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 Monday, 20 January 2020 08:39; Written by ifrpd-foodallergy

Study finds celiac disease more likely for at-risk children who eat gluten

Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.

The study, published in the Journal of the American Medical Association (JAMA), brought together a multinational team to decipher whether celiac disease depended on gluten consumption in the first five years of life.

Subjects of the study were part of a ‘prospective observational birth cohort’ focused on the environmental triggers of diabetes and celiac, known as The Environmental Determinants of Diabetes in the Young (TEDDY).

Researchers at six clinical centers in Finland, Germany, Sweden and the US enrolled more than 8,600 newborns between 2004 and 2010, each carrying a genetic makeup connected to Type 1 diabetes and celiac disease.

The team began running tests for the two autoimmune deficiencies starting at age two, ultimately testing more than 6,700 male and female children each year.

Details: Created on Friday, 03 January 2020 08:32; Written by ifrpd-foodallergy

New gluten-free standard launched

Where Food Comes From-which provides independent, third-party verification of food production practices in North America-has launched the ‘Gluten Free by WFCF’ standard.

The new branding replaces the ‘Gluten-Free’ standard formerly administered by the company’s International Certification Services (ICS) business unit.

The move comes after a recent study-published in the American Journal of Gastroenterology-found that 32% of foods served in restaurants termed as gluten-free actually contained gluten.

“Based on anticipated higher demand for gluten-free verifications following the alarming results of the study, we decided to bring the standard under the Where Food Comes From umbrella, where it should enjoy a higher profile among consumers and potential customers in the food supply chain,” said John Saunders, chairman and CEO of WFCF.