Five food-allergy myths exposed

 If folk theories were dollars, most food-allergy sufferers would be millionaires.

As the leader of an allergy support group and as an allergic individual since early childhood, I’ve heard many such popular notions regarding allergies. Often, the revealers of this deep wisdom are perfectly well-meaning. Unfortunately, they are not always accurate.

If you suffer from potentially life-threatening food allergies, you may recognize a number of the following statements. It is often difficult to know how to respond to these statements in the moment. Presented here, then, are five of the most common food-allergy myths shared with me by various so-called experts over the years. Each is followed by possible rebuttals which you may find useful the next time you’re confronted with one of these lines.

Myth #1. “Come on! Just a little bite can’t hurt you!” 

This is probably one of the most common statements I’ve heard over the years. It’s also one of the most potentially dangerous. According to numerous studies, it takes only 1/10,000^th of a peanut to trigger a severe reaction in certain individuals prone to anaphylaxis to this allergen. This may be completely invisible, often taking the form of cross-contamination between allergenic and safe foods. For example, you may have read about children who have died at camp after eating a ‘safe’ sandwich that had been stored in a bag shared with peanut butter sandwiches. It happens, and it’s important that people take food allergies seriously.

Remember, peer pressure can be a powerful force at any age. If you truly wish to be a friend – or caring family member – to a food-allergic individual, don’t challenge them to take risks or you may find yourself as a witness to a serious allergic reaction -- a life-threatening emergency calling for medical intervention within minutes. Is that double-dare really worth it?

Myth #2. “It’s all in your mind. Just relax or see a counsellor and the allergies will go away!” 

 Another classic gem based on a misunderstanding of the physiology of an allergic reaction – that is, how allergies affect the body. Without getting into the details, allergies are based in the immune system – the same basic system of the body that defends against illness. As an immunological disease, allergy takes place when a sensitized person’s immune system misidentifies a common substance – for example, a sesame seed – as an invader, and attacks it with chemicals that cause severe inflammation in the individual’s body. The reaction will occur on exposure to that substance whether or not that person has had their meditation session that morning, and regardless of their emotional state. 

Myth #3. “You have to eat the food in order to react to it!” 

 The answer to this depends on the severity of the individual’s allergy. While ingestion of the allergenic food tends to cause the most severe reactions, other routes through which the food can cause allergic symptoms include:

Myth #4. “Allergies are caused by pesticide residues on the foods. Organic foods won’t cause allergy. Just eat organic and you’ll be fine!” 

 This statement stems from a lack of awareness of what triggers allergic reactions. It also reveals a misconception regarding the words ‘organic’ and ‘natural’. Many substances are natural, including arsenic, but that doesn’t necessarily make them safe.

In a basic sense, allergies are triggered by exposure to protein structures that exist in the food itself, whether organic, or grown using pesticides. If a person is allergic to oranges, they will react to organic oranges. It’s as simple as that.

This issue may be confused with MCS, or multiple chemical sensitivity. While it is true that some people are sensitive to chemicals, this is not caused by allergy, and is another condition entirely.

Myth #5. “If an allergenic ingredient isn’t listed on the label of a food item, it’s safe for you to eat it!” 

 If only this were so! While food labeling has become clearer over the past few years, with more allergy-aware food manufacturers choosing to label the top 8 to 9 allergens, there is still room for improvement.

One of the problems is that for many years, such clear food labeling has been voluntary. Another challenge is that individual ingredient listings are often difficult to decipher. For example, an individual with an egg allergy might not realize that the term ‘albumin’ refers to an egg product. The same applies to ‘casein’, ‘sodium caseinate’, or ‘whey’ for the milk allergic consumer.

Still another problem is that while ingredients may be listed, each of these may in turn be produced by third-party manufacturers on lines shared with allergens, and this level of distant cross-contamination may or may not be indicated on the label of the finished food product.

The cross-contamination situation is problematic at restaurants as well, as they tend to use many different suppliers, and the kitchen itself may pose a cross-contamination risk unless the owners and chef/s are well trained in allergy-awareness, and in cooking for allergic consumers.

In short, when it comes to food allergy, it’s important to stay informed. The next time someone you know gives you well-meaning advice about your allergies, be sure to check it out with your doctor before taking a bite.

© 2009 Allergytimes.com. All rights reserved. This article is provided for general informational purposes only, and is not intended to replace medical advice. When in doubt, please consult with a licensed allergist.