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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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