Most of us either know someone who has a food allergy or have heard a frightening story about a reaction. Approximately 5 percent of all children have some sort of reaction to food, and that number drops to 4 percent in teens and adults. These statistics may seem small, but for those who do have food allergies, it can be a serious and stressful issue.

Some of the most common food allergies seen in adults come from peanuts, tree nuts (such as walnuts), shellfish (such as shrimp, crayfish, lobster and crab), milk and eggs. In children, eggs, milk and peanuts are the most common culprits. For those who first experience a food allergy as an adult, it can be a lifelong condition. Children, however, can occasionally outgrow their sensitivities.

A wide range of symptoms are associated with food allergies. The most common include hives; itching of the mouth, throat, eyes or skin; swelling of the lips, tongue, eyelids or entire face; difficulty swallowing, hoarse voice, wheezing and/or shortness of breath, nausea, vomiting, abdominal pain and/or stomach cramps, lightheadedness, or fainting. Symptoms of allergies can vary by the individual. If you think you are reacting to food you’ve eaten, inhaled or touched it’s important to contact your doctor. In some instances, food allergies can be fatal.

Your doctor is the best resource to direct you on what to watch for with food allergies and what to do in the event of a reaction. For those who are extremely sensitive, total avoidance of any type of exposure with the allergen could be necessary. This practice could include avoiding touching or inhaling the problematic food, as well as avoiding touching any surfaces that may have come in contact with the food. If you’re at a restaurant, inform the server ahead of time about your food allergies and don’t hesitate to ask questions about ingredients.

For more information about food allergies, visit the Food Allergy & Anaphylaxis Network’s website at www.foodallergy.org/.