Common Food Allergies in Seniors and Ways to Manage Them

Several studies show that the prevalence of allergies appears to increase from 5% to 10% in older people worldwide. While a common misconception about food allergies is that they only develop during childhood, the reality is that food allergies can develop at any age, and as we enter our senior years, various factors can amplify our susceptibility to them.

Why Allergies Develop or Get Worse with Age

As we age, our bodies undergo various physiological changes that affect different systems and functions. For example, ageing affects the gastrointestinal tract, leading to increased permeability (often referred to as “leaky gut”). This allows more allergens to pass from the intestines into the bloodstream, thereby increasing the risk of developing food allergies. 

Ageing can also lead to deficiencies in essential nutrients and antioxidants that support immune system function. This decline can affect how the body responds to allergens, potentially increasing inflammation and allergic reactions. 

Other factors that can suppress or alter the immune system include certain drugs, such as chemotherapy agents and monoclonal antibodies. While this may theoretically increase our vulnerability to developing allergies, studies and other direct evidence are very limited. 

How to Detect a Food Allergy

If you are concerned about the possibility of having a food allergy, it’s crucial to undergo proper diagnostic testing under the guidance of an allergist. Here are the four most common tests used to identify food allergies in older adults:

Skin Prick Test (SPT)

Skin Prick Test requires a small amount of the suspected allergen to be placed on the skin, usually on the forearm or back. The skin is then lightly pricked, allowing the allergen to enter. If the area becomes red, itchy, and swollen within 15-20 minutes, it indicates a positive reaction and the presence of IgE antibodies to that particular food.

Intradermal Test

During an intradermal test, a small amount of the suspected allergen is injected just under the skin. It is more sensitive than the skin prick test and can detect lower levels of IgE antibodies. However, it carries a higher risk of adverse reactions and is not commonly used as a first-line diagnostic tool.

Blood Test (IgE-Mediated Test)

Blood blood test, or IgE-mediated test, is a diagnostic test wherein a blood sample is taken and tested for the presence of IgE antibodies specific to the suspected food allergen. This test can help identify the offending food and is particularly useful if you have severe reactions or if you cannot undergo skin testing due to certain medications or skin conditions.

Oral Food Challenge

This is considered one of the more accurate methods for diagnosing food allergies. During the test, you will be given gradually increasing doses of the suspected food allergen under close medical supervision. If no symptoms occur, it means that you are not allergic to that particular food. However, this test should only be performed by experienced allergists in a medical setting equipped to handle potential reactions.

Common Food Allergens in Seniors

Dairy

Allergy from dairy products is due to the body’s inability to fully digest the milk sugar lactose. Symptoms can include bloating, diarrhoea, and anaphylaxis, which is a life-threatening condition.

Fish

Certain fish, such as halibut, salmon, and tuna, are frequently associated with late-onset food allergies. It is possible to be allergic to one specific type of fish while tolerating others. Symptoms of an allergic reaction can include irritation and swelling in the mouth and throat, shortness of breath, as well as nausea and vomiting.

Fruits and Vegetables 

This condition is often called pollen-food allergy syndrome. Allergic reactions occur when the immune system mistakenly identifies specific proteins in fruits and vegetables as those found in pollen. These reactions usually arise when you consume raw fruits or vegetables and may involve symptoms such as itching of the lips, mouth, and throat. In more severe instances, you may experience tingling, redness, swelling, and even blisters.

Peanuts

Peanut allergy is regarded as among the most dangerous, as they can frequently result in severe allergic reactions known as anaphylactic shock. 

Symptoms of anaphylactic shock can vary but may include difficulty breathing, wheezing, throat swelling, rapid heartbeat, dizziness, and loss of consciousness. 

Shellfish

Shellfish allergies involve an abnormal immune response to proteins found in shellfish, which includes two main categories: crustaceans (like shrimp, crab, and lobster) and molluscs (such as clams, oysters, and scallops). Reactions can vary significantly; some individuals may react to all types of shellfish, while others may only be allergic to specific ones. Common symptoms include hives, itching, or swelling of the lips, face, tongue, or throat.

Ways to Manage Food Allergies

Once diagnosed, the primary strategy for managing food allergies is strict avoidance of the allergens. You can do this by: 

• Reading food labels for allergens and potential cross-contamination.
• Cleaning cooking utensils and preparation areas thoroughly to prevent allergen exposure.
• Carrying emergency medication, such as an epinephrine auto-injector, to manage severe allergic reactions.
• Addressing any nutritional deficiencies that may arise from avoiding certain foods, potentially through supplements like multivitamins, omega-3 fatty acids, and probiotics, which may help maintain gut health and immune function
• Paying regular visits to healthcare professionals and dietitians to monitor allergies and adjust management plans as necessary.

As we age, our bodies undergo various changes that can heighten the risk of allergic reactions; thus, awareness and proactive measures are essential. With the right knowledge, preventive strategies, and resources, we can make informed choices about the food we eat, continue to enjoy a nutritious diet, and enhance our quality of life.