Community information session in Dubai aims to explode the myths surrounding food allergies

It's a complex and serious condition for those affected. Symptoms of an allergic reaction may vary from a mild, itchy rash to a severe, potentially fatal anaphylactic reaction.

Food additives are often thought of being, but in fact are rarely a cause of, food allergies. In fact, just eight foodstuffs account for 90% of all food allergy reactions in children - milk, eggs, peanuts, wheat, soy, tree nuts (such as pecans and walnuts), fish and seafood. The impact of each varies with age.

These are some of the facts that will be covered by a community information session on food allergies organised by the American Hospital Dubai, at the hospital on Saturday, February 21st. The session, which will run from 11am to 1pm and is free of charge for all members of the public, will explode some of the common myths surrounding food allergies, for the benefit of families in the community.

Other examples of the most common food allergies will be discussed. For example, peanuts and/or tree nuts (such as walnuts, almonds and cashews) alone affects about three million people in the US, or just over one percent of the total population.

Even something as small and innocent as sesame seeds, which are commonly found in food served in the Middle East region, can cause a problem. In
a study of Australian children, doctors there showed that allergic reactions to sesame ranked fourth behind reactions to egg, milk, and
peanuts.

There are other consequences. Children who have food allergies are more likely to develop allergic reactions to inhaled substances, such as dust, mould or pollen. About 35% of children with moderate to severe eczema (atopic dermatitis) also have food allergies. These can range from mild skin reactions to severe and life-threatening reactions.

Dr. Carlos Morales-Mateluna, Consultant Allergist at the Allergy Clinic at the American Hospital Dubai, who will lead the community information
session, comments:

"Food allergies are much more common in infants and toddlers than in adults. Anyone can develop a food allergy at any time in their life, and even to foods that they have enjoyed previously without any problems. People can theoretically become allergic to almost any food product, although there are common food triggers for allergic reactions such as milk, eggs and tree nuts. Children will often outgrow some allergies but others can continue into adulthood. These are some of the facts that I hope that we can use to help explain some of the myths surrounding this complex area of medicine and we will be able to answer questions and offer some advice to attendees."