Food allergy or intolerance in food affects everyone at some of the other point. When a person has a feeling of unpleasantness after eating something, they consider that they are allergic to that food substance. But in real sense, only around 1 % of adults and 3 % of children have allergic reactions to food that are proven clinically.
Often people misinterpret food intolerance or any other adverse effect to the food as a food allergy. But this is not true. Food allergy results as an abnormal response to food which is triggered by some reaction inside the immune system and often expressed by certain symptoms. Reactions that are not food allergies are food intolerances such as lactose, food poisoning and toxic reactions. Symptoms of food intolerance though almost resemble those of food allergy.
Though mild and not so severe, those suffering from food allergies must therefore try to identify and prevent them, since their reactions may cause devastating illnesses and can be even fatal.
How are allergic reactions to food caused?
The allergens present in food substances are those elements that often are responsible for inducing an allergic reaction. These are proteins that resist the heat resulting from cooking, acid in the stomach as well as the intestinal digestive enzymes. After crossing the gastrointestinal lining, these allergens enter the bloodstream, reach the target organs of the body and causes allergic reactions. Food allergy often involves the immune system.
Two components of the immune system namely an antibody called immunoglobulin E (IgE) that circulates in the blood and the other is known as the mast cell, which is a specialized cell that is found in every tissue. An allergic reaction to food involves these two components.
Symptoms of Food allergy:
The complicated process of digestion does affect the location, timing and the particular symptoms of an allergic reaction related to food. Food allergy symptoms result within just a few hours of eating. A typical food allergy begins with minor itching in the mouth, with difficulty in swallowing and breathing. In the process of digesting the food, such indications such as vomiting, nausea, diarrhoea as well as abdominal pain is also experienced.
The allergens are easily absorbed and thereafter enter the bloodstream. As they reach the skin, these allergens induce eczema or hives. As they reach the lungs, they cause asthma. As they travel through blood vessels, they cause weakness, light-headedness and anaphylaxis meaning a sudden drop in blood pressure.
Prevention of food allergy:
The best way to prevent food allergy perhaps is to avoid the offending allergen. When the food that a patient is sensitive to is identified, it must necessarily be removed from his diet. In order to do this, the list of ingredients in the label must be carefully read. People can avoid those foods that they are sensitive to by carefully reading the labels.
There are several medications available for treating symptoms of food allergy. For instance, antihistamines are used to relieve gastrointestinal symptoms, sneezing, hives and a runny nose. Food allergy is not common but can be serious at times.
