An allergic reaction involves the body’s immune system. Other reactions to food that don’t involve the immune system also exist, but these are called food intolerances or food sensitivities, such as lactose intolerance. In the case of a true food allergy, the immune system misinterprets a food protein as a harmful invader and releases histamines and other chemicals in response. These chemicals can cause mild itching and skin rashes, an upset stomach, or even a more serious reaction known as “anaphylaxis.”
Anaphylaxis can make a person itch, vomit, have diarrhea, or even have difficulty breathing because his or her mouth, tongue, and throat swell rapidly. This swelling, combined with a rapid drop in blood pressure, can cause death without immediate medical attention.
While an individual could be allergic to any food, in the United States 90% of all severe reactions are caused by eight common foods. These are: eggs, fish, milk, peanuts, shellfish, soybeans, tree nuts (such as walnuts or pecans), and wheat.
According to the American Peanut Council, approximately one-half of 1% of the American population has an allergy to peanuts. Of this percentage, about one-tenth of 1% of the American population is believed to be subject to peanut allergy reactions that could be life threatening.
For more detailed information about peanut allergies, the American Peanut Council provides some answers to frequently asked questions on its site. You can also contact the following organization for other learning resources.
National FARE Headquarters
7901 Jones Branch Drive, Suite 240
McLean, VA 22102
1-800-929-4040 (phone)
http://www.foodallergy.org
