What are the Signs of Food Allergies

October 2nd, 2008 by admin

Results of studies provided by the Mayo Clinic, shows that approximately 2% of adults and about 6% of minors suffered some type of allergic reaction to food. When you consider that the combined adult and child population of the United States is over three hundred million, these apparently low percentages equate to around six million adults and 18 million youngsters.

Similar To other common causes of allergic reactions, a food allergy happens when the immune system overreacts to an allergen. Common food allergens include, but are not limited to, dairy products such as milk, seafood, shellfish, peanuts and eggs.

Responding to contact or ingestion, the body releases an antibody by the name of IgE (immunoglobulin E) because it views the food not as nutrition, but a foreign invader. The allergy symptoms are produced by the release of histamine, prostaglandins and various other substances which are stimulated by the antibodies.

Food allergy symptoms are inclined to be more extensive than those that mark other allergic reactions. These include the possibility of watery eyes and sinus congestion. However, they are typically accompanied with or overtaken by allergic skin hives (itchy red welts that form on the skin), swelling of the lips, tongue or pharynx, wheezing, nausea and pain in the abdomen.

Anaphylactic shock can happen in more extreme cases. Anaphylaxis is a systemic (overall body) allergic reaction. It involves drastically lowered blood pressure, contracted airways leading to breathing problems, dizziness and some other serious symptoms. It happens very fast and if left untreated, can sometimes cause death. Upwards of two hundred deaths each year in the United States are as a result of anaphylaxis.

Allergic reactions to food are sometimes localized in some folks. Fresh fruits and vegetables induce some to experience a kind of tingling sensation in the mouth. The cause is considered to be proteins similar to those found in ragweed pollen.

Telling the difference between a food intolerance and a food allergy needs a professional diagnosis by an allergist.

A skin prick test can frequently discover whether or not somebody really has an allergy to particular foods. The doctor takes an extract of the suspect substance and exposes the patient to it by inserting a tiny quantity below the skin with a lancet. The area of skin is then monitored for approximately half an hour to see if any itching or swelling takes place as a consequence of any response to the suspect substance.

In some cases, a blood test may be justified. This measures the amount of IgE produced in response to consuming the suspect food. However, this test it is not always definitive.

An example of where the symptoms are similar but not the same as an allergic reaction is lactose intolerance. This is caused by the genetic lack of a digestive enzyme that is needed by the body to process cows milk safely.

Eliminating the troublesome food from the diet and surroundings is the first and best line of defense. For instance, individuals with an known allergy to eggs should simply not consume eggs or products that are made with them. Others that have a sensitivity peanuts and peanut dust can by and large avoid coming into contact with it.

Because there is no cure yet for food allergies, avoidance is the best medicine. However, it is not always possible to avoid some substances, despite 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 in an energency situation. A serious attack of anaphylaxis can be kept at bay until professional medical help can be reached.