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 © 1993-2003
Microsoft Corporation. All Rights Reserved.
Website:
http://encarta.msn.com/encnet/refpages/RefEdList.aspx?refid=210036219
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