Media Release 31 Aug 2007

Food allergies on the rise

Food allergies seem to have reached epidemic proportions.

A new study has confirmed that food allergies as a reason for admission or attendance are on the rise in hospitals across Australia. There has been a dramatic increase in children under five years of age suffering anaphylaxis (hypersensitivity reaction).

Hospital admissions due to extreme hypersensitivity reactions have doubled in the last two decades however, the actual numbers are still small. Although the number of pre-schoolers with potentially life-threatening food allergies has, apparently, soared experts are at a loss to explain why.

Anaphylaxis is the most serious type of reaction and requires urgent medical treatment. The reaction involves an immediate, often violent, whole body response. New figures show that an alarming 30,000 Australians now carry an EpiPen, an adrenalin shot used in the event of a severe anaphylactic attack.

Food allergies are immunological reactions to food proteins and are most likely to affect babies and young children due to their underdeveloped immune system. The word ‘allergy’ means that the immune system has responded to a harmless substance as if it were toxic. Common foods that cause allergies include milk, eggs, peanuts, sesame, gluten, grains, food additives, some seafood and some fruits.

At A Glance :- Common Symptoms

• Itching, burning and swelling around the mouth
• Runny nose
• Skin rash (eczema)
• Hives causing the skin to become red and raised
• Diarrhoea, abdominal cramps
• Breathing difficulties, including wheezing and asthma
• Vomiting and nausea

The most common reactions to food are actually due to food intolerance, rather than allergy. Although the symptoms are often similar, food intolerance is a chemical reaction that some people have after eating or drinking some foods; it is not an immune response.

The difference is that food intolerance does not cause severe reactions such as anaphylaxis.

Around 60 % of allergies appear during the first year of a child’s life and can be genetically linked. Children who have one family member with allergic diseases have a 20 to 40 % higher risk of developing an allergy than those who don’t. If there are two or more family members with allergic diseases, the risk increases to 50 to 80 %.

It is often difficult to pinpoint the allergen causing the reaction. If the cause is unknown, diagnostic tests may be needed such as, keeping a food and symptoms diary to check for patterns, skin prick tests using food extracts, blood tests, or removing all suspect foods for two weeks, then reintroducing them one a time to test for reactions. This excludes looking for an anaphylactic reaction which must only be done under medical supervision.

If you are concerned that you or your child may have food allergies professional diagnosis is important. Other medical conditions can share the same symptoms.

Media Contact: Liene Gulbis – RNSH 9926 8313

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