Approximately 1-2 percent of the population suffers from a true food allergy, that is, their immune system is allergic to certain foods. An allergy is a faulty immune system response to normally harmless, foreign substances. A response is seen earlier than the second contact with the triggering substance (allergen). The first edition, the so-called sensitization, i.e., the immune system forms antibodies against the seemingly anti-matter, to defend them. If the body in contact with the allergen again, large quantities of these antibodies can be replicated. They fight the fabric and it comes to the allergic reaction. Here are several highly effective defense cells of biochemical substances such as Histamine release, which are then responsible for the classic symptoms.
Common triggers of food allergy
* Nuts
* Fish
* Wheat
* Shellfish
* Various fruit and vegetables
* Eggs
For most adults, it is, however, pollen-associated food allergies hay fever (allergy cross). The structure of allergenic molecules in pollen are similar to some structures in some foods. The immune system is confused, so to speak, the molecule and reacts well with various dishes with an allergy. The symptoms of allergic skin rashes ranging from proposals with itching and hives on stomach and intestinal disorders to respiratory distress, or at worst, a circuit failure.
The most common cross allergies:
Birch, alder, hazel - nuts, apples and other stone and pome fruit, potato
Grasses - tomato, peanut, legumes,
Mugwort - celery, spices, carrots
The food allergy is to be distinguished from food intolerance. Here is no immune reaction. It is triggered by strong histamine-containing foods. In other forms there is a defect in enzymes that will degrade in the body certain substances (eg lactose intolerance). In addition, some dyes or preservatives in the body directly cause histamine release. The symptoms often resemble those of true food allergy.
How your doctor makes the diagnosis.
to identify the triggering allergen, can be very difficult, especially by today's variety of processed foods. The simplest test is the so-called skin prick test. Various test solutions are inserted into the skin. Is there an allergy, is at this point after about 20 minutes, a wheal. For food, it may be necessary to use not only the test solution, but the food itself be placed on the skin or a little of him herauszuritzen and then prick the skin to obtain a reliable result. Although so the allergen can not be found, there is the possibility of a provocation test. This means that is eaten the suspect food under medical supervision in low doses in order to provoke an allergic reaction. Can also be a useful blood test in which the antibodies can be detected against a suspected allergen.
What your doctor can do:
If the allergic reaction is not too strong, rich usually drugs that block the histamine in the body (antihistamines) for therapy. In severe cases, cortisone is used to suppress the immune response. For patients who have already shown a massive allergic reaction, it is recommended that such an emergency kit to have around, consisting of an antihistamine, cortisone and adrenaline preparation, if there is a reaction cycle.
What can you do:
The best treatment is of course to avoid the trigger foods. However, some allergens change depending on the preparation, so for example, many patients can not tolerate an apple allergy to raw apple, but have with the apple in the form of boiled or baked no problems. Difficulties can also make finished products, on which the ingredients are not declared sufficient. It is advisable to do so.
Common triggers of food allergy
* Nuts
* Fish
* Wheat
* Shellfish
* Various fruit and vegetables
* Eggs
For most adults, it is, however, pollen-associated food allergies hay fever (allergy cross). The structure of allergenic molecules in pollen are similar to some structures in some foods. The immune system is confused, so to speak, the molecule and reacts well with various dishes with an allergy. The symptoms of allergic skin rashes ranging from proposals with itching and hives on stomach and intestinal disorders to respiratory distress, or at worst, a circuit failure.
The most common cross allergies:
Birch, alder, hazel - nuts, apples and other stone and pome fruit, potato
Grasses - tomato, peanut, legumes,
Mugwort - celery, spices, carrots
The food allergy is to be distinguished from food intolerance. Here is no immune reaction. It is triggered by strong histamine-containing foods. In other forms there is a defect in enzymes that will degrade in the body certain substances (eg lactose intolerance). In addition, some dyes or preservatives in the body directly cause histamine release. The symptoms often resemble those of true food allergy.
How your doctor makes the diagnosis.
to identify the triggering allergen, can be very difficult, especially by today's variety of processed foods. The simplest test is the so-called skin prick test. Various test solutions are inserted into the skin. Is there an allergy, is at this point after about 20 minutes, a wheal. For food, it may be necessary to use not only the test solution, but the food itself be placed on the skin or a little of him herauszuritzen and then prick the skin to obtain a reliable result. Although so the allergen can not be found, there is the possibility of a provocation test. This means that is eaten the suspect food under medical supervision in low doses in order to provoke an allergic reaction. Can also be a useful blood test in which the antibodies can be detected against a suspected allergen.
What your doctor can do:
If the allergic reaction is not too strong, rich usually drugs that block the histamine in the body (antihistamines) for therapy. In severe cases, cortisone is used to suppress the immune response. For patients who have already shown a massive allergic reaction, it is recommended that such an emergency kit to have around, consisting of an antihistamine, cortisone and adrenaline preparation, if there is a reaction cycle.
What can you do:
The best treatment is of course to avoid the trigger foods. However, some allergens change depending on the preparation, so for example, many patients can not tolerate an apple allergy to raw apple, but have with the apple in the form of boiled or baked no problems. Difficulties can also make finished products, on which the ingredients are not declared sufficient. It is advisable to do so.
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