Food Allergy

Food allergy is an over-sensitivity / increased sensitivity  to a particular food protein such as milk, egg or nut. 

Exposure to the allergen causes the release of chemicals in the body that can cause unpleasant and potentially harmful effects. 

The most severe form is known as anaphylaxis which can be life threatening. Some types of food allergy (often referred to as delayed or non-IgE mediated) are also called as food intolerances 

 The most common food allergy is to 

• MILK
• EGG 
• NUTS 
• SESAME
• FISH
• SHELL FISH
• SOYA
• WHEAT
• KIWI

Common symptoms of food allergy include:

• Itchy rash/hives
• Swelling
• Runny eyes and nose
• Abdominal pain, diarrhoea and vomiting

In more severe cases, they can cause

• Breathing problems
• Circulatory problems leading to dizziness and collapse due to low blood pressure

A careful, detailed clinical history taken by an experienced physician coupled with allergy tests such as 

• skin prick testing,

•  specific IgE blood testing or 

• provocation challenges 

remains the most reliable way to reach a diagnosis or exclude allergy as the cause of the problems.

 Standard advice in the NHS is to avoid food allergens, there is also another approach known as desensitisation or OIT (Oral Induction of Tolerance) depending on the allergen

We have expert knowledge on a wide range of conditions, including 

• Asthma
• Eczema 
• Cows milk allergy / intolerance
• Hayfever
• Food Allergies
• Food intolerance
• Urticaria
• Pet allergies 
• Drug allergies 

Once there is a clear diagnosis we can discuss the options – whether avoidance or desensitisation and consider together which may be the best option in an individual case