Food allergies

A food allergy occurs when your immune system responds to an allergen in food. This triggers an allergic reaction, which can range from mild to severe. It can affect your:

• breathing
• heart
• skin
• gut

Food allergies can develop at any age but are most common in children younger than 5 years old. Many children outgrow allergies to:

• cow's milk
• soy
• wheat
• egg

But allergies to tree nuts, peanuts, sesame seeds and seafood usually continue.

If you develop a food allergy for the first time as an adult, it usually continues.

Food intolerances

A food allergy is different to a food intolerance. Food intolerances do not involve your immune system. Food intolerances are when your body finds it hard to digest a food. This may cause:

• abdominal (tummy) pain or discomfort
• bloating
• flatulence (wind)
• diarrhoea

Most food intolerances don't cause severe or life-threatening reactions.

Symptoms of a mild or moderate allergy are:

• hives (red circular weals on the skin)
• swelling of your face or around your mouth
• vomiting
• abdominal (tummy) pain

Symptoms of severe allergy (anaphylaxis) may include:

• swelling of your tongue
• swelling or tightness in your throat
• wheeze or trouble breathing
• difficulty talking more than a few words or a hoarse voice
• cough
• dizziness, collapse or loss of consciousness — this may appear as floppiness in a baby or child

If you think someone is experiencing anaphylaxis, call triple zero (000) for an ambulance and start anaphylaxis first aid.

Common allergy-causing foods are:

• dairy foods — including milk
• eggs
• peanuts
• tree nuts — walnuts, almonds, pine nuts, Brazil nuts and pecans
• soy
• wheat
• lupin (a legume related to peanuts and soybeans)
• fish and shellfish

Coeliac disease is not a food allergy. It's an autoimmune disease.

See your doctor if you think you have a food allergy. Your doctor will examine you and take your medical history. They may arrange for you to have allergy tests such as:

• skin prick tests
• blood tests (called a RAST)
• food allergen challenges

Both skin prick test and blood tests measure immunoglobulin E (IgE) for individual foods.

It's important not to cut food groups out of your diet without medical advice.

There are many allergy tests that are not evidence based, and should not be used. You can find out more about these tests from ASCIA (Opens in new tab).

How common are food allergies?

Food allergies occur in:

• 1 in 10 babies
• 1 in 20 children
• 1 in 50 adults

Food allergy should be managed under the guidance of a clinical immunologist or allergy specialist.

If you are at risk of anaphylaxis, you should always carry your:

• adrenaline autoinjector (brand names EpiPen or Anapen)
• ASCIA Action Plan for Anaphylaxis (Opens in new tab)

Current research is looking at immunotherapy (desensitisation) for food allergy treatment.

In most cases, you must avoid the food you are allergic to. This means:

• carefully reading and understanding food labels
• taking care when eating out
• avoiding cross contamination when preparing food

When eating out:

• always disclose your allergy
• always ask about any allergens in the food

Be careful in situations where food may be cross contaminated by other people such as:

• buffet meals
• food in bulk bins

In Australia, allergen information must be given on food labels in plain English.

Allergy & Anaphylaxis Australia (A&AA) (Opens in new tab) gives guidance and advice to Australians living with allergic disease. You can call them on 1300 728 000.

You can also call the healthdirect helpline on 1800 022 222 (known as NURSE-ON-CALL in Victoria). A registered nurse is available to speak with 24 hours a day, 7 days a week.