How is food allergy treated?

A food allergy involves an immune response to a food protein. Management starts with confirming the suspected trigger and learning how to avoid it in meals, packaged foods and shared preparation areas. Symptoms may include hives, facial swelling, an itchy throat, vomiting or breathing difficulty. The severity of a previous reaction does not reliably predict the next one, so an individual plan should be made with a clinician.

Read ingredient labels every time, ask about ingredients when eating away from home and prevent cross-contact where possible. A clinician may prescribe an adrenaline auto-injector for people at risk of a severe reaction; keep it accessible, check its expiry and make sure household members know how to use it. Do not deliberately test a suspected food at home. Allergy testing can support diagnosis, but results need to be interpreted alongside the reaction history. A dietitian can help maintain balanced nutrition when a food group must be avoided.

Use the emergency medicine prescribed for you and seek emergency help immediately for breathing difficulty, throat tightness, faintness, collapse, widespread swelling or symptoms affecting more than one body system. Do not wait to see whether the reaction settles. A person who has had a severe reaction should still receive medical assessment because symptoms can change after initial improvement. For a new or recurring facial swelling or itchy throat without severe symptoms, arrange prompt clinical advice.

How can we confirm the trigger, and should I have allergy testing? Do I need an adrenaline auto-injector and an allergy action plan? Which foods or ingredients should I avoid, and how can I protect my nutrition?