Dealing with Food Sensitivities and Allergies
User Ratings: 
What is baby's risk of allergy?
Your baby's risk of developing food allergies depends on two main factors: her genes and her diet. Children whose parents both have food allergies have a 40 to 70 percent chance of developing food allergies, while those with only one allergic parent have about a 30 percent risk. Even if neither parent is allergic, there is still a 10 percent risk of developing food allergies, it just becomes harder to tell which babies are at risk.
Although genetics sets the stage for developing food allergies, food allergies themselves are "learned" when a baby is exposed to particular foods. During infancy, your child's immune defenses are learning which molecules are "friends" and which are "foes." When some babies are exposed to certain food proteins, their immune system "sees" the proteins as hostile invaders, and produces antibodies designed to recognize and attack that food protein–a process known as sensitization. These antibodies take up permanent residence in the cells of baby's skin, respiratory system, and gastrointestinal tract, ready to react the next time baby is exposed to even a small amount of that food.
What are the symptoms?
Symptoms of a typical food-allergy reaction appear within minutes or hours of exposure to the offending food, and may include:
- Skin problems, such as itching, swelling, hives, or rashes.
- Respiratory distress including congestion, coughing, sneezing, wheezing, or dangerous swelling of airways.
- Gastrointestinal distress, including nausea, vomiting, excessive gas, and loose stools that may be tinged with blood.
Foods that may cause a reaction
Certain foods are more likely than others to cause a reaction in infants. That's why the following foods should be introduced only carefully and gradually after baby is 1 year old:
-
Cow's milk
-
Eggs
-
Honey
-
Nuts, legumes, and seeds (particularly peanuts and soy)
-
Wheat
-
Corn
-
Citrus fruits and juices
-
Seafood
Fortunately, children tend to outgrow most of their sensitivities to food by the age of 3. (Two notable exceptions to this rule are peanuts and fish–these sensitivities usually last a lifetime.)
If your baby is at risk
To minimize your child's risk for food allergies, there are several things you can do:
- Breastfeed for as long as possible because breast milk is the least likely to provoke an allergic reaction.
- When breastfeeding, avoid eating high-risk foods yourself because food proteins can pass to your infant through your breast milk.
-
Choose a formula with care–be sure to seek advice from your doctor. Some
formulas are less likely than others to prompt an allergic reaction.
-
Delay the introduction of solid foods for as long as possible. The more mature
your child's immune system is, the less likely it will become sensitized to a particular food protein.
-
Introduce new foods one at a time, so you can observe your baby's reaction.
- Keep a record of each new food and your baby's reaction to it.
- Save high-risk foods until after baby's second birthday.
Where to go for help
If your child does have food allergies, it is important to consult a doctor about the best way to manage the allergies over time.
Brought to you by