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We asked dietitians and a board-certified allergist to debunk the most common food allergy myths.

Reviewed by Dietitian Jane Leverich, M.S., RDN

Key Points

• An estimated 33 million people in the U.S. have at least one food allergy.
• Experts debunked the most common food allergy myths.
• If you suspect that you have a food allergy, consult an allergist for accurate testing and treatment.

For most people, going out to eat or taking a bite of someone else’s homemade treat is an enjoyable experience, but for people with food allergies, it could be dangerous, or even deadly. An estimated 33 million people in the United States have at least one food allergy, in which exposure to specific proteins, or allergens, triggers an immune response that causes symptoms ranging from hives or rashes to anaphylaxis.

As 11% of the population has at least one food allergy, chances are you either have one or know someone who does. To help you better identify a potential reaction, understand risks, stay safe and help keep those around you safe, we asked dietitians and a board-certified allergist to debunk the most common food allergy myths.

1. A Food-Sensitivity Test Can Diagnose an Allergy

We’re in the age of self-diagnosis, with home testing kits available for just about everything, including food sensitivities and intolerances. And while no adverse reactions to foods are pleasant, they’re not all caused by an allergy. Food allergies initiate an immune response, while sensitivities and intolerances occur when the body can’t properly digest or process a food, which can lead to uncomfortable symptoms, but not a true allergic reaction.

“These testing kits often measure levels of IgG antibodies to food, which reflect exposure rather than a true allergy and can lead to false positives,” explains Hennis Tung, MS, RD. In contrast, IgE antibodies are involved in the immune reactions that trigger true food allergies. To diagnose a food allergy, a specialist will perform skin prick testing or specific IgE antibody testing, and potentially an oral food challenge, which is the gold standard for diagnosis.

But if you suspect a food sensitivity rather than an allergy, a testing kit is unlikely to provide an accurate result. Because of the high rate of false positives, both the American Academy of Allergy, Asthma & Immunology and the Canadian Society of Allergy and Clinical Immunology advise against using IgG testing to identify food intolerances.

2. Babies Should Avoid Foods Their Parents Are Allergic To

If you or your baby’s other parent has a food allergy, they may have a slightly higher risk of developing one, too, but avoiding the potential allergen isn’t always the best strategy. “While caregivers with allergies do need to take extra precautions when introducing these foods, for babies with a family history of food allergy or eczema, I actually recommend introducing allergens between 4 and 6 months of age, provided the baby is developmentally ready,” says Brittany Brown, RD, IBCLC, CDE.

This recommendation stems from the revolutionary LEAP (Learning Early about Peanut Allergy) trial, which changed how practitioners approached introducing food allergens to infants suspected of having or developing peanut allergies. Among 530 infants with severe eczema, egg allergy or both, and a negative skin prick test for a peanut allergy, one group was introduced to peanuts between 4 and 11 months, while the other group was not given peanuts until age 5. Among those who waited, 13.7% developed a peanut allergy, while only 1.9% of those introduced to peanuts early did.

Introducing babies to allergens early on may increase allergen-specific IgG4 antibodies, helping protect against the development of allergies, but always consult with your child’s pediatrician before introducing suspected or potential allergens.

3. You Can’t Develop a Food Allergy as an Adult

While it is more common for food allergies to develop in children, adult-onset food allergies are becoming increasingly common. “While food allergies tend to be more common in children than adults, new food allergies can develop at any age or stage of life, as a result of numerous genetic and environmental factors,” says Tung.

In a survey of 40,000 adults, 25% had no childhood food allergies but experienced their first symptoms as adults. While any food allergy can impact anyone of any age, the most common adult food allergies lasting from childhood are egg, peanut and milk, while the most common adult-onset allergies include shellfish, fish, tree nuts and peanuts.

4. Allergic Reactions Will Get Worse Every Time

The myth that food allergy symptoms worsen with each exposure isn’t true, as reactions are influenced by a number of factors. “Patients often will have reactions that vary in severity even with identical exposures in dose and allergen,” says Kara Wada, M.D., FAAAAI, FACAAI. Wada explains, “Multiple co-factors, including exercise, NSAID or alcohol use, sleep deprivation and infection, all can alter reaction severity.”

But just as it’s important to understand that every reaction won’t look the same, it’s even more crucial to know that a severe reaction can happen at any time, even if a prior exposure only resulted in mild symptoms.

If you suspect a food allergy, it’s essential to receive a proper diagnosis and access to epinephrine in case of future exposure. “Epinephrine is the first-line treatment for systemic allergic reactions (anaphylaxis) and should be given at the first sign of suspected anaphylaxis,” says Wada, warning that “Delayed use of epinephrine is linked to increased risk of biphasic reactions (recurrence of symptoms hours after the initial reaction), hospitalization and death.”

Our Expert Take

Food allergies affect millions of Americans, and the misinformation surrounding them can be just as risky as the allergens themselves. If you suspect that you or your child has a food allergy, skip at-home tests and consult a board-certified allergist for accurate testing and a clear, effective treatment plan.