As the flowers bloom and pollen fills the air, many people turn their attention to seasonal allergies. But spring is also a good time to talk about food allergies. Affecting an estimated 33 million Americans, food allergies require more than just avoiding certain foods, they demand constant vigilance, especially as growing awareness and evolving labeling laws have made conversations more common but also fueled persistent myths and misinformation.
Myth #1: Food intolerances and food allergies are the same thing.
It’s easy to confuse the two, but they involve entirely different systems of the body. A food allergy is an immune response. When someone eats a food, they’re allergic to, their immune system mistakenly sees it as harmful and reacts with symptoms like hives, swelling, trouble breathing, or even anaphylaxis. In contrast, a food intolerance is related to digestion. It may cause discomfort, like bloating or gas, common with lactose intolerance, but it isn’t life-threatening.
Myth #2: Most people outgrow food allergies.
While many children outgrow allergies to milk, eggs, or soy, others such as peanut, tree nut, fish, or shellfish allergies are often lifelong. Surprisingly, adults can also develop food allergies, even after years of eating the same foods without issue. Researchers are still studying the causes, but shifts in immune function and environmental factors like tick bites have been linked to adult-onset allergies, including reactions to red meat.
Myth #3: “May contain” warnings are just legal disclaimers.
It might sound like an optional heads-up, but these warnings carry serious weight. “May contain” or “produced in a facility that also processes...” statements indicate a risk of cross-contact during manufacturing. For someone with a severe allergy, even trace amounts can cause a dangerous reaction.
Myth #4: A mild reaction means it’s not a real allergy.
This one is not only misleading it can be dangerous. Allergic reactions can be unpredictable. Just because someone’s first reaction to a peanut was mild (like itching or a few hives) doesn’t mean the next one won’t be more severe. In fact, anaphylaxis can occur even if previous reactions were minor. That’s why it’s critical to take any allergy seriously, carry an epinephrine auto-injector if prescribed, and follow an emergency action plan.
Myth #5: Allergy-friendly foods are automatically healthier.
With the rise of “free-from” foods (gluten-free, dairy-free, nut-free, etc.), it’s easy to assume that these options are more wholesome or nutritious. But that’s not always the case. Some allergy-friendly snacks and substitutes can be high in added sugars, refined starches, or saturated fats to improve taste and texture. While they serve an important purpose for people with allergies, they’re not inherently better for those without restrictions. As with all processed foods, it’s still a good idea to read labels carefully and choose options with simple, whole-food ingredients when possible.
By understanding the difference between myth and fact, we can all play a role in creating safer environments — whether that’s at a shared meal, a school event, or simply choosing what snacks to keep in the office break room.
Monica Nagele is the Montgomery County Extension Educator and County Extension Director, Health and Human Science. She is a registered dietitian. The Extension office is at 400 Parke Ave., Crawfordsville; 765-364-6363. She may be reached by email at mwilhoit@purdue.edu.
