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3 Responses to “6month Old Infant Allergic With Rice/rice Cereal?”

1. Samantha Thompson on February 9th, 2010 at 7:01 am

   Yes you should.

2. krystle5 on February 9th, 2010 at 8:27 am

   Rice is made of protein and starch, so in the rare chance your daughter is allergic to rice, you would need to eliminate proteins and starches from your diet like bread, pasta, sugars, meats, etc. This is not recommended because both of those components (protein and starch) are needed for child growth and development. I would suggest you contact her pediatrician or a registered dietitian regarding your allergy concerns. There may be a specific amino acid your child is unable to digest that is in rice (warning: testing for that is expensive and difficult).
   One of the reasons why it’s suggested that children are fed rice cereal first is because there are practically no allergies to it. Even people with gluten allergies are able to eat rice.
   I noticed on the ingredients list of infant rice cereal that there is soy oil. That might be a possible allergy.

3. www. Drop Your Allergies .com on February 9th, 2010 at 9:02 am

   How was Child Allergy diagnosed ?
   Via Blood test / Skin Prick allergy Test ?
   Any other method is ????? i.e Mother Observation
   Pls find Below… Info for your Review.
   Comment: FOOD Allergies are typically a precursor to Environmental InHalant Allergies…
   But the Child may OutGrow FOOD allergies also..
   Suggest.. you stay close to situtation ..
   do some FOOD Allergy Homework..
   Experts Report Progress in Food Allergy Prevention and Diet Restrictions
   Nov. 2007: Progress has been made in food allergy prevention and management according to investigators presenting the latest research at the Annual Meeting of the American College of Allergy, Asthma and Immunology (ACAAI) in Dallas. Important research findings may impact diet restrictions of food allergic patients.
   According to Robert A. Wood, M.D., professor of pediatrics and international health director, pediatric allergy and immunology at Johns Hopkins University School of Medicine, research has determined a possible role for allergy prevention strategies.
   These approaches include maternal food avoidance in pregnancy, breast feeding, maternal food avoidance while breast feeding, use of hypoallergenic formulas, delayed introduction of allergenic foods and probiotics.
   “A review of 18 studies demonstrates a significant protective effect of exclusive breastfeeding for at least three months for children with high risk for atopy (genetic tendency to develop allergic diseases) against the development of atopic dermatitis and early childhood asthma-like symptoms,” he said.
   In addition, Dr. Wood has the following recommendations for children at high risk of allergic diseases:
   • Avoidance of peanut and tree nuts in pregnancy and while breast feeding
   • Supplement breast feeding with a hypoallergenic formula (extensively or partially hydrolyzed)
   • Delay solid foods until age six months
   • Delay introduction of milk and egg until age 1 and peanut and tree nuts until age 3
   • Early intervention when signs of food allergy appear (secondary prevention).
   An estimated 6 percent to 8 percent of young children and 4 percent of adults have food allergy. The most common food allergens in infants and young children are cow’s milk, hen’s egg, peanut (a legume), tree nuts (walnut, hazelnut, Brazil nut, and pecan), soybeans and wheat. Although sensitivity to most allergens is lost in late childhood, allergy to peanut, tree nut and seafood is likely to continue throughout the patient’s life. Only approximately 20 percent of children with peanut allergy lose their sensitivity. The most common foods causing allergy in adults are peanuts, tree nuts, fish, crustaceans, mollusks, fruits and vegetables.
   Food Allergy Management
   Currently, there is no treatment for food allergies, so allergic individuals must strictly avoid the offending food and its products, and be aware of possible cross-reactivity.
   “Allergists-immunologists recognize the need to balance the nutritional impact, cost and likely benefits of diet restrictions,” said Dr. Wood. “The most ideal primary prevention tactic may be too difficult for the patient to implement.”
   In his presentation titled “You Can have Allergy to Food & Eat It Too,” Sami Bahna, M.D., Dr.PH., professor of pediatrics and medicine, and chief of allergy and immunology, Louisiana State University, Shreveport, La., discussed the impact research studies have on dietary restrictions.
   “You may have allergy to a member of a food family, but not to all members of that family,” he said. For example, a study on nine common fish found cross-reactivity and allergenicity were highest among cod, salmon, pollack; and lowest among halibut, flunder, tuna and mackerel. Another study on edible nuts indicates cross-reactivity is strong between walnut, pecan and hazelnut; moderate between cashew, pistachio, Brazil nut and almond; and essentially none between peanut and tree nuts.
   “You may be allergic to a particular part of a food, but not to another part,” Dr. Bahna said. He discussed a study on five fish species showed that fish dark muscle seems to be less allergenic than white muscle. In a study on raw crustacean, in one patient the urticaria occurred on contact with the shell, but not with the meat. In a study of 60 peanut-allergic subjects, none reacted to refined peanut oil, and 10 percent reacted to crude peanut oil.
   Some people may have allergy to a food processed in a certain way, but not in another, he said. Manufacturing methods used to reduce allergenicity of proteins include heat treatment, enzymatic hydrolysis, ultra-filtration, high intensity ultrasound, gamma irradiation and combinations of these methods.
   “In China, where peanut is commonly fried or boiled, peanut allergy is much less prevalent that in the U.S., where peanut is commonly roasted,” he said.
   According to Dr. Bahna, reactions may not be to the food, but to something else in the food. In addition to additives, food may contain seafood-associated toxins, parasites or contaminants. Patients with respiratory allergy to mite may get a systemic anaphylaxis after ingestion of mite-contaminated flour.
   Gastrointestinal Disorders
   “It’s important for physicians to think about food allergy as the potential cause of a patient’s gastrointestinal or dermatological symptoms,” said Amal Assa’ad, M.D., professor of pediatrics at the University of Cincinnati and director of Food Allergy & Eosinophilic Disorders Clinic at Cincinnati Children’s Medical Center, Cincinnatti, Ohio.
   “The eosinophilic gastrointestinal disorders (EGID) which may affect the esophagus, stomach, colon and rectum are mostly chronic and recurrent disorders that adversly impact quality of life for patients and families. Patients with EGID have a high rate of sensitization to food and environmental allergens, and many of them have a high rate of clinical symptoms with various food ingestions. A subset of patients respond to removal of major food allergens from their diet,” Dr. Assa’ad said.
   “EGID management often requires multiple specialists including the primary physician, allergy and immunology, gastroenterology, nutrition and psychology,” she said.
   Food allergy is the single leading cause of anaphylaxis. Anaphylaxis is the most severe form of allergic reactions, affecting multiple organ systems. Symptoms can include chest tightness, wheezing, nausea, vomiting, cramping, hives and swelling of the lips and joints. The most dangerous symptoms are breathing difficulties, throat swelling, chest wheezing, dizziness, low blood pressure, shock and loss of consciousness, all of which can be fatal. Patients with severe reactions should have continued access to self-administered epinephrine injections.
   Allergy Risk Tied to Early Solid Foods
   Exclusive Breastfeeding for Six Months Is Protective, Top Allergy Group Says
   July 28, 2006 — New moms should breastfeed exclusively for six months to help protect their babies against developing food allergies later on, one of the nation’s leading allergy and asthmagroups says.
   Solid foods of all types should be avoided for the first six months, and certain items — like cow’s milk, eggs, fish, and nuts — should not be introduced until even later, according to a consensus statement on infant feeding released this week by the American College of Allergy, Asthma and Immunology (ACAAI).
   “It is important to understand that we are talking about exclusive breastfeeding, with no formula, soy or anything else,” researcher Amal Assa’ad, MD, tells WebMD. “This appears to be important for protecting against allergies.”
   The ACAAI committee came up with its recommendations after reviewing the available clinical evidence. The consensus statement is published in July’s Annals of Allergy, Asthma & Immunology — the journal of the ACAAI.
   Foods Should Be Introduced Gradually
   The American Academy of Pediatrics (AAP) also recommends exclusive breastfeeding for six months, followed by gradual introduction of solid foods.
   Some infants and mothers with certain medical conditions or who are undergoing certain medical treatments should not breastfeed.
   AAP guidelines also include detailed suggestions about when infants at risk for developing allergies should first be given certain foods, which the ACAAI committee endorsed.
   The ACAAI food allergy committee also specifically recommends that — when there is evidence of an increased risk for food allergies — cow’s milk and other dairy products should be avoided for the first year of life; eggs should not be given until at least age 2; and peanuts, tree nuts, fish, and other seafood should be avoided until at least age 3.
   Although the foods above are the most likely to trigger allergies, other foods may also pose a risk if introduced too early, the group noted.
   Other Recommendations
   In addition to exclusive breastfeeding and avoidance of solid foods for six months, the ACAAI committee recommended that:
   · Staple foods, such as fruits, vegetables, meats, soy, and cereal be introduced “individually and gradually” to lessen allergy risk.
   · Mixed foods containing a variety of potentially allergenic foods should be avoided until the baby’s tolerance to each ingredient is known.
   · Beef, vegetables, and fruits should initially be given in the form of prepared baby foods that are cooked and homogenized. Studies suggest these processed foods are less likely to cause allergies than their fresh counterparts.
   The committee made no specific recommendations regarding introduction of wheat and cereals into the diets of babies older than six months. “In many people’s minds, wheat is a highly allergenic food, but the clinical evidence does not support this,” Assa’ad says.
   “The timing after age 6 months at which specific foods should be introduced depends on a number of factors, including the individual infant’s nutritional needs and risk for allergies,” committee chairman Alessandro Fiocchi, MD, said.
   Evidence Compelling but Not Conclusive
   Assa’ad says breast milk contains many of the same food allergens as individual foods, but instead of promoting allergies, it appears to help babies become tolerant as their immune systems develop.
   Assa’ad acknowledged there is still debate about the impact of food introduction timing on allergy risk.
   Even so, the committee wrote in its consensus state, “There seems to be no reason why delayed exposure to solid foods should not prove similarly useful (as the delay of cow’s milk) in the prevention of food allergies,” the committee wrote in its consensus statement.
   SOURCES: Fiocchi, A. Annals of Allergy, Asthma, and Immunology, July 2006; vol 97: pp.10-21. Alessandro Fiocchi, MD, University of Milan Medical School; chairman, ACAAI Adverse Reactions to Foods Committee. Amal Assa’ad, MD, associate director, division of allergy and immunology, Cincinnati Children’s Hospital Medical Center, Cincinnati.

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