Common
Myths
About Food Allergies
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Many facts about food allergies are misunderstood. Here is a list of common misconseptions about food allergies along with the corresponding facts. For more basic allergen information, click here. (Information courtesy of the Food Allergy and Anaphylaxis Network (FAAN).)
Myth:
Food allergies are not real.
Fact:
Food allergies are real and involve the body’s immune system. In
food allergy, the immune system misinterprets a food as a harmful invader
and releases histamine and other chemicals to protect the body from harm.
Symptoms can include hives, vomiting, diarrhea, and respiratory distress.
Myth:
Food allergies are not life threatening.
Fact:
It is estimated that between 150-200 people die each year due to allergic
reactions to food.
Myth:
Food additives and artificial flavors cause the majority of food allergic
reactions.
Fact:
Contrary to common belief, natural foods account for the majority of allergic
reactions. The foods that cause 90 percent of allergic reactions are:
peanuts, milk, eggs, wheat, soy, tree nuts (i.e. almonds, walnuts, pecans),
fish, and shellfish.
Myth:
Each allergic reaction to food becomes increasingly worse.
Fact:
The severity of a reaction is based on a number of factors, including
the amount of food ingested. A food-allergic individual may experience
a mild or severe reaction.
Want
to learn more?
Visit
our page on basic allergen information,
or visit our list of frequently asked
questions about food allergens,