According to results of studies provided by the Mayo Clinic, there are around 2% of the adult population that suffered some type of food allergy at some time in their life. On top of that, food allergies in children account for around another six percent of the population. When you consider that the combined adult and child population of the United States is over three hundred million, these seemingly low percentages correspond to approximately 6 million grownups and eighteen million youngsters.
Like other allergic reactions, a food allergy comes about when the immune system overreacts to an allergen. Common food allergens include, but are not limited to, products that are dairy based such as milk, seafood, shellfish, peanuts and eggs.
In response to contact or consumption, the body releases an antibody by the name of IgE (immunoglobulin E) since it views 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.
When compared with other allergic reactions, food allergy symptoms are normally much more extensive. Sinus congestion together with watery eyes are possible. Nevertheless, they are more often accompanied with or overwhelmed by urticaria (itchy red welts that form on the skin), swelling up of the lips, tongue or pharynx, wheezing, sickness and abdominal pain.
Anaphylactic shock can be the result in more severe cases. Anaphylaxis is a general (overall body) allergic reaction. It involves some serious symptoms such as dizziness, constricted airways resulting in breathing problems and a dramatic drop in blood pressure. It happens very fast and if not treated immediately, can sometimes cause death. Upwards of two hundred deaths each year in America are attributed to anaphylaxis.
Sometimes, allergic reactions to food are localized. For example, some people will experience a tingling feeling in their mouth after eating fresh fruit or vegetables. The reason is believed to be proteins much the same as those found in ragweed pollen.
Professional diagnosis by an allergist is the only way to determine if somebody suffers from food intolerance or a food allergy.
An allergy skin test can oftentimes ascertain whether or not somebody really has an allergy to particular foods. This procedure involves taking a small extract of the suspected substance and inserting it just under the surface of the individuals skin. The skin is monitored for around half an hour to note any swelling or itching in response to the extract.
In order to guage the amount of IgE produced by the body as a result of ingesting a certain food, it may be necessary for a blood test to be taken although the results are not always conclusive.
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 deficiency of a digestive enzyme that is needed by the body to process cows milk safely.
The best line of defense for an individual with a food allergy is to get rid of the problem food from their diet and surroundings. For instance, folks with an known allergy to eggs should simply not eat eggs or egg based products. Others that are sensitive to peanuts and peanut dust can generally avoid coming into contact with it.
In the absence of any known cure for allergies, avoidance is the best medicine for the time being. Even so, symptom relief is possible when accidents occur. Antihistamines are a good choice as is an Epipen or similar device. The latter contains ephinephrine that can be injected by allergy sufferers in an emergency situation caused by exposure to certain allergens. This can stave off a serious attack of anaphylaxis.
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