Do you suffer from an allergy? Do you have grandchildren with a food allergy or intolerance - and is there a difference between the two? Nutritionist Jane Clarke tells us about her personal experience with allergies and emphasises just how dangerous a lack of knowledge could be.
Jane will be answering your questions about allergies, food and nutrition in our in-depth Q&A. Add yours to the thread below by 12 noon on 14 August and we'll send them across for her to answer. You can find out more about Jane on her website www.nourishbyjaneclarke.com.
Ask Jane your questions about food allergies and intolerance
A couple of weeks ago, I went into anaphylactic shock after I’d eaten a piece of mackerel. My throat and lips began to swell, my heart began racing and, as I’d foolishly forgotten to pack my Epipen (blame it on the morning rush), I couldn’t administer myself with an adrenaline shot to relieve my symptoms. Instead, I had to dash to the nearest pharmacy and beg to be sold an Epipen. Actually it was the second pharmacy I visited; the first refused to give me one, despite me explaining that I’d once gone into cardiac arrest due to my allergy. It was a frightening experience, and one that made me aware of just how quickly it could have turned into a life-or-death situation.
The reason I’m sharing it with you is that cases of food allergy are increasing and they can happen at any time of life. You may have developed a reaction to certain foods, or you may care for a grandchild who has a food allergy or intolerance (I’ll explain the difference between these later), and it’s important to know what to do in an emergency.
According to latest figures from the NHS, there were more than 25,000 hospital admissions for allergies in England in 2015/16 (up 36 per cent on 2011/12 figures). There was also a rise in admissions for anaphylactic shock, with 4,451 going to hospital for this extreme reaction in 2015/16.
I’m not even allergic to mackerel – salmon and tuna are my fishy triggers, but my meal must have been prepared alongside these in the café’s kitchen. I’m also allergic to melon and strawberries and had taken the precaution of alerting the waiter before I ordered. I come from an atopic family (which means we’re rife with allergies and reactions, including hay fever, asthma and eczema) but I didn’t have a problem until the age of 30.
I’d just finished writing my first book and had come down with glandular fever. Mackerel, strawberries and melon are delicious, nutrition-packed foods, so I ate a lot of them to help me recover from my illness. Unfortunately, my compromised immune system started to react to them and they became ‘trigger foods’ that now spark an anaphylactic response in my body. No surprise, they’re now off the menu for me.
It was a frightening experience, and one that made me aware of just how quickly it could have turned into a life-or-death situation.
What is anaphylaxis?
Anaphylaxis is a severe and life-threatening allergic reaction. It can hit within seconds or hours after eating or even touching the offending food. In anaphylaxis the body produces massive amounts of histamines and other chemicals, which cause the blood vessels to swell and the blood pressure to drop. The lips and throat can swell, which can cause problems with breathing and talking. The heart can start racing, hives and rashes can appear, and you can start wheezing. Lowering blood pressure can make you feel weak and even collapse.
Allergy or intolerance?
Allergies are driven by the immune system. Cells in the skin, nose, eyes, mouth, throat, stomach and gut become sensitised to an allergen and respond by releasing antibodies, including histamine, when in contact with it. A reaction happens instantly and usually responds quickly to treatment. People with an inherited tendency to allergy are called atopic and are more prone to asthma, eczema and hay fever.
Food intolerance is a hypersensitive reaction to a food by the body. Because they don’t involve the immune system, intolerances are not defined as allergies. They often occur when the body is unable to process a certain food element, such as gluten or lactose. Symptoms tend to affect the gut and include bloating, wind and cramps and although they can be severe, they’re not life threatening. A reaction may not happen immediately and may last for hours or even days.
What to do if you if you have a reaction to food
1. Don’t ignore even a mild reaction to a food as your response may be more severe next time. Seek advice from your GP who can arrange for tests. It’s also worth keeping a food and symptom diary so you can record what you’ve eaten and any symptoms.
2. Avoid problem foods – check food labels, tell friends, family and anyone else cooking for you, and inform staff in restaurants.
3. If you have been prescribed an Epipen, always carry it with you and administer it at the first sign of a reaction. Your doctor will advise on this.
4. Make sure you have a Food Allergy Care Plan so that you and others know what to do in the event of a reaction. You may want to wear a medical ID bracelet to alert others of your food allergy.
5. If you have a severe reaction, go to the doctor or A&E for follow-up treatment.
If you are looking after someone with a food allergy or intolerance
1. Ask if they have a Food Allergy Care Plan (see above) and be sure you know what to do if they have a reaction.
2. As a grandparent, you may want to keep hold of a spare Epipen (if prescribed for your grandchild) in case of emergencies.
3. For more information about children and allergies, do take a look at my website.
Send me your questions about allergies, food, nutrition and eating well as I’ll be answering your queries in a special Q&A session.
By Jane Clarke
Twitter: @NourishByJane
Interesting MOnica I will look into that . Thank you . 
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