Life with a baby is full-on already without the added worry and concerns of food allergies and intolerances. If you have a family history of reactions to food you’re probably well aware of the facts, however for some people this is a whole new subject that requires investigation. For a start, it’s important to understand the difference between food allergies and food intolerances. 

• A food allergy occurs when the body’s immune system reacts to a protein in a food – this protein is the allergen or ‘foreign’ ingredient.The body’s immune system produces antibodies in response to the allergen. Approximately 160 foods can cause food allergies, but only 8 are responsible for 90% of allergic reactions to foods. These are egg, milk, peanut, soy, fish, seafood, wheat and tree nuts.
• Food intolerances are reactions to a food that doesn’t involve the immune system. Examples include lactose intolerance and wheat intolerance.

Babies can be at greater risk of food allergies and intolerances due to their undeveloped immune systems, so care should be taken when introducing foods for the first time. Allergic reactions have symptoms ranging from itchy eyes and throat, eczema, swelling of the lips, tongue and throat, hives, rashes, abdominal pain, nausea and breathing difficulties. Eczema is sometimes the first sign of food allergy presence. 

The good news is the actual prevalence of genuine food allergies is very low although perception may be greater due to frequent media coverage. There are genuine risks in a misdiagnosis, as avoiding food groups unnecessarily can lead to nutrient deficiencies that may affect a baby’s growth and development. If you suspect your baby may have an allergy or intolerance please seek professional medical advice. A medical diagnosis is the only way to accurately determine food allergies.  A RAST (RadioAllergoSorbent Test) or ‘skin prick’ test is the most definitive test for determining food allergies because the test detects raised antibodies in the blood.  

Food intolerances don’t involve the immune system and aren’t necessarily induced by the food consumed but may relate to other factors such as the quantity consumed.  Symptoms can be similar to those experienced during allergic reactions but are generally less severe.  These may include abdominal pain, bloating, diarrhoea, vomiting and skin conditions.  

Unlike food allergies, generally sufferers of food intolerances are able to consume small amounts of the food in question without symptoms becoming evident.  A short-term elimination diet may be useful in determining the presence of food intolerances.  The suspected food is eliminated from the diet for approximately 2-3 weeks, and if symptoms subside or disappear completely it’s likely the food in question is the culprit.

In New Zealand the biggest allergy support group is Allergy New Zealand (www.allergy.org.nz). They provide regular magazines, brochures and education kits on how to live with food allergies and form a great support network for allergy sufferers and their families. The Manufactured Food Database (www.mfd.co.nz) is a valuable resource for identifying allergen-free foods readily available in supermarkets. www.asthma-nz.org.nz and www.asthmanz.co.nz are both great sites for those wishing to learn more about asthma.

If you'd like to learn more, here's an article about one family's experience of food allergies and pracitical tips on how they worked their way through the system.

Endorsed by our New World Nutritionist  ||   Proudly Partnering with Parents Centre

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