Results of studies from the Mayo Clinic indicates that some 2 percent of adults in the USA suffer from some type of food allergy. In addition, child food allergies account for another 6%. While those numbers might look small,  with a total population of more than three hundred million in the United States that translates to six million and eighteen million people, respectively.

Much the same as other allergic reactions, food sensitivities come about due to an over reaction to an allergen by the immune system. In this case, the allergens are typically milk, eggs, peanuts, shellfish and a few other foods.

Because the body sees the intake of any of these foods as a foreign invader instead of nutrition, it releases an antibody called Immunoglobulin E or IgE for short in order to fight the perceived invader. The antibodies stimulate the release of histamine, prostaglandins and other compounds which bring about the symptoms.

In comparison to some other allergies, symptoms of food allergies are typically much more extensive. Sinus congestion together with watery eyes are possible. But, they are more often accompanied with or overtaken by allergic skin hives (itchy red welts that form on the skin), swelling up of the lips, tongue or pharynx, wheezing, sickness and abdominal pain.

Anaphylactic shock can be the result in more extreme cases. Anaphylaxis is a systemic (overall body) allergic reaction. It involves some serious symptoms such as dizziness, constricted airways resulting in breathing difficulities and a dramatic drop in blood pressure. It happens very fast and if not treated immediately, can sometimes cause death. As many as 200 deaths per year in America are attributed to anaphylaxis.

In some cases, food allergy reactions are localized. For instance, some folks will experience a tingling feeling in their mouth after eating fresh fruit or vegetables. The reason is believed to be proteins similar to those found in ragweed pollen.

Differentiating between a food intolerance and a food allergy requires a professional diagnosis by an allergist.

To  determine if an individual has an allergy to certain foods, the allergist will carry out an allergy skin test. The doctor takes an extract of the suspect substance and exposes the person to it by introducing a small quantity under the skin with a lancet. The area of skin is then monitored for some half an hour to determine if any itching or swelling takes place as a consequence of any reaction to the suspect substance.

In certain circumstances, a blood test may be warranted. This measures the quantity of IgE produced in response to consuming the suspect food. However, this test it is not always definitive.

An example of where the symptoms are alike but not the same as an allergy is lactose intolerance. This is caused by the genetic deficiency of a digestive enzyme that is required by the body to process cows milk safely.

Getting rid of the troublesome food from the diet and environment is the optimum and best line of defense. Although it is maybe a simple response, a person who has an allergy to egg based products should avoid consuming such foods. The same applies to an individual that is allergic to peanuts or products that contain traces of them.

In the absence of any known cure for allergies, avoidance is the best medicine for the time being. Even so, symptom relief is possible when accidents occur. Antihistamines are a good option as is an Epipen or similar device. The latter contains ephinephrine that can be injected by allergy sufferers in the event of an emergency caused by exposure to certain allergens. This can fend off a serious attack of anaphylaxis.