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Developmental Disorders and Allergies,
Food Intolerance and Other Adverse Reactions to Food
By Margaret Lahey and Shari Rosen
BAMFORD-LAHEY CHILDREN'S FOUNDATION
DEVELOPMENTAL
DISORDERS AND ALLERGIES, FOOD INTOLERANCE AND OTHER ADVERSE
REACTIONS TO FOOD
In an international
survey, an average of 12% of respondents reported food allergy or intolerance
with differences ranging from 4.6% in Spain to 19% in Australia (Woods,
Abramson, Bailey, & Walters, 2001). This survey also documented that
those with an adverse reaction to food were likely to report allergic
reactions to non-food substances as well (e.g., pollen). The use of the
term allergy varies among researchers and writers. In general, the term
allergy or hypersensitivity is used when the adverse reactions to food
involve the immune system; other types of adverse reactions that do not
involve the immune system may result from metabolic, pharmacologic, or
toxic reactions to substances in food (e.g., Atkins, 1986); such reactions
will be referred to here as "other adverse reactions" or "food
intolerance."
ALLERGIES
The term allergy or hypersensitivity is generally considered to be an
abnormal response of the immune system to some substance. In an allergic
reaction, the body's immune system produces increased amounts of immunoglobulin
E antibody (IgE), a type of protein that circulates in the blood stream.
The IgE produced attaches to the surface of mast cells that occur throughout
the tissues in the body but are most common in the skin and in the respiratory
and gastrointestinal tracts. These cells then release chemicals (e.g.,
histamine) causing allergic symptoms, which vary with the location of
the tissue where they are released (e.g., stomach pain, diarrhea, swelling,
itching). Histamine in its bonded form is pharmacologically inert and
found in all body tissues. When released it can enhance permeability of
capillaries, trigger smooth muscle contractions and increase mucosal secretion;
the location of the allergic reaction is related to the individual and
not to the particular food allergen (Pace, 1995). It is assumed that genetic
factors are involved in allergies; allergies tend to run in families and
concordance rates are higher for monozygotic than dizygotic twins although
different family members may be allergic to different substances and have
reactions at different locations (e.g., Strachan, Wong, & Spector,
2001). Food allergies are frequently associated with atopic dermatitis
and allergic reactions to pollens (e.g., Niggemann, Reibel, Roehr et al.,
2001; Pastorello, Pravettoni, Incorvaia & Bellanti, 1999; Van Bever,
Doex, & Stevens, 1989).
Allergic reactions to foods typically appear shortly after ingesting the
problem food and reactions can range from mild (e.g., sneezing, skin rash,
digestive discomfort, hives) to life threatening anaphylactic shock (e.g.,
Ebo & Stevens, 2001). Skin rashes and intestinal symptoms are the
most common symptoms of food allergies although respiratory symptoms (e.g.,
runny nose, wheezing) are sometimes found; anaphylactic shock is rare.
Foods associated with an allergic reaction include animal products (e.g.,
eggs, cow's milk, fish, shellfish) and non-animal products (e.g., peanuts,
soy products, wheat, nuts, oranges, tomatoes). Children are most likely
to be allergic to cow's milk, eggs, wheat and soy (Ebo & Stevens,
2001). However, any food could cause an allergic reaction. Foods that
cause allergic reactions are frequently those that are eaten most often.
In fact, some suggest that food allergies may develop through excessive
exposure to a particular food. Reactions to foods can also be delayed
and occur hours to days after ingestion making identification of the offending
allergen more difficult.
A diagnosis of a food allergy involves examining the history of symptoms
experienced after the ingestion of certain foods often involving a daily
food-diary listing foods eaten and symptoms. Direct testing includes a
skin test where a diluted amount of the suspected food extract is placed
on the skin and then the skin is lightly punctured. A positive reaction
usually appears within 15 to 20 minutes as a raised bump surrounded by
redness. Such a reaction indicates the presence of allergic antibodies
to the suspected food. Its usefulness is considered good for egg, milk,
peanut, and wheat, but not for soy (Eigenmann & Sampson, 1998). In
some cases blood test are used to examine the amount of IgE; the results
are not available for one or two weeks. Some doctors also use the RAST
test where a sample of the patient's blood is mixed with an extract of
the suspected food. The blood is then examined to see if antibodies to
that food are found. Two other in vitro tests involving examination of
the blood are the ELISA and the MAST, which are used to detect enzymes
involved in the digestion of particular foods. Further tests help confirm
the presence of an allergy. In one, the suspected food is eliminated from
the diet for a couple of weeks and then reintroduced with a careful watch
over symptoms. In the second, referred to as an oral challenge, small
portions of the suspected food are ingested in gradually increasing portions
over a certain period of time to see if an allergic reaction occurs; this
is usually carried out under the supervision of a physician in case reactions
are serious. In a double-blind food challenge, various foods are placed
in capsules and the patient is asked to swallow each and is watched for
symptoms; neither the doctor nor the patient know the contents of each
capsule. If there is a reaction to only one of the capsules, the diagnosis
can be confirmed. If multiple allergies exist, this is more difficult.
Moreover, it cannot be administered if reactions are severe. A double-blind,
placebo-controlled food challenge (DBPCFC) is the gold standard for determining
allergies (e.g., Bock & Atkins, 1990).
Two to eight
percent of children and one to two percent of adults in the United States
have confirmed food allergies (e.g., Pastorello, et al., 1999; Sampson
& Burks, 1996). Cross reactivity also exists with many food allergies.
For example, those allergic to one fish may find they are allergic to
a number of different types of fish. Also cross-reactivity can exist with
pollens and food such as birch pollen and apples or ragweed and melons.
Treatment of a food allergy generally involves eliminating the offending
food or food additive. This means careful reading of ingredient labels
on food products and extra caution when eating in restaurants to be sure
small amounts of the offending substance are not present. Strict adherence
to elimination of offending substances sometimes results in a tolerance
for the substance. This is particularly so for children and for non-severe
allergies to eggs, cows' milk and soy, but not for nuts or fish.
OTHER
ADVERSE REACTIONS
Many complaints
about adverse reactions to food do not involve an immune response (Crowe,
2001); that is, blood tests will not indicate an increase in IgE. Such
non-allergic adverse reactions to food can involve many mechanisms and
because there is no clear test to diagnose the problem (e.g., as presence
of immune response) it is a controversial subject (Brostoff, 1990; Pace,
1995). In contrast to a food allergy, those suffering from such adverse
reactions to food can often tolerate small amounts of the food although
larger amounts of the food worsen the symptoms. Two factors recognized
as contributing to adverse reactions to food include enzyme deficiencies
that interfere with the digestion of particular foods and histamines in
certain foods that trigger release of histamines in some, but not all,
people.
Reactions
to food can be caused by a direct release of histamine rather than as
a result of a release of histamine caused by antigen-antibody reactions
as happens with allergies. Some food products are histamine releasers
(e.g., fish, tomatoes, egg white, strawberries and chocolate); other foods
are themselves high in histamines (e.g., fermented and preserved foods
as sauerkraut, dried sausage, fermented cheeses). Usually, histamine is
more of a problem if the intestinal mucosa is permeable to histamine.
Contaminated food can also cause adverse reactions that are actually a
type of food poisoning. Finally, some individuals may have adverse reactions
to substances that are added to foods such as color, sulfites, and monosodium
glutamate. As with allergies, a DBPCFC is the gold standard for determining
if an individual has adverse reactions to a food or additive and elimination
of the offending substance from the diet is the solution to the problem.
Many food intolerances are the result of digestive problems that are related
to enzyme deficiency. Lactose intolerance is a well-known and a common
type of food intolerance. For example, prevalence in France is estimated
to be from 5 to 100% of infants following weaning (Olives & Breton,
1998). The intolerance results from a deficiency in the enzyme lactase,
which is necessary for digesting the lactose sugars in dairy products
and converting them into substances (e.g., glucose) that can be absorbed.
In the absence of this enzyme, lactose is converted to organic acids that
result in abdominal pain, flatulence and possibly diarrhea. Some other
adverse reactions to foods may be related to psychological factors associated
with particular foods, although when the offending substance is removed
the psychological triggers may no longer produce the symptom (Brostoff,
1990).
Certain food
types appear to be associated with adverse reactions more than others.
Among those most relevant to learning and behavior problems are sugar,
certain food additives, and particular proteins. Each of these is discussed
below.
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