Dust, bees, cats, pollen, food, the list is long, although the threat is common: allergies. There are many people in the world who develop them at some point in their lives, and it is estimated that approximately 20% of the population has an adverse food reaction.
In our country, due to the great acceptance of the Mediterranean diet, very varied cases of food-related allergies are diagnosed . In the case of children, it is shown that 25% of anaphylaxis episodes occur for the first time in school.
In most cases, childhood food allergy is a transitory phenomenon. Children often lose sensitivity to foods with the highest allergenic potential, such as: egg, milk, wheat and soy. Although there are other types of food such as nuts, fish or shellfish that tend to last more successfully as an allergen. Obviously, it should not be generalized since there are no two identical organisms. That is why it will be key to carry out an exhaustive control of the feeding in the smallest of the house.
Currently, there are still cases of families – both new and experienced parents – in which there is no didactic training on the “allergist doctrine”. Perhaps that is why there is a little more carefree about allergic diseases , than with other types of conditions in your children. From Nutribén they seek to help the understanding of some aspects of food allergies by exposing the five most widespread myths that surround this issue.
The most common myths among parents
- «Food intolerances are not a serious thing; what is really important is food allergies ».
- “Just a little bit won’t hurt you …”.
- “Celiac disease is a consequence of a food allergy to gluten.”
- “Lactose-free milk is better than the rest.”
- “Cooking can eliminate food allergens.”