Food allergy is an abnormal reaction of the immune system to contact with proteins contained in food. As many as 90% of allergic reactions are caused by just 8 foods: milk, eggs, wheat, peanuts, soy, walnuts, fish and shellfish. Contact with food to which a person is allergic may cause:
- burning of the lips and tongue, swelling of the lips,
- stomach cramps, bloating and diarrhoea.
Increasingly serious cases
When discussing serious cases, it is necessary to mention the acute symptoms that food allergy can cause:
- swelling of the tongue and throat,
- facial redness and swelling,
- difficulty breathing and speaking,
- a drop in blood pressure, resulting in dizziness and balance disorders, that is, so-called anaphylactic shock. This severe allergic reaction poses a serious threat to life, so it is useful to know what to do in such a situation. This is best explained by paramedics in the video “Every Second Counts – Anaphylactic Shock”.
Food allergies to dairy products or eggs are usually the cause of atopic eczema (atopic dermatitis), whose symptoms include:
- red patches, often covered with small pustules,
- blisters that ooze serous fluid,
- flaking skin.
In this case, proper skin care is important, as Dr Monika Kapińska-Mrowiecka, a dermatologist and allergist from S. Żeromski Hospital in Kraków, explains in detail in the video “Skin Care for a Person with Atopic Dermatitis”.
People allergic to pollen may develop oral allergy syndrome. For example, people allergic to birch pollen may also have an allergic reaction to apples. People with grass allergies may experience symptoms after eating kiwi or blackcurrants. Fortunately, these are not acute reactions – they are generally limited to the area around the mouth and the front part of the throat.
The Allergic Person’s Holidays
People with food allergies should always pay attention to the ingredients in the dishes they intend to eat. Unfortunately, the festive atmosphere encourages a little absent-mindedness. Festive dishes may contain allergenic ingredients, so it is worth remembering a few basic rules that will help avoid allergic surprises during the holidays:
- If you are going to visit family or friends, make sure they know about your condition. Explain which foods you are allergic to; for example: I am allergic to tomatoes, so I cannot eat tomato soup, ketchup, salad with tomato pieces, or even dishes on which tomato slices were placed as decoration.
- Tell the people with whom you intend to spend the holidays how an allergic reaction manifests itself and what they should do in such a situation. If they use the internet, you can send them links to relevant articles and videos.
- Ask the hostess to prepare a list on paper in advance of the ingredients used to make each festive dish – this way, there will be no need to keep asking during Christmas Eve dinner what the dishes contain.
- You can bring your own food – the hosts should not take offence, provided that you tell them about your condition in advance.
- Even if the aroma tempts you or the guests are delighted, do not give in and do not take risks – do not eat products to which you are allergic.
Festive dishes for little allergy sufferers
If children suffer from food allergies, we should take particular care to provide an appropriate festive menu. The best solution – although time-consuming – is to prepare the festive dishes and cakes yourself. Then you can be sure that allergens will be omitted. Remember that ready-made products in shops contain many colourings and preservatives, which can also cause allergic reactions. We have 2 tips for parents:
- Keeping an eye on a child at the Christmas Eve table is a difficult task. Therefore, it is worth ensuring that allergenic dishes are not within the child’s reach. This way, you can be sure that the child will not secretly eat a cake with nuts to which they are allergic.
- Children have little self-control, so sweets whose ingredients cause an allergic reaction in them should not be hung on the Christmas tree.
If a child is allergic to eggs, they can be replaced in cooking or baking with:
- a teaspoon of yeast diluted in one quarter of a cup of warm water,
- a packet of gelatine mixed immediately before use with two tablespoons of warm water,
- a teaspoon of baking powder mixed with a tablespoon of water and a tablespoon of vinegar.
Such substitutes can be used, for example, when making festive uszka for borscht.
For festive baking, wheat flour can be replaced with other types of flour if the child is allergic to it. Recommended options include rice, potato, soy and corn flour.
Traditional festive dishes can be replaced with other foods. For people allergic to fish and seafood, we recommend:
Cheese carp
1 thick slice of hole-free yellow cheese (e.g. Gouda)
1 egg
breadcrumbs
salt, spices (e.g. ground paprika, curry)
Beat the egg and spices thoroughly. Cut a fish shape out of the cheese slice. Then dip it in the egg and breadcrumbs – repeat this step two or three times. Fry in oil for about 5 minutes. The child will be able to eat a “sort-of” fish on Christmas Eve.
Festive cakes for allergy sufferers
For those who still have no idea for a festive cake, we suggest recipes submitted by allergy sufferers themselves as part of the “Recipe for an Allergy Sufferer”competition.
Shortcrust plum cake (dairy-free, egg-free)
Ingredients:
1 dairy-free margarine (melted)
1 cup flour
1 cup potato flour
1 cup semolina
1 cup popped amaranth
1 cup sugar
vanilla sugar
a teaspoon of baking powder
Knead everything in a bowl and place it in a springform pan. Put plums on the dough and bake for 1 hour at 200 degrees Celsius
Recipe author: Mr Tomasz from Świnoujście
“Sypanka” cake (egg allergy)
Ingredients:
1.5 to 2 kg of apples (e.g. Antonovka apples) – peel and grate them coarsely
Cake mixture:
1/2 cup cornmeal or semolina
1/2 cup wheat flour or corn flour
3–4 tablespoons of sugar
a pinch of salt
a teaspoon of baking powder
Optional additions:
half a cup of desiccated coconut and 2–3 tablespoons of oats, partially ground beforehand
a handful of raisins
approximately 2–3 tablespoons of ground sunflower seeds and linseeds
During the Christmas season, add a packet of gingerbread spice (without chemical additives)
Mix everything. In a prepared cooker or baking tin, alternate layers of the crumble mixture and grated apples until the ingredients are used up. Grate half a stick of cold butter coarsely over the top layer. Bake the cake for 1.5 hours. The cake is also suitable for people on a gluten-free diet – replace traditional flour with corn flour or another type
Recipe author: Ms Jadwiga from Pyskowice
Merry Christmas, allergy sufferers!
If a person with a food allergy follows the basic rule of not eating dishes without knowing their ingredients, they will avoid unwanted festive surprises. To everyone – regardless of whether they have an allergy or not – we wish good health, all the best and the presents they dream of.
information Anna Włoszek, Dariusz Młynarczyk
The series “Everything You Want to Know About Allergy” is published in cooperation with the video portal www.JaAlergik.pl.