become allergic. This test measures IgE which is
specific for each food. Individual food allergies may
be identified by this test.Skin Tests—In a skin allergy test, a small amount of
extract of a food that is suspected of causing an
allergic reaction is placed on the skin, the skin is
scratched in that area, and observed for reaction. If
an allergy exists, a small bump (similar to a mosquito
bite) will appear usually within 15 minutes. This is a
rapid way to see if a food allergy exists.
Food Challenge—This is a food test in which neither
the testing doctor nor the patient knows what food is
given. Opaque capsules are filled (by an assistant or
another doctor) with foods that are suspected of caus-
ing allergies and foods that are not. The capsules
prevent the patient from tasting or smelling the food.
The patient swallows a capsule, and the doctor
observes to see if a reaction occurs. This teat is not
appropriate a person who has had a severe allergic
reaction. It is time consuming and is usually per-
formed when a doctor suspects the allergic reaction
is not being caused by food. The test can rule out food
as a cause for allergic reactions.
After a food allergy is diagnosed, an elimination
diet may be implemented. Avoiding foods that cause
allergic reaction may sound simple, but it can be quite
difficult. It is easy to avoid eating scrambled eggs or a
handful of raw peanuts; however, many common food
allergy foods are ingredients in many foods.
Reading Food Labels
It is essential that individuals with food allergies
read the labels of every food they eat. Federal law called
the Food Allergen Labeling and Consumer Protection
Act (FALPCA) took effect January 1, 2006. This law
mandates that all food containing milk, eggs, fish, crus-
tacean shell fish, peanuts, tree nuts, wheat, or soy must
note this on the label. To follow an elimination diet, it is
essential to read these labels.
Ingredients that may cause allergies are listed on
the label after the word ‘‘Contains’’. If these ingre-
dients have names which are not readily known as
versions of foods that may cause allergic reactions,
the manufacturer will list the allergen in parenthesis.
For example, albumin (egg) or casein (milk) Foods
that may be present as additives for coloring or texture
must be listed as well. Manufacturer must also list the
individual ingredient used and 160 foods that have
been identified as causing food allergies must be listed.
According to the American Academy of Allergy,
Asthma, and Immunology, many other foods and
ingredients may contain parts of foods that cause
allergies. These foods should be avoided when on an
elimination diet.
Here is a list of other foods and ingredients that
may contain foods which cause allergies:
These may contain milk: Butter flavor, butter, butter
fat, butter oil, buttermilk, casein, casemates, rennet
casein, cheese, cream, half and half cottage cheese,
custard, yogurt, pudding, ghee, all forms of milk
from animals such as goats, sour cream, milk solids,
lactalbumin, lactalbumin phosphate, lactoglobulin,
and lactulose.
These may contain eggs: eggnog, albumin or albumen,
lysozyme, mayonnaise, meringue, surimi, lecithin,
pasta, marzipan, marshmallows, and nougat.
These may contain peanuts or ingredients that may
affect people with peanut allergies: any nut or nut
product, any nut butter, peanut oil, arachis oil, goob-
ers, mandelonas, many candies and baked goods,
nougat, sunflower seeds, and foods from ethnic res-
taurants such as—African, Chinese, Indonesian,
Mexican, Thai, and Vietnamese.
Be aware of the date of manufacturing of the
foods in the pantry or on the store shelf. The new
labeling requirements went into effect on January 1,- Any food packaged prior to that date may not
list all potentially allergy causing foods.
Function
The function of an elimination diet is to prevent
potentially life threatening allergic reactions caused by
food. Food allergies begin the second time an allergy–
causing food is eaten or, in some cases, touched. The
first time the food is consumed, the body reacts with
an abnormal biological alarm. As the food is digested
and broken down into proteins that enter the blood
stream, protective cells called antibodies are formed.
Normally, antibodies are used to attack germs such as
bacteria or viruses that invade the body. In this case,
antibodies protect from disease by destroying the
germs. Antibodies prompt other reactions in the
body such as fever to kill disease cells or dilating of
blood cells so that blood can reach infected areas of
the body more rapidly.
The second time the food is ingested, these anti-
bodies alert the body that an invader is present, and
the body mounts an attack. The body responds caus-
ing the symptoms of itching, rash, hives, breathing
difficulties, swelling, or irregular heart beat. Doctors
suspect that the reason some people become allergic to
foods and other do not is genetic. Children of parents
who have a significant allergic reaction to a food are
more likely to have that food allergy as well.Food allergies