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Food allergy is an immune reaction of the body to the components of certain products. Usually children, especially breastfed babies, suffer from this disease. Food allergies are less common in adults. The danger of allergies is that even small amounts of an allergen can be life-threatening.
Food allergies on MKB are defined by one of the following codes:
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L 20.8 - other atopic dermatitis (inflammation of the skin due to allergens);
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L 27.2 - dermatitis caused by food;
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L 50 - eshakyemi;
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T 78.1 - Pathological reactions caused by a reaction to food.
New products that are completely harmless to other people with food allergies can have a negative impact on someone. Usually they appear on the skin, less often in the digestive system. A patient with a severe allergy may experience anaphylactic shock, which is extremely life-threatening, and the noteworthy aspect is that this type of reaction is less common in food allergies.
Abnormal reactions of immune cells to food allergies can be caused by the formation of antibodies to food (reagents or class E immunoglobulins) and their combination. Therefore, the classification of food allergies:
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Reactions resulting in the formation of reagents (eczema, rhinitis, conjunctivitis, asthma, intestinal disorders, anaphylactic reactions);
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Mixed options (dermatitis, gastrointestinal disorders);
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Manifestations of cell pathology (inflammation or inflammation of the intestine).
Causes of food allergies
Food allergies in adults and children occur under the influence of proteins in products, sometimes protein-like substances - haptens. Such protein molecules contain components that trigger a protective reaction at the genetic level of human immune change.
The condition of the stomach and intestines is also important: when allergens are infected, the reaction to immunocomponent cells or axillary bodies increases, and sensitivity increases.
Food allergies in children
In most cases, food allergies in children are caused by the mother's malnutrition during pregnancy or breastfeeding. For example, a woman's excessive consumption of eggs during pregnancy increases the likelihood that the child will develop an allergy to this particular product after a certain period of time.
But the real cause of allergies is a genetic disorder of immunity, which can be hereditary or occur in an emergency.
Food allergies in children are usually caused by the following factors:
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The child should not be breastfed, fed with artificial mixtures that preserve various cow or goat milk proteins;
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Premature birth;
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Diseases of the gastrointestinal tract, biliary tract or liver disease.
Allergy to cow's milk protein occurs in 2-3% of breastfed children. By the age of 5, 80% of children will have this condition, and by the age of 6, only 100 in 1 children will be allergic to cow's milk.
Allergic reactions occur at least once in 17% of children under one year of age.
Food allergies in adults
Adults also sometimes suffer from allergies and it can occur for a variety of reasons. Some of them are the same in both adults and children:
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Genetic impairment of immunity;
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Inflammation in the processes of the gastrointestinal tract leads to the absorption of undigested food through the intestinal wall;
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Disorders of pancreatic function reduce the rate of absorption of substances, as well as dyskinesia of the gastrointestinal tract;
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Malnutrition can lead to gastritis or other illnesses (which can lead to common allergies or false allergies).
Some people may be allergic to certain types of food supplements. Additives are used to improve the smell, color and taste of food and extend its shelf life.
In people with allergies, tartrazine - an additive that gives the product a yellowish-golden appearance - is a problem in most cases. Sodium nitrate, which gives a beautiful reddish-purple color to meat and sausage products, can also be added to the "black list". Among the preservatives should be noted more sodium glutamate and salicylates. 5-7% of people suffering from food allergies, 1000 in 1 healthy people are allergic to food supplements.
Products that cause an allergic reaction
Significantly, salt and sugar alone are not considered allergens among foods. Any remaining food or food product is likely to cause allergies in one way or another. People with allergies are especially prone to this condition. At this point, let’s think about some of the products that have been more researched and included in the list of potent allergens.
Cow milk
One of the most common allergens. Milk contains about 20 types of proteins, each of which can cause allergies in some way. During boiling, some of them decompose, but the rest are resistant to high temperatures. However, for people with milk allergies, beef is rarely included in the list of allergens.
Chicken eggs
Eggs are also a common allergen. In medical practice, even a single egg has been reported to cause anaphylactic shock or other serious adverse effects. The fact is that the proteins in the egg are absorbed into the bloodstream through the intestinal wall unchanged.
Egg whites and yolks have different antigenic properties, and while some people can easily consume egg whites, they cannot tolerate its yolks or vice versa. When eggs are boiled or fried, the antigenic properties of egg whites are reduced.
Consumption of duck or goose eggs by patients with allergies to chicken eggs does not change the situation, as the allergen property is present in both subsequent poultry eggs. Most people who are allergic to eggs are allergic to the smell of chicken pox or poultry farm.
With age, egg allergies disappear in about 10% of children.
Fish
Fish has strong antigenic and histamilibering properties. In people with allergies to this product, not only the consumption of fish, but also the smell of fish during its preparation can be life-threatening. In general, people with allergies to fish are extremely negative about any type of fish and fish products. Sometimes allergies can affect one or more species of fish, and fish that are not allergens can be safely consumed by humans.
Crustaceans
Mixed antigenicity is common for crustaceans: if a person is allergic to one type of crustacean, he should exclude from his diet any product made from any type of crustacean. This list also includes freshwater small daphnia shrimp. They are usually added to a special dry feed for fish kept in the aquarium. It is important to remember Daphnia’s reaction to suffocation.
Unfortunately, allergies to seafood and fish last a lifetime, and even a brief encounter with them is more likely to cause anaphylactic reactions.
Wheat and soy
These products are also among the most common allergens.
Meat
Meat contains a lot of protein, and this product rarely causes allergies. However, some meat products, such as poultry, have more antigenic properties than others. While someone may be allergic to beef, they can safely consume mutton, pork or chicken.
Crop products
Crop products (wheat, rye, oats, rice, barley, etc.) can cause mild allergies. In rare cases, consuming them can cause serious complications. By the age of 5-6 years, in half of children, such reactions disappear spontaneously.
Vegetables, fruits and berries
Many of these foods cause allergies. Strong allergies are caused especially by citrus fruits (orange, grapefruit, lemon), strawberries and ertut. People who are allergic to one product have the same reaction to all fruits belonging to the same family.
However, mixed reactions are also present. For example, birch pollen (pollinosis) People with allergies may not be able to eat apples and carrots, which in most cases belong to a completely different family. The antigenic properties of fruits and vegetables are somewhat reduced by cooking, roasting or steaming.
Nuts
Most are sensitive to nuts, and the reaction to this product usually gives a much stronger appearance. Those who have a reaction to one type of nut can easily consume others, but sometimes a person who is allergic to one nut is more likely to suffer from all types of nuts in general. Most people who are allergic to nuts are also sensitive to tree dust. Peanuts are a strong allergen and often cause an anaphylactic reaction. Only 20% of children can lose their allergies to this product with age.
Chocolate
Although chocolate is considered a strong allergen, this product has weak antigenic properties. It causes a weak reaction, and this property also applies to cocoa.
Symptoms of food allergies
Food allergies depend on the age and immune status of the child. The following are the main symptoms of allergies and their manifestations:
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Skin rash, itching, swelling or irritation;
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Swelling of the mucous membrane in the oral cavity;
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Allergic rhinitis (nasal congestion, runny nose and runny nose);
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Cough (sometimes sputum);
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Shortness of breath (due to swelling of the throat);
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Aging and redness of the eyes;
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Nausea and vomiting, bloody and mucous diarrhea;
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Pain in the abdomen.
The site of allergy is usually in the form of rash - erythema, accompanied by a small, hard-core red rash, swelling and itching.
Food allergies in breastfed children have a number of additional symptoms that cause atopic dermatitis:
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Dry skin;
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Redness that intensifies after breastfeeding in the area of the baby's stool.
Allergic reactions usually disappear without a trace when a special diet is followed.
Allergy treatment
Allergy treatment is first and foremost about following a proper diet. The patient should completely avoid allergen-causing foods. Allergies can be overcome slowly but surely through diet. However, it is important to follow a special diet for a certain period of time, even after your condition has improved. Breastfeeding women, in particular, must adhere to this rule.
In general, two types of diets are followed in food allergies:
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Nonspecific diet (avoidance of all foods that cause allergies). It is not yet known what caused the allergy to this diet, it is necessary to follow it from the first symptoms;
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A complete diet (avoiding all products that cause a reaction, even very small amounts).
Diet is the only way to prevent allergies and should be followed by both adults and children. Depending on the age of the patient, the fight against the disease lasts from one to four weeks.
If a child is allergic to cow's milk, it is also forbidden to give him goat's milk. As a supplement, it is necessary to use ready-mixes with high hydrolysis of proteins and amino acids. In 90% of children with allergies to dairy products, these compounds do not cause pathological reactions.
It is recommended to consult a specialist, even if the allergy occurs in a noticeable, mild form. Can I take the following medications for allergy symptoms:
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Sorbents (stimulate the elimination of allergens from the body);
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2nd generation antihistamines (reduces swelling and inflammation);
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When anaphylaxis occurs, the ambulance crew sends the patient epenifrin, prednisolone, and hospitalizes him.