Food allergies is extremely common. It affects about 5% of adults and 8% of children. You may develop allergies to many foods.
What is a Food Allergy?
Food allergy or food allergyare conditions in which certain foods trigger an immune response. It occurs when the immune system mistakenly recognizes some of the proteins in a food as harmful.
The body then takes a series of protective measures, including the release of chemicals such as histamine that cause inflammation.
People who are allergic to a food can cause them to develop an allergic reaction even if they are exposed to small amounts of that food.
Symptoms can appear anywhere from minutes to hours after exposure. Those with a food allergy usually show the following symptoms.
Food Allergy Symptoms
Swelling of the tongue, mouth and face
Shortness of breath
Low blood pressure
- Vomiting
- Diarrhea
Urticaria
Itchy rash
In more serious cases food allergycan cause anaphylaxis. Anaphylaxis is a serious allergic reaction that starts suddenly and can cause death.
In anaphylaxis, symptoms such as redness, itching, swelling of the throat and decreased blood pressure are generally seen.
Symptoms usually appear quickly and worsen rapidly; The symptoms of anaphylaxis are as follows:
A rapid drop in blood pressure
Fear, anxiety
Itchy, tickling throat
- Nausea
Worsening breathing problems
Skin itching and rash can spread rapidly and cover most of the body
- Sneezing
Runny eyes and nose
Tachycardia (accelerated heartbeat)
Rapid swelling of the throat, lips, face and mouth
- Vomiting
- Loss of consciousness
Common causes of anaphylaxis include insect bites, foods, and medications. Anaphylaxis is caused by the release of protein from some types of white blood cells.
These proteins are substances that can trigger an allergic reaction or make a reaction more serious. Their release may be caused by an immune system reaction or something else that has nothing to do with the immune system.
Food allergySymptoms that can occur very quickly include an itchy rash, swelling of the throat or lip, shortness of breath, and low blood pressure. Some cases can even be fatal.
Food allergies It is divided into two main types. IgE (Immunoglobulin E) antibody and antibody without IgE. Antibodies are a type of blood protein used by the immune system to recognize and fight infection.
An IgE food allergyIn, the IgE antibody is released by the immune system. Without IgE food allergyIn the case, IgE antibodies are not released and are used to combat the perceived threat from other parts of the immune system.
Here are the most common food allergies...
Most Common Food Allergies
Cow's milk allergy
Cow's milk allergy is very common, especially in infants and children food allergiesIt is one of the. This is one of the most common childhood allergies affecting 2-3% of infants and children.
Cow's milk allergy can occur in both IgE and non-IgE forms, but IgE are the most common and potentially serious cases of cow's milk allergies.
Children and adults with an IgE allergy react 5-30 minutes after ingestion of cow's milk. Symptoms such as swelling, rash, urticaria, vomiting and, in rare cases, anaphylaxis are seen.
A non-IgE allergy often causes gut-based symptoms such as vomiting or diarrhea, as well as inflammation of the gut lining. Non-IgE milk allergy is difficult to detect.
Because sometimes the symptoms can indicate other conditions, and there is no blood test to determine this. If a cow's milk allergy is diagnosed, the only treatment is to avoid cow's milk and foods that contain it. These foods and drinks include:
- milk
- Milk powder
Cheese
- Butter
- Margarine
- Yoghurt
Cream
- Ice Cream
Egg allergy
Egg allergy is the second most common in children after cow's milk allergy food allergydir. 68% of children with egg allergy pass by the age of 16. The most common symptoms of egg allergy are:
Digestive system disorders such as stomach pain
Skin reactions such as rash
Breathing problems
Anaphylaxis (rarely)
Egg allergy usually eggagainst white, not yellow. This is because the proteins of egg white and yolk are different from each other. Most of the proteins that trigger allergies are found in egg whites.
To take precautions against egg allergies like other allergies, eggs should be avoided. In cooking situations, it may not be necessary to avoid other foods made with eggs, as the shape of the proteins that cause allergies will change.
In these cases, the body does not see proteins as harmful and the possibility of reaction is reduced. However, this is not the case for everyone.
Nut allergy
Nut allergy is an allergy to some seeds obtained from trees. Nut allergy can occur when consuming the following foods:
- Brazil nut
- Almond
- Cashew
- Pistachio
- Pine nuts
- Walnuts
Those who are allergic to nuts have an allergic reaction to products such as hazelnuts and hazelnut paste made from it. Even if you are allergic to one or two kinds of nuts, you should avoid all nuts. This is because; An individual who is allergic to a nut also has an increased risk of developing allergies to other types of nuts.
Unlike other allergies, a nut allergy lasts a lifetime. This allergy can be very severe, and nut allergy is responsible for 50% of deaths associated with anaphylaxis.
Therefore, it is recommended that those with nut allergies should always carry epipene (a syringe in the form of a medicated pen that prevents patients with severe allergies from entering anaphylaxis) in case of life-threatening situations.
Peanut allergy
Peanut allergy is also a common type. Some cases can be very severe or even cause fatal allergic reactions. Those with peanut allergies are usually also allergic to nuts.
Although the exact reason for developing a peanut allergy is not known, it is known that those with peanut allergies in their family are most at risk. Peanut allergy affects 4-8% of children and 1-2% of adults. Approximately 15-22% of children who develop a peanut allergy survive it during their teen years.
Like other allergies, a peanut allergy is diagnosed using a combination of patient history, skin prick testing, blood tests, and food reactions.
The only effective treatment against this allergy is avoiding peanuts and peanut products. However, new treatments are being developed for children with peanut allergies. One of these treatment methods is to use small amounts under strict supervision to neutralize the allergy. peanut includes giving.
Shellfish allergy
Shellfish allergy occurs when the body attacks the shellfish known as crustaceans and proteins from the mollusk family. Shellfish allergy may occur to the following crustaceans;
The most common trigger of a shellfish allergy is a protein called "tropomyosin".
Other proteins involved in triggering an immune response are arginine, kinase, and myosin light chain. Symptoms of a shellfish allergy usually come on quickly. Its symptoms are similar to those of other IgE allergies.
It is sometimes difficult to distinguish a true seafood allergy with an adverse reaction to other seafood contamination such as viruses, bacteria, and parasites.
This is because the symptoms are similar because it can cause digestive problems such as vomiting, diarrhea and abdominal pain. In order not to be affected by shellfish allergy, these products should not be consumed.
Wheat allergy
Wheat allergy is an allergic reaction to one of the proteins found in wheat. It mostly affects children. Children with a wheat allergy usually outgrow the allergy by the time they are ten years old.
Like other allergies, a wheat allergy can cause digestive upset, vomiting, rashes, swelling, and in severe cases, anaphylaxis.
Because they often show similar digestive symptoms celiac disease and mixed with gluten allergy. A true wheat allergy causes an immune response to one of the hundreds of proteins found in wheat.
This reaction can be severe and sometimes fatal. Celiac disease and gluten sensitivity are not life-threatening. In these, the body develops an abnormal immune response to a specific protein (gluten) found in wheat.
Those with celiac disease and gluten sensitivity must avoid wheat and other gluten-containing grains. Those with a wheat allergy just need to avoid wheat and can tolerate gluten from wheat-free grains.
Wheat allergy is usually diagnosed with a skin prick test. The way to prevent wheat allergy is to avoid wheat and wheat products. You should also stay away from beauty and cosmetic products that contain wheat.
Soy allergy
Soy allergy affects 0.4% of children and is most common in children younger than three years old. This allergy is triggered by a protein in soybeans and products containing soybeans. 70% of children with a soy allergy will have an allergy when they grow up.
Soy allergy symptoms include itching, runny nose, asthma, and respiratory disorders.
In rare cases, it can cause anaphylaxis. Interestingly, some babies with cow's milk allergy also experience soy allergy.
Common food triggers of soy allergy are soy products such as soybeans, soy milk, and soy sauce. Because soy can be found in many food products, it is very important to read the label of the product you are buying. Like other allergies, the only treatment for a soy allergy is to avoid these products.
Fish allergy
Fish allergy affects 2% of adults. Unlike other allergies, fish allergy occurs later in life.
Like a shellfish allergy, a fish allergy can cause a serious and potentially fatal allergic reaction. Its main symptoms are vomiting and diarrhea and, in rare cases, anaphylaxis. Epipene is given to people with fish allergy in case they accidentally eat fish.
Because the symptoms can be similar, a fish allergy is confused with a reaction to a waste in the fish, such as bacteria, viruses, toxins.
Because shellfish and finfish do not carry the same protein, people allergic to crustaceans may not be allergic to fish. Those who are allergic to fish may be allergic to one or more fish.
List of Allergy-Causing Foods
Described above food allergies are the most common. Along with these, there are also different food allergies. Less seen food allergies Symptoms range from mild itching of the lips and mouth (oral allergy syndrome) to life-threatening anaphylaxis. Less common food allergies It is:
Experts, food allergy Many people who think that food intoleranceThey found that he had. Food intolerances do not include IgE antibodies.
Symptoms appear immediately or later, food allergiesIt is similar to the symptoms of.
Food allergies While they only occur in response to a protein, food intolerances can occur due to a lack of proteins, chemicals, carbohydrates in foods, or enzymes, or poor intestinal permeability.
Food allergyEven a small amount of food can trigger the immune system and cause an allergic reaction. One food allergy It can cause fainting, dizziness, breathing problems, swelling of various parts of the body such as the throat, tongue and face. The person may also feel a tingling in the mouth.
How Are Food Allergies Diagnosed?
The doctor will ask the patient about the symptoms, how long it took for the reaction to occur, what foods caused it, whether the food was cooked, and where it was eaten.
Skin prick test
1 drop of allergen will be dripped into the inside of the forearm and a sterile lancet (a pointed medical device made of metal) will create a scratch on your skin. If there is any reaction, such as itching, swelling, or redness, you probably have some type of allergy.
The skin prick test can sometimes produce false negative or positive results. Doctors may usually order other tests to be sure.
Blood test
A blood test is done to check for IgE antibodies specific to certain food proteins.
Elimination diet
Suspicious foods are usually not eaten for 4-6 weeks to see if symptoms go away. It is then eaten again to see if symptoms return. Elimination diets It should be supervised by a doctor or dietician.
Food diary
Patients write down everything they eat and describe the symptoms that occur.
Suspected allergen administration under doctor's supervision
The patient's eyes are closed and several different foods are given. One of them has a small amount of suspected allergen. The patient eats each one and his reactions are closely observed.
The patient with his eyes closed does not know which food is susceptible to allergies; This is important because some people react psychologically to certain foods (this is not classified as an allergy).
These types of tests should only be done by a doctor.
Who is at risk for food allergies?
Family history
Scientists think that some food allergies may be caused by genes people inherit from their parents.
For example, those whose parents or siblings have a peanut allergy are 7 times more likely to have this allergy than those without a family history.
Other allergies
Asthma or atopic dermatitisThose with i have a greater risk of developing food allergies than people who do not have any other allergies.
Infancy
Studies have shown that babies born by cesarean section, given antibiotics at birth or in the first year of life have a higher risk of allergies.
Intestinal bacteria
Recent research shows that gut bacteria are altered in adults with nuts and seasonal allergies. Specifically, they have higher levels of bacterial strains and lower levels of Clostridiales strains.
