Data provided by the Mayo Clinic, shows that about 2% of the adult population and about six percent of youngsters experienced some type of food allergy. When you consider that the combined adult and child population of the United States is over three hundred million, these seemingly small percentages equate to about six million grownups and 18 million minors.
Similar to other common causes of allergic reactions, food sensitivities result from an over reaction to an allergen by the immune system. Common food allergens include, but are not limited to, dairy products such as yoghurt, seafood, shellfish, peanuts and eggs.
Since the body views 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 ready to fight the perceived invader. The allergy symptoms are produced by the release of histamine, prostaglandins and some other substances which are stimulated by the antibodies.
Food allergy symptoms tend to be more extensive than those that mark some other allergic reactions. These include the possibility of watery eyes and congestion of the nasal passages. Nevertheless, they are typically accompanied with or overtaken by urticaria (itchy red welts that form on the skin), swelling of the lips, tongue or throat, wheezing, sickness and pain in the abdomen.
In extreme cases anaphylactic shock can happen. Anaphylaxis is a general (overall body) allergic reaction. It involves drastically lowered blood pressure, contracted respiratory tracts resulting in breathing difficulty, lightheadedness and some other serious symptoms. It happens very fast and if left untreated, can result in death. As many as 200 deaths each year in America are as a result of anaphylaxis.
Allergic reactions to food are on occasions localized in some people. For example, some folks will experience a tingling feeling in their mouth after eating fresh fruit or vegetables. It is thought that this type of response is caused by particular proteins similar to those that are 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 a person has an allergy to certain foods, the allergist will carry out one or many skin prick tests. This process involves taking a tiny extract of the suspected substance and inserting it just under the surface of the patients skin. The skin is observed for about 30 minutes to note any swelling or itching in reaction to the extract.
In certain circumstances, a blood test may be warranted. This measures the amount of IgE produced in response to consuming the suspicious food. However, this test it is not always conclusive.
Lactose intolerance, for instance, is caused by the genetically induced lack of the digestive enzyme required to safely process cow's milk. The symptoms may be similar, but this is not an allergic reaction.
The best line of defense for an individual with a food allergy is to get rid of the problematic food from their diet and surroundings. For instance, individuals 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 generally avoid coming into contact with it.
Because there is no cure yet for food allergies, avoidance is the best medicine. However, it is not so easy to avoid some substances, despite your best efforts and in that scenario, symptom relief is available. 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 exposure to certain allergens. This can fend off a serious attack of anaphylaxis.
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