Food Allergies in Children: What Parents Need to Know 

Food allergies are frustrating, mysterious, and becoming more common. Beyond that, they can be incredibly scary! Learn common symptoms of an allergic reaction and how to help mitigate future exposure.   

Allergies are becoming increasingly common.  According to the Centers for Disease Control and Prevention (CDC), food allergies currently affect 8% of children and 6% of adults in the United States. That’s roughly 2-3 children in every school classroom.   Since the 1990s, food allergies in the U.S. have increased by 50% and between the years 1997 and 2008 alone, the prevalence of peanut and tree nut allergies in children more than tripled.   

What can cause food allergies?  Food allergies typically develop due to a combination of factors.   

• How your immune system develops 

• Genetics and family history 

• Upbringing  

• Early life nutrition and exposures  

• Maternal diet and birth story  

Allergy versus intolerance: What’s the difference?  What are food allergies?  

There are 9 common food allergens that account for 90% of all food allergies:  

• Milk 

• Eggs 

• Wheat 

• Soybeans 

• Peanuts 

• Tree nuts 

• Fish 

• Shellfish 

• Sesame 

You may be wondering where substances like gluten (which up to 6% of Americans now have a sensitivity to) come in — which is why the distinction between food allergies and food intolerances or sensitivities is such an important one.  

If you have a food allergy, your immune system identifies something you eat as an invader in the same way it would a virus.  

What are food intolerances and sensitivities?  

A food intolerance or sensitivity does not trigger an immune reaction and is more about how your body processes a certain food. It happens when your gastrointestinal system is unable to properly break down a certain food. Meanwhile, a food allergy involves your immune system, which is how your body defends itself.    

Antibodies called immunoglobulin E (IgE) will always be produced during an allergic reaction, and unlike intolerances, can cause a serious or life-threatening event by consuming or inhaling any amount of that particular food.    

People with food intolerances, on the other hand, can typically still consume small amounts without any major issues aside from some physical discomfort (e.g., bloating, fatigue, stomach pain), which will primarily affect the gastrointestinal system.   

Symptoms of allergic reactions will typically show up through the skin, the respiratory system, and/or the gastrointestinal system. For example, hives, swelling, difficulty breathing, dizziness, fainting, diarrhea, and vomiting.  

What to do if your child has a food allergy.  

The current standard of care is to avoid foods that trigger an allergic reaction and to have emergency medications on hand in case of accidental exposure. If your child is diagnosed with a food allergy, management is key.  

• Read labels closely: Know the various names your child’s allergen may be listed as and check for fine print that suggests it was manufactured in the same facility where the allergen may have been used. Look for labels that state they’re free from the top 9 common allergens. 

• Be aware of cross contamination: Use separate utensils, cutting boards, and cookware at home. When dining out, inform the restaurant staff immediately upon arrival (or in advance) and ask about their preparation methods. 

• Educate and inform: Educate family members, friends, caregivers, and teachers about your child’s food allergy, and make an allergy action plan you can share so they know how to recognize and respond to a potential allergic reaction. 

• Carry emergency medications at all times: Have emergency medications, such as antihistamines and EpiPen® auto-injectors on hand at all times; ensure they’re not expired, know how to use them, and if age appropriate, teach your child how to use them.  

• Create a safe environment at home: Keep a supply of allergen-free foods and snacks at home and maintain consistent cleaning practices.  

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