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10 Food Allergy Symptoms In Adults, And How To Treat And Prevent A Reaction
While many food reactions occur in children, adults are not immune to receiving a food allergy diagnosis.
For Grace Guthrie, it had been a stressful season so she was psyched for the long weekend she and her boyfriend, Duncan, had planned in Arkansas's Ozark Mountains in January 2020. The area had great museums and mountain views, and her parents had given her a gift certificate for a famous restaurant.
The couple was visiting an art museum when they stopped to eat lunch at its café. Guthrie, a 29-year-old dietetic intern at the University of Kansas Medical Center, had known she was highly allergic to peanuts since she'd had a bad reaction to them as a toddler. But she was not allergic to tree nuts, so after mentioning her peanut allergy to the waiter she ordered the cashew–sweet potato soup and a grilled cheese sandwich. The meal was delicious. But 10 minutes after Guthrie had eaten her first spoonful of the soup, her mouth began to tingle and she felt a lump in the back of her throat. Guthrie had had about a dozen peanut-allergy attacks, and mouth tingling was the first sign. But in the past, when she'd had only a whiff (as she thought might have been the case this time, from possible cross-contamination of her soup), the reaction had been mild. "I didn't want to overreact and scare my boyfriend, so I didn't mention anything at that point," she says.
As the couple resumed their stroll through the galleries, Guthrie's nose began running and she started to sneeze. Ducking into the ladies' room, she popped a Benadryl, hoping it would end the reaction. Minutes later, Guthrie felt her throat begin to tighten and dry up. Her breathing became slightly labored. In a hoarse, croaking voice, Guthrie told Duncan he needed to drive her to the ER immediately.
By the time they arrived minutes later, her sinus cavities had swelled so much that they pushed her itchy eyes apart like a grasshopper's. Hives had sprung up on her chest, neck, and face. Most troubling, it became harder to breathe. Her heart was racing, no doubt because her body sensed that if she didn't get medical treatment soon she could die. The minute she told the nurse at the ER that she was having a peanut reaction, they whisked her inside. "At that point I felt calm. I knew I was about to get the care I needed," she recalls.
Food allergies are on the rise in adultsIn recent years, the number of adults with life-threatening food allergies has increased significantly. Some are developing an allergy for the first time, most commonly to shellfish, says Ruchi Gupta, M.D., an allergy researcher and a professor of pediatrics and medicine at Northwestern University's Feinberg School of Medicine. Others first became allergic as children. In the past few decades, rates of childhood food allergies have risen dramatically, and some sufferers carry their allergies into their grown-up years. "Some allergies are frequently outgrown, but many continue into adulthood," Dr. Gupta says.
In 2019, Dr. Gupta and her colleagues surveyed more than 40,000 adults to try to get a sense of the scope of the problem. They were shocked to find that more than 10%—some 26 million adults—had food allergies, with about a third saying a reaction had sent them to the hospital. A whopping 48% had developed their food allergies as adults. "We did not expect such a large number. But when you talk to adult allergists, they confirm that it's what they're seeing," she says. The most common culprits overall are shellfish, milk, peanuts, tree nuts such as almonds and cashews, fish, eggs, wheat, and soy, the study found.
What's going on in the immune systemFood sensitivities, often mistaken for allergies but not as serious, arise from problems digesting certain proteins, which may lead to gas or bloating. For the issue to be a true allergy the immune system must be triggered.
All allergic reactions (whether to food or to something like a bee sting) start when the immune system mistakes proteins in a substance for something dangerous. This launches the helper T cells in the blood that are normally called up to fight infections. The activation of the T cells leads to production of the immunoglobulin E (IgE) antibodies that reside on mast cells around the body; these quickly release histamine and other chemicals to expel the proteins through means like sneezing or the dilation of blood vessels to help purge them through the skin. "These histamine reactions are likely there to protect us if we accidentally take in a toxin," says Elise Liu, M.D., Ph.D., an allergist and immunologist at Yale Medicine. Such a swift, extreme, full-body response would make perfect sense if you'd swallowed a poison instead of a peanut. "It's a good reaction that's been co-opted by an inappropriate response to a food," Dr. Liu says.
Food allergy symptomsMany reactions begin like Guthrie's, with a sensation in the mouth and throat, where the food enters the body, Dr. Liu says. The histamine released in Guthrie's upper respiratory tract soon caused sneezes and a runny nose. Histamine makes blood vessels dilate, which was the reason her sinus cavities swelled, and it also affects the skin, hence her hives. Some allergic reactions can also involve the GI tract and the nervous system—with accompanying abdominal pain, nausea, vomiting, diarrhea, mood changes, or confusion.
Most dangerously, the swelling triggered by an allergic reaction can narrow airways, affecting breathing. Equally serious is when dilated blood vessels cause blood pressure to plummet, preventing the heart and other crucial organs from getting a sufficient blood supply. These extreme symptoms, known as anaphylaxis, don't occur with every allergic reaction, but when they do they can be lethal. In fact, food allergies are responsible for about 150 deaths in the U.S. Each year.
Testing for a food allergyAnyone who thinks they have a food allergy should be tested by an allergist, who will ask about prior reactions, Dr. Gupta says, so it helps to start a food and symptom log before your appointment. You will likely be asked to take one of two tests: a blood test, done by a lab, or a skin test (also called a percutaneous test), in which potentially problematic substances are pricked or scratched into the skin. Doctors should test only foods you have a history of reacting to, Dr. Gupta says, because of the high rate of false positives.
If the test doesn't yield a definitive answer, you might be asked to take an oral food challenge in which you're given a minute amount of a food and watched for a reaction—a risky proposition if you are in fact allergic to it, which is why you should do this only under medical supervision. Still, many discover that they have an intolerance of a particular food, not an allergy to it, and they may be able to enjoy that food by taking certain precautions, such as putting lactase drops into milk or other dairy products to help break down troublesome sugars. If you are found to be allergic like Guthrie, strictly avoiding the problem food is a must, and severe allergic reactions require treatment with an epinephrine auto-injector, often followed by emergency room monitoring. Less severe allergic reactions (those in which the reaction is limited to one body part, such as the skin, and does not affect breathing or the heart) may be effectively treated with an antihistamine such as Benadryl.
Still, having had a mild reaction in the past doesn't guarantee that future reactions will be similarly mild, as numerous factors—including how much of the food you ate, whether you recently had an illness or exercised, and where you are in your menstrual cycle—can affect your reaction. The menstrual cycle link points to the potential role of hormones, especially since boys are more likely to have food allergies as kids but by adulthood more women do.
Food allergy treatmentsThere is a relatively new FDA- approved treatment for peanut allergies, Palforzia, that might have made a difference for Guthrie had it been around when she was a child. This oral immune therapy involves giving minute amounts of peanut protein powder in increasing doses over time to teach a child's immune system to tolerate it. Many doctors use the treatment for adults, but the earlier it is started, the better the outcome, Dr. Gupta says. Other intriguing methods to prevent severe reactions or possibly reverse allergies are also being researched:
Immunotherapy: A patch that goes on the skin, sublingual (under-the-tongue), and oral formulas are being tested, Dr. Gupta says.
Microbiome: The critters in our guts are increasingly thought to play a role in food allergies. Altering them with prebiotics, probiotics, or even fecal transplants may make a difference.
Biological drugs: Medicines for eczema and asthma, including Xolair (omalizumab) and Dupixent (dupilumab), are being studied for food allergies too.
The lack of great options is the reason allergy doctors say anyone with a food allergy must always carry an epinephrine auto-injector, such as EpiPen or Auvi-Q, which, when pressed against the outer thigh to inject the substance, can help relieve symptoms. "It is safe and works really fast," Dr. Gupta says. Even after giving yourself such an injection, though, you should seek medical care so you can be assessed and monitored.
As for Guthrie, after she ate the soup, she didn't use her auto-injector as she normally would have in a similar situation, because she knew she was close to the hospital and she was dressed in layers of winter wear and couldn't easily access her thigh. At the hospital ER, she received an IV of epinephrine and a steroid. Her symptoms began resolving immediately, and she was discharged within a few hours. (Note that delaying epinephrine like this is not recommended, as symptoms can escalate quickly, Dr. Gupta says.)
Dealing with her peanut allergy was what prompted Guthrie to return to school part-time to become a dietitian. She also started a blog called Foods With Grace for people with allergies. But she is determined not to let allergies limit her life.
Once Guthrie left the hospital and took a nap at her Airbnb, the couple went to the restaurant for which she had the gift certificate. "I'd really been looking forward to it, and I wanted to do something fun after spending hours in the hospital," she says. She enjoyed her dinner—but after all that drama, she decided to skip dessert, knowing that baked goods are common places where peanuts can hide.
Anita Calero
How to eat with confidenceStrictly avoiding certain foods is not easy, says Elizabeth Pecoraro, R.D.N., an allergy-focused nutritionist in Katonah, NY, and the author of The Allergy-Friendly Cookbook. Here's how you (or your child) can cope better.
Read obsessivelyScan ingredient labels at the store, again when you get home, and once more before using the food to be sure you haven't missed something, Pecoraro advises. This is important even with brands you buy regularly, because formulations are constantly changing. Also read labels on non-food items like lotions, soaps, and medicines, as they may contain nuts and other problematic ingredients.
Call the manufacturer"May contain" allergy info on labels, which generally means food is made in the same facility as products with that ingredient, is not required by law. If you don't see it, call the company and ask what plant the food is processed in and what else is made on that production line, she advises.
Have a planBefore eating away from home, know how you're going to avoid your allergens. "When traveling, are you going to pack your own food, order groceries, or eat out?" Pecoraro asks her clients. Check restaurant menus online and call to ensure that they can accommodate you. (You must still clearly state your allergens to your waiter, or ideally the chef, after you arrive.) Be sure friends and family understand how allergens can be hidden: Sauces and dressings often contain egg, for instance; soy is in many prepared foods. Also, always have two sets of epinephrine self-injectors with you and know where the nearest ER is.
Don't ignore your emotionsFood allergies can be stressful. Guthrie says she is often on high alert for weeks after a reaction. Pecoraro recommends joining a social media support group or talking to a food-allergy dietitian or a therapist if your anxiety won't quit.
Related StoriesMeryl is an award-winning journalist and author whose latest mindfulness/yoga novel, Warrior Won, was awarded an Independent Publisher Book Award (IPPY).
I Tried 9 Kettle-Cooked Potato Chips & The Best Were Curly, Crunchy Wonders
Photos: The brands. Design: Eat This, Not That!
There's no snack more all-American than a bag of potato chips. Salty fried potatoes are everywhere, from summer barbecues to school lunch bags to airplane snacks. And one trip to the snack aisle of a well-stocked grocery store will reveal chips in as many flavors as there are occasions to enjoy them.
You'll also notice two main varieties of potato chips: classic and kettle chips. The difference lies in how the potatoes are cooked. In the more typical method, thinly sliced potatoes are run through hot oil on a conveyor belt until they're golden and crisp.
Kettle-cooked chips are loaded into a giant oil-filled pot. The oil temperature is slowly raised until the chips take on their signature golden hue and delightfully curly shapes. This method takes longer to cook the potatoes, leading to more variety in chip shapes and colors. You'll notice kettle chips tend to have darker patches, folded shapes, and more air bubbles than regular potato chips.
If you're a crunch-seeker when snacking, you're more likely to reach for a bag of kettle-cooked potatoes over regular. But there's still the dilemma of which kettle chips are best. There are dozens of brands and seasoning options, including potatoes cooked in different oils. I sampled nine different brands to help narrow down the best kettle-cooked potato chips at the grocery store.
Here's how the chips ranked, in descending order:
9. Good Health Kettle Style Avocado Oil Sea Salted Potato ChipsPhoto: Lizzy Briskin, Eat This, Not That!
Nutrition (Per Serving):Calories: 150Fat: 9 g (Saturated Fat: 1.5 g)Sodium: 75 mgCarbs: 17 g (Fiber: 1 g, Sugar: 0 g)Protein: 2 g
Utz makes these kettle-style chips under a different brand name, and they contain three ingredients: potatoes, avocado oil, and sea salt.
The look: These chips have a slightly greenish-yellow cast. The chips are larger than others in this test and mostly whole and flat, with fewer curled potatoes in the bunch.
The taste: I found these chips to be bland. I would have loved more sea salt flavor. (Notably, these chips have the lowest sodium content of any in this test, at 75 grams per serving.) I can't say I noticed a flavor difference from the avocado oil used to fry the chips, but it adds healthy fats (still, each serving contains 1.5 grams of saturated fat).
RELATED: I Tried 8 BBQ Potato Chips&The Best Were Bold and Crispy
8. Herr's Original Kettle Cooked Potato ChipsPhoto: Lizzy Briskin, Eat This, Not That!
Nutrition (Per Serving):Calories: 140Fat: 8 g (Saturated Fat: 2 g)Sodium: 140 mgCarbs: 17 g (Fiber: 1 g, Sugar: 0 g)Protein: 2 g
These classic kettle-cooked potato chips are made with vegetable oil, potatoes, and salt. They have almost twice the sodium of Good Health chips.
The look: Herr's potato chips are thicker-cut. They're also the same size and shape with little variety in color or texture. These chips are pale yellow without visible grease or oil on the surface.
The taste: These chips are happily salty and crunchy. Despite the visible oil, they don't feel or taste greasy and have an almost light texture, but they're still not quite as flavorful as some of the others I tested.
7. Lay's Kettle Cooked Original Potato ChipsPhoto: Lizzy Briskin, Eat This, Not That!
Nutrition (Per Serving):Calories: 150Fat: 9 g (Saturated Fat: 2 g)Sodium: 90 mgCarbs: 17 g (Fiber: 1 g, Sugar: 0 g)Protein: 2 g
The classic yellow bag of kettle-cooked chips from Lay's is a must-try for this test. These chips are cooked in corn, canola, and/or sunflower oil and seasoned with sea salt.
The look: These kettle chips are instantly recognizable with their classic sunny yellow color and crispy, curly shapes. They're more dimpled and airy than some of the other chips in this test, and many have noticeable air bubbles on the surface.
The taste: These chips are not quite as salty as Herr's, but more so than Good Health. They also have a slightly more oily texture, giving them a richer, heartier flavor. Unfortunately, the oiliness overpowers the savory potato flavor.
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6. Takis Kettlez Fuego ChipsPhoto: Lizzy Briskin, Eat This, Not That!
Nutrition (Per Serving):Calories: 140Fat: 7 g (Saturated Fat: 2 g)Sodium: 400 mgCarbs: 16 g (Fiber: 2 g, Sugar: 0 g)Protein: 2 g
I had to throw one spicy chip into the mix, and it came from the beloved snack brand Takis. With the eye-catching bold purple packaging covered in flames, I expected some serious flavor from this sample.
The look: The chips are a shocking bright red color that borders on purple, thanks to the red 40 food dye. Otherwise, the size and shape of these chips are similar to the other kettle-cooked potatoes I sampled, with a few dimpled air bubbles on the surface.
The taste: These chips are spicy, yes, but the first flavor that punches your tongue is an almost numbing sour flavor from citric acid. Then you get some back-of-the-throat heat, but it's not overwhelming or painful. The chips made my mouth water, maybe from the acidity. The seasoning on these chips (which includes 400 grams of sodium and a blend of MSG, sugar, onion powder, and chili pepper extract) is so bold and dominating that it's hard to decipher any subtle potato flavors.
5. Utz Kettle Classics OriginalPhoto: Lizzy Briskin, Eat This, Not That!
Nutrition (Per Serving):Calories: 150Fat: 9 g (Saturated Fat: 1.5 g)Sodium: 150 mgCarbs: 16 g (Fiber: 1 g, Sugar: 0 g)Protein: 2 g
This is the more mainstream kettle-cooked product from the snack brand Utz. These chips are cooked in peanut oil, which differentiates them from the other products I tested—and is worth noting for anyone with an allergy.
The look: This bag contained more flat chips than most, so if you like the super curly bites, Utz may not be for you. The chips are quite thin and delicate, but most were whole and had their natural oblong potato shape.
The taste: I couldn't taste any difference from the peanut oil, and overall, I thought these chips were well seasoned, with a subtle oiliness. They seem lighter and more airy than some chips cooked in vegetable oil.
RELATED: 6 Healthiest Potato Chips—and 4 To Avoid, According to Dietitians
4. Deep River Salt&Cracked Pepper Kettle Cooked Potato ChipsPhoto: Lizzy Briskin, Eat This, Not That!
Nutrition (Per Serving):Calories: 150Fat: 10 g (Saturated Fat: 2 g)Sodium: 90 mgCarbs: 14 g (Fiber: 1 g, Sugar: 0 g)Protein: 2 g
Deep River Snacks produces a range of seasoned potato chips cooked in a kettle. This was the only ridged chip I tested, seasoned with black pepper and salt.
The look: These potatoes were sliced with a ridged mandolin that produces deep crinkles. The chips have a generous coating of large black pepper flakes. There's also sea salt, but you can't see the granules. These chips are darker than others and have the potato skin still intact.
The taste: I was surprised not to taste much of the black pepper seasoning on these chips. They're less salty than some of the others, and the thick-cut and ridged shape adds a nice textural element to each bite.
3. Kettle Brand Sea Salt ChipsPhoto: Lizzy Briskin, Eat This, Not That!
Nutrition (Per Serving):Calories: 150Fat: 9 g (Saturated Fat: 1 g)Sodium: 110 mgCarbs: 15 g (Fiber: 2 g, Sugar: 0 g)Protein: 2 g
It's no surprise that Kettle Brand chips ranked high in this taste test. These snacks come in various flavors and varieties, including a "kettle-cooked air-fried" line with a slightly lower fat content.
The look: These chips are substantial. They're larger than most of the others I tested and cut thicker, which maximizes crunch. There is also quite a bit of oil stuck to the sides of this chip bag compared to others.
The taste: These indulgent chips are all about saltiness and oil. They are super crunchy, quite salty, and coated in oil that coats your mouth and keeps you reaching for more. These were the heaviest chips I tasted.
RELATED: I Tried 9 Old-Fashioned Pretzels&the Best Was Salty and Sweet
2. Siete Kettle Cooked Potato ChipsPhoto: Lizzy Briskin, Eat This, Not That!
Nutrition (Per Serving):Calories: 140Fat: 7 g (Saturated Fat: 1 g)Sodium: 140 mgCarbs: 17 g (Fiber: 1 g, Sugar: 0 g)Protein: 2 g
This family-owned snack brand may be known for its grain-free tortilla chips, but its kettle-cooked potato chips are just as flavor-packed and made with simple ingredients: potatoes, avocado oil, and salt.
The look: Siete chips are light golden with darker edges, presumably because the peels were left on the potatoes (which reduces food waste). They're mostly large, whole, flat potato slices, with a few curly ones in the mix. These were also the most thinly sliced chips I tested.
The taste: These kettle chips have a light flavor that's not greasy or overly salty. This snack won't weigh you down but has plenty of satisfying crunch and saltiness.
RELATED: I Tried 8 Rolled Tortilla Chips&the Best Were Zesty and Perfectly Crunchy
1. Cape Cod Kettle Cooked Potato ChipsPhoto: Lizzy Briskin, Eat This, Not That!
Nutrition (Per Serving):Calories: 140Fat: 8 g (Saturated Fat: 0.5 g)Sodium: 125 mgCarbs: 16 g (Fiber: 1 g, Sugar: 0 g)Protein: 2 g
It doesn't get more satisfying or crunchy in the world of chips than Cape Cod Kettle Cooked Potato Chips. The iconic brand's original flavor is just missing a lobster roll.
The look: My favorite part about the Cape Cod chips is that the bag is loaded with the curliest, most folded potato slices. There are few flat chips in the mix, but the curlier they are, the more crunchy and grabbable they are.
The taste: These chips find the perfect balance between salty and satisfying. They're well seasoned without drying out your mouth, and the curly little snacks are so crunchy. Good luck having a conversation over a shared bag of Cape Cod chips—unless, of course, you say, "Pass the bag."
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Jicamas: Nutrition And Health Benefits
Jicama is a root vegetable with thick, brown skin and white flesh. It tastes like an apple but not as sweet. It's a bit like a potato but with a lot fewer carbs. The jicama plant grows mostly in Mexico and Central America on a long vine. But the part you eat is the root.
On the outside, jicama looks like a light brown beet. Inside, it looks and feels like a raw potato, but doesn't taste like one. It's crisp and slightly sweet, like an apple. But jicama doesn't brown like an apple after you cut it.
These can grow up to 50 pounds! But don't worry about carrying one into your car at the farmer's market. The small ones are the best to eat. Jicama (pronounced HEE-kuh-muh or HIH-kuh-muh) goes by many other names, including:
Where to buy jicama
You can find jicama in your grocery store near the other root vegetables.
The root vegetable jicama has many health benefits, from aiding digestion to supporting the heart. It is simple to prepare and can be used in recipes. (Photo Credit: iStock/Getty Images)
One medium-sized jicama has:
Tater (potato) twin. People often compare jicama to potatoes because of their similar flesh. But jicama is much healthier and has far fewer carbohydrates.
A fun way to get fiber. Instead of an apple, peel and slice a jicama and dip it in a nut butter. It's a fiber-packed snack that prevents constipation, lowers cholesterol, and cuts your risk of getting colon cancer and heart disease.
Aids digestion. Research shows inulin, a prebiotic fiber found in jicama, supports healthy digestion.
Vitamin C. This vitamin gives a big boost to the immune system -- your body's defense against germs. It's also good for your eyes and skin. And it lessens inflammation in your body that can cause arthritis and other diseases.
Vitamin B6. Jicama has this key vitamin, which supports your brain and nerves, forms red blood cells, and turns protein into energy.
Supports oral care. The vitamin C in jicama helps keep your teeth and gums healthy.
Antioxidants. Jicama has several of these compounds that help prevent cell damage. Getting enough antioxidants from food has been linked to a lower risk of cancer, diabetes, heart disease, and cognitive decline.
Boosts heart health. Jicama has dietary fiber, which may lower cholesterol levels.
Prebiotic. Jicama is rich in a type of prebiotic fiber that helps restore the good bacteria in your gut.
Helps with hydration. Jicama is 85% water. It can help you stay hydrated, especially when it's hot outside.
Safe for blood sugar. If you're watching your blood sugar and insulin, jicama is a safe snack. It has carbs with a low glycemic load, which means the carbs don't affect your blood sugar very much.
Only the flesh of this root vegetable is safe to eat. Jicama's skin, stem, leaves, and seeds are poisonous. Some people are allergic to the vegetable. You could have a skin reaction and itching in your throat, roof of your mouth, and lips soon after eating it.
Choose a jicama that's small, heavy, and firm and has smooth skin.
Wash it well and cut off any roots.
Use a paring knife or vegetable peeler to remove the skin completely, including the paper-like layer underneath.
After you peel it, cut it in half to make it easier to manage. Then cut it into cubes, sticks, or slices, or you can shred it.
Most people eat jicama raw with salt, lemon or lime juice, and chili powder sprinkled on top. You can also:
Jicama salad
Ingredients:
Steps:
Jicama fries
Steps:
Keep whole, unpeeled jicamas dry and unwrapped in a cool area for 2-3 weeks. Once you cut it, wrap up your jicamas tightly and store it in the refrigerator for a week.
Jicama is a root vegetable from Mexico and Central America, known for its thick brown skin and crisp, white flesh that tastes mildly sweet, kind of like an apple. It's low in carbs and calories, making it a healthy alternative to potatoes. Rich in fiber, vitamin C, and antioxidants, it offers numerous health benefits, such as aiding digestion, boosting the immune system, and supporting heart health.
You can prepare and eat it in lots of different ways, such as raw with seasonings, pickled, or cooked in dishes such as stews or stir-fries. When storing, keep unpeeled jicama in a cool, dry place for up to 3 weeks, while peeled jicama should be refrigerated and used within a week.
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