There is some evidence that reducing the exposure of infants to food allergens may prevent the later development of certain allergic disorders. In one recent study reported in the respected medical journal Lancet, a group of nursing mothers was instructed to avoid eggs, fish, milk, nuts, and other potential allergens from their own diet as well as from that of their baby's until the child was between nine and twelve months. Researchers found a significantly reduced incidence of asthma, eczema, and food intolerance in this group as compared to a control group of mothers and infants who maintained a normal diet. While the study suggested that such dietary changes might reduce the short-term risk of allergic disorders in infants, the study group was small, and no conclusions could be drawn about the possible long-term benefits. (If you are nursing a baby, you should consult your child's pediatrician before making any changes in your diet or that of your baby's.)
As harsh as it may seem, the only specific "treatment" for food allergies, once you have developed them, is prevention by strict avoidance. But you must do more than merely avoid eating the food to which you are allergic; you must also watch out for foods that are relatives of the culprit. For example, if you are allergic to cashews, you may also be allergic to mangoes and pistachio nuts and should be cautious with these foods as well. Or if you are allergic to crabs, you should be cautious when consuming crayfish, lobster, or shrimp. Doctors call the problem cross-reactivity. You might want to ask your doctor for a list of related food allergens, and, in addition, you might benefit from the advice of a skilled dietician regarding menu planning.
Happily, having to eliminate certain foods from your diet because of allergies does not necessarily mean that you will be never be able to eat them again. Some problem foods that evoke symptoms when consumed in large quantities may cause no significant problems when eaten in tiny amounts or as an ingredient in the preparation of other dishes. And there are some food allergens that cannot be eaten raw without causing symptoms but that do not induce symptoms when eaten thoroughly cooked. Also, best of all, some people, particularly children, entirely outgrow their allergies in time.
When an allergy attack is already under way, however, antihistamines, such as those used to treat hay fever and perennial allergies, may also be used for controlling food allergy symptoms. More severe reactions that are unresponsive to antihistamines may require the additional prescription of an antiinflammatory steroid, such as prednisone. At present the use of oral cromolyn sodium for food allergies to stabilize mast cells and prevent histamine release remains controversial and has not been approved by the FDA.
If in the past you have experienced a potentially life-threatening reaction to a food, you would do well to be alert to the danger signs of serious food allergies. If you experience, during or shortly after eating, the rapid onset of breathing difficulties or a feeling that your throat is closing, you should seek immediate medical attention. You should also carry with you a small emergency kit for the self-injection of epinephrine (Adrenalin). Epinephrine-containing kits, such as EpiPen or Ana-Kit, are sold in most pharmacies and are the same as those carried by people with life-threatening reactions to bee or wasp stings. Unfortunately, in contrast to their generally good track record in dealing with hay fever allergies, allergy shots have not proven helpful in the vast majority of food allergy cases.
