Definitions
Food allergies and sensitivities can be collectively referred to as “individualistic adverse reactions” to food. These foods related illnesses are individualistic because they affect only a few people in the population; most of us can eat the same foods with no effects.
Often, these diseases are group together under the general designation of “food allergies”, but it must be recognized that this term covers a host of different diseases. In fact, true food allergies represent only a fraction of the individualistic adverse reactions to foods.
How it works?
Food allergies are an exaggerated immune response in which the body produces histamines and antibodies that induce symptoms in the gastrointestinal tract, airways and skin, and in the most severe cases induces anaphylactic shock, an often fatal systemic reaction. These allergies are often characterized by abdominal pain, diarrhea, vomiting, hives, swelling of the eyelids, face, lips and tongue, shortness of breath or wheezing and difficulty swallowing, among other symptoms. The most common allergens are peanuts, tree nuts, shellfish, fish, wheat, milk, eggs and soy.
Food allergies treatment
Currently advice giving by doctors to the estimated 12 million Americans who have food allergies is to avoid the food and carry a self-injectable dose of epinephrine in case they accidentally consume the allergenic food. There is no treatment available to prevent an allergenic reaction to food other than strict avoidance of that food. It can often be difficult to determine if a food contains peanuts or eggs, especially when eating at a restaurant or food prepared by another person. It can even be difficult recognizing egg and peanut proteins listed on food ingredient labels, especially from products that are not manufactured in the U.S. As a result, thousands of people rush to emergency rooms ever years suffering allergic reactions to food. As many as 200 people die from allergic reactions to food each year.
Food allergies
