Food Allergy Treatment in Indore

What Is a Food Allergy?

A food allergy is an immune system reaction that happens soon after eating a certain food.

In appropriate responses, the immune system mistakenly identifies certain food proteins as harmful and initiates an immune response that may range from mild symptoms to life-threatening reactions.

Food allergies can occur at any age, though they are most common in children.

How a Food Allergy Works-Simple Explanation

Proteins in a food are recognised as "dangerous" by the body's immune system.

It produces IgE antibodies against that food.

These antibodies, when the person eats the food again, trigger the release of chemicals such as histamine.

These chemicals cause typical allergic symptoms like urticaria, swelling, vomiting, or difficulty breathing.

Common Allergic Foods

Peanuts

Tree nuts: almonds, walnuts, cashews

Milk

Eggs

Wheat

Soy

Fish

Shellfish

Sesame

Symptoms are caused by only a small amount.

Symptoms of Food Allergy

Symptoms of food allergy can appear anywhere from within a few minutes to 2 hours after eating the allergen.

Mild to Moderate Symptoms

Hives, itching, or red skin

Swelling of the lips, face, or eyes

Tingling or itching in the mouth

Abdominal pain, nausea, vomiting, diarrhoea

Coughing, congestion, and sneezing

Severe Symptoms — Anaphylaxis (Life-Threatening)

Anaphylaxis is a medical emergency. Signs include:

Difficulty breathing or wheezing

Swelling of the tongue or throat

Drop in blood pressure

Dizziness or fainting

Racing heartbeat

Severe vomiting or diarrhoea

Anaphylaxis needs immediate epinephrine or adrenaline and emergency care.

Prevention of Food Allergies

1. Avoid the Allergen (Primary Prevention for Diagnosed Allergy)

Once a food allergy is confirmed:

Read ingredient labels carefully

Avoid foods processed in facilities where there is a possibility of cross-contamination.

Inform restaurants and caregivers

Carry an epinephrine auto-injector if prescribed

The main way of preventing reactions is avoidance.

2. Early Introduction of Allergens (Prevention in Infants Without Existing Allergy)

For babies who do not already have a known allergy, early introduction of allergenic foods (such as peanut or egg) between 4–6 months may reduce the risk of developing a food allergy later.

General guidelines:

Introduce peanut or egg early, if safe for the child.

Introduce new foods one at a time.

When a child is sick, avoid doing this.

(Important: Infants with eczema or a history of food reactions should be assessed by a clinician before introduction.)

3. Managing Cross-Contamination

Use separate cookware and utensils for allergen-free meals

Wash hands and surfaces thoroughly

Avoid shared food containers

4. Education and Emergency Planning

Teach older children what foods are safe

Ensure the child’s school/daycare knows the allergy

Keep an emergency action plan

Ensure adults know how to use epinephrine

Risk Factors

Food allergies are more likely to occur if:

A parent or sibling has allergies (asthma, eczema, or food allergy)

The child has eczema (the biggest risk factor for early-life food allergy)

They have other allergic conditions

Long-Term Outlook: Many children outgrow allergies to milk, egg, wheat, and soy. Allergies to peanuts, tree nuts, fish, and shellfish are likely to persist.