The most common allergy myths debunked
Not only are allergies on the rise, misinformation about allergic reactions are, too. Given that there are 100 million allergy-related searches a year on Google alone, outdated information, distorted reporting of studies, 'lifestyle guru' advice and alternative therapy suggestions could be getting in the way of clear, medical-based advice that could help you manage an allergy and avoid time-wasting.
To bring some clarity to the situation UK charity Sense About Science and Making Sense of Allergies reveals everything you need to know about this often tricky and confusing health condition:
Myth 1: A food intolerance is an allergy
Food intolerances and some difficult-to-diagnose conditions are easy to confuse with allergies, as they may have similar symptoms. Food intolerances are not allergies because they do not involve the immune system. Self-diagnosis is common, including both people who don't have an allergy and think they do, and people who have an allergic reaction but blame the wrong cause.
A study on the Isle of Wight found 34% of parents reported food allergies in their children but only 5% were found to have an allergy. Those with intolerances can usually eat small amounts of the foods to which they are intolerant. People with allergies to foods usually react to small amounts of the food, reactions occur quickly and can be life-threatening.
Exception to the rule: In the future we may discover some intolerances do involve the immune system, in which case they will be reclassified as allergies. For example, one component of cow's milk intolerance is now recognised as a non-IgE allergy.
Myth 2: Artificial e-numbers and preservatives cause allergies
E-numbers are food additives, both natural and synthetic, and are deemed safe by the European Food Standards Authority. Some of them are essential vitamins, for example E300 is vitamin C and E101 is vitamin B2. The only recorded allergies to E-numbers are to those made from naturally occurring substances, which contain proteins. Allergies are almost always triggered by proteins; therefore it is rare to have a food allergy to substances that aren't proteins.
Exception to the rule: Sulphites, also known as E-numbers E220-229, have been used as preservatives in some foods and drinks since Roman times. Sulphites are commonly blamed for perceived allergies to wine. Sulphite allergies do exist but are very rare; the majority of people who think they are allergic to sulphites are probably experiencing a non-immune reaction (known as an irritant reaction, maybe caused by dilated capillaries) that cause sneezing, flushing and wheezing.
Myth 3: Exposure to natural chemicals = allergy increase
Modern living seems quite strongly focused on the need to reduce 'man-made chemicals' and the desire for a more 'natural' life or diet. This has led to a demand for synthetic substances in products to be replaced by 'natural alternatives' made from animal and plant extracts. However, this actually increases the risk of exposure to allergens. For example, replacing synthetic compounds in soap with 'natural' wheat has led to more allergic reactions in people allergic to wheat.
Exception to the rule: Most allergies are to naturally occurring substances because that's what our immune systems have evolved to react to. Synthetic substances that have the same structure as the natural version, such as synthetic latex which has exactly the same molecular structure as natural rubber from trees, may well trigger a reaction in someone allergic to the natural product.
Myth 4: Toxic overload causes allergies
Some natural health clinics and books claim that allergies are caused by the build-up of 'toxic substances' in our body, such as heavy metals, processed foods and chemical additives, creating a tipping point called 'toxic overload'. Part of this theory is that the 'toxins', and processed sugar are causing our bodies to be in a state of heightened inflammation and therefore causing allergies to develop. There are components of modern life, which increase the chance of allergy. Anything that changes our microbiome (such as moving from a farm to a town) might change our allergy risk. But no evidence has been found for a link between 'toxins' and allergies, and inflammation, if it does occur, it involves a different part of the immune system to allergic reaction.
Myth 5: Each reaction will be worse than the last
The belief that allergic reactions become more severe each time a person is exposed to an allergen is false. Lots of factors influence the strength of an allergic reaction including the amount of allergen, the site of exposure, combined with alcohol, exercise, stress, sleep deprivation and drugs. It is still not known why some of these factors make reactions worse.
Tariq El-Shanawany, Consultant Clinical Immunologist confirms: 'Many factors contribute to how severe (or mild) a reaction is. Indeed some allergies get milder as time goes on.
Myth 6: Natural treatments are better than pharmaceutical ones
Many products containing royal jelly (the food produced by the queen bee for her workers) are sold in health food shops as a 'natural' treatment for seasonal allergies and hay fever. There is no evidence to back this up. What's more, it could be dangerous for people to substitute these for their prescribed treatment, (e.g. steroids that control asthma), because these untested (and expensive) treatments themselves are potential allergens. There have been several cases of people with asthma and bee sting allergies suffering breathing difficulties and anaphylaxis caused by an allergic reaction to the royal jelly. Other diet trends to reduce allergies come with risks; you can get E. coli food poisoning from drinking 'raw' unpasteurised milk.
Myth 7: Honey cures hay fever
Honey producers contend that as all honey contains some pollen from the flowers the bees visited, these tiny traces of pollen can desensitise people and reduce their allergic reactions to windborne pollen. This is unlikely to work, as people are usually allergic to grass and tree pollen, not from flowers. Pollen exposure could have come from as far as continental Europe, meaning local honey may well contain none of the pollen that triggers a person's allergy. It's also impossible to regulate the level of allergens in honey.
Myth 8: Hypoallergenic means allergen-free
Some products claim to be hypoallergenic. This may sound as though they contain no allergens, but hypoallergenic actually refers to materials that are relatively unlikely to cause an allergic reaction, relative to other things that may be known to do so. Products labelled 'dermatologically tested' are tested on the skin of volunteers who do not have allergies rather than on people who do. There is no regulation of hypoallergenic claims so they are a matter of trust and good faith between producers and consumers.
Myth 9: Pets can be hypoallergenic
Sadly, there is no such thing as an allergen-free or hypoallergenic cat or dog. Pet allergens come from different parts of the animal and commonly it's pet dander that causes reactions. Dander is skin cells that have been shed. It is not possible to eradicate all dander and breed a completely allergen-free pet. Some breeds produce less dander than others, but they may still cause allergic reactions. Animal allergies are complicated - some people may react to certain breeds but tolerate others.
Myth 10: You can prime your baby's immune system
This may be true in specific ways but anyone giving very general advice about exposing babies to allergens is likely to be wrong and may be giving dangerous advice, because there is still much that we don't know. Research has shown that exposing children with eczema to low doses of peanut protein through the skin is a major risk for peanut allergy. In 2015 the LEAP study was published, this showed eating peanut early as a weaning food (i.e. high dose oral exposure) seemed to promote tolerance of peanuts.
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