Myth: Food allergies only cause pimples and itching.

Food allergy can manifest itself in different ways, affecting different systems and organs, triggering from mild to very serious reactions that can be life-threatening.

Most allergic reactions are immediate and usually start a few minutes after ingestion.
These reactions can reach:
- the skin and/or mucous membranes: urticaria (red spots or drools and itching), angioedema (swelling of the eyelids, lips and mucous membranes), oral allergy syndrome (swelling, itching and/or tingling of the lips, tongue, oropharynx or all over the mouth);
- the respiratory tract: sneezing, runny nose, nasal congestion, itchy nose, coughing, wheezing, tight chest, shortness of breath, hoarseness, swelling of the glottis (feeling of asphyxia);
- the gastrointestinal system: nausea, vomiting, abdominal pain, cramps, diarrhea;
- the cardiovascular system: palpitations, feeling faint, prostration, loss of consciousness, hypotension, loss of consciousness.

The most serious allergic reaction is anaphylaxis , in which the rapid evolution of symptoms involving two or more organs or systems occurs. In addition to the symptoms on the mucous membranes and skin, there are associated respiratory and/or gastrointestinal and/or cardiovascular manifestations, which can be fatal if not treated immediately. Food allergy is the most common cause of anaphylaxis at any age.

Other manifestations of food allergy include delayed reactions, starting more than 2 hours after eating the food. These manifestations occur most frequently :
- on the skin: eczema (skin rashes with small clusters of red pimples, scaling and a lot of itching);
- in the digestive tract: nausea, vomiting, abdominal pain, diarrhea, dehydration, poor weight progression (in babies and children) or weight loss, bloody stools and mucus, difficulty swallowing.

Some manifestations of food allergy can be mixed, involving different mechanisms simultaneously, as in atopic dermatitis and eosinophilic esophagitis/colitis. (1)

The treatment of food allergies is based on the prevention of reactions by eliminating the foods and ingredients responsible for the occurrence of symptoms from the diet. Any food can be responsible for a food allergy. However, in the European Union, 14 foods/ingredients were identified with the highest allergenic potential and that are most often associated with food allergies and the occurrence of more serious reactions, which must be highlighted on the labeling.

All Fidu products are free from these 14 main allergens and their traces, because we want to provide tasty and safe alternatives for everyone, regardless of their dietary restrictions.
Have you tried our cake and cupcake preparations ?

IMPORTANT NOTE : The content of this article is for informational purposes only. If you suspect that you have an allergy, seek medical advice.
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(1) SPAIC Food Allergy Interest Group, 2019. Food Allergy: Concepts and Advice and Precautions, 2nd Edition. Lisbon: Portuguese Society of Allergology and Clinical Immunology with support from Thermo Fisher Scientific and BIAL Laboratories.