Food Allergy: Myths and Facts

Food Allergy: Myths and Facts

Food allergy is one of the most discussed topics in allergology. Many myths surround it, and they get in the way of correct diagnosis and treatment. Let's look at the main misconceptions and the scientific facts.

Myth 1: Food Allergy Is Not Dangerous

This is a dangerous misconception. Food allergy can cause severe, life-threatening reactions — anaphylactic shock, angioedema (Quincke's edema) and severe forms of urticaria. Anaphylaxis to food allergens requires immediate administration of adrenaline (epinephrine) and is a medical emergency.

Myth 2: Food Allergy Causes Hyperactivity

Scientific studies have not confirmed a direct link between food allergy and hyperactivity in children. Although food colorings and preservatives may affect the behavior of some children, this is not a manifestation of an allergic reaction.

Myth 3: Allergy and Food Intolerance Are the Same Thing

These are fundamentally different conditions. True food allergy is an immunological reaction involving IgE antibodies that occurs even with minimal contact with the allergen. Food intolerance (for example, lactase deficiency) is an enzymatic disorder unrelated to the immune system.

Diagnosing Food Allergy

Accurate diagnosis of food allergy relies on a combination of methods:

• Keeping a food diary to record reactions;
• Skin prick tests with food allergens;
• Measurement of specific IgE in blood;
• Molecular allergy diagnostics (component-resolved diagnostics);
• Elimination diets and provocation tests under medical supervision.

Conclusion

Food allergy requires a professional approach to diagnosis. Only a qualified allergist can distinguish true allergy from intolerance and prescribe effective treatment.

KombiMED supplies equipment for food allergy diagnostics, including ImmunoCAP and ISAC systems from Thermo Fisher Scientific.