According to results of studies provided by the Mayo Clinic, there are around 2 percent of the adult population that have some form of food allergy at some time in their life. Additionally, food allergies in children account for approximately another 6% of the population. When you consider that the combined adult and child population of the U.S is over 3 hundred million, these seemingly small percentages equate to approximately 6 million grownups and eighteen million minors.
Much the same as other allergic reactions, food allergies result from an over reaction to an allergen by the immune system. In this case, the allergens are typically milk, eggs, peanuts, shellfish and a few other foods.
Because the body sees the intake of any of these foods as a foreign invader instead of nutrition, it releases an antibody called Immunoglobulin E or IgE for short in order to fight the perceived invader. The antibodies cause the release of histamine, prostaglandins and some other substances which produce the symptoms.
In comparison to some other allergies, symptoms of food allergies are typically far more comprehensive. Sinus congestion and watery eyes are possible. Nevertheless, they are more often accompanied with or overwhelmed by allergic skin hives (itchy red welts that form on the skin), swelling of the lips, tongue or pharynx, wheezing, nausea and pain in the abdomen.
Anaphylactic shock can happen in more serious cases. Anaphylaxis is a general (overall body) allergic reaction. It involves several serious symptoms such as lightheadedness, constricted airways resulting in breathing difficulities and a dramatic drop in blood pressure. It comes on quickly and if not treated immediately, can sometimes cause death. As many as two hundred deaths each year in the U.S are attributed to anaphylaxis.
Allergic reactions to food are on occasions localized in some folks. Fresh fruits and vegetables cause some to experience a kind of tingling feeling in the mouth. It is thought that this type of reaction is caused by particular proteins, much the same as those that are found in the pollen of ragweed.
Differentiating between a food intolerance and a food allergy needs a professional diagnosis by an allergist.
To determine if a person has an allergy to certain foods, the allergist will carry out an allergy skin prick test. The doctor takes a minute quantity of the suspect substance and exposes the person to it by introducing a small amount below the skin with a lancet. The area of skin is then monitored for about half an hour to discover if any itchiness or swelling occurs as a consequence of any reaction to the suspect substance.
In order to measure the amount of IgE produced by the body when consuming a certain food, it may be necessary for a blood test to be taken although this does not always give a definitive answer.
Lactose intolerance, for instance, is stimulated by the genetically induced deficiency of the digestive enzyme necessary to safely process cow’s milk. The symptoms may be alike, but this is not an allergic reaction.
Eliminating the problematic food from the diet and surroundings is the first and best line of defense. Although it is maybe a simple response, an individual who has an allergy to egg based products should avoid ingesting 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 time being. Nevertheless, symptom relief is possible when accidents happen. Antihistamines are a good option as is an Epipen or similar device. The latter contains ephinephrine which can be injected by allergy sufferers in an emergency situation caused by coming into contact with certain allergens. This can stave off a serious attack of anaphylaxis.