Understanding the Symptoms of Food Allergies

Data provided by the Mayo Clinic, shows that approximately two percent of the adult population and around 6 percent of kids suffered some type of allergic reaction to food. When you consider that the combined adult and child population of the US is over 3 hundred million, these apparently small percentages correspond to about 6 million grownups and eighteen million children.

Like other common causes of allergic reactions, a food allergy occurs when the immune system overreacts to an allergen. Common food allergens include, but are not limited to, dairy products such as milk, seafood, shellfish, peanuts and eggs.

In response to contact or consumption, the body releases an antibody termed IgE (immunoglobulin E) because it sees the food not as nutrition, but a outside invader. The allergy symptoms are produced by the release of histamine, prostaglandins and several other substances which are stimulated by the antibodies.

When compared with other allergic reactions, food allergy symptoms are typically much more extensive. Congestion of the nasal passages and watery eyes are a possibility. However, they are usually accompanied with or overtaken by urticaria (itchy red welts that form on the skin), swelling up of the lips, tongue or pharynx, wheezing, nausea and pain in the abdomen.

In extreme cases anaphylactic shock can occur. This is a whole body or systemic allergic reaction known as anaphylaxis. It involves several serious symptoms such as lightheadedness, constricted airways resulting in breathing problems and a dramatic decrease in blood pressure. It comes on quickly and if not treated immediately, can result in death. As many as two hundred deaths per year in America are as a result of anaphylaxis.

Allergic reactions to food are sometimes localized in some people. Fresh fruits and vegetables cause some to experience a kind of tingling feeling in the mouth. The reason is believed to be proteins similar to those found in ragweed pollen.

Professional diagnosis by an allergist is the only way to determine if a person suffers from food intolerance or a food allergy.

To  ascertain if a person has an allergy to particular foods, the allergist will carry out one or many skin prick tests. The doctor takes an extract of the suspect substance and exposes the patient to it by introducing a tiny amount below the skin with a lancet. The area of skin is then observed for approximately thirty minutes to discover if any itchiness or swelling occurs as a consequence of any response to the suspect substance.

In certain circumstances, a blood test may be warranted. This measures the quantity of IgE produced in response to consuming the suspicious food. But, this test it is not always definitive.

An example of where the symptoms are similar but not the same as an allergic reaction is lactose intolerance. This is caused by the genetic lack of a digestive enzyme that is needed by the body to process cows milk safely.

Eliminating the problematic food from the diet and environment is the optimum and best line of defense. For example, folks with an known allergy to eggs should simply not consume eggs or egg based products. Others that are sensitive to peanuts and peanut dust can by and large avoid coming into contact with it.

In the absence of any known cure for allergies, avoidance is the best medicine for the moment However, symptom relief is possible when accidents happen. 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. A serious attack of anaphylaxis can be fended off until professional medical assistance can be given.