SPECIAL CONSIDERATIONS WITH FOOD ALLERGIES AND INFANTS AND CHILDREN

SPECIAL CONSIDERATIONS WITH FOOD ALLERGIES AND INFANTS AND CHILDREN
Although food intolerance is more common in adults, food allergies in infants and young children can be of particular concern. This is especially true in infants where the immune system is not fully developed and the early introduction of foods like formulas or milk can cause serious problems because the infant's system is incapable of handling the molecules in the food that are toxic to his or her body. For instance, cow's milk is the most common cause of food allergy in infants and young children and is believed to be a cause of infant colic. Food allergies in children have also been associated with some forms of ear infections, such as recurring ear infections and inflammation,bladder infections and with behavioral problems such as attention deficit disorder (e.g. ADD, ADHD).

Allergies are less common in infants that have been breast fed the first three months and there is a lower incidence of allergies in children who have been introduced to the most common allergenic foods at a later age. Therefore, to minimize problems with food allergies it is beneficial to breastfeed infants as long as possible and avoid the introduction of cow's milk and other highly allergenic foods within the first year of development. Some reports have also shown that the foods the mother consumes during pregnancy and while breastfeeding can be associated with allergy developing in the child. Therefore, mothers who are breastfeeding and women who are pregnant should be careful to avoid foods that they have identified as problematic and to which they may have an allergy.

Cow's milk is often a woman's main source of calcium. If it is necessary to avoid milk, there are many other food sources of calcium which do not cause allergic reactions. Concentrated sources of calcium include:kelp, bok choy, spinach, greens collard, mustard, turnip), nuts and seeds sesame seeds, almonds, chestnuts, walnuts, soy, tofu, and almond beverages). Foods from the cabbage family, kale and collards, also contain very absorbable calcium.

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