This food triggers allergies! Never put it in your mouth…
Although this uncomfortable situation, which we experience more in the summer months, seems simple, it can bring bad problems behind it. Allergies are genetically transmitted from parents to babies and children, but the baby can acquire the allergic structure later on with the effect of the environment and diet. Do not consume these allergy-triggering foods too often!
An allergy is a condition in which certain foods trigger an abnormal immune response. It’s caused by your immune system incorrectly recognizing certain proteins in a food as harmful. Your body then takes a series of protective measures, including the release of chemicals like histamine that cause inflammation.
WHAT IS ALLERGY?
Allergic reactions occur when your immune system reacts to a foreign object in your body. In response, your body creates antibodies. Once these antibodies get into your system, they stick to your skin, lungs, and gastrointestinal tract. When you encounter that allergen again, the antibodies release histamine, which dilates blood vessels. This causes an allergic reaction.
FOOD ALLERGY SYMPTOMS
Depending on the type of allergy, symptoms may appear a few minutes after exposure, or a few hours or even days after exposure. They may include some of the following: swelling of the tongue, mouth, or face, difficulty breathing, low blood pressure, vomiting, diarrhea, itchy rash
In more severe cases, a food allergy can cause anaphylaxis. Symptoms that can come on very quickly include an itchy rash, swelling of the throat or tongue, shortness of breath, and low blood pressure. Some cases can even be fatal.
COW MILK
Cow’s milk allergy is most common in infants and young children. It is one of the most common childhood allergies, affecting 2-3% of infants and young children. However, around 90% of children will outgrow the condition by age 3, and it will become much less common in adults. If a cow’s milk allergy is diagnosed, the only treatment is to avoid cow’s milk and foods containing it. Mothers who breastfeed babies with allergies may also have to omit cow’s milk and foods containing it.
EGG
Egg allergy is the second most common cause of food allergy in children. However, 68% of children with egg allergies will outgrow their allergy by age 16. Symptoms include:
Digestive discomfort such as stomach pain
Skin reactions such as hives or rash
Respiratory problems
Most allergy-triggering proteins are found in egg whites, so egg white allergy is more common.
SHELL SEA PRODUCTS
If you are allergic to shellfish, avoid these:
Shrimp
Crayfish
Lobster
Squid
The most common trigger of a seafood allergy is a protein called tropomyosin. Other proteins that may play a role in triggering an immune response are arginine kinase and parvalbumin. Shellfish allergy does not tend to improve over time, so most people with this condition should eliminate all shellfish to avoid an allergic reaction.
PEANUT TYPES
Peanut and nut allergy is an allergy to certain seeds from trees. It is a very common food allergy, thought to affect about 1% of the US population and perhaps up to 3% of people worldwide. People with peanut allergies will also be allergic to food products made with these nuts, such as nut butters and oils.
Additionally, it’s easier to avoid all nuts rather than just one or two varieties. And unlike some other allergies, allergy to tree nuts is often a lifelong condition. Research has shown that the early introduction of peanuts can be protective.
