People with a food allergy have an immune system which reacts to certain proteins found in food. Their body attacks the specific protein as if it were a harmful pathogen, such as a bacterium or virus, which can cause mild reactions, such as an upset stomach or tingling in the mouth, or more severe reactions, such as full-body rashes or anaphylactic shock.
According to the National Institute of Allergy and Infectious Diseases, about 5 percent of children and 4 percent of adults in the United States have a food allergy, most commonly to milk, eggs, peanuts and soy. Yet, Good Housekeeping reports that 35 percent of adults believe they are allergic to some food item, which suggests that misdiagnosis of food allergies is common.
Here are two reasons individuals might be misdiagnosed with a food allergy:
- Tests: Research suggests that the widespread skin and blood allergy tests that have been in use for so long are unreliable. They can both overestimate and underestimate a person's level of reaction to certain food allergens. Newer blood tests are emerging that can more accurately diagnose allergies, and have actually revealed that many people are misdiagnosed.
- Mistaken identity: When you eat something and you find yourself suffering from a a headache, mild cramping or an upset stomach, it can be easy to assume that allergies are the cause. However, these symptoms sometimes point to food intolerance, not allergies. A bona fide allergic food reaction will involve immune system responses that usually result in significant physical reactions, such as hives.
If you really are allergic, the only way to truly protect yourself is to use allergy control strategies, such as staying away from the food or carrying an EpiPen in case of emergencies.
