Food allergies are extremely prevalent and can produce a wide range of symptoms, affecting everything from skin irritation and digestive distress to anaphylaxis (a potentially life-threatening reaction that requires treatment with an injection of epinephrine).
Children may outgrow allergies to milk, eggs and wheat over time; however, peanuts, tree nuts, fish and shellfish could remain lifelong allergens.
Milk
Milk is one of the most prevalent allergens, triggering symptoms that range from mild (rashes, hives) to severe (trouble breathing, loss of consciousness). Allergic reactions typically arise from reacting against proteins found in milk called casein and whey, which cause allergic reactions in some individuals.
Immune cells recognize these proteins as dangerous and produce immunoglobulin E (IgE) antibodies to defend itself. When you ingest such proteins, these IgE antibodies attach themselves to mast cells in your skin, respiratory tract and cardiovascular system and cause them to release histamine and other chemicals that trigger allergy symptoms.
Many people who suffer from milk allergies also have atopic dermatitis – a skin condition characterized by itchy, red patches that itch. Allergies to milk and dairy foods may occur alone or combined with egg allergy or peanut allergy; in order to be sure, always check ingredient labels of all packaged food that contains dairy or is labeled as such as it may also trigger reactions from someone allergic. Most often than not people who are sensitive to cow’s milk also show sensitivity towards goat, sheep and buffalo milk containing dairy ingredients.
Eggs
Egg allergy is a prevalent food allergen that can produce both skin and respiratory symptoms in susceptible individuals, and ranks second only to milk among children as far as prevalence goes. Most egg allergies involve IgE antibodies which is classified by Gel-Coombs classification system as type one hypersensitivity reactions. As with other food allergies, those with egg allergies should carry an epipen for emergencies purposes and form an anaphylaxis emergency action plan which should include family, friends, teachers, coaches and employers as part of an emergency action plan in case anaphylaxis occurs unexpectedly.
Egg white proteins can release histamine, and can also trigger non-IgE related reactions, including food protein induced enterocolitis syndrome (FPIES). Most patients suffering from this syndrome do not possess IgE antibodies specific for egg proteins.
Diagnostic procedures for egg allergy include skin prick testing and an oral food challenge (OFC), with increasing doses of egg white being administered supervised by a physician. Individuals allergic to eggs may still tolerate more cooked or baked egg products without experiencing adverse reactions as part of their daily diets.
Peanuts
Peanut allergy is one of the most prevalent food allergies and can result in a potentially life-threatening severe reaction known as anaphylaxis, with symptoms including swelling of lips, tongue or throat, hives on skin surface, tingling in mouth or throat and difficulty breathing as well as abdominal pain. Furthermore, low blood pressure may occur and even shock.
Peanut allergy is caused by proteins found in peanuts that bind with cells and interfere with their functions, impacting how cells perform tasks such as processing nutrients or producing energy for everyday activities. Some research indicates that biological functions linked to these proteins could contribute to their allergenicity; peanuts belong to a legume family alongside beans, peas and lentils so an allergy to one does not increase chances of anaphylaxis to others in this group.
Studies have demonstrated that exposing young children to peanuts prior to age 3 may lower their risk of peanut allergy. When doing this, consult with their healthcare professional about how best to do it, carry two epinephrine auto-injectors (Epi-Pen, Auvi-Q), know how to use them, and discuss methods of safe dining away from home with them.
Tree Nuts
Tree nuts (hazelnuts, almonds, cashews, pecans and pistachios) are among the most prevalent food allergies, often leading to life-threatening reactions called anaphylaxis which restricts breathing and sends the body into shock. People who are allergic should carry an epipen with them at all times as protection.
Tree nut allergies develop when proteins found in nuts bind with specific antibodies produced by our immune systems, prompting our bodies to release histamine and produce symptoms ranging from mild to severe.
Most children develop tree nut allergies before age five; similarly to peanut allergy, adults often cannot outgrow it. Many with tree nut allergies are allergic to multiple types of nuts; while they may tolerate certain nuts like coconuts or pine nuts without experiencing an extreme reaction; an allergist will help you determine which types of nuts may be safe for you.
Fish
Fish allergy occurs when an individual’s immune system misidentifies certain proteins found in certain types of fish as harmful, leading their immune system to produce antibodies which bind with these proteins and trigger other chemicals released by the body as a response, creating symptoms similar to an allergy attack.
Allergy testing for finned fish may involve skin or blood tests. People allergic to one species of finned fish may show cross-reactivity with other finned species or crustacean shellfish (see below).
An allergy to fish may be caused by several proteins, such as b-parvalbumin, calreticulin and tropomyosins – heat-stable allergens which bind IgE in fish-allergic patients. Tropomyosin first identified in tilapia was discovered to cross-react with shrimp tropomyosin (54). Utilizing the DBPCFC test, researchers have observed that 50-75% of fish-sensitive patients will exhibit similar reactions when exposed to cod, salmon or mackerel b-parvalbumins (55). Thus, some fish-allergic individuals should avoid cod, salmon, mackerel and trout while other may still consume these species without adverse reaction. It is wise to discuss this matter with a clinical immunology/allergy specialist prior to making decisions based solely on this information.
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