Preventing and Treating Food Allergies

The reasons are not entirely clear, but food allergies in the U.S. are on the rise, having grown more than 50 percent since 1997, according to the group Food Allergy Research & Education. According to FARE, more than 15 million Americans have a food allergy. That’s one in every 13 children under age 18, or about two in every classroom.

Many adults also have trouble with some foods, with reactions ranging from an upset stomach or a rash to life-threatening anaphylactic shock. And many who have never been formally diagnosed with a food allergy simply avoid certain foods, and assume there’s nothing they can do about it.

There is in fact a lot we can do, beginning in early childhood.

As with so many health problems, prevention is key. A 2013 study in Pediatrics suggests that the incidence of food allergies can be reduced if parents delay the introduction of solid foods until their babies are at least 17 weeks old, while maintaining breastfeeding for up to a year or longer.

Breastfeeding enables a mother to provide her child with a lifetime of good health. Breast milk strengthens and fine-tunes the immune system, and studies have repeatedly shown that infants who are breast-fed have lower risk of food allergies, celiac disease (gluten intolerance), inflammatory bowel disease, obesity, diabetes, and childhood cancers.

Once a baby has begun eating solid foods, the keys are moderation, variety, and observation. Introduce new foods slowly. Don’t be afraid to try new or unusual foods, but observe how your child reacts to each. Remember that dietary habits established in our youth are hard to break: Emphasize fresh fruits and vegetables, while avoiding packaged foods, soda, excessive sugar, and artificial colors and flavors.

For those already struggling with food allergies, one useful approach is to imitate farmers, who for centuries have rotated their crops to keep the soil fertile and discourage pests and diseases.

Similarly, we can rotate our diets, making different choices each day, both for the sake of variety and taste, and in order to determine what foods may be best – or worst – for us.

So-called elimination diets can be used to confirm that a given food is causing us problems. Start by eliminating the suspect food for several weeks, until your symptoms subside. Then add it back and take note of your body’s reaction.

Enzymes can be taken to help digest gluten, dairy and other food allergens, while a probiotic with a dozen or more strains of beneficial bacteria can produce the necessary enzymes for proper digestion. Homeopathic remedies, such as histaminum, are also effective in reducing symptoms and helping the body heal.

For some, a food allergy is a serious medical condition that can trigger anaphylaxis, typically from ingesting peanuts, tree nuts, fish or shellfish. Such cases require immediate medical attention and administration of an epinephrine shot.

For most, food allergies are more chronic and life-hampering than life-threatening. With awareness, good nutrition, and the right dietary choices, we can keep our allergies at bay, and continue to enjoy good health – and good eating.

Steve Bernardi is a registered compounding pharmacist and co-owner of Johnson Compounding & Wellness in Waltham (www.naturalcompounder.com). Readers with questions about natural or homeopathic medicine, compounded medications, or health in general can email steve@naturalcompounder.com or call 781-893-3870.