Pinpointing your food allergies.
Food allergies can be serious, and in some cases life-threatening, making an accurate and timely diagnosis essential for effective care. At St. Luke’s, experienced allergists use comprehensive testing methods to carefully evaluate each patient’s symptoms and identify the specific foods responsible for allergic reactions.
Diagnosing food allergies
Food allergies are becoming increasingly common, affecting anywhere from 6 to 12% of children and 3 to 4% of adults. By combining advanced diagnostic tools with a thorough understanding of each individual’s medical history, St. Luke’s allergists are able to develop personalized management plans tailored to each patient’s needs. Our expert team evaluates your medical history and will proceed with skin prick testing, specific IgE blood tests, and, when necessary, supervised oral food challenges to accurately diagnose food allergies. Your individual plan may include guidance on avoidance strategies, emergency preparedness, and ongoing monitoring, helping patients safely navigate their diets and reduce the risk of severe reactions while improving their overall quality of life.
Food Protein Induced Enterocolitis Syndrome (FPIES)
Food Protein Induced Enterocolitis Syndrome (FPIES) is a type of severe food intolerance that can present with severe vomiting, diarrhea and dehydration. The most common triggers include cow milk, soy and grains (rice, barley, oats). The most severe forms of FPIES can lead to drop in energy, change in body temperature and low blood pressure leading to hospitalization. FPIES is frequently misdiagnosed early on as a potential severe blood infection or repeated infections of a gastrointestinal virus. Unlike most food allergies there is no blood or skin testing available for diagnosis. The primary treatment is strict avoidance of the triggering food. Most children outgrow FPIES by age 3 or 4.
Eosinophilic Esophagitis (EoE)
Eosinophilic Esophagitis or EoE has become increasingly prevalent in our society, with 1 to 4 out of 10,000 individuals affected by this chronic medical condition. People of all ages can be affected by eosinophilic esophagitis, with symptoms that may vary by age range and individual differences. Some common symptoms include difficulty swallowing, food impaction in the esophagus and poor weight gain in very young patients. Those who suffer from Eosinophilic Esophagitis have an elevated number of eosinophils – a type of white blood cell that is normally found in small numbers in the blood – and inflammation in the esophagus. A large number of eosinophils in the esophagus may result from an IgE mediated food allergic reaction, acid reflux or airborne allergens, which can contribute to inflammation, or injury to the esophageal tissue. We work closely with your gastroenterologist to diagnose and treat the symptoms associated with this chronic medical condition.
Food Intolerance vs. Food Allergy
It’s important to distinguish between a true food allergy and a food intolerance, as the underlying causes and potential risks differ significantly. A food allergy involves an immune system response, where the body mistakenly identifies a particular food as harmful and can trigger symptoms ranging from mild reactions to potentially life-threatening responses. In contrast, a food intolerance is typically related to the digestive system and may cause discomfort such as bloating, gas, or stomach pain, but does not involve the same level of risk. Because symptoms can sometimes overlap, identifying the root cause can be challenging. At St. Luke’s, we take a thorough approach by using advanced testing and clinical expertise to accurately diagnose the source of your symptoms and guide you toward safe, effective management.
