Features
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New research suggests that almost half of us suffer from food intolerances and allergies. Medical writer Jo Revill looks at this growing problem.
It’s one of today’s great mysteries: why do so many of us no longer seem able to eat everyday foods, such as wheat, milk and nuts without suffering symptoms ranging from unpleasant to life threatening?
According to research conducted by the charity Allergy UK, about 20 million Britons now experience food-related problems, with two per cent suffering serious allergies and up to 45 per cent experiencing symptoms from rashes to headaches and stomach pains.
Are we in the grip of a major health crisis? Or have we mistaken the exposure given to food-intolerant celebrities such as Victoria Beckham (dairy) and Rachel Weisz (wheat) as a sign that we should blame every passing discomfort on what we’ve eaten for dinner?
We asked Jo Revill, health editor at The Observer, to help us sort the hard facts from this tangle of myths.
What are food allergies and intolerances?
The two terms are often used interchangeably, but they are different conditions. An intolerance is a reaction to a particular food that comes on gradually, often over several years, and tends to occur in adulthood. An allergy is characterised by a response in the immune system and tends to be more serious. Allergies often begin in childhood and, if severe, (as nut allergies tend to be) they can be dangerous. Both conditions mean that the sufferer should avoid certain foods.
Are these conditions on the increase?
Allergies and intolerances are a growing problem in developed countries where there has been a marked statistical increase over the last two decades. Peanut allergy, for example, now afflicts one in 70 children in the UK – a three-fold increase in just 20 years. But the truth is that we don’t know what’s causing such a big rise in the number of cases. There’s evidence that suggests atopic (reaction-causing) conditions are inherited, but it’s more probable that the change is on an environmental level.
One theory is that babies and toddlers are not having their immune systems bolstered by particular foods. There are three dietary changes that seem to protect kids from food allergies: early breastfeeding; a healthy diet with lots of vegetables; and probiotics, the good bacteria found in some yogurts.
"Allergies and intolerances are a growing problem in developed countries"
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How do you know if you have an intolerance or allergy?
The
most common early symptoms of a food intolerance are bloatedness,
abdominal pains and lethargy. Allergic reactions can be very different,
and may include rashes and facial swelling. In the most serious
instance a sufferer may go into anaphylactic shock, during which
breathing may become difficult. This constitutes an emergency,
requiring urgent medical attention.
What’s the diagnosis and treatment?
Diagnosis
is hard because the symptoms can be confused with other illnesses, but
the best advice is to go to your GP and describe a history of your
problems. Keep a food diary so you can see if there is a link emerging
between what you eat and any pains or illness. A proper elimination
diet will take several weeks, but is the only real means of knowing if
a particular food is causing symptoms. There’s no magic pill for a food
allergy or intolerance, only the avoidance of what is making you feel
ill. This can be hard if it is a common food group such as wheat, and
it can be even harder if it is nuts, because traces of nuts are found
in so many different products.
How can you help yourself?
Make sure you know what you’re eating:
- Looking carefully at labels
- If you have a nut allergy you can now receive information through websites and via text message.
- Make sure your friends are aware of your condition
- If you’re not sure about a dish, don’t risk eating it.
Remember,
intolerances may disappear over time, so don’t feel that you’ll never
be able to eat your favourite foods again – these things can be
temporary. Jo Revill’s book Allergy Explosion (£8.99, Kyle Cathie) is out now. To order if from Amazon, click here
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