy products that have been out of a refrigerator more than two hours.
• Keep juices or drippings from raw meat, poultry, shellfish, or eggs from contaminating other foods.
• Carefully select and prepare fish and shellfish to ensure quality and freshness.
• Do not use wooden cutting boards; even when thoroughly cleaned they provide an environment where bacteria can grow.
• Avoid raw (unpasteurized) milk or foods made from raw milk.
• Wash raw fruits and vegetables thoroughly before eating, especially those that will not be cooked.
• Drink only pasteurized juice or cider.
• Be aware of proper home-canning procedures.
• If you are ill with diarrhea or vomiting, do not prepare food for others.
• Wash hands with soap after handling animals or pet feces.
• Mother's milk is the safest food for young infants. Breastfeeding prevents many food-borne illnesses and other health problems.
• Do not feed honey to infants less than 1 year of age.
• Those at high risk, such as pregnant women and people with weakened immune systems, infants, and the elderly should also include the following : avoid soft cheeses, cook foods until they are steaming hot, take care with foods from deli counters.

Source : WebMD Medical Reference

TIPS TO KEEP YOUR FOOD SAFE

• Eat hot food hot and cold food cold. It's as easy as it sounds: Eat right when the food comes off the stove. Any food that's been on the counter longer than two hours is not safe to eat.
• Check the labels for expiration dates, and use your nose to test if foods are spoiled. If in doubt, chuck it.
• Thaw in the refrigerator. Don't take out frozen foods to thaw on the counter all afternoon. Instead, put them in the fridge in the morning or defrost in the microwave right before cooking.
• Keep your cooking surfaces clean. Use smooth surfaces to cut meat.

Source : PregnancyToday.com