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Are Common Food Allergies Dangerous
Data from the Mayo Clinic shows that approximately two percent of adults in the United States suffer from some form of allergic reaction to food. Additionally, kids with food allergies account for another six percent. While those percentages may seem low, in a total population of over three hundred million in the United States that translates to 6 million and 18 million individuals, respectively.
Like other allergic reactions, a food allergy happens when the immune system overreacts to an allergen. Common food allergens include, but are not limited to, dairy based items such as cream, seafood, shellfish, peanuts and eggs.
In response to contact or consumption, the body releases an antibody termed IgE (immunoglobulin E) since it views the food not as nutrition, but a outside invader. The allergy symptoms are produced by the release of histamine, prostaglandins and various other substances which are stimulated by the antibodies.
Food allergy symptoms are inclined to be more extensive than those that mark other allergies. These include the possibility of watery eyes and congestion of the nasal passages. However, they are typically accompanied with or even overtaken by such things as swelling up of the lips, throat or tongue, urticaria or skin hives (itchy red bumps that form on the surface of the skin), sickness, wheezing and even abdominal pain.
Anaphylactic shock can be the result in more serious cases. Anaphylaxis is a systemic (overall body) allergic reaction. It involves several serious symptoms such as lightheadedness, constricted airways resulting in breathing difficulities and a dramatic decrease in blood pressure. It comes on quickly and if left untreated, can sometimes cause death. Upwards of 200 deaths per year in the United States are as a result of anaphylaxis.
In some cases, food allergy reactions are localized. For example, some folks will experience a tingling sensation in their mouth after eating fresh fruit or vegetables. The cause is considered to be proteins similar to those found in ragweed pollen.
Differentiating between a food intolerance and a food allergy needs a professional diagnosis by an allergist.
To ascertain if a person has an allergy to certain foods, the allergist will carry out an allergy skin prick test. The doctor takes a minute quantity of the suspect substance and exposes the person to it by introducing a tiny quantity under the skin with a lancet. The area of skin is then monitored for around half an hour to determine if any itching 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 when ingesting a certain food, it may be necessary for a blood test to be made although this does not always give a definitive answer.
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 lack of a digestive enzyme that is required by the body to process cows milk safely.
The best line of defense for a person with a food allergy is to get rid of the problematic food from their diet and environment. For instance, individuals with an known allergy to eggs should simply not ingest eggs or products that are made with them. 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. 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 an emergency situation caused by coming into contact with certain allergens. This can head off a serious attack of anaphylaxis.
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