When the body reacts to a food in a way that is not normal, this is a food allergy reaction. A reaction can be mild (like sneezing or runny nose) or dangerous (severe vomiting and diarrhea or trouble breathing). Some people are “intolerant or sensitive” to a food but this is not a food allergy because the immune system is not involved. A food that causes an allergic reaction is called an allergen or allergenic food.
What are the signs?
Food allergy reactions may include:
Allergic reactions are unpredictable. Most reactions to food allergies are not life threatening, but bad reactions can happen. Anaphylaxis is a serious, life-threatening allergic reaction that usually affects more than one part of the body. It must be treated quickly. Epinephrine (a shot that is given with an auto injector like Epi-Pen) can treat anaphylaxis.
What should I do if I think my child has an allergy?
See the doctor as soon as possible. Tell the school, babysitters, grandparents, friends and relatives if there are foods they need to avoid giving to your child.
Why are food allergies increasing?
No one knows why food allergies have become more common. Researchers are studying changes in our environment, lifestyle and diets as possible reasons.
The most common food allergies are to milk, egg, peanuts, tree nuts, soy, wheat, fish or shellfish.
Can food allergies be prevented?
Maybe. A recent study showed that giving peanut foods to older infants at highest risk for allergy may reduce the risk of peanut allergies. This study prompted experts to recommend that peanut protein be introduced in a safe way to infants between 4-11 months. If your child has eczema or an egg allergy, or a parent or sibling with allergies, ask their doctor about the safest way to introduce peanuts. Whether high risk or not, guidelines do not recommend avoiding potential food allergens to prevent food allergies.
How will the doctor make a diagnosis?
The doctor will ask many questions like:
Depending on your child’s history, the doctor may order skin or blood tests. The best way to diagnose a food allergy is to eat the food while the doctor is watching. This is called an oral food challenge.
Learn as much as possible and teach children about their allergies in a way that suits their age. A child with a food allergy should never eat the food that causes a reaction. Eating just a crumb-size (or smaller) piece of a food allergen can cause life-threatening reactions. Skin contact can cause redness, swelling and itchiness, but is not life-threatening. Very young children could have a serious reaction when they rub food into their eyes or nose. Just being in the same room with an allergenic food is not dangerous.
Always read the ingredient list on food labels carefully. If a food does not have a label, ask questions to see if it is safe. Never eat a food that you are not sure about.
Learn to prevent cross-contact. When a food, utensil (like a spoon or spatula) or even hands, touches an allergy-causing food, this could cause a reaction. To prevent allergic reactions, use different serving utensils for allergy-causing foods and wash hands and surfaces that touch allergenic foods. Cross-contact can also happen when a food is processed in the same factory as an allergenic food. For example, when peanuts are processed in the same factory as wheat.
Work with your school to educate them about food allergies. School can be a safe place for kids with allergies, but reactions can and do happen at school. Make sure the school has up-to-date medication (such as Epi-pens) and instructions from your child’s doctor. 
How can WIC help if there is a food allergy in our family?
Food Allergy Anaphylaxis Connection Team (FAACT)
Food Allergy Research and Education (FARE)
Kids with Food Allergies (KFA)
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