Recognizing the Symptoms of Common Food Allergies
Information from the Mayo Clinic suggests that approximately 2% of adults in America suffer from some type of allergic reaction to food. Additionally, child food allergies account for another 6%. While those figures might appear small, with a total population of more than 300 million in the US that translates to 6 million and 18 million people, respectively.
Much the same as other allergic reactions, food sensitivities result from an over reaction to an allergen by the immune system. In this instance, the allergens are typically dairy based products, eggs, peanuts, shellfish and a few other foods.
Responding to contact or consumption, the body releases an antibody called IgE (immunoglobulin E) because it views the food not as nutrition, but a foreign invader. The allergy symptoms are produced as a result of the release of histamine, prostaglandins and some other substances which are stimulated by the antibodies.
In comparison to some other allergies, common food allergy symptoms are typically far more extensive. Sinus congestion together with watery eyes are a possibility. But, they are usually accompanied with or overwhelmed by urticaria (itchy red welts that form on the skin), swelling up of the lips, tongue or throat, wheezing, sickness and pain in the abdomen.
Anaphylactic shock can be the result in more severe cases. Anaphylaxis is a systemic (overall body) allergic reaction. It involves several serious symptoms such as dizziness, constricted airways resulting in breathing difficulities and a dramatic decrease in blood pressure. It comes on quickly and if left untreated, can sometimes cause death. As many as 200 deaths each year in the United States are attributed to anaphylaxis.
Allergic reactions to food are sometimes localized in some people. Fresh fruits and vegetables cause some to experience a sort of tingling sensation in the mouth. It is believed that this type of reaction happens because of particular proteins, similar to those that are found in the pollen of ragweed.
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 particular foods, the allergist will carry out an allergy skin test. The doctor takes an extract of the suspect substance and exposes the individual to it by inserting a tiny quantity below the skin with a lancet. The area of skin is then monitored for around half an hour to determine if any itchiness or swelling occurs as a result of any reaction to the suspect substance.
In order to guage the quantity of IgE produced by the body as a result of ingesting a certain food, it may be necessary for a blood test to be made although the results are not always conclusive.
An example of where the symptoms are alike but not the same as an allergy is lactose intolerance. This is caused by the genetic deficiency of a digestive enzyme that is needed by the body to process cows milk safely.
Getting rid of the problematic food from the diet and surroundings is the first and best line of defense. Even though it is maybe a simplistic answer, a person who has an allergy to egg based products should avoid eating such foods. The same applies to anybody that is allergic to peanuts or products that contain traces of them.
In the absence of any recognized cure for allergies, avoidance is the best medicine for the moment. Even so, symptom relief is possible when accidents occur. 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 fend off a serious attack of anaphylaxis.
