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Healthy Sprouts: Recognizing & dealing with childhood food allergy & intolerance
By: Irene Swedak

Although the prevalence of food allergy and intolerance is dramatically increasing, so to is our knowledge involving the reasons behind why these reactions occur, how to avoid them, and which nutritional and supplement protocols to use. By addressing the root causes, we can use natural food supplements, emotional support and diet to bring relief to children who suffer.

A true allergy is an abnormal immune reaction to a generally innocuous 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. What most people experience is not true food allergy, but a delayed immune response (not involving IgE antibodies) from eating a certain food. The reaction can take several days to surface, thus it is difficult to pin-point the culprit allergen(s). Since we eat several times per day, and food is in contact with the digestive tract for long periods of time, symptoms are bound to occur!

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, shellfish), soy, wheat and sulphites. Many 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.

Refined & processed foods (packaged, boxed, heated over 118 F) 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 follows. Often, children will crave sugary foods or carbs…(since these affect serotonin release in the brain)…however, these feed the undesirable gut bacteria, fueling a dys-biosis (imbalance of bacteria and yeast) in the gut, allowing more allergens in, and perpetuating the cycle!

Children have demanding schedules these days! Research has shown that stress increases Th2 (antibody) response while inhibiting Th1 (cell-mediated immunity) . In other words, more allergy symptoms appear when we are stressed, and this can weaken our immune system overall. This effect is even more evident during the spring and fall for hay fever sufferers. In my practice, where I see many children, I have not seen any children with seasonal allergies that do not also suffer from true food allergies or food intolerances.
Whole foods can help heal the immune system. Making dietary changes can be fun, creative, and rewarding or…boring and unproductive. It all depends on the educator and how the information is presented. Empowering people with creative ideas, recipes and resources are some of the keys to compliance and success with meal planning for kids.

Proper food introduction for infants is also essential. Breastfeeding confers the best protection for a child, followed by the introduction (at six months of age) of hypo-allergenic 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…the digestive system is simply too immature!
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 IgE) reaction, should not be attempted.

A little “Supplemental” advice:

Most children will benefit from a multi-vitamin, and one that specifically helps allergic children should include: all the B-vitamins, (especially B5 – which is required by the adrenal glands, especially during stress); Vitamin C with bio-flavonoids (anti-inflammatory, anti-viral and anti-oxidant activities which modulate and can even inhibit histamine release. ), magnesium, and zinc (for the immune system). We sometimes recommend taking divided doses of an additional natural vitamin C/bioflavonoid complex in a buffered, mineral ascorbate form.

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 2-3 grams of omega-3 fatty acids (in supplement form; mainly EPA) may be needed for ages 6-12 years. Exact amounts vary depending on the severity of symptoms, weight, and diet. There are many “functional foods” on the market now – for example: yogurts, bread and orange juice fortified with DHA. Don’t be fooled – these products do not contain enough of the active ingredients to make a noticeable difference for most people!


Probiotics: Gut colonization by good bacteria begins at birth as bifidus growth factor is passed from the breast-feeding mother to her infant. Yeast overgrowth, from antibiotic use, or introduction of allergenic foods before the gut is mature will promote food sensitivities and allergies, since undigested or large protein particles pass into the blood. Probiotic supplementation, and yeast-inhibitors (if needed) re-establish healthy bacteria and reduce inflammation and intolerance resulting from certain foods.

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

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