Food allergies are on the rise, and so are the misconceptions surrounding these complex immune system reactions, according to many experts.
As awareness about food allergies increases, many people turn to nonmedical sources, such as social media platforms, for information. This can lead to misinformation and self-misdiagnosis.
To help provide accurate information about food allergies, Yale School of Medicine specialists dispel three common myths.
Myth: All reactions to foods are allergies.
Intolerance is a food reaction separate from allergy, explains John Kuster, MD, assistant professor of medicine (rheumatology, allergy and immunology).
“A common example is lactose intolerance, which causes immediate gastrointestinal symptoms but is not life-threatening and does not require an EpiPen to treat,” Kuster said. “Intolerance symptoms come in many forms and differ for each person.”
Myth: Only children get food allergies.
“Food allergies can start at any age,” says Elise Liu, MD, PhD, adult allergist and instructor of medicine (rheumatology, allergy and immunology). A 2019 estimate showed that at least 26 million adults in the U.S. have food allergies and that the symptoms of food allergy started in adulthood in about half of these patients, according to Liu.
“In fact, certain allergies, like shellfish allergies, are more common in adults than children,” she said.
Myth: Food allergy panel testing is recommended for people who want to find out which foods they are allergic to.
Indiscriminate food panel testing for different foods is not recommended, as it can lead to misdiagnosis and unnecessary food avoidance, according to Katelyn Wong, MD, assistant professor of pediatrics (pediatric pulmonology, allergy, immunology, and sleep medicine), who notes that food allergy IgE tests are often associated with false positive results.
“Targeted food-specific testing should only be performed if there is a clinical suspicion of an IgE-mediated food allergy, with a patient having immediate symptoms of hives, swelling, wheezing, or trouble breathing within minutes to two hours of ingestion of a food allergen,” she said.
Wong adds that testing should be completed under the supervision of a clinician skilled in food allergy evaluations, such as an allergist.
Yale School of Medicine’s Department of Internal Medicine Section of Rheumatology, Allergy and Immunology is dedicated to providing care for patients with rheumatic, allergic and immunologic disorders; educating future generations of thought leaders in the field; and conducting research into fundamental questions of autoimmunity and immunology. To learn more, visit Rheumatology, Allergy and Immunology.