How
to be a Clever Food Detective
For most people, eating in restaurants pose little risks to their health, other
than the assault on their arteries after eating high fat meals. For individuals
suffering from food intolerance or food allergies, a restaurant experience
can be uncomfortable and possibly life threatening. A food allergy is a
reaction of the immune system to a food substance or additive, generally
a protein. Symptoms of food allergy can include nausea, vomiting, hives,
eczema, itching, runny nose, and shortness of breath. Severe reactions
may include swelling of the throat, breathing difficulties, lowered blood
pressure and unconsciousness. Many
adults believe that they have food allergies. However according
to the National Institutes of Health, less than two percent
of the population have true food allergies. Four to eight
percent of children have food allergies and they sometimes
outgrow them (though peanut and shellfish allergies are
often life-long). Milk, egg, wheat, peanuts, tree nuts,
fish, shellfish, and soy are the most common food allergens
and cause more than 90 percent of all food allergic reactions.
Some
people have reactions to food substances, which are not
allergies. A food intolerance is an adverse reaction to
a food or additive that does not involve the immune system.
One example is lactose intolerance, which occurs when an
individual lacks an enzyme necessary to digest milk sugar.
A food idiosyncrasy is an abnormal response to a food substance,
which may resemble food allergy symptoms. One example is
sensitivity to sulfites, a food preservative. A small number
of people who are sensitive to this preservative suffer
shortness of breath (it can be potentially life-threatening
in sulfite-sensitive asthmatics). For this reason, sulfites
added to packaged foods must be listed on ingredient labels.
So,
what should you do if you feel you have experienced an
adverse reaction to a certain food? The following tips
can help:
- If you
suspect a food allergy or intolerance, keep a detailed
food diary and write down everything you eat or drink
throughout the day. Consult a board-certified allergist
to help decipher the information and determine if you
have an intolerance or allergy to a particular food product.
- Learn to
read food labels if you have a known or suspected food
allergy or intolerance.
- Educate
yourself on the possible derivatives of the offending
food or ingredient. For example, an individual with an
egg allergy should avoid albumin, a component of eggs.
- Ask to
see a recipe, and question the method of food preparation
when dining away from home if you have concerns about
a particular food product. If this information cannot
be provided, make another food selection that you know
is safe.
- Avoid sharing
utensils, food containers, or serving dishes which may
have come into contact with the allergenic substance
in order to avoid cross contamination of other foods.
- Learn how
to make ingredient substitutions for food items you are
intolerant or allergic to. For example, if you have a
gluten intolerance or wheat allergy, use corn or rice
products, and flours made from rice, soy, or potato.
- If food
intolerance or allergy results in the elimination of
a major food group, include foods in your diet that provide
the missing nutrients. For example, if dairy foods are
prohibited in your diet, include lots of green leafy
vegetables, legumes, and fortified beverages as well
as, a calcium supplement with vitamin D for adequate
calcium absorption.
- If you
have a food allergy, carry any prescribed medication
with you at all times in the event of accidental exposure
to the offending food or ingredient. Call 911 immediately
if you or someone else are experiencing a severe food
reaction.
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