In the fourth part of the Surviving Onion Allergy guide, I will talk about onion food allergy. In my previous article, I dive deep into onion skin contact allergies and airborne onion allergy. Today, it is time to dive deeper into onion food allergy. This guide will be a bit different because I will share my experience with onion food allergy. This allergy can make your life a bit more challenging, but with the right information, support, and mindset you can enjoy your life and not let your onion food allergy get in the way.
What is onion food allergy?
Onion food allergy is a response from the immune system when onion is ingested. Our immune system will mistake a harmless substance in onion as a dangerous one and it will start defending the body – causing the allergic reaction.
Allergic reaction to onion is happening when raw or cooked onion is ingested. Cooking onion will not remove the enzyme that is causing the allergic reaction because heat will not destroy the enzyme responsible for the allergic reaction. In addition, the immune system can react when onion in powder form or onion-infused oil is consumed.
What causes onion food allergy?
Onion is home to Alliinase, an enzyme that is triggering allergenic properties in onion. The role of alliinase is to start the conversion of compound alliin into allicin. Allicin is responsible for strong aroma, and it causes allergic reactions in people.
Symptoms of onion food allergy
Symptoms of onion food allergy can manifest within minutes to hours after consuming onions. Based on this, we are dividing onion allergy into immediate onion allergy and delayed onion allergy.
Immediate onion allergy
An immediate onion allergy results in rapid-onset symptoms shortly after consuming onions or foods containing onions. These reactions typically involve the immune system’s IgE antibodies and can range from mild itching to severe anaphylaxis.
Delayed onion allergy
In some cases, individuals may experience delayed onion allergy, with symptoms appearing hours or even days after consuming onions. These delayed reactions can make it challenging to identify the trigger without thorough monitoring of dietary intake.
It is important to know that symptoms can develop a few seconds after consuming onion, or a few hours. Symptoms can range from mild ones to life-threatening ones, and they should always be taken seriously.
So far, whenever I was exposed to onions I experienced delayed symptoms. Usually, I have digestive symptoms, rash, and headache.
How to get diagnosed with an onion food allergy?
It all starts with a visit to the doctor. If you are experiencing any of the above symptoms, talk to your doctor.
Diagnosing onion food allergy is a process with a few steps.
Medical History interview– On the first visit, your doctor will always ask about your medical history, whether are you taking medications, and if yes which ones. After it will ask about your symptoms, and when you experience them. It is important to give honest answers so that your doctor can help you. After the interview, your doctor will choose one of the 3 different steps.
After you get diagnosed with onion allergy, your allergist will explain to you how to manage your allergy, and together you will make a plan of what to do when you come into contact with onions.
What is the difference between onion allergy and an IBS/low FODMAP diet?
Be careful! Do not confuse IBS & low FODMAP diet with onion allergy. A low FODMAP diet is a dietary approach to keep IBS under control. In the low FODMAP diet, one of the goals is to eat food that is not high in fructans. Onion is high in fructans, but when it is converted to powder form or onion-infused oil it stops being high in fructans and it is allowed on a low FODMAP diet. On the other hand, the onion will not lose the enzyme alliinase when it’s turned into powder form or onion-infused oil.
Managing onion food allergy
Managing onion allergy can be overwhelming, especially when you just get diagnosed. When I got diagnosed, in the beginning, I was eating bread with butter, or with jam, maybe sometimes boiled potatoes were on the menu. The challenge and frustration were huge, and it felt hopeless so many times. I made so many mistakes, but I learned along the way what I needed to avoid, how to cook, how to read labels. It is a process, and now more than 10 years later I’m still learning how to manage my onion allergy and always learning something new.
Avoiding onion
Avoiding onions can be tricky, and they can be hiding in almost anything. Try to ban onions in your kitchen and pantry.
Avoid all food that contains onions, onion powder, or onion-derived ingredients (like onion-infused oils or onion balsamic vinegar). Onions can be hidden in your pantry in processed foods, sauces, condiments, and spice mixes. They can often be hidden in the wording “natural flavoring,” “spices,” or “flavoring.”
Sometimes it will be overwhelming how many onions are in our food, but try to breathe and relax. When you find a safe product, write it down so that you can have a list of safe products. This list will make your life easier when it comes to grocery shopping. Try to buy products that only have a few ingredients on the label, and avoid the words “natural flavoring,” “spices,” or “flavoring.”
Reading food labels
Knowing how to read food labels is crucial when you have an onion allergy. Currently, there’s no law requiring producers to list onions. They may hide them under terms like “natural flavoring,” “spices,” or “flavoring.” If you’re unsure about a product’s safety, contact the producer. They’re usually happy to answer ingredient inquiries and confirm if their product contains onion.
Alternative ingredients and recipes
Did you know that you can completely substitute onions and that you will not even notice that there are no onions in a recipe? Without onions, other ingredients, and flavors will get into the spotlight, and you will discover a completely new world of flavor.
You can always substitute onions for vegetables or herbs. Check out here my guide about how to substitute onions. You can always omit onions when cooking. It will give you space to play with herbs and other flavors.
If you are new to onion allergy, or you need recipes without onion, head over to the recipe section of my blog. There you will find delicious & easy to make recipes without onions. Also, I created an onion-free meal plan where you will find delicious dinner recipes that are done in 30 minutes. You can check out my meal plan here.
Conclusion
Getting diagnosed with onion food allergy may turn your life around, and sometimes it might be seen as an impossible food allergy to manage. Luckily by understanding your triggers, taking proactive steps, and accessing the right resources, you can effectively manage your symptoms and live a fulfilling life. Take care when buying groceries, especially with products labeled “natural flavoring,” “spices,” or “flavoring.” These terms can sometimes hide onions.
Remember, you’re not alone in this – a supportive community awaits, and together, we can raise awareness and advocate for a better understanding of this allergy. Join me in creating a world where living with onion allergies is easier, more enjoyable, and less isolating. Explore my recipes, connect with others, and discover new ways to live onion-free without limitations. If you want to find out more about onion allergy check out my guide part 1, if you want to find out more about skin contact onion allergy click here, and if you want to learn more about airborne onion allergy click here. Are you curious about onion cross-reactivity, check out the fifth part.
