We are delighted to offer OIT (Oral Immunotherapy) to a range of food allergens in both our Ringwood and Belfast clinics.
Dr Helen and her team are experienced in delivering different types of Immunotherapies and continue to broaden their treatment offer to include a wide range of foods. If you have a food allergy which is not detailed below, do contact us to enquire.
If you wish to book an OIT consultation please email info@drhelenallergy.co.uk or call 01202 022 956, to arrange an appointment with Dr Helen or one of her team. These appointments can take place either face to face or virtually.
If you wish to book an Immunotherapy consultation please email info@drhelenallergy.co.uk or call 01202 022 956, to arrange an appointment with Dr Helen or one of her team. These appointments can take place either face to face or virtually.
Food Oral Immunotherapy (known as OIT) aims to raise the threshold of how much of the allergen the patient can tolerate, before a reaction occurs. This gives protection against accidental exposure, and it is hoped that if exposure outside of dosing occurs, a reaction will either not occur or should be milder.
In practice this means that the patient receives gradually increasing doses of the allergen in a supervised setting in clinic over a course of appointments. The patient must also take maintenance doses of the allergen at home between visits. Generally, treatment takes between 4 and 8 months and consists of fortnightly appointments (allowing for illness, family events etc)
If you wish to book an Immunotherapy consultation please email info@drhelenallergy.co.uk or call 01202 022 956, to arrange an appointment with Dr Helen or one of her team. These appointments can take place either face to face or virtually.
In our clinics we are currently offering treatment for the following allergens
Almond allergy is less common than allergy to some other tree nuts and symptoms can vary considerably between individuals. Some people may experience symptoms associated with pollen food syndrome, while others can have a more significant allergy, making accurate diagnosis important before unnecessary dietary avoidance.
Brazil nut allergy is less common than some other tree nut allergies, but reactions can be significant and may occur after eating only a small amount. Like many tree nut allergies, it can persist into adulthood.
Cashew allergy is an increasingly recognised tree nut allergy and can cause significant allergic reactions, even from small amounts. Cashew allergy often persists into adulthood and, because cashew can be found in foods such as vegan products, sauces and desserts, careful allergy management can have a significant impact on everyday life.
Like peas and peanuts, chickpeas are part of the legume family. An individual may be allergic to one, or more than one, legume and as such accurate allergy testing is recommended for these foods.
Coconuts are only distantly related to tree nuts so do not fall under this category when considering allergies, an allergy to coconut is distinct. Coconut is present in many different forms in food but one that is increasingly part of our diets is as coconut oil. This is often a key ingredient in vegan food. Coconut is also present in oil form in many different toiletries and cosmetics and at present the impact of using these products as a coconut allergy sufferer is not fully understood.
Egg allergy is caused by a reaction to proteins found primarily in egg white. Egg is widely used in cooking and food manufacturing, meaning it can be present in a wide range of foods. Many children outgrow egg allergy, although some continue to experience reactions as they get older.
Flaxseed, also called linseed, can be found in breads, cereals, seed mixes and a growing number of health foods. Allergy is uncommon but can occur, and because flaxseed isn’t one of the UK’s 14 regulated allergens, recognising where it may be used can be an important part of managing the allergy.
Fenugreek belongs to the legume family and is often found in curries, spice mixes and other South Asian foods. Allergy to fenugreek is uncommon, but specialist assessment is useful where it is suspected, particularly as some people with allergies to other legumes may also have concerns about fenugreek.
Hazelnut allergy can present in different ways, from mild itching or tingling in the mouth associated with pollen food syndrome to more significant systemic allergic reactions. Understanding the type of hazelnut allergy someone has is therefore particularly important when assessing risk and deciding how it should be managed.
Kiwi allergy is caused by a reaction to proteins found in kiwi fruit and can cause symptoms ranging from mild mouth irritation to more significant allergic reactions. Kiwi allergy can occur alongside other food allergies and environmental allergies, including pollen allergy. Cross-reactivity with other fruits and plant allergens can occur in some individuals.
Lentil allergy is due to a reaction to the proteins present in lentils (and in other legumes) Consequently, over half of people with a lentil allergy will also present with allergic symptoms to peas and chickpeas. Lentils are increasingly used in cooking and in food products in the UK, which may in part explain the increase in allergies to lentils (and other legumes) in recent years.
Macadamia nut allergy is considered relatively uncommon compared with allergies to many other tree nuts, but allergic reactions can still occur and may sometimes be severe.
Cow’s milk allergy is caused by a reaction to proteins found in milk, particularly casein and whey. Milk is widely used in everyday foods, making avoidance particularly challenging, especially for children. Many children eventually outgrow milk allergy, although for some it can persist into later childhood or adulthood.
Mustard allergy is caused by a reaction to proteins found in mustard seeds. Mustard is increasingly used in sauces, dressings, marinades and processed foods, making avoidance challenging for some people. There can also be cross-reactivity with other foods and with certain pollens, although this varies between individuals.
Peas are part of the legume family, which are rapidly becoming one of the most common causes of food allergy. Peas and also pea proteins are increasingly part of our diets and are not always in the most obvious food sources.
Peanut allergy is the most widely known food allergy and is present in approximately 1 in 50 (2%) of children and is increasing year upon year. Unfortunately, peanut allergy is rarely outgrown and current guidance is usually around food avoidance. Therefore, peanut allergy has a significant impact on both the allergy sufferer and their families.
Pecan allergy is a tree nut allergy and is closely related to walnut allergy, with some people reacting to both nuts. Reactions can potentially be severe and, as with other tree nut allergies, careful diagnosis and management are important to help people live safely and confidently with their allergy.
Pine nut allergy is caused by a reaction to proteins found in pine nuts, which are technically seeds rather than true tree nuts. Although relatively uncommon, pine nut allergy can cause significant allergic reactions, including anaphylaxis. Most people with pine nut allergy do not necessarily react to other tree nuts.
Pistachio allergy is a tree nut allergy and is closely associated with cashew allergy, meaning people allergic to one may also react to the other. Pistachio allergy can cause serious reactions and may persist into adulthood, so appropriate assessment and an individualised management plan are important.
Poppy seed allergy is considered rare, but allergic reactions to poppy seeds can occur. They are commonly used in breads, cakes and baked goods and aren’t one of the 14 allergens that UK food businesses are specifically required to declare as allergens.
Prawns belong to the crustacean family, alongside foods such as crab and lobster, and crustacean allergy can cause reactions ranging from relatively mild symptoms through to anaphylaxis. People allergic to prawns may also react to other crustaceans.
Sesame allergy has risen in prevalence in the UK in recent years and is now one of the top 10 allergy causing foods. At present it is not known how long sesame allergies persist or if they are outgrown. Sesame is present in a large number of foods in the UK and is one of the main causes of cross contamination.
Soya allergy is caused by a reaction to proteins found in soya beans. Soya is widely used in foods including soya milk, tofu, sauces and processed foods. As soya is a legume, some people with soya allergy may also be allergic to other legumes such as peas, lentils or chickpeas, although this is not always the case.
Wheat allergy is an immune reaction to proteins found in wheat and can affect both children and adults. Importantly, wheat allergy is not the same as coeliac disease or gluten intolerance, so getting the correct diagnosis and treatment is essential.
Walnut is one of the more commonly reported tree nut allergies and reactions can range from mild symptoms to severe allergic reactions. Walnut allergy frequently persists into adulthood and is closely associated with pecan allergy, meaning specialist assessment can be helpful in understanding which nuts need to be avoided.
Suitability for OIT varies based on individual circumstances and any decision to proceed with treatment needs to be made in consultation with Dr Helen and her team. Dr Helen Allergy is experienced in treatment options for babies, children and adults. Any co-existing medical conditions (such as asthma) will need to be considered when deciding on treatment suitability as well as each individual’s or family’s circumstances. To discuss if you or your child is suitable for treatment please contact us.
£5000 for one food, £8000 for two foods, £11,000 for three foods, £14,000 for four foods**
* An initial consultation and allergy testing will be required before any immunotherapy can proceed.
The costs for environmental immunotherapy includes all follow ups. Please see the immunotherapy page for more detail.
**Food immunotherapy is available for peanuts, treenuts, sesame, pea, lentil, chickpea, mustard, pinenut, milk, egg, soya, kiwi and coconut with Dr Helen and her team in Ringwood, Hampshire or Belfast, Ireland. This is available for all ages.
It may be possible for some dose increases to be done at home. This will be discussed during an assessment appointment.
If you need treatment for a food not listed, then please ask.
Please note that sibling discounts are possible, please email for details.
All those enrolling for treatment with us, will also receive one year’s free access to our Allergy Membership for daily support. See here for details.
If you wish to book an Immunotherapy consultation please email info@drhelenallergy.co.uk or call 01202 022 956, to arrange an appointment with Dr Helen or one of her team. These appointments can take place either face to face or virtually.
Oral Immunotherapy (OIT) is a specialist treatment for selected food allergies. It involves eating carefully measured amounts of the food to which you are allergic, starting with a very small dose and gradually increasing it under the supervision of an experienced allergy specialist.
The aim of OIT is to increase the amount of allergen that a person can tolerate, reducing the likelihood or severity of a reaction following accidental exposure.
OIT is available on the NHS in certain circumstances, but access remains extremely limited – often confined to research programmes or specialist centres.
Private specialist allergy clinics may offer OIT for a wider range of foods and patients, depending on the clinical circumstances.
OIT has been most extensively studied for peanut, cow’s milk and egg allergies, although research and specialist clinical programmes have explored OIT for a wider range of foods.
Depending on the individual patient and the available evidence, OIT may be considered for foods including peanut, milk, egg, sesame, tree nuts, legumes and many other foods.
Not every food allergy is suitable for OIT. The decision to treat depends on the specific allergy, the patient’s age and medical history, previous allergic reactions, allergy test results and the evidence supporting OIT for that particular food.
OIT is a long-term treatment programme rather than a short course of medication.
The initial dose escalation and up-dosing phase can take weeks or months, depending on the food being treated, the treatment protocol and how the individual responds. Once a maintenance dose has been reached, regular dosing usually continues for an extended period, often for several months or longer.
The exact duration will vary between patients. Your allergy specialist will explain the expected treatment schedule and maintenance requirements before treatment begins.
No. OIT should not be considered a cure for food allergy.
We do have patients who graduate our Immunotherapy programmes and move onto free eating of their allergen – but this is not always possible or even preferred by the patient. The principal aim of OIT is to desensitise the immune system, increasing the amount of the allergen that can be tolerated and potentially reducing the risk from accidental exposure. For most patients, this protection depends on continuing regular exposure to the allergen, and the benefit may reduce or disappear if treatment is stopped.
