Results of studies provided by the Mayo Clinic, shows that approximately 2% of adults and approximately 6 percent of minors have some form of allergic reaction to food. When you consider that the combined adult and child population of the US is more than three hundred million, these apparently low percentages equate to around 6 million grownups and eighteen million youngsters.
Similar to other common causes of allergic reactions, food allergies result from an over reaction to an allergen by the immune system. Common food allergens include, but are not limited to, dairy products such as yoghurt, seafood, shellfish, peanuts and eggs.
In response to contact or consumption, the body releases an antibody by the name of IgE (immunoglobulin E) since it views the food not as nutrition, but a outside invader. The allergy symptoms are produced as a result of the release of histamine, prostaglandins and various other substances which are stimulated by the antibodies.
Food allergy symptoms are inclined to be more comprehensive than those that mark other allergic reactions. Congestion of the nasal passages together with watery eyes are a possibility. Nevertheless, they are quite often accompanied with or even overtaken by such things as swelling of the lips, throat or tongue, urticaria or skin hives (itchy red bumps that form on the surface of the skin), sickness, wheezing and even abdominal pain.
Anaphylactic shock can happen in more severe cases. This is a whole body or systemic allergic reaction known as anaphylaxis. It involves some serious symptoms such as dizziness, constricted airways resulting in breathing problems and a dramatic decrease in blood pressure. It happens very fast and if left untreated, can sometimes cause death. As many as 200 deaths per year in the United States are as a result of anaphylaxis.
Sometimes, food allergy reactions are localized. For example, some people will experience a tingling sensation in their mouth after eating fresh fruit or vegetables. It is thought that this type of reaction is caused by certain proteins similar to those that are found in ragweed pollen.
Telling the difference between a food intolerance and a food allergy needs a professional diagnosis by an allergist.
To determine if an individual has an allergy to particular foods, the allergist will carry out one or many skin prick tests. The doctor takes an extract of the suspect substance and exposes the individual to it by inserting a tiny amount below the skin with a lancet. The area of skin is then monitored for approximately half an hour to determine if any itchiness or swelling occurs as a consequence of any response to the suspect substance.
In order to guage the amount of IgE produced by the body when consuming a particular food, it may be necessary for a blood test to be taken although this does not always give a definitive answer.
Lactose intolerance, for instance, is caused by the genetically induced lack of the digestive enzyme required to safely process cow’s milk. The symptoms may be similar, but this is not an allergic reaction.
Getting rid of the troublesome food from the diet and surroundings is the first and best line of defense. For instance, folks with an known allergy to eggs should simply not eat eggs or products that are made with them. Others that are sensitive to peanuts and peanut dust can generally avoid coming into contact with it.
Since there is no cure yet for food allergies, avoidance is the best medicine. However, it is not always possible to avoid some substances, in spite of your best efforts and in that circumstance, symptom relief is available. Antihistamines are advisable. It’s also good to have on hand an EpiPen or similar device that allows allergy sufferers to inject a small amount of ephinephrine during an emergency. This can stave off a serious attack of anaphylaxis.
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