Read labels on foods very carefully and avoid all food that contains the preservative or additive that you are affected by. Your local dietician will assist you in drawing up a suitable diet. 5 key points to remember Food allergy Food allergy is generally uncommon, affecting 1 in 100 children and 5 in 1000 adults. Allergic reactions to food occur more commonly in the digestive system and the skin, and rarely in the lungs and nose. Asthma develops in less than 5 in 100 individuals with food allergy.
Common foods causing allergy are cow's milk, eggs, wheat, soya, peanuts and fish.
The most reliable way to diagnose food allergy is by elimination-challenge testing. Preservatives and additives Preservatives and additives cause chemical and not allergic reactions. Only some asthmatics will react to these substances. There are no reliable tests to confirm sensitivity to these chemicals. Keep a diary of what you eat when reactions occur to look for a pattern.