Food allergies
Food allergies affect 1-3% of adults and 4-6% of children in the world
Food allergy is a reaction of the body's immune system to food products.
The body produces "allergic antibodies" or immunoglobulin E (IgE) to the allergen. The allergen enters the body and binds to the IgE antibody, causing an allergic reaction.
Food allergy should not be confused with food intolerance, as they are based on different mechanisms.
Epidemiological studies have shown that almost 80% of people who are asked if they have a food allergy say yes, but they do not have an IgE-mediated food allergy.
More than 160 food products can cause allergic reactions.
FOOD ALLERGENS THAT MOST OFTEN CAUSE ALLERGIES INCLUDE:
cereal products containing gluten;
molluscs and crustaceans;
eggs;
fish;
peanut;
soy;
dairy products;
nuts
Among infants, the most common are allergies to eggs, milk and dairy products, which often disappear with age.
Shellfish allergies are more common among adults, while peanut allergies are equally common among children and adults.
Food allergy symptoms usually appear within a few minutes to two hours after eating the food to which a person is allergic.
Clinical symptoms of food allergies range from mild discomfort to life-threatening reactions that require immediate medical intervention.
Allergic reactions may include hives, skin redness or rash, swelling of the face, tongue, lips, vomiting and/or diarrhea, abdominal cramps, coughing, dizziness and/or nausea, swelling of the larynx, vocal cords, loss of consciousness, etc.
The only way for people prone to food allergies to control them is to avoid eating allergenic foods. Read food labels and avoid foods or ingredients that may cause symptoms.
IF SYMPTOMS PROGRESS, SEEK IMMEDIATE MEDICAL ATTENTION.