Nut and Peanut Allergy Diet

When your child is

But you don't have to be a chemist to know which foods are OK and which ones could cause a potentially dangerous allergic reaction in your child. Reading milk, soy, and eggs, those with allergies to peanuts and nuts rarely outgrow their reactions.

Although peanuts aren't true nuts but legumes (in the same family as peas and lentils), the reaction in people allergic to them is similar to the reaction in people who are allergic to tree nuts, such as walnuts, cashews, and pecans.

An allergic reaction is when the immune system mistakenly believes that a harmless substance, in this case a nut or peanut, is harmful. It creates specific antibodies to that food to protect your body. The next time you eat that food, your immune system releases huge amounts of chemicals and histamines to protect your body, triggering an allergic reaction.

Signs and Symptoms

You may not even recognize an allergic reaction, depending on the severity, the age of the child, and previous exposure to the allergen. The first signs of a reaction could be a runny nose, a skin rash all over the body, or a tingly tongue. Symptoms can quickly become more serious - including difficulty breathing, swelling of the throat or other parts of the body, rapid drop in blood pressure, and dizziness or unconsciousness. Other possible symptoms include hives, vomiting, abdominal cramps, and diarrhea. Symptoms usually appear within a few seconds to 2 hours after ingesting or being exposed to the allergen.

A sudden, potentially severe allergic reaction, called anaphylaxis, can involve various systems in the body (such as the skin, respiratory tract, gastrointestinal tract, and cardiovascular system) and can be fatal. Anaphylaxis can cause a person's blood pressure to drop, airways to narrow, and tongue to swell, resulting in serious breathing difficulty, loss of consciousness and, in some cases, even death.

Treating a Nut or Peanut Allergy

Unfortunately, there's no cure for

Avoid baked goods you didn't make yourself - anything with an unknown list of ingredients. Stay away from baking mixes, chili mixes, etc.

Be careful when eating at Asian or buffet restaurants - spoons often go in and out of various bowls that may contain nuts or seeds and could easily cross contaminate foods.

Don't be cavalier about food allergies - tell everyone who handles the food your child eats, from waiters and waitresses to chefs and bakers. If the manager or owner of a restaurant is uncomfortable about your request for peanut- or nut-free food preparation, don't eat there.

If you're unsure about whether a food or candy is nut and peanut free, log on to the manufacturer's website or call the toll-free number listed on the package. Most companies have customer service representatives that can answer nut and peanut allergy questions accurately.

Encourage people not to feed your child. Don't take food from strangers. Make your own snacks and treats to take to parties, play dates, school functions, and other outings.

Talk to the daycare supervisor or school principal before your child attends. Then talk to your child's classmates or send home a note explaining that your child has a severe allergy to peanuts or nuts. Ask parents to refrain from sending in snacks that contain peanuts. If your child's school doesn't already have one, talk to the school principal, your child's teacher, or cafeteria personnel about setting up a nut- and peanut-free table in the cafeteria.

Keep epinephrine accessible at all times - not in the glove compartment of your car, but with you because seconds count during an anaphylaxis episode. It's a good idea to also keep epinephrine in your child's classroom (not just in the nurse's office), or in your child's backpack, depending on your state's laws on carrying medicine in classrooms.

See a board-certified allergist or your child's doctor regularly.

A little bit of knowledge and an ounce of prevention can go a long way in ensuring that your nut- or peanut-allergic child stays free of allergic reactions.

Reviewed by: