common food allergies
Common Food Allergies Causes And How Allergen Can Be Triggered

Common food allergies are one of a hypersensitivity reaction of the immune system to certain foods. Foods that often because allergies are cow’s milk, cereals, beans, egg white, shrimp and fish. Allergies can also be caused by sulfides or salicylates in foods and drugs, flavoring, preservatives and synthetic dyes.

Common food allergies affect around 3-10% of children. In some infants, protein cannot be digested optimally because the activity of digestive enzymes has not fully developed. In addition, they have intestinal mucosal permeability for larger macromolecules than adults. As a result, the protein that has not been broken down is absorbed more in the small intestine, causing allergic reactions.

In 80% of cases, food allergies disappear in the early years of life. Only 1-2% of adults have allergies (women are twice as many as men). Allergies to certain foods such as cow’s milk and egg white tend to disappear when the child grows up. Allergy to shrimp, fish, shellfish and nuts tends to continue for life.

Common Food Allergies Cause

Our bodies are protected from infection by the immune system. We produce a type of protein called an antibody to mark germs that cause infection. There are various types of antibodies, and what causes allergic reactions is called immunoglobulin E (IgE). IgE antibodies are usually produced in response to parasitic infections, such as in malaria.

When you first eat food allergens, your immune system responds by making IgE. IgE, in this case, acts as a marker of common food allergies molecules (allergens). When you eat that food again, your body will release IgE antibodies and other chemicals, including histamine, to expel “enemy proteins” from your body. Histamine is a powerful chemical that can affect the respiratory system, digestive tract, skin, or cardiovascular system. And this is the result of the responses of the allergen. The symptoms you feel depend on which part of the body histamine is released. If it is released in the ear, nose and throat, you may feel an itchy nose and mouth, or difficulty breathing or swallowing. If histamine is released on the skin, you can develop hives or rashes. If histamine is released in the digestive tract, you may develop abdominal pain, cramps, or diarrhea. Many people experience a combination of these symptoms.

We don’t know why some foods can cause allergies and others don’t, but the possibility is that some proteins in food are very similar to proteins found in viruses and bacteria. Therefore, allergies are usually genetic tendencies in which a person’s immune system is unable to distinguish food proteins from viruses or bacteria.

About Anaphylactic Shock

Shock Anaphylactic shock (anaphylactic shock) is a fatal allergic reaction to food, drugs (penicillin), natural latex, or insect stings. In children, the most common allergens that cause severe allergic reactions are eggs, milk and nuts, while in adults, seafood such as shellfish and shrimp can play a role. In addition to the drastic decrease in blood pressure, affected individuals may also experience itching and wheezing due to narrowing of the airways, and swollen throat which causes difficulty breathing.

This shock is caused by allergens that enter the bloodstream and the immune system overreacts by releasing large amounts of histamine and other chemicals, which then trigger intense allergic symptoms. Shock occurs quickly, usually in just a few minutes or hours after contact with an allergen. All parts of the body are affected. This common food allergies symptom is a medical emergency. If you find a relative affected by anaphylactic shock, immediately take it to a hospital or clinic for treatment.

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