When my PA son last saw his allergist, she told us that if he's nested negative to something, then he's fine and he won't become allergic to it. I don't quite understand that statement because I've read posts on here where children become allergic to something else like eggs. Has anyone else ever been told this?
Julie Keegan (PA, avoiding TN and peas) 12 months old
On Jun 25, 2006
The chances that he will become allergic to a new food at this stage are probably lower, but I don't see how the doctor can say he would never become allergic to a new food. There are plenty of people here who acquired their allergies as adults.
------------------ Mom to 7 yr old PA/TNA daughter and 3 1/2 yr old son who is allergic to eggs.
On Jun 26, 2006
My daughter was diagnosed with PA at 12 months. She had no other food allergies for about a year. Strictly kept her Peanut and tree nut free. Over the winter she developed a green pea allergy, even though she had eaten them regularly since 8 months old. My allergist said there is always a chance a PA person can develop allergies to other foods in the legume family, and that these allergies are just as dangerous as a peanut allergy. My allergist said it was safe to feed her foods in the legume family, just not too much of any one food. I do not feed my daughter soy butter for this reason. I still feed my daughter other legumes, green beans, kidney beans, etc. But I do watch for signs of allergic reaction.
On Jun 26, 2006
I started out life as just being allergic to cats/dogs/animal dander and pennicilan.
By age 8, I developed an allergy to Bananas.
At age 14, Strawberries (and other berries soon followed)
At age 16-18 I developed/grew into/became extensively aware of my allergies to Peanuts, Pistachios, Almonds, Walnuts, Other Legumes, Pecans, Tomatoes, Cucumbers, Squash, Peaches, Mangos, Avacadoes, Carrots (raw), Slight reaction to Celery (raw, and not enough to avoid it anyway! hehe), Melons, etc.
Age 19-21: pumpkins, shellfish, etc.
If your child "stops" growing into allergies later, then they're a very lucky one. Infact, I was told by my first allergist, that I had probably been allergic to all of these foods from the beginning, but it was just not developed enough to make me notice (or I ignored it). She said to avoid foods that gave me a nasty taste in my mouth, especially if they're something that I've had before and I liked. That the body will give off "signs" that something isn't right. I noticed that with the lobster when I became allergic to shellfish. The first one I had, I thought that it was just bad (we were in Florida at an all you can eat seafood & steak place) so I went and got another. Within one bite of it, I started swelling up my tongue.
Anyway, like I was saying, you should just be careful...And get a new allergist. Oh yeh, the other thing is - sometimes the scratch tests are not accurate -- Since they use a processed fluid to test the allergen, it is not always in it's "raw form" which would cause the reactions -- My allergist said that if I hadn't reacted as "good" as I did to the foods that I was concerned with at the time, then she would have actually gone to the grocery store and made her OWN test batches, instead of relying on a chemical substance.
On Jun 26, 2006
I asked an allergist at Allergy Expo (a conference on allergies held in Toronto in spring, 2005) this question. I had been diagnosed with a wheat allergy as an adult and in the not too distant past had discovered a few more allergies....and so I was quite concerned about whether my food choices were likely to shrink any more.
His answer: no, I'm not likely to develop more allergies to foods that I tolerate. (I interpret this as 'not impossible' but 'not likely'.) There was a lot of background noise, so I'm not 100% positive that I heard what he said next all that clearly, but I'm pretty sure he added that I might need to watch out for new foods (since my immune system tends to react to things in 'allergy mode'.)
I'd bet that that is what allergists generally would say about the likelihood of developing new allergies (if their patients have already developed allergies as a child (adult onset allergies is probably a whole different ballgame)). **there are exceptions, however**. People with pollen allergies are susceptible to developing tree nut allergies (they cross react with various pollens) as well as allergies to some raw fruits and vegetables (known as Oral Allergy syndrome). Those with severe oral allergy syndrome sometimes have difficulty with some cooked fruits and veggies as well.
The fact that this doctor thought that new foods might be of concern might explain why when I asked about the allergenicity of various grains, my former allergist advised me not to try anything more...he didn't want to rock the immunological boat. (okay, that was my metaphor, not his.) I mentioned to my current allergist that I's like to try hemp seed.....he advised me not to. But when I whined about it ("but they contain lots of Omega-3s!") he said I could try it in his office [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]