Raising Kids with Food Allergies

Dairy, wheat, nuts, eggs and even some food additives. These are some of the common food allergies kids can develop, and in many instances, kids possess allergies to more than one food item.  

In fact, one recent study showed that one in 13 children in the United States has food allergies; 40 percent with severe and dangerous reactions.

Unless a family member has a similar allergy, and parents are on guard already as to what foods are given to their child, a food allergy is unanticipated and the actual reaction can be quite scary.

Hives, restricted airways, cramping, vomiting, low blood pressure; allergic reactions can be mild to severe and life threatening.

Michele Quattrin’s son Tyler was five at the time she officially found out that he had an allergy to tree nuts, such as cashews and pistachios.

“We realized something was wrong when he told me a year before that he didn't want to eat the nuts I used to offer him and my daughter because he said they made his throat feel funny,” said Quattrin. “We had him tested with an allergist that confirmed everything and pin pointed the certain nuts.”

Janice Fournier’s son, Henry, went through allergy testing at the age of four after recurring ear infections, eczema, and asthma. “Henry was tested for several different allergy panels. Each panel is a set of little needle pricks the doctor makes on your back. If you are allergic a bubble (reaction) will form at the pricked location.”

It was determined that Henry had allergies to some seasonal and environmental allergies, as well as cats and dogs. It wasn’t until he was eight years old, however, when his eczema became difficult to control that further allergy testing indicated that he also had a wheat and barley allergy.

The more restricted the diet, the more of a challenge it can become for the entire family. The question arises as to whether the entire family will adapt to the new diet or if it will pertain to the child with the allergies only.

Debra McDuffee confirmed with a scratch test that her then nine- month-old son had allergies to goat dairy, eggs, wheat, cow dairy, and peanuts. By 18 months old, he was also showing a reaction to cashews and pistachios and she suspected a red dye allergy and sensitivity to wheat and sugar.

Although no one else in the household had food allergies, there were a lot of food sensitivities to many of the same foods so the entire family made the transition to incorporate the new diet with the restrictions.

Fournier also transitioned the entire family to the wheat and barley free diet; something she said wasn’t easy for the first two years.

There is often a learning curve when revamping a diet that involves a lot of research and reading. Although manufacturer labeling has improved somewhat over the years to show if a possible allergen is present, often the language they use is not always clear. For example, casein and whey are other names that milk can be called on a label. More changes to create plain language on labels are needed.

Debra Roberts' son Ryan has allergies to peanuts, cashews and dairy. She also found the diet transition tough.

"I have to be very vigilant about reading food labels," she said. "Sometimes a product might not say that it contains nuts, and then a few months later the label changes and says that it may contain nuts. Either they may have changed manufacturing plants or simply were more careful about being accurate with their labeling. You can never be too careful." 

There is also the risk of cross contamination if a manufacturer makes a multitude of products. For instance, labels usually indicate that the item is processed in a plant that also makes products with nuts too.  

Fournier said she was surprised on how much she had to read.

“You need to check everything and it is very time consuming," said Fournier. "It also teaches just how little we know about the chemicals they put in our food and everyday items.”

Eating healthier and making meals and desserts from scratch is often a better option so you have control of what is going into your food.

“I have learned to make great tasting gluten free treats and dishes,” said Fournier. “Henry is actually now a bit of a foodie and spoiled because most everything he eats is homemade.”

Eating out can also be a challenge with a child that has a food allergy. Unless a restaurant prepares food themselves, they cannot guarantee the item has not been cross contaminated. Some restaurants, though, are quite diligent about adding a gluten free menu or having the chef discuss the particular allergy with you.

Additional challenges occur when a child starts attending playdates, birthday parties or school. In Northborough, schools are very aware of those students with peanut allergies and accommodate as necessary. Schools also have a no food policy when it comes to celebrating holidays and birthdays.

Fournier credits good friends who looked out for Henry at birthday parties or playdates when he was younger. “Often I would just ask what time they were bringing out the food and would bring Henry the gluten free version of whatever was being served.”

Roberts also said that there are restaurants that they have to avoid such as Chinese or Thai restaurants. "I can't be certain that they won't use the same pan that was just used to make Kung Pao Chicken, for instance."

"At play dates I have to always make sure I let the parents know about Ryan's allergies," said Roberts.

She admits that there have been occasions that she has left a public playground if she has seen kids eating peanut butter. "A couple of times I have given hand wipes to the parents and asked them to please wipe their kids' hands due to my son's nut allergy. They are usually very kind and understanding about it, but I do feel awkward having to ask them to do this."

If it is an allergy that the child has had all along, knowing what he or she can have and not have is typically second nature to the child as it is with McDuffee’s son. Most kids, who have experienced a reaction such as a rash or worse, do not want to experience that again and know to stay away from the offending food.

Quattrin’s son won't eat nuts because he knows what happened before. “When I mentioned his skin rashes could be caused from the stuff he eats that may contain tree nuts he now won't eat stuff that says that on the package. “

Of course, just in case, she always carries an EPI pen and Benedryl.

Some kids do outgrow their allergies, but need to be retested to see if the food can be reintroduced into their diets.

Fournier’s son’s wheat allergy is not something that will be outgrown. She said, “I need to teach him how to cook. I only have 5 years and he is off to college.”

McDuffee said that her son “has outgrown and potentially he could outgrow all of his allergies, but some things we won't introduce back into his diet because of the family history of sensitivities and some just aren't healthy anyway.”

There are many resources to consult to assist in the diet transition and to learn about safe substitutions. For diets, such as a gluten free diet, product lines and restaurants are becoming increasingly more accommodating as well.

As friends or family members of someone who suffers from a food allergy, it is out of courtesy to take that into consideration when feeding that someone. When in doubt about what to serve, always ask the parent as they are the experts on their child's diet limitations and know every food brand and product that is off limits already.

If you suspect that your child may have food allergies, your first step should be to contact the pediatrician or an allergist to confirm your suspicions.