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, 18 April 2019 08:53; Written by ifrpd-foodallergy

Food Allergies Have Been in My Family for Four Generations

Food allergies started with my grandmother’s shrimp allergy – and have now been passed down through four generations. First published in Allergic Living magazine; to subscribe click here.

Anyone who has ever said: “No one had food allergies when I was a kid!” should have a chance to meet my family.

We have an itching, wheezing medical history that spans nearly a century. The legacy includes an alarmingly relaxed attitude toward managing a life-threatening condition in the decades before epinephrine auto-injectors had been invented.

The first person we know for certain had food allergies was my grandmother. My Ama, as I called her, grew up in Minnesota with her Swedish farming family, went to school to become a dental hygienist, then in 1928 married my grandfather, a jeweler who had emigrated from Denmark.

Growing up in the upper Midwest in the early years of the 20th century hadn’t given my Ama many opportunities to eat shellfish. On a trip to Mexico with my grandpa, she discovered that she liked the taste of shrimp, but after eating it became dizzy, and couldn’t keep it down.

Her symptoms triggered questions about pregnancy, not food allergies. A few more bouts of illness after eating shellfish confirmed that my grandmother really did have an allergy to it. And so she started a family tradition of discovering food allergies the hard way, and then managing them with somewhat less than strict avoidance – and a whole lot of luck.

Of my grandparents’ four children, only my dad inherited the shellfish allergy, plus he was sensitive to egg, although he could eat it without difficulty in baked goods. Like his mom, dad never visited an allergist, so there was never a confirmed diagnosis.

Despite the steep odds against it in their generation, my dad managed to marry someone who also likely has a food allergy. My mom grew up never eating cloves, because her dad despised them. (In hindsight, a lot of my family’s picky eating and strong food preferences were most likely related to allergies or intolerances.)

When she was a teen, my mom had her wisdom teeth removed, and the dentist packed a dry socket with cotton tubing soaked in clove oil. Her mouth and throat began to swell. Fortunately, the dentist was able to put a tube in her airway before it closed completely. Since then, mom has avoided cloves, and dislikes spicy food in general.