About food allergies and anaphylaxis

Food allergies occur when the immune system mistakenly identifies certain food proteins as harmful. This triggers a chain of reactions in the body that can lead to symptoms such as rashes, vomiting, swelling, or— in more severe cases—anaphylaxis.

Food allergies are generally grouped into two main types:

IgE‑Mediated Food Allergies

These are rapid‑onset reactions, usually appearing within minutes to an hour after eating the food. Common triggers include:

• Egg

• Cow’s milk

• Wheat

• Nuts and seeds

• Seafood

Symptoms may include hives, swelling, vomiting, coughing, or wheezing. These allergies can often be confirmed using skin prick testing (SPT) or serum specific IgE testing (ssIgE).

Non‑IgE‑Mediated Food Allergies

These reactions are delayed, with symptoms developing hours to days after exposure. They are not detected by standard allergy tests. Examples include:

• Food Protein‑Induced Enterocolitis Syndrome (FPIES)

• Food Protein‑Induced Allergic Proctocolitis (FPIAP)

• Eosinophilic Oesophagitis (EoE) 

Treatment of Food Allergies and Anaphylaxis

The traditional approach to managing food allergies includes:

• Avoiding the allergen

• Carrying an appropriate emergency plan (e.g. ASCIA Allergy or Anaphylaxis Action Plan)

• Having access to emergency medications such as antihistamines and adrenaline devices.

In some cases, graded exposure or other treatment options may be appropriate, depending on the type of allergy and the child’s clinical history.

Dr Willcocks works with families to identify the relevant food allergens using reaction history and test results. She then develops a personalised management plan tailored to the needs of each patient and their family.