Food Allergy Or Food Intolerance?
Food allergies effect such a large number of people that it seems most people know at least someone with a food allergy. These allergies can be difficult to live with and even worse they send thousands of people to the emergency room each year; they are also the cause of a few deaths each year.
Many people suffer from a food intolerance, which shouldn't be confused with a food allergy. They are two distinct and different conditions that result in different consequences.
A food intolerance, sometimes called a food sensitivity, results in a delayed reaction to a food or food additive. A food allergy on the other hand can cause a reaction within minutes of consuming the triggering food. An intolerance occurs because the food isn't being digested properly due to things like a lack of enzymes, but an allergy is an immune response.
A food allergy is the body's reaction to a substance that it views as possibly harmful. The immune system works to constantly protect our bodies from these things it deems harmful. The allergen is seen by the body as one of these substances so the immune system goes to work trying to protect the body by releasing protective chemicals. One of the chemicals released is histamine, which can affect the nose, eyes, throat, skin or GI tract.
Symptoms of an allergy reaction can show within seconds or take up to an hour. These symptoms can include swelling or tingling of the mouth, lips, throat or tongue; wheezing or difficulty breathing; diarrhea, vomiting or abdominal pain; or hives. If the reaction progresses it can result in anaphylactic shock which can involve a drop in blood pressure, loss of consciousness and in some cases death.
Food allergies seem to be more prevalent every day but the majority of allergies are caused by just eight foods -- eggs, milk, peanuts, tree nuts, seafood, shellfish, wheat and soy. In the United States these eight are responsible for over ninety percent of food allergies. While allergens may vary to some degree from country to country these eight are generally the most common.
Of course the most effective way to treat allergies is to avoid the allergen. With airborne allergies this is difficult, but you might think it would be easy with a food allergy -- that's not always the case. Processed foods can often contain hidden allergens. To help with this problem the United States has required that companies label foods containing any of the eight common allergens.
The labeling has been a big help, but unfortunately it doesn't assure the food is completely free of allergens. They can also slip into the food system through cross-contamination. This can be a problem when a plant products multiple foods, some of which contain common allergens. The machines are cleaned before processing a new food, but traces of the allergen can remain and be passed to the next food that's processed.
Luckily most labels now have an allergy section where they list what other types of foods are processed in the same facility, but there are other things food allergy sufferers will need to look for as well. Ingredients that contain allergens can be listed under different names, for example casein and whey are forms of milk protein. Those with a dairy allergy will need to avoid these ingredients.
It's important for allergy sufferers to know the signs of an allergic reaction, and to know how to treat themselves. A common treatment method is the use of an EpiPen. It's also a good idea to carry a medical alert bracelet or card noting the allergy. - 17269
Many people suffer from a food intolerance, which shouldn't be confused with a food allergy. They are two distinct and different conditions that result in different consequences.
A food intolerance, sometimes called a food sensitivity, results in a delayed reaction to a food or food additive. A food allergy on the other hand can cause a reaction within minutes of consuming the triggering food. An intolerance occurs because the food isn't being digested properly due to things like a lack of enzymes, but an allergy is an immune response.
A food allergy is the body's reaction to a substance that it views as possibly harmful. The immune system works to constantly protect our bodies from these things it deems harmful. The allergen is seen by the body as one of these substances so the immune system goes to work trying to protect the body by releasing protective chemicals. One of the chemicals released is histamine, which can affect the nose, eyes, throat, skin or GI tract.
Symptoms of an allergy reaction can show within seconds or take up to an hour. These symptoms can include swelling or tingling of the mouth, lips, throat or tongue; wheezing or difficulty breathing; diarrhea, vomiting or abdominal pain; or hives. If the reaction progresses it can result in anaphylactic shock which can involve a drop in blood pressure, loss of consciousness and in some cases death.
Food allergies seem to be more prevalent every day but the majority of allergies are caused by just eight foods -- eggs, milk, peanuts, tree nuts, seafood, shellfish, wheat and soy. In the United States these eight are responsible for over ninety percent of food allergies. While allergens may vary to some degree from country to country these eight are generally the most common.
Of course the most effective way to treat allergies is to avoid the allergen. With airborne allergies this is difficult, but you might think it would be easy with a food allergy -- that's not always the case. Processed foods can often contain hidden allergens. To help with this problem the United States has required that companies label foods containing any of the eight common allergens.
The labeling has been a big help, but unfortunately it doesn't assure the food is completely free of allergens. They can also slip into the food system through cross-contamination. This can be a problem when a plant products multiple foods, some of which contain common allergens. The machines are cleaned before processing a new food, but traces of the allergen can remain and be passed to the next food that's processed.
Luckily most labels now have an allergy section where they list what other types of foods are processed in the same facility, but there are other things food allergy sufferers will need to look for as well. Ingredients that contain allergens can be listed under different names, for example casein and whey are forms of milk protein. Those with a dairy allergy will need to avoid these ingredients.
It's important for allergy sufferers to know the signs of an allergic reaction, and to know how to treat themselves. A common treatment method is the use of an EpiPen. It's also a good idea to carry a medical alert bracelet or card noting the allergy. - 17269
About the Author:
Learn more about gluten allergies with our new site on symptoms of gluten intolerance. You'll learn about associated phenomenon such as coeliac depression as well as specific troublesome symptoms like celiac constipation.
posted by X - Men at
5:01 AM
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