Food allergies are an immune system disorder that makes it potentially fatal for affected individuals to eat foods that would be considered harmless by most. It is possible to be allergic to practically anything, but most food allergies are to proteins. Statistically most allergic reactions occur from ingesting or inhaling particles from one of the so-called "big eight" foods: peanuts, treenuts, egg, soy, wheat, fish, shellfish and dairy.
Symptoms vary widely from gastrointestinal distress, hives and itching, to more severe reactions such as anaphylaxis, which impairs breathing and can cause death within minutes of exposure and for several hours afterwards. Type and severity of symptoms cannot be predicted even after an exposure has been observed.
A food allergy is different from a food intolerance. A food intolerance is rarely fatal from a single, casual ingestion, and most usually causes gastrointestinal discomfort. Food allergies are triggered by an IgE antibody buildup which occurs after an initial exposure to the allergen. Subsequent exposure causes swelling of soft tissues. A particular concern is when ingestion inflames tissues in the throat and lungs, potentially leading to death.
Those afflicted with food allergies are also prone to environmental allergies (e.g., pollen, pollution) and are also prone to develop asthma.
This section contains both health-related sites containing technical and medical information about food allergies, as well as non-technical, support sites and sites with information on how to conduct an allergen free lifestyle.
Identifies the many forms of sulfite and sulfur dioxide food preservatives. Calculates the amount of sulfite from data on food labels. Presents information linking asthma, headache and fatigue to sulfites. http://members.aol.com/nosulfites/index.htm
Nonprofit organization dedicated to bringing about a clearer understanding of the issues surrounding food allergies and providing helpful resources. http://www.foodallergy.org/
A guide, including lists of food colors, additives and chemicals that also trigger hyper activity in children. Symptoms, treatments, allergy medicine, forums, and recipes. http://www.lactose.co.uk/foodallergies/
Non-profit organization provides information and raises awareness of food allergies, and perfoms fund-raising for food allergy research. http://www.foodallergyinitiative.org/
Australian non profit organization that provides information, training and emotional support. Includes information about allergies, food alerts, labelling, support for parents, and advice on handling the stress. http://www.allergyfacts.org.au/
General information about severe food allergies, and links to support groups, articles, and products. Offers seminars for schools and support groups in the Kansas City area. http://www.foodallergyconnection.org
This "easy to use" database simplifies finding foods that are free of any combination of gluten, corn, oats, soy, nuts, meats, fish, pork, tomatoes, yeast, egg, milk, chocolate, and preservatives. http://www.foodb.com
