There are certain foods which, when absorbed into the body through digestion will trigger allergic reactions. Allergies can affect anyone. The reaction can be mild, but over time can give effect to serious, even life threatening. An article published in the Journal of Pediatrics concluded in 2011, 8 percent of American children under the age of 18 has a food allergy are at risk of death.

According to the American Academy of Asthma, between 150-200 Americans die each year from anaphylaxis (an acute allergic reaction), while in 2003 and 2006, food allergies cause about 317 000 people should be referred to the emergency departments of hospitals, outpatient clinics and clinics doctor. Based on this analysis, 90 percent of allergic reactions appear after a person ate food, milk, eggs, nuts, soy, wheat, fish and shellfish. Symptoms typically include itching, swelling, vomiting and diarrhea. If a patient with anaphylaxis is not immediately treated by administering epinephrine (adrenaline synthetic injected into the body) then it could be fatal.

Most food allergy reactions occur directly ie some time after eating. Allergic reactions to food is rarely emerged after two hours of eating. According to the exposure Sloane Miller, an expert on food allergies, there are many ways to avoid the incidence of allergy to food:

First, avoid certain foods that can trigger allergies, and consult an allergy specialist to make sure you are indeed suffering from allergies or simply food intolerenasi. Recognize also foods that can trigger allergies.

Second, always on guard to take drugs that you really need, such as antihistamines or other medications that a doctor can prescribe the appropriate level of seriousness of illness.

Third, establish strong relationships with relatives, teachers and family who can help you when in a pinch.