By Food allergy is a growing concern, with over 32 million Americans affected by them, according to FARE (Food Allergy Research & Education). These immune-based conditions can lead to severe reactions and, in some cases, even death. Despite their severity, food allergies currently have no cure, and the most effective management involves avoiding allergens and addressing symptoms promptly.
Thankfully, several natural remedies can help reduce food allergy symptoms by enhancing the immune system and improving gut health. Below, we’ll explore the causes, symptoms, and natural ways to manage food allergies effectively.
What Are Food Allergy?
Food allergy occur when the immune system mistakenly identifies certain proteins in food as harmful, triggering the release of histamines to combat the perceived threat. This process leads to various symptoms, including hives, respiratory issues, or gastrointestinal discomfort.
It’s essential to distinguish between food allergies and food intolerances. While food allergies involve an immune response (often IgE-mediated), food intolerances are non-immunologic and stem from an inability to digest certain components, such as lactose in milk. For instance, lactose intolerance causes abdominal pain and diarrhea due to difficulty breaking down lactose but doesn’t involve the immune system.
Common Food Allergies
Although nearly any food can cause an allergic reaction, a few culprits are responsible for most cases:
Cow’s Milk
Cow’s milk protein allergy (CMPA) affects 2% to 7.5% of children, though it is rare for the allergy to persist into adulthood since more than 99% of children develop tolerance by the age of 6. Various milk proteins have been implicated in allergic reactions, and most of these proteins contain multiple allergenic epitopes—specific regions that the immune system targets. IgE-mediated reactions to cow’s milk are most common in infancy, while non-IgE-mediated reactions tend to occur more frequently in adults.
A 2005 study published in the Journal of the American College of Nutrition indicates that the prevalence of self-diagnosed cow’s milk allergy is about 10 times higher than the clinically confirmed incidence. This suggests that a significant number of individuals may be unnecessarily avoiding dairy products due to an inaccurate self-diagnosis of an allergy.
Eggs
After cow’s milk, egg allergy is the second most common food allergy in infants and young children. A 2012 meta-analysis on the prevalence of food allergies estimated that egg allergy affects between 0.5% and 2.5% of young children.
Egg allergy typically presents during the second half of the first year of life, with the median age of onset being around 10 months. Most reactions occur after a child’s first known exposure to egg, with eczema being the most common symptom.
Five major allergenic proteins have been identified in eggs from domestic chickens, with ovalbumin being the most dominant.
Soy
Soy allergy affects about 0.4% of children. A 2010 study conducted at Johns Hopkins University School of Medicine found that 50% of children with a soy allergy outgrow the condition by the age of 7.
The prevalence of sensitization after using soy-based formulas is around 8.8%. Soy formula is commonly used for infants allergic to cow’s milk, and research indicates that soy allergy occurs in only a small minority of young children who have an IgE-associated cow’s milk allergy.
Wheat
Gluten-related disorders, which include wheat allergy, celiac disease, and non-celiac gluten sensitivity, are estimated to affect nearly 5% of the global population. These disorders share similar symptoms, making it challenging to diagnose them accurately.
A wheat allergy is an immune system reaction to proteins found in wheat and related grains. IgE antibodies mediate the inflammatory response to several allergenic proteins in wheat. Wheat allergy can impact the skin, gastrointestinal tract, and respiratory system.
Wheat allergy is more common in children, many of whom outgrow the condition by school age.
Peanuts
Peanut allergy typically appears early in life, and most individuals with this allergy do not outgrow it. For those who are highly sensitized, even trace amounts of peanuts can trigger an allergic reaction. Research suggests that early exposure to peanuts may help reduce the risk of developing a peanut allergy.
A 2010 study found that peanut allergy affects about 1% of children and 0.6% of adults in the U.S. Peanuts are affordable and commonly consumed in their natural form, as well as in various prepared foods. They are responsible for the highest number of cases of severe anaphylaxis and death related to food allergies in the U.S.
Tree Nuts
The prevalence of tree nut allergies is rising worldwide, affecting about 1% of the general population. These allergies most commonly develop in childhood, though they can appear at any age.
Only about 10% of people outgrow tree nut allergies, and accidental ingestion often leads to severe reactions, making it a serious concern throughout life.
The tree nuts most commonly associated with allergic reactions include hazelnuts, walnuts, cashews, and almonds. Less frequently, allergies are linked to pecans, chestnuts, Brazil nuts, pine nuts, macadamia nuts, pistachios, coconut, Nangai nuts, and acorns.
A 2015 systematic review found that walnut and cashew allergies were the most prevalent types of tree nut allergies in the U.S.
Fish
According to a study published in Clinical Reviews of Allergy and Immunology, adverse reactions to fish are not only triggered by immune system allergies but can also be caused by various toxins and parasites, such as ciguatera and anisakis. Fish allergies can lead to serious and potentially life-threatening reactions, and unlike many other food allergies, children typically do not outgrow fish allergies.
These reactions are not limited to eating fish; they can also occur from handling fish or inhaling cooking vapors. The prevalence of self-reported fish allergies ranges from 0.2% to 2.29% in the general population, but it can be as high as 8% among fish processing workers.
Shellfish
Allergic reactions to shellfish, which include both crustaceans (such as crabs, lobsters, crayfish, shrimp, krill, woodlice, and barnacles) and mollusks (such as squid, octopus, and cuttlefish), can range from mild symptoms like hives and oral allergy syndrome to life-threatening anaphylaxis.
Shellfish allergy is common and persistent in adults, and it can lead to anaphylactic reactions in both children and adults. The prevalence of shellfish allergy ranges from 0.5% to 5%. Many children with a shellfish allergy also have sensitivities to dust mites and cockroach allergens.
A phenomenon known as cross-reactivity may occur when an antibody reacts not only with the original allergen but also with a similar allergen. Cross-reactivity happens when a food allergen shares structural or sequence similarities with a different food allergen, potentially triggering a reaction similar to the original one. This is common among different types of shellfish and tree nuts.
Symptoms of Food Allergy
Food allergy symptoms vary in severity and may involve the skin, respiratory, digestive, or cardiovascular systems. Common symptoms include:
- Vomiting
- Stomach cramps
- Hives
- Coughing and wheezing
- Difficulty swallowing
- Swelling of the tongue or throat
- Pale or blue-colored skin
- Weak pulse or dizziness
In severe cases, food allergies can lead to anaphylaxis, a life-threatening reaction requiring immediate treatment with epinephrine.
Food Intolerance Test
A systematic approach to diagnosing food allergies involves taking a thorough medical history, followed by laboratory studies, elimination diets, and often food challenges to confirm the diagnosis. It is essential to be evaluated and diagnosed by a healthcare professional or allergist. Self-diagnosis of food allergies can result in unnecessary dietary restrictions and inadequate nutrition, especially for children.
Recently, there has been a rise in the availability of commercial tests for food allergies, marketed to both consumers and healthcare practitioners. These tests, including IgG or food intolerance testing, claim to identify food sensitivities, intolerances, or allergies. However, researchers believe these tests are unvalidated and unreliable.
These tests measure the presence of immunoglobulin G (IgG) antibodies in the blood, which are produced by the body to combat specific allergenic foods. Blood samples are exposed to a panel of foods and food components, and the degree of IgG binding to each food is measured. The results are then classified to determine whether any food causes an immune response.
The issue with IgG-based food allergy tests is that IgG antibodies are found in both allergic and non-allergic individuals. Unlike IgE antibodies, which are directly responsible for allergic reactions, IgGs are the body’s normal antibodies, produced to fight infections. Therefore, researchers believe that the presence of specific IgG antibodies to food indicates exposure and tolerance, not necessarily an allergy. As a result, positive test results for food-specific IgG are common in healthy individuals, increasing the risk of false diagnoses and leaving people confused by the test results.
The controversy surrounding IgG tests stems from the potential for misuse. Many researchers argue that these tests should not be relied upon for diagnosing food allergies. One of the major concerns is that individuals with true IgE-mediated food allergies, who are at risk for life-threatening anaphylaxis, may not show elevated levels of IgG for their specific allergen. This could lead to misguided advice to reintroduce a potentially dangerous food into their diet.
Instead of relying on self-diagnosis or unproven tests, it is important to consult with an allergist. An allergist will conduct a comprehensive medical history, followed by a series of tests that can provide the necessary information for a proper diagnosis. These tests may include a skin prick test, blood test, oral food challenge, and food elimination diet.
How to Reduce Symptoms of Food Allergies
There are currently no therapies available to prevent or fully treat food allergies. The management of food allergies involves avoiding the ingestion of the responsible allergen and knowing what to do in case of accidental ingestion.
The following natural treatments can help reduce the severity of food allergy symptoms and help you cope with the condition:
1. GAPS Diet
The GAPS (Gut and Psychology Syndrome) diet is designed to repair the gut lining, support the immune system, reduce toxic overload, and prevent toxins from entering the bloodstream. This diet is commonly used for autoimmune diseases and focuses on eliminating foods that are difficult to digest and harmful to gut flora. It replaces these with nutrient-dense foods to help the gut heal.
The diet involves avoiding processed foods, grains, sugar, starchy carbs, potatoes, artificial chemicals, preservatives, and conventional meat and dairy. Instead, it emphasizes consuming healing foods like bone broth, non-starchy vegetables, organic wild meats, healthy fats, and probiotic-rich foods.
2. Digestive Enzymes
Inadequate digestion of food proteins may contribute to food allergy and gastrointestinal symptoms. Taking digestive enzymes with meals can help the digestive system break down food more efficiently. These enzymes support the digestion of food particles and can be a vital remedy for food allergies, helping prevent allergic reactions related to incomplete digestion.
3. Probiotics
Probiotics are beneficial bacteria that promote a healthy gut and immune function, which may help reduce the risk of food allergy. A 2011 study published in Bioscience of Microbiota, Food and Health involved 230 infants with suspected cow’s milk allergies. Infants receiving probiotics showed improved immune responses and enhanced resistance to infections. Probiotics help stimulate the maturation of the immune system, which can decrease the likelihood of allergic reactions.
4. Methylsulfonylmethane (MSM)
MSM is an organic sulfur-containing compound known to improve immune function, reduce inflammation, and promote tissue repair. Research suggests that MSM supplements may help alleviate allergy symptoms, particularly those affecting the digestive system and skin. MSM can be useful in managing the inflammation associated with food allergy.
5. Vitamin B5
Vitamin B5, also known as pantothenic acid, supports adrenal function and plays a role in managing food allergy symptoms. It helps maintain a healthy digestive tract and boosts immune function. By supporting adrenal health, Vitamin B5 may help regulate stress and inflammation, which are often associated with allergic reactions.
6. L-glutamine
L-glutamine is the most abundant amino acid in the bloodstream and is known for its ability to repair the gut and boost immune health. Research indicates that intestinal permeability, commonly referred to as “leaky gut,” can contribute to allergies. L-glutamine has the potential to reduce inflammation and oxidative stress, helping to restore the integrity of the gut lining and prevent allergic reactions.
Final Thoughts
Food allergies are immune-related conditions that have become a significant health concern in many parts of the world. Symptoms occur when the immune system reacts to a particular food as if it were harmful. The body then produces histamine to protect itself, which results in allergic reactions.
Common allergens include cow’s milk, eggs, soy, wheat, peanuts, tree nuts, fish, and shellfish. To diagnose a food allergy, it’s essential to consult with an allergist, who will perform various tests and review your medical history.
While there is no cure for food allergy, the best approach is to avoid allergens. Natural remedies such as probiotics, digestive enzymes, Vitamin B5, and the GAPS diet can help reduce symptoms and improve overall health. Always consult a healthcare professional before starting any new treatment or diet, particularly when managing food allergies.
References for Food Allergy and Natural Remedies:
- FARE (Food Allergy Research & Education)
Provides comprehensive information on food allergies, their impact, and statistics.
Source: https://www.foodallergy.org - American College of Allergy, Asthma, and Immunology (ACAAI)
Offers resources on food allergies, symptoms, and management.
Source: https://acaai.org - National Institute of Allergy and Infectious Diseases (NIAID)
The NIAID provides research and guidelines on food allergies and related health conditions.
Source: https://www.niaid.nih.gov - Journal of the American College of Nutrition (2005 study on CMPA prevalence)
Discusses the prevalence and self-diagnosis of cow’s milk allergy.
Source: https://www.jacn.org - GAPS Diet Information
Learn more about the GAPS diet, which can support gut health and immune function in food allergies.
Source: https://www.gaps.me - National Center for Complementary and Integrative Health (Probiotics for Immune Health)
Information on how probiotics influence gut health and immune responses.
Source: https://nccih.nih.gov - Methylsulfonylmethane (MSM) for Allergy Relief
Overview of MSM’s effects on inflammation and allergy symptoms.
Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5353580 - WebMD – Food Allergies Overview
Provides an overview of food allergies, including symptoms, diagnosis, and treatment.
Source: https://www.webmd.com/allergies/guide/food-allergies - Johns Hopkins Medicine – Soy Allergy Research
Information and research on soy allergies in children and the development of tolerance.
Source: https://www.hopkinsmedicine.org
