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.

Recognizing the Symptoms of Common Food Allergies is from Good Health Weekly

How the body reacts to allergens in food

How much the body will react when exposed to a food allergen ranges from mild irritation to anaphylaxis, which has the whole body reacting to the allergen and even possibly causing death. Depending on the severity of your allergy, reaction to food allergens can occur from a few hours to even just a few seconds after ingestion of the food containing the allergen.

In some types of reactions, it may be that there is just some mild tissue swelling, being itchy and irritating at the most. Of course, the swelling varies, so it can also cause obstruction in the air tract and causing difficulty breathing.

Common food allergens

At over ninety percent of all causes of allergic reactions, the most common food allergens have the bulk of the attention given to food allergies. They are divided into eight materials, and individually they are common enough that a person having an allergic reaction to these food materials better stay away from them to avoid having to undergo treatment.

Being allergic to milk is pretty common, and so are peanuts, eggs, soy, and wheat to name some. These are found in everyday food products that a person allergic to them will have to pay careful attention to what he or she is eating to avoid having an allergic reaction. Among the many food products Seafood and shellfish are also quite common easier to spot out in everyday surroundings.

Diagnosis, testing and treatment

If you suspect that you’re allergic to a certain food product, it would be best to consult an expert allergist. Your physician will be able to guide you in this area, and recommend someone you can go to. Tests are conducted to find what kind of material you’re allergic to. One common testing method is the skin prick test to see if a person is allergic from the media being exposed below the skin. Another would be the blood test diagnosis for another type of allergen.

The final test type would be to have a blindfold test to see if the patient is allergic to the actual allergen or a placebo. This is usually conducted in the hospital setting where patients may be treated quickly if their reaction becomes severe.

Once a patient has been identified as having an allergic reaction to food products, several treatment options can be taken at this point.There is no cure if you’re allergic to a certain food protein, and most doctors agree that injections or allergy shots don’t work for food allergies.

The surest method for treatment of food allergies is avoidance, and with this you’ll just have to learn which food your allergen is present in, and avoid it. For accidental ingestion, epinephrine can be given to stabilize the patient’s system. Before you find yourself in this situation though, it would be best to make sure that you know just what to do before a severe reaction occurs.

Food Allergies: How To Recognize Which Food Products Aren’t For You is from Good Health Weekly