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| Outgrowing allergies …it does happen |
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With allergy cases seemingly on the rise in recent years, childhood allergies have become a major concern for parents and educators. An allergy is a reaction of an immune system to a substance (allergen) in the environment which is normally harmless. This results in the production of allergy antibodies, proteins in the immune system, which react with this substance.
An allergic reaction occurs when someone develops symptoms following exposure to an allergen and can include things such as hives, swelling of the lips, puffy eyes, vomiting or struggling for breath. Reactions can range from very mild to life-threatening, with anaphylaxis the most severe form of allergic reaction.
Some common allergies include peanut, pollen, egg, milk, tree nuts such as almonds, soy, wheat, fish and shellfish. These can appear in a child from birth or can develop later in adulthood. With food allergy rates in Australia some of the highest in the world, it is important to understand the cause of allergies and how to manage them. The good news is that some allergies can and will be outgrown.
Allergy research
Given the high rates of allergies in children across Australia, a lot of research is underway in the hopes of finding ways to manage or even eradicate them. Some allergies have been shown to be outgrown easier than others, with things such as milk, egg and soy the most likely to be outgrown as opposed to shellfish, tree nuts and peanuts which were significantly lower. The earlier the first allergic reaction occurs in a child, the higher the likelihood the child will outgrow that allergy. The downside to this is that allergies can, and very often do, return.
A recent study published in the Journal of Allergy and Clinical Immunology from the Murdoch Children's Research Institute (MCRI), found that nearly two-thirds of children will outgrow an allergy by the age of four while also confirming that around 50 per cent of the population will experience an allergic reaction within the first four years of birth.
Approximately 11 per cent of one-year-old children have a food allergy, dropping to just 3.8 per cent among four-year olds. This included egg allergies, dropping from 9.5 per cent among one-year olds to 1.2 per cent in four-year olds, and peanut allergies dropping from 3.1 per cent to 1.9 per cent for the same year groups. On top of this, the study found that among four-year olds in Australia, 10.8 per cent have asthma, 16 per cent have eczema and 8.3 per cent have hay fever.
But while these findings are encouraging, the study's lead author, Rachel Peters, warned, "Although the prevalence of food allergy decreases between ages one and four, the prevalence of any allergic disease among four-year-old children is still remarkably high."
Managing allergies
It is imperative for parents, caregivers and the allergic child to know the causes and symptoms of allergies. As there are currently no cures for food allergies, a policy of strict avoidance is critical in the management of any food allergy. It is important for parents and caregivers with children suffering from food allergies to:
- Know the signs and symptoms of both a mild and severe allergic reaction in order to catch an attack as early as possible.
- Read and understand food labels and what is contained in different foods.
- Be aware of cross contamination of food allergens when preparing food.
- Have an ASCIA Action Plan in place, along with carrying or knowing the location of the child’s EpiPen if one has been provided.
- Ensure the child understands their allergy and what symptoms to look out for.
- Provide a safe environment for the child, free from potential harmful allergens.
In the event of a reaction and allergic attack, the following should be used as a guide:
- Lay the person flat and raise their legs if possible, although if breathing is difficult, allow them to sit.
- Administer their adrenaline autoinjector (EpiPen).
- Call an ambulance.
- Call the persons emergency contact.
- Be aware that mild or moderate allergic reactions can quickly progress to anaphylaxis.
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