According to data provided by the Mayo Clinic, there are about two percent of adults that experienced some form of food allergy at some time in their life. Additionally, kids with food allergies account for about another six percent of the population. When you consider that the combined adult and child population of America is over 3 hundred million, these apparently low percentages correspond to about six million grownups and 18 million minors.
Much the same as other allergic reactions, a food allergy comes about when the immune system overreacts to an allergen. Common food allergens include, but are not limited to, dairy products such as cream, seafood, shellfish, peanuts and eggs.
Because the body sees the intake of any of these foods as a foreign invader instead of nutrition, it releases an antibody called Immunoglobulin E or IgE for short in order to fight the perceived invader. The antibodies cause the release of histamine, prostaglandins and other compounds that produce the symptoms.
When compared with other allergic reactions, symptoms of food allergies are normally much more comprehensive. Sinus congestion and watery eyes are a possibility. Nevertheless, they are more often accompanied with or overtaken by allergic skin hives (itchy red welts that form on the skin), swelling up of the lips, tongue or pharynx, wheezing, sickness and abdominal pain.
In extreme cases, anaphylactic shock can come about. This is a whole body or systemic allergic reaction known as anaphylaxis. It involves a dramatic decrease in blood pressure, contracted respiratory tracts leading to breathing difficulty, dizziness and several other serious symptoms. It comes on very fast and if left untreated, can ,in some instances, result in the death of the person. In the U.S, some 200 people a year die as a result of anaphylactic shock.
In some cases, food allergy reactions are localized. For example, some folks will experience a tingling feeling in their mouth after eating fresh fruit or vegetables. The cause is considered to be proteins much the same as those found in ragweed pollen.
Differentiating between a food intolerance and a food allergy requires a professional diagnosis by an allergist.
An allergy skin test can frequently discover whether or not an individual actually has an allergy to certain foods. This process involves taking a tiny extract of the suspected substance and inserting it just under the surface of the individuals skin. The skin is observed for approximately 30 minutes to note any swelling up or itching in response to the extract.
To be able to guage the quantity of IgE produced by the body when ingesting a particular food, it may be necessary for a blood test to be made although this does not always give a definitive answer.
An example of where the symptoms are similar but not the same as an allergy is lactose intolerance. This is caused by the genetic lack of a digestive enzyme that is required 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. Even though it is perhaps a simple response, an individual who has an allergy to egg based products should avoid ingesting such foods. The same applies to anybody that is allergic to peanuts or products that contain traces of them.
Because there is no cure yet for food allergies, avoidance is the best medicine. However, it is not so easy to avoid some substances, despite your best efforts and in that situation, symptom relief is available in the form of antihistamines. It’s also good to have available an EpiPen or similar device that allows allergy sufferers to inject a small quantity of ephinephrine in an energency situation. A serious attack of anaphylaxis can be kept at bay until professional medical help can be given.
Mail this postPopularity: 5% [?]
Technorati Tags: common food allergies, food allergies, food allergy, food allergy symptoms, signs of food allergies, symptoms of a food allergy
