Perhaps, chocolate can be considered as the most tempting food in the planet. Made from roasted ground kernel of the Cacao bean added with sugar, cocoa butter, and milk solids, luscious chocolate can be an added to almost every dessert, cakes, frozen delights, and sweets. But for some people, eating chocolate is associated with itching, hives, and breathing problems. They call this condition chocolate allergy.

Mechanism of the allergic reaction

Chocolate allergy is a broad term used to describe a multitude of symptoms appearing within minutes to hours after eating too much chocolate. The composition of chocolate is likely to be the reason for the occurrence of such allergic reactions. Cacao, which is the main ingredient for chocolates, could possibly induce allergies but are exceedingly rare. Instead, the potential causes lie on the additives, artificial flavors, and other components of chocolate.

Caffeine. Caffeine can be present in small amounts in ordinary chocolates. White chocolates contain lighter amounts of chocolate than the dark type.  But when it comes to allergies, even the tiniest particles will trigger an immune response to sensitive persons.

Milk. Milk allergies are very common among children. Individuals who are milk allergic, milk protein intolerant, or lactose intolerant may show similar symptoms. Both milk and white chocolate varieties contain milk or milk powder.

Nuts. Obviously, a number of chocolate products contain ground or whole nuts with them, even peanut butter. We know that nuts are cheap dietary sources of protein. In some people, the body’s immune system is hypersensitive to foreign food proteins. Thus, eating chocolates would be stressful for some.

Corn. Allergic individuals must avoid chocolate products at all cost, unless a label indicates that the item is corn-free. Chocolate fudge and other chocolate products might be mixed with corn syrup. Moreover, equipment and utensils used during production might also gain contact with corn and corn oils.

Berries. Be mindful of consuming assorted chocolates. Fruit and nut varieties cause a higher risk of developing allergic reactions.

Emulsifiers. Chocolate may also contain emulsifiers like soy lecithin that contains soy, to which people can also be allergic too.

A person is said to be “allergic” when the body inaccurately responds to these substances assuming that they are harmful, like food proteins and other chemicals. Since they are responsible for the body’s defense system, the immune system produces IgE antibodies that targets the invaders by attaching themselves to a special white blood cell called, mast cells. The mast cells undergo a process of degranulation and releases chemicals like histamine that set off responses of the body resulting to:

• hives
• itchy eyes and nose
• breathing difficulty
• headache
• irritability and confusion
• lightheadedness
• nausea and vomiting
• abdominal pain
• heartburn
• diarrhea

Anaphylaxis is possible, but is very rare. 

What your Doctor can do for you

Management approaches begin with diagnosing the causative agent of the allergic reaction, what particular compound or chemical caused the reaction. This is done by doing skin tests of the suspected antigen (allergen). The doctor may choose to have blood tests for accuracy. Treatment will mainly focus on relieving the symptoms, usually with antihistamines, corticosteroids, and bronchodilators. Epinephrine is used for emergency cases like anaphylaxis.

What you can do

People allergic to chocolate or any of its contents must avoid the product. Always inspect the product label for the presence of any ingredient that you are allergic of. Before implementing any measures, always consult your physician for your safety.