ภูมิแพ้อาหาร คือ?

อาการของการเป็นภูมิแพ้อาหารเป็นได้ทุกระบบของร่างกาย จากข้อมูลที่พบบ่อยคือ อาการทางระบบทางเดินอาหาร (เมื่อแพ้อาหารจะมีอาการคันปาก อาเจียน ปวดท้อง ท้องเสีย) อาการทางผิวหนัง (เมื่อแพ้อาหารจะมีอาการผื่นคัน ลมพิษ) และอาการทางระบบหายใจ (เมื่อแพ้อาหารจะมีอาการจาม น้ำมูก ไอ หอบ แน่นหน้าอก) ในบางรายอาการแพ้อาจรุนแรงถึงขั้นเสียชีวิตได้.

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Food Allergy?

As with any allergy, a food allergy develops when the immune system attacks a normally harmless substance and creates specific antibodies for this substance. From this point on, whenever the food allergy sufferer eats the food to which they're allergic, the antibodies respond by releasing histamine, which causes allergic symptoms to appear.

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FOOD ALLERGIES AND INTOLERANCES

A food sensitivity is an adverse reaction to a food that other people can safely eat, and includes food allergies, food intolerances, and chemical sensitivities.

Food allergies are sensitivities caused by a reaction of the body's immune system to specific proteins in a food. Current estimates are that food allergies affect as many as 6% of young children and 3% to 4% of adults.

In allergic individuals, a food protein is mistakenly identified by the immune system as being harmful. The first time the individual is exposed to such a protein, the body's immune system responds by creating antibodies called immunoglobulin E (IgE). When the individual is exposed again to the same food protein, IgE antibodies and chemicals such as histamine are released.Histamine is a powerful chemical that can cause a reaction in the respiratory system, gastrointestinal tract, skin or cardiovascular system. In the most extreme cases, food allergies can be fatal. Although any food can provoke an immune response in allergic individuals, a few foods are responsible for the majority of food allergies.

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Details: Created on Thursday, 06 May 2021 15:06; Written by ifrpd-foodallergy

Neuritin – the body’s natural defence against allergic reactions

Researchers at the Australian National University (ANU) in Canberra believe they are a significant step closer to creating better treatments for people with allergies, having identified the protein neuritin as an important component of the body’s response to allergens.

In extensive studies, the research group have shown that in the absence of neuritin there is increased susceptibility to death from anaphylaxis, highlighting its role in the prevention of life-threatening allergies. Investigations into the mechanisms behind these observations suggest that neuritin is an important part of the immune system that can naturally ward off allergic reactions by preventing the excessive formation of Immunoglobulin E (IgE).

Details: Created on Wednesday, 28 April 2021 17:26; Written by ifrpd-foodallergy

Should food companies declare the amount of allergen present?

Clinicians often try to gather information about the type and amount of an allergen eaten by a patient who has just had an allergic reaction. These details help to estimate the person’s sensitivity and risk of future severe reactions. Researchers in the Netherlands have tested the feasibility of calculating the amount of allergenic protein in a food based on label information and bite- or sip-sized portions. But, the task proved every bit as complex as it sounds!

Ninety-seven frequently consumed foods containing milk, egg, peanut, or hazelnut were selected: 27 non-composite foods and 70 composite foods (made up of multiple ingredients). The researchers estimated the amount per 100 g, per portion, and per bite or sip sizes, in different age groups: 2–3, 4–6, and 19–30 years. Multiple participants were recruited to measure the average size of a bite or a sip in each age group, with sizes found to increase with age.