Reaction time: allergy awareness
14 Jan 2013
Allergies are serious conditions. People aren’t just being fussy about their food. Nor do they need toughening up.
An allergic reaction can be fatal, but those without an allergy often don't take them seriously.
“It’s difficult for some people to understand that a certain food for one person can be nutritious, yet for another, it can be life threatening,” explains President of Allergy and Anaphylaxis Australia Maria Said.
An allergy is caused by a reaction to naturally occurring protein molecules in foods, which are generally harmless substances, unless of course you’re allergic to them.
“It’s an immune system response to that food protein,” explains Said.
Things that cause allergic reactions are called allergens and the most common ones in Australia, accounting for 90 per cent of allergic reactions, are peanuts, sesame, eggs, wheat, cow milk, soy, tree nuts, fish and shellfish.
“Even the smallest amounts of these foods can trigger a reaction in people who are allergic to them,” says Said.
Other things such as pollen, dust, animals, mould and bee stings are also allergens. Additionally, warns Said, drug or medication allergies are quite common in people over 55.
Allergic reactions can be mild to moderate or severe, and commonly occur within the first two hours of consuming the food. But some reactions start almost immediately after the food has touched the allergy sufferer’s mouth.
Signs of a mild or moderate reaction include hives on the body, swelling of the lips, eyes and face, vomiting, abdominal pain, and a tingling sensation in the mouth, according to Allergy and Anaphylaxis Australia.
Just because a reaction starts as mild or moderate though, it doesn’t mean that it isn’t serious.
While calling or visiting a GP for a mild reaction is usually fine, it pays to be aware that allergic reactions can progress from mild to severe rapidly. Dr Georga Cooke from the Royal Australian College of General Practitioners advises that if there is swelling of the lips and you have difficulty breathing, it’s worth seeking urgent medical attention as these symptoms occur in severe reactions too.
A severe allergic reaction – known as an anaphylactic attack – is life threatening. Signs of a severe reaction include difficulty breathing, swelling of the tongue and tightness of the throat, wheezing, coughing, trouble talking, dizziness and even collapse. Some people can go straight to the signs of a severe reaction without any of the mild or moderate symptoms.
“If you or someone you know is experiencing these symptoms, call an ambulance. There is no such thing as a silly call to the ambulance,” warns Dr Cooke.
Preventing an attack
There is only one way to completely prevent anaphylaxis and that’s to avoid the food you’re allergic to. “You have to avoid it in all shapes and forms,” warns accredited practising dietitian from the Dietitians Association of Australia Natasha Murray, who specialises in allergies.
Eating out
When eating out, either at a restaurant, friend or family member’s house, always let your host know what you’re allergic to and question the content of foods. “People aren’t just being fusspots when they do this,” says Said. “It’s crucial in preventing anaphylaxis.”
Grocery shopping
Always read the food packaging labels. “Every ingredient that’s a common allergen must be declared,” states Murray. “Even if you’re familiar with the product, read it each time you buy it because sometimes the manufacturers change their recipe.” Murray also says to be particularly careful with foods that have been bought overseas as they’re not always clearly labelled and may contain allergens.
At home
Be mindful of your food preparation and hygiene methods. Cross-contamination can result in anaphylaxis. Knives, chopping boards and other cooking utensils need to be free of allergens. If someone in your family is allergic to anything, it’s best not to keep that item in the house or to at least have some clear safety strategies surrounding its use.
It’s important not to confuse allergies with intolerances. While intolerances can be uncomfortable, they are certainly not life threatening. “Intolerance is where a person has a chemical intolerance to a substance in a food, such as lactose in milk,” explains Murray. Said adds that food intolerance reactions more commonly occur in the gut or skin, and result in digestive problems or hives.
“Education and awareness are key,” says Said. “Everyone in the community has a role to play when it comes to allergies and potential anaphylaxis.”
In an emergency
Having a plan to deal with anaphylaxis is vital if someone in your family experiences severe allergies. Maria Said offers the following plan
- Administer an adrenaline auto-injector (also known as an EpiPen), which is an adrenaline filled, auto-injecting needle. EpiPens are prescribed by doctors.
- Stay with the person and call an ambulance.
- Lay the person flat unless breathing is difficult. They can also sit but do not let them stand.
- Ambulance officers will transport the person to hospital for further treatment and observation. Patients must be observed for four hours after the last dose of adrenaline.
Protect your grandkids
Food allergy reactions and anaphylaxis are common in children.
Murray suggests three tips for dealing with anaphylaxis risk in your grandchildren:
- Never offer them a food without clearing a safe list with their parents first.
- Educate children to tell people what they’re allergic to, and not to share food with others or accept food from anyone else.
- Purchase allergy stickers or patches to affix to a child’s lunchbox or school bag as well as allergy medallions for them to wear.
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