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FOOD ALLERGIES

Food allergies are barely true to those claiming they have one, most are mimic reactions. Studies have shown that in three Americans believing they have food allergies, only one has true allergic reaction to something he has eaten. Medical reports indicate that only five percent of children, and between one and two percent of adults suffer from true food allergies. Food allergies are often confuse with food intolerance. There is a huge distinction between these two diagnoses.

Food allergy is an immune response. Once the food eaten is digested and the nutrients are absorbed in the intestine, substances in the food stimulate the allergic response. The action occurs in the intestine itself and will result to allergic shocks such as cramps, diarrhea, skin reaction like eczema, or other gastrointestinal discomforts. True allergic reactions to foods are actually rare. They are often critical in the sense that only very small amount of the allergen trigger could cause life-threatening  anaphylactic shock, the condition when the patient suffers bad reaction to the allergen. Food intolerance, on the other hand, is a milder case. Its resulting symptoms are not triggered by an immune response but due to other factors other than allergens, such as lack of enzyme to digest a particular food.

Why do we have food allergy or food intolerance?

During an allergic reaction or any food reaction, the body releases histamine, causing allergy symptoms. Histamine can occur naturally in certain things we eat, most notably cheese, wine and fish. High levels of histamine can cause symptoms that mimic allergic reactions. On the other hand, some people react adversely to food at a psychological level. Any trigger associated with traumatic or unpleasant memories, for instance, may cause someone to respond with physical symptoms. Once a person believes he or she has a food allergy, the mind may produce allergy-like symptoms whenever the person comes into contact with it. The possibility that this has happened may be explored during diagnosis.

To get an accurate food allergy diagnosis, one should see a doctor. The doctor will take allergy tests to scrutinize and determine where and when the allergy starts and what causes it. Before consulting a doctor, the patient himself must be able to resolve inquiries  like whether or not other members of the house experience the same symptoms; the food was clean and is properly stored; he experiences consistent reaction to the food; and other items eaten along with the suspected allergen. High level daily intake of milk, milk products, wheat, wheat products, shellfish, egg, citrus fruits, tea, coffee, cocoa, peanuts, chocolates and sugar additives are top causes of food allergies.  

There are several explanations for food allergy-like symptoms. Among them are bacterial or toxic contamination; food poisoning; medical causes namely ulcers and gastrointestinal cancer; lactose intolerance; reaction to dyes, preservatives and other additives; and gluten intolerance known as Celiac disease.

How to determine if you have food allergies?

One of the most effective ways to eliminate the risk of having food allergies is to screen or have a narrow down list of suspected allergens. Practice substituting your possible allergen substances with similar food items, then start including an allergen again in your diet, one at a time. Observe how your body reacts. Under a supervision of your doctor, come up with compelling conclusion on what your allergens are and then start avoiding them. A dietician can also help design a diet that will eliminate your particular food allergens and meet your nutritional requirements while satisfying your taste buds. This method is applicable only to those who have no severe allergy reaction, anaphylaxis, because the risk is too great.

Another way of finding out is the skin testing method. In this method, a small amount of suspected food allergen extract will be placed on the open surface of the skin. If there is a reaction like the area swell up or turns red, then the patient possibly has food allergy. However, the skin reaction does not accurately indicate that the patient is allergic to the food itself, only that the skin reacts to the food.

Specific medications such as antihistamines, antidepressants, and other drugs can affect the possible outcome of skin tests. The patient undergoing this method may need to stop taking the medication between two days to six weeks before a skin test will be conduct or within the time width prescribed by his doctor. Skin testing positively determines allergens but is another method not to be taken by patients with acute eczema and anaphylaxis cases.

For patients who cannot undergo intensive testing method such as the skin testing method, RAST or radioallergosorbant method is another option. RAST is a blood test that measures the amount of antibodies in the bloodstream of the patient. Although it cannot tell what specific allergen causes the allergy, it is helpful in determining the presence of the allergies.

The main key to the successful treatment of food allergies is dietary avoidance. This is easier said than than but is better than suffering unwanted allergy conditions. Once you have determine the type of food allergen you have, avoid coming into contact with it or them, whenever possible. Be keen in analyzing the ingredients labeled on the food products you have, before consuming them. Never assume that the product does not contain your allergen substance and if you have doubts, do not buy the product to avoid further food allergy reactions. Avoidance requires you to play it safe at all times.

Food Allergy Symptoms

Symptoms of a food allergy can range from very mild to a potentially life-threatening anaphylactic reaction. Mild symptoms include mild itching in nose and throat, general itchiness, nausea, runny nose, runny and itchy eyes, earache, hives, diarrhea, and rashes. Severe symptoms involved more severe conditions such as severe swelling of the mouth and throat and in some cases the whole face; severe swelling of the airways; severely restricted breathing; tightness of chest or wheezing; fainting; recurrent earache; vomiting; persistent diarrhea; and onset of anaphylactic shock (needs urgent call for medical assistance).

Since one of the most common cores of allergy, asthma and sinusitis is fungal infections, as well as polyps, reflux disease and bacteria, you have to make sure that your home and real estate is free from molds and mildew, which later may develop into molds, and prevent any of their future growth.              

REFERENCES:

http://www.allergies-and-asthma.com/html/foods.php3

http://www.food-and-drug-allergies.com/

Allergy -How Allergies Develop
Encarta Encyclopedia
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Website: http://encarta.msn.com/encnet/refpages/RefEdList.aspx?refid=210036219

www.foodallergyhelp.com

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