Children and food allergy
20 Jul 2010

Children and food allergy

2 mins to read
Food allergies in children are on the rise. But what can you do to avert some of the associated risks in your household? By Stephanie Oley.


Each year, it seems, more and more playgrounds or schools put up signs declaring the area a ‘nut-free zone’. And each year, more stories emerge on the rise of food allergies among children.

Food allergy now occurs in around one in 20 children, and one in 100 adults. Sixty-five thousand Australian children now have food allergies before they reach school age, according to the Australasian Society for Clinical Immunology and Allergy.

Allergic reactions to foods range from nausea, vomiting, reflux and loose stools to potentially life-threatening reactions such as anaphylaxis. Peanuts, tree nuts, hen’s eggs and cow’s milk are the most common triggers.

Allergic reactions are caused when IgE proteins in the body’s mast cells (which line the skin, gut, nose and eyes) trigger a dumping of histamine and other chemicals in response to certain allergens.

The main allergens

The most common triggers include:

  • Egg – Considered the most common in children and the most likely allergy to fade over time – especially after the age of three. Egg allergy in adults is rare.
  • Peanuts and tree nuts – The second-most common food allergy in children and it is on the increase. The allergy usually becomes evident the very first time an infant or toddler is given a piece of toast with peanut butter.
  • Milk – Moderate to severe milk allergy can be evident as early as during breast-feeding. Children tend to grow out of their milk allergy by school age and go on to like milk.

Wheat allergies are not common in children, although wheat may be a factor behind irritable bowel syndrome. It may cause bloating in those with coeliac disease, an autoimmune response to the gluten in wheat.

Why the rise in food allergies?

The rise in food allergies remains little understood, but several factors are thought to play a role:

  • Over-hygienic environments – Less exposure to infections in childhood could mean a heightened prevalence of allergy.
  • Questionable timing of allergen introduction – Known allergens are being introduced too early in childhood. 
  • Changed food-processing methods. 
  • Exposure via skin – Nut oil-based moisturisers may trigger early symptoms in some children.

Living with food allergy

Food allergies may subside in teenage or adult years, but reactions such as anaphylaxis can be life threatening, so naturopaths recommend starting early in managing the immune system and averting extreme reactions.

Some important initial steps include:

  • Breast-feeding infants under six months
  • Properly identify and avoid the cause of any allergic reactions with the help of your healthcare professional
  • Recognise the early symptoms of an allergic reaction
  • Know what to do if it happens again

Eating right is also important, although not to conquer the allergy per se. “A balanced, healthy diet promotes healing and reduced inflammation,” explains Blackmores advisory naturopath, Stephanie Donougher.

While it’s important to avoid bingeing, it’s equally not necessary to avoid all allergens in pregnancy unless there is a family history. “Understand any known allergies in both parents and grandparents, as these can stimulate sensitivity in an unborn baby,” says Donougher. Any symptoms that develop in pregnancy should be addressed by your healthcare professional, she adds.

Did you know?

That a family history of food allergy only slightly increases the risk in children? Most children with food allergy have no such history in the family.

References available on request



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