Introduction to food allergy
Food Allergies
We all have an immune system to protect us from infections. Our immune system attacks the viruses and bacteria that can make us sick. With a food allergy, the body's immune system mistakenly reacts in a similar way to certain food proteins, which are called allergens. The immune response to the food protein and the symptoms that come from that reaction is called an allergic reaction. The most common food allergens are milk, eggs, soy, wheat, peanuts, tree nuts, fish and shell fish.
Infants and young children are much more sensitive to these proteins as their immune systems are still quite immature. Severely allergic infants and young children may be allergic to several food proteins including cow's milk and soy milk proteins. They may also be allergic to the small protein fragments contained in hydrolzed formulas.
Allergic reactions to food can be rapid in onset (e.g. severe breathing problems, vomiting) after a child eats a very small portion of a food (e.g. half a peanut). Allergic reactions can also be delayed and require a larger portion of food (e.g. a glass of milk) to set them off. An example of a delayed reaction would be a skin rash or diarrhea which can take up to 3-5 days to appear.
Infants with intolerance to extensively hydrolyzed formula and soy were safely and effectively treated in the long term with Neocate, in terms of both atopic disease and growth.