Did you know that approximately 5% of children under the age of five experience food allergies? Introducing solid foods to your baby can evoke a mix of emotions for mothers, ranging from excitement to anxiety. However, it’s crucial to acknowledge the possibility of food allergies, which affect nearly 5% of children under five years old. In this article, we will explore essential information about food allergies in infants and strategies to recognize and prevent them.
What constitutes a food allergy? It arises when the body reacts to a protein in food, mistakenly perceiving it as harmful. While genetics contribute to the likelihood of a baby developing a food allergy, other factors such as diet and lifestyle also play roles.
Here are some tips to gradually identify food allergies in infants:
- Introduce new foods to your baby slowly to prevent associating allergies with new foods.
- Wait 3 to 5 days before introducing a new dish to monitor for any allergic reactions.
The top 8 allergens for babies include:
Cow’s milk
Eggs
Peanuts
Wheat
Tree nuts (such as almonds, hazelnuts, walnuts, pistachios, and cashews)
Soy
Fish (such as tuna, salmon, and cod)
Shellfish (such as lobster, shrimp, prawn, and crab)
Symptoms of a food allergy may include vomiting, nasal congestion, sneezing, watery eyes, diarrhea, cramps, swelling, eczema, breathing difficulties, loss of consciousness, coughing, or wheezing. Delayed allergic reactions may manifest as reflux, stomach discomfort, diarrhea, constipation, presence of mucus or blood in stool, and moderate to severe eczema.
Diagnosing food allergies involves skin tests and blood tests to detect IgE antibodies to specific foods. Allergists may also conduct additional inquiries and perform physical examinations.
Key points to remember include:
- Even a small amount of allergen can trigger a severe reaction in highly allergic individuals.
- Consult a pediatrician for a proper diagnosis of food allergies.
- Continued exposure to allergens can exacerbate allergic reactions.
- While some allergies may diminish over time, others like peanuts, tree nuts, and shellfish typically persist.
