NAPSI: While the number of children with food allergies is on the rise—according to the American Academy of Allergy, Asthma and Immunology, 8 percent of children under the age of 18 in the United States have a food allergy—food allergies can be managed appropriately.

“A food allergy reaction can be serious,” explains Steven Yannicelli, Ph.D., R.D. “In severe cases, children may experience life-threatening side effects, such as anaphylactic shock. Other symptoms, such as diarrhea and vomiting, can have negative effects on a child’s health and well-being.”

One concern that has been raised is that when the DNA of a certain plant is genetically modified, it may increase its risk of interacting with immunoglobulin E (IgE), which plays a key role in certain food allergies. Although not fully established by the medical community, there is a concern, based on two reports in The New England Journal of Medicine and Trends Biotechnology, that certain genetically modified organisms (GMOs) may increase risk of allergenicity in some individuals.

Foods containing genetically modified ingredients from GMOs are very common. Based on a report by the American Medical Association, about 70 percent of processed foods sold in the US contain ingredients derived from these transgenic crops.

For more information on nutrition for children with food allergies, visit www.neocate.com. North American Precis Syndicate, Inc.