The Allergy Foundation of South Africa (Afsa) will focus on educating the public about the increase of food allergies and the life-threatening potential thereof as part of observing this year’s World Allergy Week, held from 23 to 29 June.
Findings by experts, including those of the foundation, have highlighted the issue of children being prone to food allergies.
Prof. Mike Levin, chief executive officer (CEO) of Afsa, explained that complications due to food allergies had prompted the focus on educating people.
“The food allergy increase has been hailed as an epidemic and is being seen as such globally; this has significant public health implications,” said Levin.
This increase is attributed to environmental factors, potentially.
“For instance, clean environments possibly leading to under-stimulated immune systems – the ‘hygiene hypothesis’.
“Another possible cause is dietary changes, with children being exposed to allergenic foods later than before and people being exposed to changing food processing methods; an increase in sugary, fatty, processed foods; and a reduction in ‘whole’ foods rich in antioxidants. Increased antibiotic and anti-acid use may have also contributed.
According to Levin a food allergy usually begins when a person is young, and this may continue throughout their lives. He advises patients to consult an allergist to manage their food allergies.
“Factors such as hormonal changes, infections, or changes in the immune system can trigger new allergies. This phenomenon is known as adult-onset food allergies, and it can occur with foods previously eaten without any issues.
“Living with food allergies can significantly affect mental health – and anxiety and stress related to the risk of accidental exposure are common, particularly among parents of allergic children,” said Levin.
Prof. Claudia Gray, paediatrician and allergologist at the Kidsallergy Centre and an allergy consultant at the Red Cross Children’s Hospital, said in South Africa about 2,5% of children have a food allergy.
Gray explained that food allergies involve immune systems that can sometimes get confused and react to the proteins in certain foods Z mistakenly thinking they are dangerous, which starts an immune response.
“Some people can also react to foods if they have a pollen allergy (hay fever). This is because their body can confuse the proteins in pollen with the proteins in certain foods.
“Food allergies are a complex and evolving health issue that can affect anyone, at any age. Understanding these surprising aspects of food allergies can help raise awareness and improve the quality of life for those affected,” said Gray, adding there is a strong link between food allergies and asthma.
“Children with food allergies are more likely to develop asthma, and having both conditions increases the risk of severe allergic reactions.”
Common food allergies include peanuts, tree nuts such as walnuts and cashews, eggs, cow’s milk, seafood, soy and wheat.
Symptoms of a food allergy include wheezing or breathing difficulties; itchy, red patches on the skin (hives), itching or tingling in your mouth; feeling sick; dizziness; and stomach pain.
