Allergies are a sure way to ruin a perfect day. Imagine yourself sitting down on a romantic dinner with someone special and after a carefully-chosen meal, unusual outbursts erupt on your skin causing a major itching and burning sensation. Unless it’s some kind of food poisoning, it’s definitely a food allergy.
First introduced in the early 1900s, the original concept of allergy or atopy came about through the brilliant mind of Clemens Von Pirquet, a Viennese pediatrician who then observed hypersensitive reactions of some of his patients to pollen and dust. Food allergy is an abnormal and exaggerated response of the human body to food, triggering the production of Immunoglobulin or IgE antibodies.
It has to be cleared that other bodily reactions to certain food groups are not considered a food allergy but food intolerances such as lactose or milk intolerance. Food intolerance is triggered by other means that are distinct from the immunological reaction responsible for a food allergy.
What happens during a food allergy attacks is that food allergens that were absorbed by the body will be carried in the blood stream. Once these allergens reach the skin, they will cause eczema and other skin abnormalities. As these allergens travel in the bloodstream, they will likely cause other more serious complications like asthma, sudden drop in blood pressure, causing light-headedness and other symptoms. It may start off as a mild tingling in the mouth, but if not treated immediately, it may be fatal.
Most common symptoms of a food allergy are:
- Itchy lips, tongue or throat
- Swollen lips
- Abdominal pain
- Fainting or light-headedness
- Nasal congestion
- Runny nose
- Angioedema or swelling of the facial parts
- Shortness of breath
- Stomach cramps
- Vomiting
- Diarrhea
According to research done by the Food Allergy and Anaphylaxis Network in the US, more than 12 million Americans or 4 percent of the population has a food allergy. This figure is highest in children under the age of 3. Among the most common food allergens are:
- Peanuts (i.e. walnuts, almonds, cashews, pecans)
- Milk
- Soy
- Wheat
- Fish and shellfish
Diagnosis of a food allergy is done by an allergist. The allergist reviews suspected food allergens ingested in the body for consistencies of allergic reactions. He reviews the timing of the body’s irregular response to food, the number of people ingesting the same food item and the number of affected, and the method of food preparation. Common diagnostic procedures include:
- Skin prick testing
- Food challenges or the double-blind placebo-controlled food challenges (DBPCFC)
- Blood tests
The most basic treatment for a food allergy is the prevention of food allergens that were already identified. A person who ingested an allergen will be given shot/s of epinephrine, the dosage depending on the severity of the attack. Epinephrine is a neurotransmitter that fights allergic responses to the nervous system when the body is under threat. The American Academy of Pediatrics found evidence that cow's milk allergy, atopic dermatitis and wheezing during childhood were delayed or prevented among children who were breastfed for at least four months compared with those who were given infants formula from intact protein from cows.
Whenever food allergy is suspected, seeking medical help is the key to preventing its associated complications and even possibly death.
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