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| Food Allergies:
An Invisible Disorder
by Kelsey L. McNitt
Senior Paper for English IV AP (G)
laine, 69, 68-71.
United States Food and Drug Administration. (May 1994). Food Allergies Rare But Risky. (FDA pub # 94-2279). Washington: FDA.
Abstract:
Food allergies are becoming an area of increased debate as more people are diagnosed with the disorder. Some people think food allergies are only an excuse for dieters who want an easy way to avoid certain foods. Others quote medical sources and say food allergies are a serious condition to be taken seriously. Anaphylaxis, an allergic reaction to some foods, can be fatal if not treated immediately. People with food allergies must overcome many social difficulties. No cure is known for food allergies, so it is considered life-long. Allergies to foods are a true medical disease, though not a clearly visible disorder.
Food Allergies: An Invisible Disorder
Food allergies have been growing in prevalence among Americans, especially the peanut allergy, prompting many people to choose sides in a current debate (Arrarte, 1998). One side suggests that food allergies are just psychosomatic, something dieters make up to avoid certain foods with less fuss. These people are of the opinion that no true allergy to foods exist. Some who want to lose weight will pass on chocolate pie or anything saturated in butter, saying they are allergic to that food, yet they will still drink chocolate milk or products cooked with butter mixed in. Seeing food allergies used as an excuse this way leads many observers to write them off as another dieting fad technique (Schrambling, 1995).
The other side strongly believes that food allergies are a true disease, citing extensive medical evidence. These supporters say that in order for a reaction to be labeled a true food allergy, a specific biochemical sensitivity to that food must be present. Proteins from the offending food must be absorbed into the digestive tract to interact with the immune system. If a true allergy is present, a reaction of swelling of the mouth and tongue, vomiting, diarrhea, rashes, coughing, itching, headaches, or irritability will show up fairly soon after the food is ingested, although delayed food reactions can also appear (Beason, 1995).
Rationale:
Food allergies are an area of increasing debate. As evidence of its new found popularity, this unusual topic is showing up in newspapers, magazines, restaurant board meetings, airline conferences and even dinner discussions. Due to the lack of education on the subject, many people do not have a true understanding of food allergies.
Food allergies, although considered a joke by some people, are a medically documented disease that should be taken very seriously. Some food allergies can
precipitate an anaphylactic reaction which can quickly become fatal if proper medication is not administered immediately (Arrarte, 1998). A social stigma is placed upon those who are forced to live each day working the normal daily activity of eating around their food allergies, making the disorder a very undesirable ailment to have (Humphreys, 1998). No cure as yet is known for those who react to food so most sufferers live with their allergies for many years (Field, 1996).
Anaphylactic Reactions
Anaphylaxis, also called anaphylactic shock, is the most serious of all allergic reactions. Often occurring within an hour, anaphylactic reactions can develop as quickly as three seconds or as slowly as two hours. This type of response (usually associated with bee or insect stings) also occurs when people who are allergic to peanuts, tree nuts, fish, shellfish, or eggs ingest or even inhale small particles of the offending food (Koerner, 1998). Anaphylaxis is typically characterized by a difficulty in breathing, feeling of impending doom, swelling of the mouth and throat, a drop in blood pressure, loss of consciousness, and in the most extreme cases, death (FDA, 1994).
An anaphylactic reaction usually occurs after a person is exposed to an allergen to which they had previously become sensitized. A severe reaction is not common with the first exposure to the offending food (FDA, 1994). Food allergy reactions can affect several different body systems including the gastrointestinal (stomach, intestines), cutaneous (skin), and respiratory (lungs, throat, mouth) systems. Some of the most common allergic reactions are vomiting, diarrhea, itching, coughing, anemia, irritability, bloating, gas, headaches, and eczema. A more serious reaction, anaphylaxis affects the various body systems simultaneously (Beason, 1995). A very minute portion of the antigen or allergen,
even such a small amount as one five-thousandth of a teaspoon, can cause the body to go into anaphylactic shock and cause death within minutes (Hunter, 1996).
Peanuts are the main culprit for deadly allergic reactions. For some, a whole peanut is needed for a bad reaction, but as little as half of a peanut or kissing someone
who ate peanuts can set off an anaphylactic reaction. Mild reactions to peanut range from hives, itching, swelling around the mouth, diarrhea, and vomiting, to severe reactions like cardiac arrest. Many airlines are now creating peanut-free zones or whole flights free of the snack in response to the increasing number of flyers who are allergic to peanuts. New
disability rules to cover those who suffer severe reactions in response to food allergies are being passed to guarantee safe flights for those concerned (Renolds, 1998).
Once an anaphylactic reaction has begun, the only way to slow the release of the histamines causing the reaction is to give an immediate injection of adrenaline (Underwood, 1996). Epinephrine, a hormone that stimulates the heart, is the most frequently used form of injectable adrenaline. Most anaphylactic-prone people carry Epi-pens which give a pre-measured single dose of the hormone to open up the airways and boost the blood pressure. The relief does not last long, ten to fifteen minutes, but is usually enough time to get to a hospital (Arrarte, 1998; Underwood, 1996). Despite the growing awareness of food allergies each year more people die from food-related anaphylaxis than from allergic reactions to bee or other insect stings (Renolds, 1998; Hunter, 1996).
Social Exclusion and Stress
Unlike the many people who only suspect they have food allergies, true sufferers are forced to dramatically alter their lives. They must scrutinize the labels of every food they purchase, even to the point of calling manufacturers and processing plants to inquire about vague labeling. Interrogating waiters and waitresses at restaurants becomes a source of acute embarrassment. Rarely can it be proven that the employees truly know or care what ingredients are in the food prepared and many are too rushed to check the labels of food containers carefully. Rather than speaking to the chef directly at every social dinner,
many with severe food allergies forego the entire dining out experience and only eat food prepared by ones own hands. Any place where food is abundant like wedding receptions
and grocery stores can bring on anxiety attacks and uneasy feelings. The stress caused by the constant state of vigilance needed to eat safely can precipitate cases of withdrawal and bouts of depression (Underwood, 1996).
Watching every morsel of food that enters ones mouth, or the mouth of ones child, brings on major stress for those living with food allergies. Too often parents feel frustrated and thwarted in their attempts to get school officials and teachers to understand the special needs their children have. Trying to properly educate the staff at most schools is found to be a dead end in nearly all cases. Some parents are forced to quit jobs outside of their homes to care for their child with multiple food allergies (Underwood, 1996). Parents only trying to protect the lives of their children are often belittled and made to feel
overprotective. At home the food intake of their children can be watched very carefully, but eating anywhere else can be a dangerous minefield. Those dealing with food allergies slowly see their social lives vanish as they try to cope with this disorder (Hunter, 1996).
Even young children feel excluded and are made to feel different when questioned about foods they actually can eat (Humphreys, 1998). Some become overly self-conscious, attempting to conceal the bright red rashes common in reactions. Food allergies can be daunting to diagnose without technical testing. Attempting to figure them out alone can be very isolating (Arrarte, 1998). Incidents occurring early in life can scar a person for a long time, forcing a stigmatizing social label of "killjoy" upon an otherwise outgoing individual. Many children, and even adults, treat food allergies as a joke and make fun of those who understand firsthand the seriousness of the disorder (Field, 1996).
Even in medical facilities, where people are trained to deal with those who are different or disabled in a myriad of ways, the food allergic are teased. Incidents have been reported in which nurses treat patients who are in the hospital or emergency room for
anaphylactic shock with carelessness and laugh at the patient's food allergies, even to the
point of serving food known to cause reactions in that individual. The majority of food
allergic people become paranoid about their condition and worry endlessly about the food they buy or are served, fully aware that others are likely to underestimate the care with which safe food must be prepared in order to prevent harm. Many foods thought to be allergen-free have been proven harmful to those who unknowingly bite into one of their trigger foods (Field, 1996).
Life-long
Most allergies to food show up in children when they are fairly young. It is estimated that between five and eight percent of children are allergic to one or more foods. By the time they reach adulthood, less than two percent still have allergic reactions to food antigens (Arrarte, 1998, Schrambling, 1995). No one is sure why some allergies resolve themselves, but most children just learn to avoid the trigger food for the rest of their lives. No cure is known for this disorder (Hunter, 1996).
There is no food that a person cannot live without although special consideration must be taken when balancing the diet. When dealing with an egg, wheat, or milk allergy a dietitian is usually needed to help offer guidance in choosing the right vitamins and supplements. Many alternative foods can be found to substitute for those that commonly cause allergic reactions. Once a manageable diet has been developed allergic symptoms usually disappear as long as the diet is strictly adhered to (Arrarte, 1998).
Reintroducing foods to which a child or adult has responded to with a severe reaction is not recommended. Doing so, even in small amounts, can prolong the allergy. A doctor may decide if a food should be introduced again based upon test results. A food which has caused a confirmed reaction should only be given to the allergic person in a doctor's office under medical supervision. Some must be strictly avoided for the duration of the person's life, especially those causing anaphylactic reactions (Koerner, 1998).
Unlike other allergens, peanut and tree nut allergies are always considered to be lifelong, though severity may vary over time (Field, 1996). No shots or medicines are
available to desensitize a person to food allergies at this time and most with peanut allergy need to carry an Epi-pen wherever they go. As the rate of children born with peanut allergy increases more people are becoming aware of the seriousness of food allergies (Renolds, 1998).
Discussion:
Many people believe that food allergies are a fabricated disease, but it has been proven to be a true medical disorder. There are many different reactions to food, but the most severe is anaphylaxis which can result in death. Prompt treatment of an anaphylactic reaction is vital. Those with food allergies are often excluded from at least the refreshment aspect of many social events and suffer extra isolation from those who do not understand the seriousness of the condition. Stressful situations dealing with food reactions or difficulty locating safe foods can often cause seclusion, anxiety and depression. Diagnosis is only the beginning of a long battle trying to cope and find a way to live with the allergies that some of the allergic will probably have their entire lives.
References:
Arrarte, Anne Moncreiff. (1998, June 15). On wheezy street. The Dallas Morning News, p3C.
Beason, Hollie Weaver. (1995, May 2). Nutrition: Food allergies. Gannett News Service.
Field, Paul. (1996, April 30). Sick. Independent, p10.
Humphreys, Paige. (1998). Can you help? My daughter has a food allergy. Parents, 73, 20.
Hunter, Beatrice Trum. (1996). Allergic reactions in children. Consumer's Research, 79, pp8-9.
Koerner, Celide Barnes and Munoz-Furlong, Anne. (1998). Food allergies. Minneapolis, MN: Chronimed Publishing.
Renolds, Kathy. (1998, September 9). Peanut-free? Effect on airlines a pain, but severe allergy is serious. The Arizona Republic, p EV6.
Schrambling, R. (1995). Fear of food. Vogue, 185, 212.
Underwood, Nora. (1996). Eat, drink and be wary.
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