11 Food Allergy Myths

Introduction

Food allergies affect millions worldwide, yet myths and misconceptions persist. Here are 11 of the most common myths—and the facts behind them.

Myth #1. Food allergies and intolerances are the same

Fact: Food allergies involve the immune system and can be life-threatening. Food intolerances do not involve the immune system and mainly cause digestive discomfort (gas, bloating, diarrhea).

Myth #2. Food allergies are always IgE-mediated

Fact: Most food allergies involve IgE, but some are non-IgE mediated and still dangerous. Example: Food Protein-Induced Enterocolitis Syndrome (FPIES), which causes severe vomiting, diarrhea, and dehydration.

Myth #3. Food allergy tests alone yield the diagnosis

Fact: Skin prick tests and blood tests must be interpreted alongside patient history. Oral food challenges are often needed for confirmation. Broad food panels have high false-positive rates, and non-validated IgG tests measure exposure—not allergy.

Myth #4. Food allergies are always outgrown

Fact: Some children outgrow allergies to milk, eggs, soy, and wheat. Allergies to peanuts, tree nuts, fish, and shellfish often persist. Fewer children are outgrowing allergies than in the past.

Myth #5. Small amounts of allergenic foods are safe

Fact: Even trace amounts can cause life-threatening reactions. Strict avoidance is critical.

Myth #6. Natural or organic foods don’t cause food allergies

Fact: Allergens are proteins, not pesticides. Organic and farm-fresh foods can cause the same reactions as conventionally grown foods.

Myth #7. Cooking eliminates food allergies

Fact: Cooking may reduce allergenicity in some foods but doesn’t make them universally safe. Some tolerate baked milk or egg but not fresh forms. Others react to all forms. OAS (oral allergy syndrome) is different—where cooking breaks down pollen-like proteins. Only an allergist can guide safe choices.

Myth #8. Diphenhydramine is first-line treatment for food allergic reactions

Fact: Epinephrine is the only first-line treatment. Diphenhydramine should never replace epinephrine and may even worsen outcomes by sedating patients.

Myth #9. Food allergies only develop in childhood

Fact: Adults can develop new food allergies. In the U.S., about 1 in 13 children and 1 in 10 adults have food allergies. Nearly 1 in 20 people believe they have one.

Myth #10. Previous reactions predict future ones

Fact: Reaction severity is unpredictable. A mild reaction in the past does not guarantee mild reactions in the future. Many factors—hormones, infections, asthma, medications—can affect severity.

Myth #11. Higher food allergy test numbers mean “more severe allergy”

Fact: IgE levels show the likelihood of a reaction, not severity. They cannot predict how bad a reaction will be.

The Bottom Line

Understanding the truth behind these myths is essential for patient safety and quality of life. A food allergy diagnosis is life-altering, impacting daily life for both patients and families.

Key reminders:

• Accurate diagnosis is critical—misdiagnosis can lead to unnecessary restrictions or dangerous exposures.
• Patients should not avoid foods unnecessarily, as this may increase risk of developing an allergy.
• Evidence-based treatments like oral and sublingual immunotherapy can change the immune system, increase thresholds, and provide hope.

If you suspect a food allergy, consult a qualified allergist for accurate diagnosis, education, and treatment options.

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