Recognizing the Symptoms of Common Food Allergies
Posted on July 3, 2009
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Results of studies from the Mayo Clinic indicates that some 2 percent of adults in America suffer from some type of food allergy. Additionally, child food allergies account for another 6 percent. While those percentages may appear low, in a total population of more than three hundred million in the United States that translates to 6 million and 18 million people, respectively.
Similar to other allergic reactions, food sensitivities result from an over reaction to an allergen by the immune system. In this instance, the allergens are typically dairy based products, eggs, peanuts, shellfish and a few other foods.
In response to contact or ingestion, the body releases an antibody called IgE (immunoglobulin E) because it sees the food not as nutrition, but a foreign invader. The allergy symptoms are produced by the release of histamine, prostaglandins and several other substances which are stimulated by the antibodies.
When compared with other allergies, common food allergy symptoms are usually far more extensive. Sinus congestion together with watery eyes are possible. Nevertheless, they are typically accompanied with or overtaken by urticaria (itchy red welts that form on the skin), swelling of the lips, tongue or pharynx, wheezing, nausea and pain in the abdomen.
In extreme cases, anaphylactic shock can happen. This is a whole body or systemic allergic reaction known as anaphylaxis. It involves a dramatic decrease in blood pressure, contracted airways 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 United States, some two hundred folks a year die as a result of anaphylactic shock.
Sometimes, food allergy reactions are localized. For instance, some folks will experience a tingling sensation in their mouth after eating fresh fruit or vegetables. The reason is considered to be proteins much the same as those found in ragweed pollen.
Professional diagnosis by an allergist is the only way to discover if an individual suffers from food intolerance or a food allergy.
An allergy skin test can frequently ascertain whether or not somebody 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 persons skin. The skin is watched for approximately 30 minutes to note any swelling or itching in response to the extract.
To be able to measure the quantity of IgE produced by the body as a result of consuming a particular food, it may be necessary for a blood test to be made although the results are not always conclusive.
An example of where the symptoms are alike but not the same as an allergic reaction is lactose intolerance. This is caused by the genetic deficiency of a digestive enzyme that is required by the body to process cows milk safely.
The best line of defense for a person with a food allergy is to get rid of the problematic food from their diet and environment. For instance, people with an known allergy to eggs should simply not ingest 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.
Since there is no cure yet for food allergies, avoidance is the best medication. However, it is not always possible to avoid some substances, in spite of your best efforts and in that circumstance, symptom relief is available in the form of antihistamines. 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. A serious attack of anaphylaxis can be kept at bay until professional medical help can be given.
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