Results of studies from the Mayo Clinic shows that around 2% of adults in the United States suffer from some form of allergic reaction to food. In addition, kids with food allergies account for another 6 percent. While those figures might appear low, with a total population of over three hundred million in the United States that translates to 6 million and 18 million people, respectively.
Similar to other allergic reactions, food allergies result from an over reaction to an allergen by the immune system. In this scenario, the allergens are typically dairy based products, eggs, peanuts, shellfish and a few other foods.
Responding to contact or ingestion, the body releases an antibody called IgE (immunoglobulin E) because it sees the food not as nutrition, but a outside invader. The allergy symptoms are produced as a result of the release of histamine, prostaglandins and various other substances which are stimulated by the antibodies.
Symptoms of food allergies are inclined to be more extensive than those that mark some other allergic reactions. These include the possibility of watery eyes and sinus congestion. However, they are usually accompanied with or even overtaken 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.
In severe cases, anaphylactic shock can come about. This is a whole body or systemic allergic reaction known as anaphylaxis. It involves drastically lowered blood pressure, constricted respiratory tracts resulting in breathing difficulty, dizziness and other serious symptoms. It comes on very fast and if not treated immediately, can sometimes result in the death of the person. In the U.S, some 200 people a year die as a result of anaphylactic shock.
In some cases, allergic reactions to food are localized. For instance, some folks will experience a tingling feeling in their mouth after eating fresh fruit or vegetables. The reason is considered to be proteins much the same as those found in ragweed pollen.
Professional diagnosis by an allergist is the only way to find out if an individual suffers from food intolerance or a food allergy.
To determine if an individual has an allergy to certain foods, the allergist will perform an allergy skin test. The doctor takes a minute quantity of the suspect substance and exposes the person to it by introducing a tiny quantity under the skin with a lancet. The area of skin is then observed for about thirty minutes to determine if any itchiness or swelling takes place as a consequence of any reaction to the suspect substance.
In order to measure the amount of IgE produced by the body when ingesting a certain food, it may be necessary for a blood test to be taken although this does not always give a definitive answer.
An example of where the symptoms are alike but not the same as an allergic reaction is lactose intolerance. This is caused by the genetic lack of a digestive enzyme that is required by the body to process cows milk safely.
Eliminating the troublesome food from the diet and environment is the first and best line of defense. Even though it is perhaps a simple view, an individual who has an allergy to egg based products should avoid consuming such foods. The same applies to an individual that is allergic to peanuts or products that contain traces of them.
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 circumstance, symptom relief is available in the form of antihistamines. It’s also good to have on hand an EpiPen or similar device that allows allergy sufferers to inject a small amount of ephinephrine during an emergency. A serious attack of anaphylaxis can be kept at bay until professional medical help can be given.
