What are the Most Common Food Allergies
Information from the Mayo Clinic suggests that around 2 percent of adults in the USA suffer from some type of food allergy. Additionally, kids with food allergies account for another six percent. While those figures might appear low, in a total population of more than three hundred million in the United States that translates to 6 million and eighteen million folks, respectively.
Much the same as other allergic reactions, a food allergy occurs when the immune system overreacts to an allergen. Common food allergens include, but are not limited to, products that are dairy based such as milk, seafood, shellfish, peanuts and eggs.
Responding to contact or consumption, 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 as a result of the release of histamine, prostaglandins and some other substances which are stimulated by the antibodies.
Symptoms of food allergies are inclined to be more extensive than those that mark other allergies. These include the possibility of watery eyes and congestion of the nasal passages. Nevertheless, they are quite often accompanied with or even overwhelmed by such things as swelling up of the lips, throat or tongue, urticaria or skin hives (itchy red swellings that form on the surface of the skin), nausea, wheezing and even abdominal pain.
Anaphylactic shock can happen in more extreme cases. Anaphylaxis is a general (overall body) allergic reaction. It involves some serious symptoms such as lightheadedness, constricted airways resulting in breathing problems and a dramatic drop in blood pressure. It comes on quickly and if not treated immediately, can result in death. As many as two hundred deaths each year in America are as a result of anaphylaxis.
In some cases, food allergy reactions are localized. For example, some folks will experience a tingling sensation in their mouth after eating fresh fruit or vegetables. The cause is believed to be proteins much the same as those found in ragweed pollen.
Telling the difference between a food intolerance and a food allergy requires a professional diagnosis by an allergist.
To ascertain if an individual has an allergy to particular foods, the allergist will carry out an allergy skin test. The doctor takes a minute quantity of the suspect substance and exposes the individual to it by inserting a small amount below the skin with a lancet. The area of skin is then observed for about thirty minutes to determine if any itchiness or swelling occurs as a consequence of any reaction to the suspect substance.
In certain circumstances, a blood test may be warranted. This measures the quantity of IgE produced in response to consuming the suspect food. However, this test it is not always definitive.
Lactose intolerance, for instance, is stimulated by the genetically induced lack of the digestive enzyme required to safely process cow’s milk. The symptoms may be alike, but this is not an allergic reaction.
Eliminating the troublesome food from the diet and surroundings is the first and best line of defense. Although it is maybe a simple view, a person who has an allergy to egg based products should avoid eating such foods. The same applies to a person that is allergic to peanuts or products that contain traces of them.
In the absence of any known cure for allergies, avoidance is the best medicine for the moment. Even so, symptom relief is possible when accidents happen. Antihistamines are a good choice as is an Epipen or similar device. The latter contains ephinephrine which can be injected by allergy sufferers in the event of an emergency caused by coming into contact with certain allergens. This can fend off a serious attack of anaphylaxis.
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