What are the alimentary allergies that affect children?
First we must make clear that the three basic nutrients, carbohydrates, fats and proteins, it is the latter responsible for food allergies.
In Spain, the main cause of allergic reactions are milk, eggs and fish-age children, and fruits, seafood and nuts into adulthood. Unfortunately any animal or plant protein is likely to trigger allergic reactions.

When parents can say that your child is allergic to food. What are the symptoms?
Often the terms are often confused intolerance and allergy. In the case of the intolerant, and celiac disease patients, we talk about digestive diseases character. In the case of food allergies is responsible for the immune system responds abnormally to alleged offenders (proteins). Confusion usually occurs because among the symptoms of food allergies are the gastrointestinal, pain, swelling, vomiting, diarrhea, nausea … similar to those that occur in case intolerance, although other more specific as ODS (oral allergy syndrome) and angioedema. However, food allergies usually have other symptoms: skin: hives, eczema, DA (atopic dermatitis); Respiratory: rhinitis, congestion, asthma, broncho-spasm and edema of glottis. And the most serious, although fortunately the least common is that anaphylactic shock resulting in a multisystem failure with two or more of the symptoms already mentioned. In more severe cases there is reduced blood pressure, arrhythmia, weakness and cardiorespiratory failure that compromises vital signs becoming lethal. In any case, only a doctor allergist will give us the final diagnosis. Intolerances have a chronic but not life threatening, whereas allergies can get to overcome but are potentially fatal.

In general, what underlies the treatment of food allergy?
Regarding the treatment of food allergies on the one hand we can consider the treatment of symptoms (mild with antihistamines, corticosteroids and bronchodilators, and severe with adrenaline injection) and on the other causes. The makers of food allergies are proteins, and today the only way to prevent them is strictly eliminate foods that cause. Periodic reviews are conducted to assess the levels of tolerance and the evolution of the elimination diet (eliminate the cause and allergic memory generated by our body). Where it is considered that there may be successful? Overcome? tests are conducted or controlled exposure challenge (always in the hospital). Currently, the best results in this direction are taking place between those allergic to milk. They are also testing some vaccines for specific foods though much for the “total vaccine.

What parents should take care when buying food products to their children
The hardest thing in day to day of allergic and their families is what seems most simple: eliminate from the diet food causing the allergy. In practice, avoid hidden allergens, especially in processed foods, packaged and frozen. Sometimes we parents go crazy to “interpret” the labels. Labeling Act requires mandatory on labels appear the following 14 allergens: milk, eggs, cereals, nuts, peanuts, fish, mollusks, crustaceans, soy, celery, mustard, sesame, lupins and sulphites, but not always appear as? milk or egg? but with names hard to identify or remember (casein, lysozyme) or impossible codes (E-numbers, for example). One should also take into account not only food products may contain allergens, but also cosmetics, school supplies and crafts, medicines and other everyday products. To all this must be added that there are few safe brands, not available in all usual outlets (supermarkets, hypermarkets, convenience stores), sometimes only in specialty stores and priced considerably higher than for non-allergic counterparts.

- Are allergic children are so protected and non-allergic when they go to daycare, schools and canteens?
Regarding school canteens, the rules in the Community of Madrid provides for the existence of menus adapted to specific dietary needs (intolerances, allergies, metabolic disorders, etc.).. However, in practice allergy can see their applications rejected that center or claim service company being awarded the organizational problems or otherwise. We face the ignorance on the part of teachers and assistant schools in what are allergies and how to treat, especially in emergencies. Most families, in the absence of security, opt not to use the canteen service and have to endure situations that are clearly discriminatory and poorly integrated (the allergic child eats only at a separate table, or you have to bring lunch box home). Many mothers come to stop work in order to feed their children allergic to house. The periods of greatest risk and generate more stress to families are school activities, camps and celebrations several (often those with allergies do not take part in them). As we see we are facing not only a medical problem but also social and educational.

What do the latest statistics on food allergies
In Europe there are about 2% of food-allergic adults and up to 8% of children, of whom 65% are between 0 and 5 years. Regarding the importance of genetic factors, it is considered that if one parent suffers from an allergy, your children have a 45% chance of suffering too, and the percentage rises to 75-80% in case they are Allergy both parents. These combined data lead us to predict that the incidence of allergies in general and specifically food allergies, could reach 25% in a generation. Of all food allergic reactions caused by less than 2% are severe (anaphylactic shock).
In Spain the foods that cause allergies are more cases in children, milk, eggs and fruit in adults (especially the melon and peach) and seafood. In Europe, many reactions occur, apples and celery. In the U.S., peanut allergy is prevalent in South America and fruits like pineapple.
Finally, in terms of positive numbers, it can surpass the majority of milk allergies (80%) just under the egg (55%) and more rarely to fish and fruits (15%).

What the Association offers advice to parents
Our work goes in three directions. Families give updated information and advice to partners about safer brands, diet and nutrition, we keep them informed with monthly newsletters about new items and issues related to allergies, and offer social and psychological support, especially those newly diagnosed.
Secondly, we want to spread the culture of allergic and our collective problems. We conducted training activities and workshops aimed at professionals from different sectors (teachers, catering, nursing, leisure) and of course the general public. Also, do not hesitate to collaborate with other associations and related support groups.
Finally, we developed a series of projects to improve the lives of food allergic to trying to secure the cooperation and involvement of institutions and food businesses.