The incidence of food allergies young children in Australia has increased significantly over the past 10–15 years, now affecting up to 10% of Australian infants. The reasons for this increase are not fully understood, although environmental changes such as exposure to bacteria and pollutants, and changes in diet have been suggested as contributing factors. The Department of Education and Training outlines requirements for first aid, anaphylaxis management and emergency asthma management in early childhood services under the Education and Care Services National Regulations 2011. Visit for more information. Food allergy A food allergy is an immune reaction to a protein in a particular food, such as cow’s milk protein or egg protein. Symptoms of food allergy can include stomach or bowel problems (including reflux, colic, vomiting, diarrhoea), skin rash, eczema, hives, breathing difficulties (such as asthma and wheezing), as well as itching, burning and swelling around the mouth. There are 2 types of food allergy immediate (IgE mediated) and delayed – (non IgE mediated). IgE mediated means the IgE allergy antibodies are a cause of the allergic reaction. This type of reaction is the most common type of food allergy with symptoms including hives, redness of the skin, vomiting and in more severe cases anaphylaxis. Symptoms of IgE mediated food allergy often occur rapidly (within a few hours) after eating the food that has triggered the reaction. A reaction can occur after eating only a small amount of the trigger food and can be life threatening. Non IgE mediated food allergies are caused by other parts of the immune system but the exact mechanism is not well understood. This type of allergy mainly affects the bowel and the skin. Symptoms develop hours after eating the food and can be dose-dependent. Non IgE mediated food allergies are rarely life threatening but can lead to lead to failure to thrive in young children. Common food allergens cow’s milk eggs soy
The incidence of food allergies young children in Australia has increased significantly over the past 10–15 years, now affecting up to 10% of Australian infants. The reasons for this increase are not fully understood, although environmental changes such as exposure to bacteria and pollutants, and changes in diet have been suggested as contributing factors. The Department of Education and Training outlines requirements for first aid, anaphylaxis management and emergency asthma management in early childhood services under the Education and Care Services National Regulations 2011. Visit for more information. Food allergy A food allergy is an immune reaction to a protein in a particular food, such as cow’s milk protein or egg protein. Symptoms of food allergy can include stomach or bowel problems (including reflux, colic, vomiting, diarrhoea), skin rash, eczema, hives, breathing difficulties (such as asthma and wheezing), as well as itching, burning and swelling around the mouth. There are 2 types of food allergy – immediate (IgE mediated) and delayed (non IgE mediated). IgE mediated means the IgE allergy antibodies are a cause of the allergic reaction. This type of reaction is the most common type of food allergy with symptoms including hives, redness of the skin, vomiting and in more severe cases anaphylaxis. Symptoms of IgE mediated food allergy often occur rapidly (within a few hours) after eating the food that has triggered the reaction. A reaction can occur after eating only a small amount of the trigger food and can be life threatening. Non IgE mediated food allergies are caused by other parts of the immune system but the exact mechanism is not well understood. This type of allergy mainly affects the bowel and the skin. Symptoms develop hours after eating the food and can be dose-dependent. Non IgE mediated food allergies are rarely life threatening but can lead to lead to failure to thrive in young children. Common food allergens cow’s milk eggs soy
ECS-introduction-allergy-intolerance_0.docx