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+Read Moreภูมิแพ้อาหาร คือ?
อาการของการเป็นภูมิแพ้อาหารเป็นได้ทุกระบบของร่างกาย จากข้อมูลที่พบบ่อยคือ อาการทางระบบทางเดินอาหาร (เมื่อแพ้อาหารจะมีอาการคันปาก อาเจียน ปวดท้อง ท้องเสีย) อาการทางผิวหนัง (เมื่อแพ้อาหารจะมีอาการผื่นคัน ลมพิษ) และอาการทางระบบหายใจ (เมื่อแพ้อาหารจะมีอาการจาม น้ำมูก ไอ หอบ แน่นหน้าอก) ในบางรายอาการแพ้อาจรุนแรงถึงขั้นเสียชีวิตได้. -
+Read MoreFood 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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- Created on Monday, 13 June 2022 12:07
- Written by ifrpd-foodallergy
Addressing Australia’s Big Allergy Problem
The Australian Federal Budget has announced a $26.9 million investment over 4 years to address allergy and anaphylaxis.
The funding will lead to the creation of two vital organisations, the National Allergy Council (NAC) and National Allergy Centre of Excellence (NACE), that will work together to deliver world-leading initiatives and research to improve consumer safety and prevent anaphylaxis deaths.
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- Created on Monday, 30 May 2022 09:41
- Written by ifrpd-foodallergy
Environmental greenness exposure may raise food allergy risk
Exposure to environmental greenness in childhood appears to have an impact on the risk of developing allergic disease. Melbourne-based researchers have explored for the first time a possible link between exposure to environmental greenness and food allergy risk.
Environmental greenness encompasses trees, shrubs, and grasses growing in outdoor areas. Environmental green spaces are critical for not only encouraging active lifestyles, but for providing people with an opportunity to interact with diverse microbes, vegetation, soil, and pollen – all of which have previously been implicated to some extent in the development of allergies.
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Institute of Food Research and Product Development, Kasetsart University