Are Common Food Allergies Dangerous
Data from the Mayo Clinic indicates that approximately two percent of the adult population in America suffer from some type of food allergy. In addition, kids with food allergies account for another 6%. While those percentages may seem low, in a total population in excess of 300 million in the America that translates to 6 million and 18 million people, respectively.
Similar to other allergic reactions, food sensitivities come about due to an over reaction to an allergen by the immune system. In this scenario, the allergens are typically dairy based products, eggs, peanuts, shellfish and a few other foods.
Responding to contact or ingestion, the body releases an antibody termed IgE (immunoglobulin E) because 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 compounds which are stimulated by the antibodies.
When compared with other allergic reactions, food allergy symptoms are typically much more comprehensive. Congestion of the nasal passages and watery eyes are possible. Nevertheless, 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, sickness and abdominal pain.
In severe cases, anaphylactic shock can happen. This is a whole body or systemic allergic reaction known as anaphylaxis. It involves a dramatic decrease in blood pressure, contracted respiratory tracts resulting in breathing problems, dizziness and other serious symptoms. It comes on very fast and if not treated immediately, can ,in some instances, result in the death of the person. In the United States, some two hundred folks a year die as a result of anaphylactic shock.
Allergic reactions to food are on occasions localized in some folks. Fresh fruits and vegetables cause some to experience a sort of tingling feeling in the mouth. It is thought that this type of reaction is caused by particular proteins, much the same as those that are found in the pollen of ragweed.
Professional diagnosis by an allergist is the only way to find out if an individual suffers from food intolerance or a food allergy.
To determine if a person has an allergy to certain foods, the allergist will perform an allergy skin prick test. The doctor takes a minute quantity of the suspect substance and exposes the individual to it by inserting a small quantity under the skin with a lancet. The area of skin is then monitored for some half an hour to determine if any itchiness or swelling occurs as a result of any response to the suspect substance.
In order to guage the amount of IgE produced by the body as a result of consuming a particular food, it may be necessary for a blood test to be made although this does not always give a definitive answer.
Lactose intolerance, for example, is caused by the genetically induced deficiency of the digestive enzyme required to safely process cow's milk. The symptoms may be alike, but this is not an allergy.
The best line of defense for an individual with a food allergy is to get rid of the problematic food from their diet and surroundings. For example, individuals with an known allergy to eggs should simply not consume eggs or products that are made with them. Others that are sensitive to peanuts and peanut dust can by and large avoid coming into contact with it.
In the absence of any recognized cure for allergies, avoidance is the best medicine for the moment. Nevertheless, symptom relief is possible when accidents occur. Antihistamines are a good option as is an Epipen or similar device. The latter contains ephinephrine which can be injected by allergy sufferers in the event of an emergency caused by exposure to certain allergens. This can stave off a serious attack of anaphylaxis.