Although allergy to food is a common problem and affects about 1 in 10 infants in Australia, the United Kingdom and the United States, there is still quite a bit of confusion about what the term allergy means, how we get allergic to food and what we can do to prevent it occurring.
The aim of this short book is to explain the basic concepts of food allergy, so that everyone can understand how it occurs, why our body reacts when we have an allergy and discusses some of the advice given for how we can help ourselves and our children to prevent it occurring.
Table of Contents
Let’s be clear
Food allergy is not
Food allergy is
There are two major types of food allergy
Immediate hypersensitivity reactions
Delayed hypersensitivity reactions
What determines if food allergy is severe?
Why do people get food allergy?
Irregular early food exposures
Late food exposures
Skin damage which might cause food allergy
The type bugs that live in the stomach may determine whether there is food allergy
Why is food allergy more common today?
The Hygiene Hypothesis
Changes in diet and nutrition
Not all food cause allergies
Types of food that cause allergy in UK and US children
Types of food that cause allergy in UK and US adults
How to not develop allergy to food
Avoidance of common food allergens during pregnancy, breastfeeding and youth
Early introduction of common food allergens such as peanut or egg to a child’s diet