Like all food allergies, rice allergy is the result of an immune system reaction. A food allergy develops when something is consumed and the immune system mistakenly perceives it to be a harmful foreign substance. In reaction, the body begins producing antibodies specifically designed to fight the invading substance, known as an antigen.

When enough antibodies have been created, the body becomes sensitized to the antigen. The next time the person consumes the food with the antigen, an allergic reaction will occur.

Unlike other food allergies, there are no unfamiliar synonyms used for rice in food labeling. However, those with a rice allergy should also avoid rice flour. In most meals, the presence or absence of rice is obvious. But it is hidden in a few foods, including:

• Indian and Japanese sweetmeats (made with rice flour)
• Spring rolls (made with rice flour)
• Some noodles (rice noodles are very white)