As many people who are at-risk for anaphylaxis may know, food allergies are something that can be both grown into and grown out of. In the best of cases people are able to effectively “grow out” of their food allergies, allowing them to be able to live with fewer dietary restrictions. However, sometimes people can attain new allergies throughout their lifetime causing them to go through the learning process of adapting to and becoming more aware of a new allergen.
I have been lucky enough to grow out of a few food allergies such as egg, shellfish, and seafood. About 8 years ago, when I was 16 years old, I had a mild allergic reaction to a hot dog I ate at a restaurant. I developed hives around my mouth part way through my meal. Knowing that none of my other allergens (peanuts and tree nuts) were in the food I was confused as to why I was reacting this way. I made an appointment with my allergist and explained what had happened. After thinking about it further I could remember times growing up where I would eat meatballs or chicken fingers and complain about the food being spicy because I had a strange feeling in my throat. Looking back, it was probably a mild allergic reaction because right away my allergist knew what I reacted to: soy protein isolate. This is a man-made manipulation of soy that is used as a filler in many reformed and frozen meat products. My allergist had found that many of his young patients with peanut allergies also had an allergy to soy protein isolate. He performed the skin testing and the hive was about two times the size of the one for peanuts!
At that time, I had a lot of difficulties adapting to this new allergy since soy protein isolate was a newer and less well known ingredient in many foods. I found new products popping up all the time that contained it: salad dressings, cake mixes, fruit juices, and sauces. It is coming up in more and more places as it is a cheap way to boost the protein content and help bind products together. This was very challenging for me as I had to look for new words when reading labels on everything I ate. At 16 years old I had a good idea of what foods were safe in regards to my nut allergies but soy protein isolate is so unpredictable that to this day I double check ingredients constantly on new foods because I never know where I will find it!
Growing into an allergy can be quite difficult as it presents new challenges with finding safe foods, eating out, and all the other difficulties one at risk for anaphylaxis finds in life, at a time when you thought you had things under control. Although it can be tough, it has also helped me to become even more careful with the allergies I have had my entire life and make me that much safer when it comes to managing my allergies.Allergy Testing, Lindsay S., New Food Allergy, reading ingredients