Nicolette: 0:01

Welcome to the Health Pulse, your go-to source for quick, actionable insights on health, wellness and diagnostics. Whether you're looking to optimize your well-being or stay informed about the latest in medical testing, we've got you covered. Join us as we break down key health topics in just minutes. Let's dive in.

Mark: 0:25

Welcome back everyone to the Deep Dive. Today we are going to take a deep dive into a topic that impacts a surprising number of people food allergies.

Rachel: 0:35

Right, they can be a real challenge.

Mark: 0:36

Yeah, so we've been looking into this lately. We've pulled together a bunch of info on the big eight food allergies and these are the major culprits behind most allergic reactions to food.

Rachel: 0:47

Yeah, the big ones.

Mark: 0:48

So today we want to give you a really solid understanding of what these allergies actually are, how you can spot them and why it's so important to be aware of them.

Rachel: 0:57

For sure, knowledge is power.

Mark: 0:59

Yeah, you know, for your own health, but also for, maybe, your kids, your family, people you're cooking for. This is really important stuff and get this these eight foods. They account for something like 90% of all food allergy reactions.

Rachel: 1:12

That's a huge percentage. It's pretty wild, when you think about it, how just a handful of foods can cause so many problems for so many people.

Mark: 1:19

Yeah, so let's just jump right into it. What actually is a food allergy? What's going on in the body when someone has one?

Rachel: 1:25

So a food allergy is a very specific immune system response. Right, your body's immune system is mistaking a harmless protein in food for a threat, and even a tiny bit of that protein can trigger a whole cascade of reactions.

Mark: 1:38

So it's not just like a sensitivity or you don't like something, it's a full on immune response.

Rachel: 1:42

Exactly, and this can show up in a lot of different ways. You might have digestive problems, things like nausea, stomach cramps, maybe vomiting or diarrhea. You could get skin reactions like hives, eczema just itchy skin oh, that's no fun, right. And then there are respiratory symptoms like a runny nose, sneezing, wheezing or even trouble breathing Scary stuff. And I think this is where anaphylaxis comes in right. That's the really serious reaction that people need an EpiPen for. You got it. Anaphylaxis is a severe, potentially life-threatening allergic reaction and it can happen really fast. You see a sudden drop in blood pressure, the heart starts racing, the airways constrict, making it hard to breathe, and people can get dizzy or even pass out. It's a true medical emergency.

Mark: 2:26

So it sounds like the immune system is really the key player here. What is it about these specific proteins that make the immune system go haywire?

Rachel: 2:34

Well, it's a bit of a mystery why the immune system picks on these particular proteins, but for some reason it sees them as a dangerous invader and launches this big attack. And the chemicals it releases during that attack, those are what cause all those nasty allergy symptoms we talked about.

Mark: 2:53

OK, so the immune system is kind of overreacting in a way.

Rachel: 2:56

Exactly. And the thing is, these allergies can pop up at any age. You could develop one as a kid, a teenager or even as an adult, and some people grow out of them, while others have them for life.

Mark: 3:08

So it's not always predictable. Now, you mentioned earlier that it's not just allergies, there's also something called food intolerance. How is that different?

Rachel: 3:15

Right, that's a good point. Food intolerance is different. It's not an immune system issue. It's more about your body having trouble digesting a certain food or ingredient. So you might get some uncomfortable symptoms, but it's not going to be life-threatening like anaphylaxis.

Mark: 3:30

So that's the key difference.

Rachel: 3:31

Yeah, a good example is lactose intolerance. Some people can't digest lactose, which is the sugar in milk, so they might get bloated or gassy after having dairy products. But it's not their immune system attacking the milk protein, it's just their digestive system having a hard time breaking it down.

Mark: 3:49

Makes sense. So let's get into these big eight allergens. We'll start with milk. This one seems to be pretty common, especially for little kids.

Rachel: 3:57

It is. Milk allergy is one of the most common ones, especially in babies and toddlers. It's usually a reaction to cow's milk protein. And the tricky thing is milk is in so many things, not just the obvious stuff like milk itself and cheese. You find it in processed foods, baked goods, even some medications.

Mark: 4:15

Oh wow, I didn't realize that. So it must be really important to check ladles carefully.

Rachel: 4:19

It is Absolutely, and even though a lot of kids outgrow milk allergies, you've got to be really careful until you know for sure.

Mark: 4:25

Right, okay, so moving on to eggs, I guess the first thing that comes to mind is breakfast, but you mentioned before that eggs can sneak into other foods too.

Rachel: 4:34

Oh yeah, eggs are in a ton of stuff. Well, think about baked goods, mayonnaise, even marshmallows. The proteins in egg whites are the main culprit for egg allergies, so you really have to be a label detective.

Mark: 4:47

OK, so always read those labels. What about fish? Does that tend to affect kids or adults more?

Rachel: 4:52

Fish allergies are more common in adults and they can be pretty serious.

Mark: 4:57

Got it.

Rachel: 4:57

And here's the thing it doesn't matter if the fish is fresh and cooked. You can still have a reaction, and cross-contamination is a big issue.

Mark: 5:06

Right. So even if your food doesn't have fish in it, if it's been prepared on the same surface as fish, it could be a problem.

Rachel: 5:12

Exactly so. If you have a fish allergy, you have to be extra careful when you're eating out. Make sure they know about your allergy and that they're taking precautions.

Mark: 5:21

Good advice. And then there's shellfish that's a whole other category, right. They're taking precautions Good advice. And then there's shellfish that's a whole other category, right.

Rachel: 5:24

Right, shellfish is different from fish. We're talking about things like shrimp, crabs, lobsters, mussels, clams, that kind of thing.

Mark: 5:32

So many delicious things.

Rachel: 5:33

Yeah, but they can be really dangerous for some people and, just like fish allergies, shellfish allergies often start in adulthood and they usually stick around for life.

Mark: 5:42

OK, now let's talk nuts. I know there are tree nuts and peanuts and they're not the same thing. Can you explain the difference?

Rachel: 5:49

Yeah, it's an important distinction. Tree nuts are things like walnuts, almonds, cashews, pecans, hazelnuts, pistachios.

Mark: 5:58

Okay, a whole bunch.

Rachel: 5:59

Yeah, there's a lot and they can be really problematic for people with allergies.

Mark: 6:03

So how are they different from peanuts?

Rachel: 6:05

Well, botanically speaking, peanuts aren't actually nuts, they're legumes, which means they grow underground. Oh, interesting, so a tree nut allergy is different from a peanut allergy, but some people are allergic to both.

Mark: 6:17

Makes sense.

Rachel: 6:17

And tree nut allergies. They can be really serious. They often start early in life and most people don't grow out of them, and it doesn't take much to trigger a reaction. Even a tiny amount can cause problems and cross-contamination is a huge issue. Think about nut butters, granola bars, baked goods. Tree nuts can hide in a lot of places.

Mark: 6:38

So it's kind of like fish. You have to be super careful about cross-contamination in the kitchen and when you're eating out.

Rachel: 6:43

Exactly Now. When it comes to labels, the FDA requires manufacturers to clearly list the specific tree nut if it's an ingredient you know like contains almonds or contains walnuts, but they don't have to say tree nuts in general, unless tree nuts are an ingredient themselves.

Mark: 6:59

Good to know. And what about peanuts?

Rachel: 7:01

So peanut allergy is also super common, especially in kids, and it can be really severe. The immune system sees peanut protein as the enemy and attacks it, even if it's just a tiny trace, and this can trigger anything from mild symptoms like hives to full-blown anaphylaxis.

Mark: 7:19

So pretty serious stuff.

Rachel: 7:20

Yeah, and cross contamination is a big worry with peanuts too. Peanut residue can hang around on surfaces and in cooking oil, so you have to be really careful. And just like tree nuts, peanuts can lurk in unexpected places.

Mark: 7:32

Right, you think peanut butter, cookies, candy, but what else?

Rachel: 7:35

Oh, you'd be surprised. They can be in sauces like satay or mole baked goods, even some pet foods and hair care products.

Mark: 7:42

Wow, so you really have to be on your toes.

Rachel: 7:43

You do and be sure to look out for may contain peanut warnings on labels. Even if peanuts aren't a direct ingredient, there's a chance of cross-contamination during processing.

Mark: 7:54

OK, so we're making our way through the big eight. Next up is wheat. This one sounds like it could be really tricky to avoid.

Rachel: 8:02

It can be. Wheat allergy is tough because wheat is everywhere, especially in Western diets Bread, pasta, cereal, you name it Right. And then there are the hidden sources of wheat that people don't always think about, things like soy sauce, beer, even some processed meats.

Mark: 8:18

Really, that's good to know.

Rachel: 8:19

So it's another one where careful label reading is essential, and if you're at a restaurant, make sure to let your server know about your allergy and ask about ingredients.

Mark: 8:27

Okay, and last but not least, we have soy. Is soy as common an allergen as the others?

Rachel: 8:32

Soy allergies aren't quite as common as some of the others, but they're still significant and soy is in a lot of processed foods. These days, I've noticed that you find it in things like canned meats, cereals, crackers, even some dairy-free products. So again, label reading is key.

Mark: 8:46

Okay, so we've covered the big eight. Yeah, but as we've been talking about these, allergens can be really hard to avoid.

Rachel: 8:52

They're everywhere, so it seems like being able to recognize the symptoms early on is really crucial. It is, it's super important. Catching those early signs of a reaction can make a big difference in how severe it gets.

Mark: 9:04

Okay, so let's break down those symptoms a bit more. We've talked about some of them, but can you give us a more complete picture of what to look out for?

Rachel: 9:11

Sure. So we talked about digestive symptoms like nausea, cramps, vomiting, diarrhea, Right. Then there are the skin reactions hives, eczema, itching.

Mark: 9:23

Itchy skin yeah.

Rachel: 9:24

And respiratory symptoms runny nose, sneezing, wheezing, difficulty, breathing. But we also have to talk about anaphylaxis again.

Mark: 9:32

Right, because that's the really serious one.

Rachel: 9:34

Yeah, anaphylaxis is life threatening, so it's important to know the signs A sudden drop in blood pressure, rapid pulse trouble, breathing dizziness, maybe even losing consciousness.

Mark: 9:44

That's scary.

Rachel: 9:45

It is, and if you see those signs it's a medical emergency. Call 911 immediately.

Mark: 9:50

So that's where the EpiPen comes in, right?

Rachel: 9:51

Yeah.

Mark: 9:52

Help buy some time until the paramedics arrive.

Rachel: 9:54

Exactly An EpiPen or epinephrine auto-injector is a lifesaver for people with severe allergies. It can reverse the effects of anaphylaxis and give you precious time to get medical help.

Mark: 10:05

So let's say someone thinks they might have a food allergy.

Rachel: 10:07

Yeah.

Mark: 10:08

What are the first steps they should take?

Rachel: 10:10

Well, the first thing is to talk to your doctor and be prepared to give them all the details. So when did you start having symptoms? What did you eat before you got sick? Do you have any family history of allergies? Things like that.

Mark: 10:23

Right, so the doctor can get a good picture of what's going on.

Rachel: 10:25

Exactly, and then they'll probably want to do some tests to confirm the allergy.

Mark: 10:30

Like what kind of tests?

Rachel: 10:31

There are a few different ones. There's the skin prick test, where they put a tiny bit of the suspected allergen on your skin and see if it reacts.

Mark: 10:40

Oh yeah, I've heard of that one.

Rachel: 10:41

And there's a blood test that can measure your IgE antibodies, which are specific immune proteins your body makes when it encounters an allergen. And then there's the oral food challenge, which is the most definitive test, but it's also the riskiest. Basically, you eat very small amounts of the suspected allergen, under close medical supervision, to see if you react.

Mark: 11:04

So they have to be careful with that one.

Rachel: 11:06

Yeah, all these tests need to be done in a controlled environment, just in case there's a severe reaction.

Mark: 11:11

And once you know what you're allergic to, what's the best way to manage it.

Rachel: 11:14

The most important thing is to avoid the allergen. That's the cornerstone of allergy management.

Mark: 11:20

And we've talked about food labels a lot, but are there any other tips for avoiding allergens?

Rachel: 11:24

Yeah, definitely, cooking at home gives you a lot more control over ingredients, so that's always a good option.

Mark: 11:30

Makes sense.

Rachel: 11:31

And when you're eating out, you really have to communicate clearly with the staff. Let them know about your allergy and make sure they understand the seriousness of it. Ask about ingredients and how the food is prepared.

Mark: 11:43

Yeah, don't be shy about speaking up.

Rachel: 11:44

Exactly, and, of course, if you have a severe allergy, you should always carry an epinephrine auto-injector with you, just in case.

Mark: 11:52

Right, that's crucial. Now. We've also touched on creating safe environments, especially for kids.

Rachel: 11:58

Yeah, it's really important to think about creating safe spaces, whether it's at home, at school or in other social settings.

Mark: 12:05

What kind of things can people do to make these environments safer?

Rachel: 12:08

Well, education is key. Make sure everyone involved teachers, caregivers, friends, whoever knows about the allergy and what to do in case of a reaction.

Mark: 12:18

Right, everyone needs to be on the same page.

Rachel: 12:20

And then you want to think about practical things like having allergen-free zones, especially in places like schools, where kids eat.

Mark: 12:26

Oh yeah, that makes sense.

Rachel: 12:27

And following strict cleaning protocols to prevent cross-contamination.

Mark: 12:32

Okay, so it's really about being proactive and informed.

Rachel: 12:34

Absolutely. Managing food allergies requires vigilance, knowledge and a commitment to making safe choices.

Mark: 12:41

This has been a really informative deep dive. So, to wrap up, what are the key takeaways for our listeners?

Rachel: 12:47

Well, I think the most important things are, one know the big eight allergens milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy.

Mark: 12:57

Right, those are the big ones.

Rachel: 13:00

Two, be aware that they can be hidden in a lot of different foods, so read those labels carefully.

Mark: 13:04

Always read the label.

Rachel: 13:05

Three. If you think you might have an allergy, talk to your doctor and get tested.

Mark: 13:09

Right, don't self-diagnose.

Rachel: 13:10

And four if you have an allergy, the main way to manage it is to avoid the allergen. Be vigilant, ask questions and be your own advocate.

Mark: 13:20

Great advice. Well, this has been an incredibly helpful discussion. Thanks for sharing your expertise with us today.

Rachel: 13:26

You're welcome. It's been a pleasure.

Mark: 13:28

And to our listeners, thanks for joining us for another Deep Dive. We hope this information helps you navigate the world of food allergies a little bit easier.

Rachel: 13:35

Stay safe out there.

Mark: 13:36

Absolutely, and remember knowledge is power when it comes to your health. We'll see you next time on the Deep Dive.

Nicolette: 13:47

Thanks for tuning into the Health Post. If you found this episode helpful, don't forget to subscribe and share it with someone who might benefit. For more health insights and diagnostics, visit us online at wwwquicklabmobilecom. Stay informed, stay healthy and we'll catch you in the next episode.