Eggs-Perience-4Dr. Soteres’ “Eggs-Perience” – Entry 4 Of 4
So, what’s going on here? Why is food allergy increasing? How will our family live with this?
Several valid theories have been proposed and many associations have been identified. There appear to be non-modifiable or intrinsic risks and modifiable risks for developing food allergies. Non-modifiable risks are seen in genetics. Food allergy is more common in male children of Asian or African-american descent. There are other genetic risk factors as well. Modifiable risks include vitamin D deficiency, low dietary fat intake (reduced Omega-3 polyunsaturated fatty acids), reduced consumption of anti-oxidants, obesity, increased hygiene, and timing and route of exposure to foods (increased risk for delaying allergens). Some studies have suggested that increasing rates of C-section are associated with increased risk of developing food allergies.
However, Madeleine doesn’t really fit these criteria. When she was a toddler, I personally witnessed her eating some cracker after the dog licked it. I really don’t think the “hygiene hypothesis” is a concern in the Soteres household!
With a few weeks of experimentation and consultation with several allergy doctor-friends of mine we have found the right course for our family. Madeleine has a food allergy action plan at school. She is to avoid exposure to raw egg there. We have made a habit of reviewing the weekly school lunch calendar and we make a couple of lunches for her each week. Her Epi-pen travels with her AND I made her grandparents watch a Youtube video on how and when to administer it.
We will repeat her labs in a year or so and continue to live our egg-citing, egg-limited one day at a time.
Thanks for tuning in!
If you have any questions then give us a call at the Southern Colorado Food Allergy Center at Asthma & Allergy Associates, PC!