Recognizing & dealing with childhood food allergy & intolerance

By Irene Swedak, B.Sc., R.H.N., R.N.C.P. Registered Holistic Nutritionist, co-author of "Feed Me…I'm Hungry! www.feedmecookbook.com  

The prevalence of food allergy and intolerance has exploded - accounting for 30,000 emergency room visits per year (for allergy-related incidences in the U.S.). Information involving the reasons behind why these reactions occur, how to avoid them, and which nutritional and supplement protocols to use is very controversial. One thing is clear; by addressing nutritional deficiency symptoms, we can use diet, natural food supplements, and emotional support to bring relief to children who suffer.

A true allergy is an abnormal immune reaction to a generally harmless substance. True food allergies only affect about 1-2% of the population, and involve the release of IgE antibodies accompanied by swelling, rash, hives, breathing difficulties, GI upset, &/or anaphylactic shock occurring within 1 hour of ingestion or exposure to the food. Whereas the first exposure usually produces symptoms, it is not life threatening. However, consecutive exposures can be fatal.

Many children do not experience a true food allergy, but a delayed immune response (involving IgG antibodies, not IgE antibodies) from eating a certain food. The reaction can take several days to surface, thus it is difficult to pinpoint what caused it.

Common Symptoms linked to food allergy or intolerance in children include:
Colic & irritability, diaper rash & eczema, ear infections, tonsillitis, respiratory problems & Asthma.

According to the Canadian Food Inspection Agency (CFIA), the nine priority food allergens are peanuts, tree nuts, sesame seeds, milk, eggs, fish (including fish, crustaceans, and shellfish), soy, wheat and sulphites. Many small children have a self-limited diet including several of these foods and consume them throughout the day. Symptoms will develop when the child exceeds the threshold of their tolerance level. Allergies and intolerances baffle even the top researchers in the country. Several things are clear: if either parent has allergies or intolerances, there is a higher chances that your child will develop the condition (genetics). Environment is also a factor, as well as the introduction of solid foods, which should be delayed until 6 months. The Canadian Healthy Infant Longitudinal Development Study (or CHILD cohort study), underway at Caster University, is one of the biggest studies globally that is investigating the causative factors of allergy.

Investigating plausible root causes:
We know that refined & processed foods (packaged, boxed, and over-cooked) create imbalances because the body uses it's mineral & trace mineral stores to help digest these foods, depleting enzymes, and allowing allergens into the blood stream. If the immune system is over-burdened, it too will lack enzymes to break down complexes that form when food allergens bind with human antibodies. A vicious cycle created by allergens & enzyme deficiency can develop. Children often crave sugary foods or carbohydrates. These foods promote the release of serotonin in the brain. In their refined states, these foods also promote overgrowth of undesirable gut bacteria - creating an imbalance, and allowing more allergens in, which perpetuates the whole cycle!

Children have demanding schedules these days! Research has shown that stress can cause a hyper-activation of the immune system i.e. sensitization to many stimuli. We have to let kids be kids!

Whole foods will break this cycle. Making dietary changes can be fun, creative, and rewarding or…boring, and stressful. It all depends on the educator and how the information is presented.

Proper food introduction for infants is essential. Breastfeeding confers the best protection for a child, followed by the introduction (at six months of age) of hypoallergenic vegetables, fruits, grains, and then proteins. To learn more about food introduction, preparation & infant nutrition, please contact Irene regarding her course "Baby-food Basics". The biggest mistake people make is introducing cereal grains at 4 months of age when the digestive system is still immature. This is another point that Pediatricians now agree on.

If the child has already developed allergies or intolerances, it can be dealt with. In the case of anaphylaxis, the food must be avoided. By keeping a record of the child's food intake and noting their reactions (physical, mental, emotional, digestive) throughout the day for at least 1 week, we can learn a lot about what should be eliminated.

Careful elimination (for at least 3 weeks) and then slow re-introduction of a suspected intolerant food will help determine if it is the problem. Abstaining from the food for at least 6 weeks will usually allow the digestive tract to recover, at which point, a challenge test can be done. This should be done under careful supervision, and challenge tests with foods, which produce an anaphylactic (or true Age) reaction, should not be attempted.

"Supplemental" advice for allergic conditions:

In general, children under 2 years do not need a multi-vitamin supplement unless they have a specific nutritional deficiency. However, as a preventative, most will benefit from a whole-food based green supplement and a daily essential fatty acid supplement.

Most pre-schoolers will still benefit from the above, but some will need a multivitamin which should include all the B-vitamins (especially B5 - depleted during stress), Vitamin C and bio-flavonoids (for their anti-inflammatory, anti-vital and anti-oxidant activities). Flavonoids can modulate and even inhibit histamine release, which is important for allergic individuals.

Essential fats, i.e. omega-3 and omega-6 fatty acids: Omega-3's are converted into anti-inflammatory compounds (very important when dealing with allergy and inflammation!). Although we need both types of essential fats, children's diets usually lack omega-3's, found in nuts, seeds, cold-water fish, wild meats, and some beans. Between 1-3 grams of omega-3 fatty acids (in supplement form; mainly EPA) may be needed for ages 2-6 years. Exact amounts vary depending on the severity of symptoms, weight, and diet.

Probiotics: Gut colonization by good bacteria begins at birth as the baby is exposed to bacteria, and as bifidus growth factor is passed from the breast-feeding mother to her infant. New research indicates that children born by cesarean section may be at higher risk for allergy because they are not exposed to the bacteria in the birth canal. Yeast overgrowth, from antibiotic use, or introduction of allergenic foods before the gut is mature can promote food sensitivities and allergies, since undigested or large protein particles pass into the blood. Probiotic supplements, and yeast-inhibitors (if needed) re-establish healthy bacteria and reduce inflammation and intolerance resulting from certain foods. The bacteria found in most brands of yogurt is not enough! Special brands that are specifically for infants are available if you need to supplement your baby or toddler.

This information is of an educational nature only, and is not intended to diagnose, treat or cure medical conditions. If you believe that your child has a condition that warrants medical advice, please see a licensed physician.

About the author: Irene holds an honours degree in biochemistry and nutrition from the University of Guelph. After attaining her honours in holistic nutrition, Irene founded Wellness Wizards Ltd., with headquarters in Oakville, Ontario.

In her private practice, Irene offers comprehensive nutritional counselling and menu planning for children, adults and those with special needs. Besides teaching for the Canadian School of Natural Nutrition, Irene offers lunch and learn programs and is the Director of Nutrition and Product Development for Healthy Sprouts Foods Inc. For more information, visit www.healthysprouts.ca or www.wellnesswizards.net.