Living with a food allergy

A food allergy is caused when the body's immune system mistakes an ingredient in food, usually a protein, as harmful and creates a defence system (antibodies) to fight it. An allergic reaction occurs when the antibodies battle the 'invading' food. Although a person could have an allergy to almost any food, the following foods account for almost 90% of all food-related allergic reactions:

• Milk
• Eggs
• Peanuts
• Tree nuts such as cashews and walnuts
• Fish
• Shellfish
• Soya
• Wheat

Strictly avoiding your trigger foods is the only way to prevent a reaction and maintain control over your food allergy. To make sure you eat a well-balanced diet while avoiding your triggers talk to a registered dietitian. Here are some tips to get you started.

• Work with your doctor to develop a written action plan that outlines what to do in the case of a reaction. Make sure your friends and loved ones know what to do in an emergency.
• Always take worsening symptoms seriously.
• Diversify your diet by eating fruits and vegetables that are more exotic, especially if you are allergic to those that are more common.
• Invest in a cookery book with recipes that cater to your food allergy. In some cases common food allergens can be easily removed or substituted in recipes.
• Be aware of any changes in how you feel after eating. Recognising the onset of a reaction allows you to take quick action.

Food allergy tip, always be prepared

• Be prepared for an emergency. If you have severe allergies and have medication to prevent anaphylaxis, carry your medicine with you at all times in case you accidentally eat a trigger food. If you have an anaphylactic reaction be sure someone knows to take you to A&E.
• An organisation called 'The Food Allergy Initiative' advises people with food allergies to carry a card that lists the foods to which they are allergic. The card can be given to the chef, manager or server prior to ordering food at a restaurant.

Food allergy tip, take note of hidden sources of problem foods

Allergy triggers can be found in the most unlikely foods, so keep the following points in mind.

• The same supermarket meat slicer used to cut sandwich meats may be used to cut cheese products too. When this is done small particles of cheese can be transferred to sliced meats.
• To add flavour some restaurants melt butter on steaks after they have been grilled.
• Casein, a milk protein, is sometimes used in canned meats.
• Eggs are sometimes used to create the foam topping on specialty coffee drinks.
• Some ethnic dishes such as African, Chinese, Indonesian, Mexican, Thai and Vietnamese foods contain peanuts or are prepared in areas near peanuts.
• Some beanbags are filled with crushed nutshells.
• Some labels use the term 'may contain' to indicate the possible, but unintentional, presence of foods allergens in their products.