A food allergy is an abnormal immune response to food. The signs and symptoms can range from mild to severe. They may include itching, tongue swelling, vomiting, diarrhea, itching, difficulty breathing, or low blood pressure. This usually occurs within minutes to several hours of exposure. When the symptoms are severe, they are known as anaphylaxis. Food intolerance and food poisoning are separate conditions.
Common foods involved include cow's milk, peanuts, eggs, shellfish, fish, tree nuts, soybeans, wheat, rice, and fruit. Common allergies vary depending on the country. Risk factors include family history of allergies, vitamin D deficiency, obesity, and high levels of hygiene. Allergies occur when immunoglobulin E (IgE), part of the immune system, binds to food molecules. Protein in food is usually the problem. This triggers the release of inflammatory chemicals such as histamine. Diagnosis is usually based on a medical history, elimination diet, skin prick test, blood test for food specific IgE antibodies, or oral food challenges.
Initial exposure to potential allergens may be protective. Management mainly involves avoiding the food in question and having a plan if exposure occurs. These plans may include giving adrenaline (epinephrine) and wearing medical warning jewelry. The benefits of allergen immunotherapy for food allergies are unclear, so it is not recommended by 2015. Some types of food allergies among children are solved by age, including into milk, eggs, and soybeans; while others like peanuts and shellfish usually do not.
In developed countries, about 4% to 8% of people have at least one food allergy. They are more common in children than adults and seem to increase in frequency. Boys seem to be more affected than women. Some allergies are more common in early life, while others usually develop later in life. In developed countries, most people believe they have a food allergy when they really do not have it. The declaration of the existence of trace amounts of allergens in food is not mandatory in any country, with the exception of Brazil.
Video Food allergy
Signs and symptoms
Food allergies usually have a rapid onset (from seconds to an hour) and may include:
- Rash
- Hives
- Itching of mouth, lips, tongue, throat, eyes, skin, or other areas
- Swelling (angioedema) of the lips, tongue, eyelids, or entire face
- Difficulty swallowing
- Colds or nasal congestion
- Hoarse voice
- Wheezing and/or shortness of breath
- Diarrhea, abdominal pain, and/or abdominal cramp
- Lightheadedness
- Faint
- Nausea
- Vomit
In some cases, however, the onset of symptoms may be delayed for hours.
Allergy symptoms vary from person to person. The amount of food needed to trigger a reaction also varies from person to person.
A serious danger of allergies can begin when the respiratory tract or blood circulation is affected. The first may be indicated by wheezing and cyanosis. Poor blood circulation causes weak pulse, pale skin and fainting.
Severe cases of allergic reactions, caused by symptoms that affect the respiratory tract and blood circulation, are called anaphylaxis. When symptoms are associated with decreased blood pressure, the person is said to have anaphylactic shock. Anaphylaxis occurs when IgE antibodies are involved, and areas of the body that are not directly in contact with food are affected and show symptoms. Those who suffer from asthma or allergies to peanuts, tree nuts, or seafood are at greater risk for anaphylaxis.
Maps Food allergy
Cause
Although the level of sensitivity varies by country, the most common food allergies are allergy to milk, eggs, peanuts, tree nuts, seafood, shellfish, soybeans, and wheat. This is often referred to as the "big eight". Allergies to beans - especially sesame - appear to be increasing in many countries. For example, a more common allergy in certain areas is rice in East Asia where it forms most of the food.
One of the most common food allergies is the sensitivity to peanuts, members of the bean family. Peanut allergies may be severe, but children with nut allergies sometimes get bigger. Peanuts, including cashews, Brazil nuts, hazelnuts, macadamia nuts, pecans, pistachios, pine nuts, coconuts, and walnuts, are also common allergens. Patients may be sensitive to one particular tree nut or many different nuts. Also, seeds, including sesame seeds and poppy seeds, contain the oils in which proteins are present, which can cause allergic reactions.
The egg allergy affects about one in 50 children but is often too small by children when they reach the age of five. Normally, the sensitivity to the protein is white, not the egg yolks.
Milk from cows, goats, or sheep are other common food allergens, and many sufferers also can not tolerate dairy products like cheese. A small percentage of children with milk allergies, about 10%, have a reaction to beef. Beef contains a small amount of protein that is also present in cow's milk.
Seafood is one of the most common sources of food allergens; people may be allergic to proteins found in fish, crustaceans, or shellfish.
Other foods containing allergenic proteins include soybeans, wheat, fruits, vegetables, corn, spices, synthetic and natural colors, and additional chemicals.
Peruvian Balsam, which is in a variety of foods, is in the "top five" allergens that most commonly cause patch reaction reactions in people referred to a dermatology clinic.
Sensitization
An Institute of Medicine report says that food proteins contained in vaccines, such as gelatin, milk, or eggs can cause sensitization (development of allergies) in vaccine recipients, for these food items.
Atopi
Food allergies develop more easily in people with atopic syndrome, a very common combination of diseases: allergic rhinitis and conjunctivitis, eczema, and asthma. This syndrome has a strong inherited component; family history of allergic diseases can be an indication of atopic syndrome.
Cross Reactivity
Some children who are allergic to cow's milk protein also show cross-sensitivity to soy-based products. Some infant formulas have soy milk and protein hydrolyzed, so when taken by the baby, their immune system does not recognize the allergens and they can safely consume the product. The hypoallergenic baby formula can be based on a partially digested protein for less form of antigen. Another formula, based on free amino acids, is the most antigenic and provides complete nutritional support in forms of severe milk allergy.
People with latex allergies often also develop allergies to bananas, kiwi fruit, avocados, and some other foods.
Pathophysiology
Conditions caused by food allergies are classified into three groups according to the mechanism of allergic response:
- IgE-mediated (classic) Ã, - the most common type, occurs immediately after meals and may involve anaphylaxis.
- Non-IgE-mediated - characterized by an immune response that does not involve immunoglobulin E; can occur several hours after meals, complicated diagnosis
- IgE and/or non-IgE-mediated - hybrid of the above two types
Allergic reactions are the hyperactive responses of the immune system to substances that are generally harmless. When immune cells meet with allergenic proteins, IgE antibodies are produced; this is similar to the immune system's reaction to foreign pathogens. IgE antibodies identify allergen proteins as harmful and initiate allergic reactions. Hazardous proteins are those that are not damaged by strong protein bonds. IgE antibodies bind to receptors on the protein surface, creating a tag, just like a virus or labeled parasite. Why some proteins do not denaturize and then trigger allergic reactions and hypersensitivity while others are not entirely clear.
Hypersensitivity is categorized according to the part of the immune system that is attacked and the amount of time required for the response occurs. Four types of hypersensitivity reactions are: type 1, IgE-mediated directly; type 2, cytotoxic; type 3, immune complex mediated; and type 4, delayed cell mediation. The pathophysiology of allergic responses can be divided into two phases. The first is an acute response that occurs immediately after exposure to the allergen. This phase may subside or develop into a "final phase reaction" that can substantially lengthen the response phenomenon, resulting in tissue damage.
Many food allergies are caused by hypersensitivity to certain proteins in different foods. Proteins have unique properties that allow them to become allergens, such as stabilizing forces in tertiary structures and their quarterners that prevent degradation during digestion. Many allergenic proteins theoretically can not survive in the digestive tract destructive environment, so as not to trigger hypersensitive reactions.
Acute responses
In the early stages of allergy, type I hypersensitivity reactions to allergens, encountered for the first time, cause a response to an immune cell type called T H 2 lymphocytes, which belong to a subset. T cells that produce a cytokine called interleukin-4 (IL-4). These T H 2 cells interact with other lymphocytes called B cells, whose role is the production of antibodies. Coupled with the signal provided by IL-4, this interaction stimulates B cells to begin production of a large number of certain types of antibodies known as IgE. The secreted IgE circulates in the blood and binds to the IgE-specific receptor (a type of Fc receptor called Fc RIRI) on the surface of another type of immune cell called the mast cells and basophils, both of which are involved in acute inflammatory responses. IgE-coated cells, at this stage, are sensitive to allergens.
If later on the same allergen exposure occurs, the allergens can bind to the IgE molecules present on the surface of mast cells or basophils. The cross-linking of IgE and Fc receptors occurs when more than one IgE receptor complex interacts with the same allergenic molecule, and activates sensitive cells. Active mast cells and basophils undergo a process called degranulation, where they release histamine and other inflammatory chemical mediators (cytokines, interleukins, leukotrienes, and prostaglandins) from the granules to surrounding tissues causing some systemic effects, such as vasodilation, mucus secretion, nerve stimulation , and smooth muscle contraction. It produces rhinorrhea, itching, dyspnea, and anaphylaxis. Depending on the individual, the allergen, and the mode of delivery, the symptoms may be a system (classical anaphylaxis), or localized to a particular body system; asthma is localized to the respiratory system and eczema is localized to the dermis.
Final-phase response
After the chemical mediator of the acute response subsides, the final phase response can often occur due to other leukocyte migration such as neutrophils, lymphocytes, eosinophils, and macrophages to the initial site. The reaction is usually seen 2-24 hours after the original reaction. Cytokines from mast cells can also play a role in the persistence of long-term effects. The final phase response seen in asthma is slightly different from other allergic responses, although they are still caused by the release of mediators from eosinophils, and still dependent on the activity of T H 2 cells.
Diagnosis
Diagnosis is usually based on a medical history, elimination diet, skin prick test, blood test for food specific IgE antibodies, or oral food challenges.
- For a skin prick test, a small prominent needle board is used. Allergens are placed either on the board or directly on the skin. The board is then placed on the skin, to pierce the skin and for allergens to enter the body. If the nest appears, the person is considered positive for allergies. This test only works for IgE antibodies. Allergic reactions caused by other antibodies can not be detected through skin prick tests.
The skin prick test is easy and results are available in minutes. Different allergens can use different devices for testing. Some use a "branched needle", which looks like a fork with two branches. Others use "multitest", which may look like a small board with some pins sticking out of it. In this test, a small amount of suspected allergens are inserted into the skin or into the test device, and the device is placed on the skin to pierce, or penetrate the top layer of the skin. This places a small amount of allergens under the skin. The nest will form in the place where the person is allergic. This test generally produces positive or negative results. It is good to quickly learn if a person is allergic to a particular food or not, because he detects IgE. The skin test can not predict whether a reaction will occur or what kind of reaction may occur if a person digests a certain allergen. They can, however, confirm allergies in light of the patient's reaction history to certain foods. Non-IgE-mediated allergies can not be detected by this method.
- The patch test is used to determine whether a particular substance causes allergic inflammation of the skin. Tests for delayed food reactions.
- Blood tests are another way to test for allergies; However, it causes the same loss and only detects IgE allergens and does not work for any possible allergens. Radioallergosorbent (RAST) tests are used to detect IgE antibodies present in certain allergens. Scores taken from RAST compared to predictive values, taken from certain RAST types. If the score is higher than the predictive value, most likely the allergy is present in the person. One of the advantages of this test is that it can test many allergens at one time.
CAP-RAST has greater specificity than RAST; it can show the amount of IgE presence for each allergen. Researchers have been able to determine "predictive value" for certain foods, which can be compared with the RAST results. If a person's RAST score is higher than the predicted value for that food, more than 95% of the chances of a patient will have an allergic reaction (limited to a rash reaction and anaphylaxis) if they ingest the food. Currently, predictive value is available for milk, eggs, peanuts, fish, soybeans, and wheat. Blood tests allow hundreds of allergens to be filtered from a single sample, and cover food allergies as well as inhalants. However, non-IgE-mediated allergies can not be detected by this method. Other widely promoted tests such as leukocyte antibody cell antibody tests and food allergy profiles are considered unproven methods, whose use is not recommended.
- Test food challenges for allergens other than those caused by IgE allergens. Allergens are given to people in pill form, so people can ingest allergens directly. The person is being watched for signs and symptoms. The problem with food challenges is that they should be done in hospitals under careful supervision, due to the possibility of anaphylaxis.
Food challenges, especially double-blind, placebo-controlled dietary challenges, are the gold standard for the diagnosis of food allergies, including most non-IgE-mediated, but rare reactions. The blind food challenge involves packing suspected allergens into the capsule, giving it to the patient, and observing the patient for signs or symptoms of an allergic reaction.
The best methods for diagnosing food allergies should be assessed by the allergist. The allergist will review the patient's history and the symptoms or reactions that have been noted after the consumption of the food. If allergies feel symptoms or reactions consistent with food allergies, he will perform allergy tests. Additional diagnostic tools for evaluation of eosinophilic or non-IgE mediated reactions include endoscopy, colonoscopy, and biopsy.
Differential diagnosis
The most important differential diagnoses are:
- Lactose intolerance generally develops later in life, but can occur in young patients in severe cases. This is due to the lack of enzymes (lactase) and not allergies, and occurs in many non-Westerners.
- celiac disease. While it is caused by permanent intolerance to gluten (present in wheat, rye, barley and oats), it is not allergy or just intolerance, but a chronic multi-organ autoimmune disorder especially affecting the small intestine.
- Irritated bowel syndrome
- Deficiency inhibitors C1 Esterase (hereditary angioedema), a rare disease, commonly causes an angioedema attack, but can occur only with abdominal pain and occasionally diarrhea.
Prevention
Breastfeeding for more than four months can prevent atopic dermatitis, cow's milk allergy, and wheeze in early childhood. Initial exposure to potential allergens may be protective. In particular, early exposure to eggs and peanuts reduces the risk of allergy to this.
To avoid allergic reactions, strict diet can be followed. It is difficult to determine the amount of allergenic food necessary to induce a reaction, so complete avoidance should be attempted. In some cases, hypersensitive reactions can be triggered by allergen exposure through skin contact, inhalation, kissing, participation in exercise, blood transfusion, cosmetics, and alcohol.
Inhalation Exposure
Allergic reactions to airborne or vapor particles from known food allergens have been reported as a consequence of the work of people working in the food industry, but can also occur in home, restaurant, or limited space situations such as airplanes. According to two reviews, respiratory symptoms are common, but in some cases there is development to anaphylaxis. The most commonly reported cases of reaction by inhaling allergenic foods are nuts, seafood, beans, tree nuts, and cow's milk. Steam bursts from cooking lentils, green beans, beans and fish have been well documented as a trigger reaction, including anaphylactic reactions. One review cites examples of case studies of allergic response to other foods, including examples where the oral intake of foods is tolerated.
Treatment
The mainstay of treatment for food allergies is the total avoidance of foods identified as allergens. Allergens can enter the body by consuming foods containing allergens, and can also be digested by touching surfaces that may have come into contact with allergens, then touch the eyes or nose. For people who are very sensitive, avoidance includes avoiding touching or inhaling problematic foods. Complete avoidance is complicated because the statement of the presence of trace amounts of allergens in food is not mandatory (see labeling rules).
If food is not deliberately ingested and systemic reactions (anaphylaxis) occur, then epinephrine should be used. A second dose of epinephrine may be necessary for severe reactions. The person should then be transported to the emergency room, where additional treatment may be provided. Other treatments include antihistamines and steroids.
Epinephrine
Epinephrine (adrenaline) is the first-line treatment for severe allergic reactions (anaphylaxis). If given in a timely manner, epinephrine can reverse its effect. Epinephrine reduces swelling and airway obstruction, and improves blood circulation; tightened blood vessels and increased heart rate, increasing circulation to the organs of the body. Epinephrine is available by prescription in autoinjector.
Antihistamines
Antihistamines can alleviate some of the mild symptoms of an allergic reaction, but do not treat all the symptoms of anaphylaxis. Antihistamines block the action of histamine, which causes the blood vessels to dilate and become leaked to the plasma proteins. Histamine also causes itching by acting on the sensory nerve terminals. The most common antihistamine given for food allergies is diphenhydramine.
Steroids
Glucocorticoid steroids are used to soothe cells of the immune system that are attacked by chemicals released during an allergic reaction. This treatment in the form of nasal sprays should not be used to treat anaphylaxis, as it only relieves symptoms in areas where the steroids are in contact. Another reason why steroids should not be used is delay in reducing inflammation. Steroids can also be taken or injected, in which every part of the body can be reached and treated, but a long time is usually required for this to happen.
Epidemiology
The most common food allergies account for about 90% of all allergic reactions; in adults they include shellfish, peanuts, tree nuts, fish, and eggs. In children, they include milk, eggs, peanuts, and tree nuts. Six to 8% of children under the age of three have food allergies and nearly 4% of adults have food allergies.
For reasons that are not fully understood, the diagnosis of food allergies seems to be more common in Western countries recently. In the United States, food allergies affect as many as 5% of infants less than three years and 3% to 4% of adults. Similar prevalence is found in Canada.
About 75% of children who are allergic to milk proteins are able to tolerate baked dairy products, ie, muffins, cookies, cookies, and hydrolyzed formulas.
About 50% of children who are allergic to milk, eggs, soybeans, peanuts, tree nuts, and wheat will become larger by age 6. Those who were allergic at age 12 or under had an 8% chance. growing beyond allergies.
Nuts and allergy nuts tend to be less small, although evidence now suggests that about 20% of those with peanut allergies and 9% of those with peanut allergies will be larger than them.
In Japan, allergies to wheat flour, used for buckwheat noodles, are more common than nuts, tree nuts or food made from soybeans.
United States
In the United States, about 12 million people have food allergies. Food allergies affect as many as 5% of infants less than three years and 3% to 4% of adults. The prevalence of food allergy increases. Food allergies cause about 30,000 emergency room visits and 150 deaths per year.
Society and culture
Whether the level of food allergies is increasing or not, awareness of food allergies really increases, with an impact on the quality of life for children, their parents, and their immediate caregivers. In the United States, the Food Labeling and Consumer Protection Act of 2004 caused people to be reminded of allergy problems every time they handled food packages, and restaurants added alerts to the menu. The Culinary Institute of America, the main school for chef training, has an allergen-free cooking course and a separate teaching kitchen. The school system has a protocol about what foods can be brought to school. Despite all these precautions, people with serious allergies are aware that unintentional exposure can easily occur in other people's homes, in schools or in restaurants. Fear of food has a significant impact on quality of life. Finally, for children with allergies, their quality of life is also influenced by the actions of their peers. There is an increase in the occurrence of bullying, which can include threats or deliberate actions touched with foods they need to avoid, as well as having contaminated allergen-free foods. In the 1908 animated/live action film Peter Rabbit, the rabbit uses blackberries to intentionally induce anaphylactic allergic responses to a farmer trying to protect his garden. After much public protest, Sony Pictures and the director apologized for making light a food allergy.
Labeling settings
In response to the risk that certain foods pose to those who have food allergies, some countries have responded by instituting labeling laws that require food products to inform consumers clearly whether their products contain major allergens or by-products of major allergens among ingredients that are intentionally added to food. However, there is no labeling law to be obliged to state the presence of trace amounts in the final product as a consequence of cross-contamination, except in Brazil.
Intentionally added materials
In the United States, the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) require companies to disclose on the label whether the packaged food product contains one of the eight major food allergens, deliberately added: cow's milk, beans, eggs, shellfish , fish, tree beans, soybeans and wheat. This list originated in 1999 from the Codex Alimentarius Commission of the World Health Organization. To meet the FALCPA labeling requirements, if the ingredients come from one of the required label allergens, it must have a "food source name" in parentheses, for example "Casein (milk)", or alternatively, there must be a separate statement but adjacent to the list ingredients: "Contains milk" (and other allergens with mandatory labeling). The EU needs a list of eight major allergens plus molluscs, celery, mustard, lupine, sesame and sulfite.
FALCPA applies to FDA-regulated packaged foods, which exclude poultry, most meats, certain egg products, and most alcoholic beverages. However, some processed products of meat, poultry, and eggs may contain allergenic ingredients. These products are regulated by the Food Safety and Inspection Service (FSIS), which requires that each material be declared in a label with only a common or common name. Both the identification of certain material sources in the insertion statement and the use of statements to warn of certain substances, such as "Contains: milk", are required under FSIS. FALCPA also does not apply to meals prepared in restaurants. EU Food Information for Consumer Regulations 1169/2011 - requires the food business to provide allergy information on unpacked food, for example, at a catering outlet, deli counter, bakery and sandwich bar.
In the United States, there is no federal mandate to address the presence of allergens in drug products. FALCPA does not apply to drugs or cosmetics.
Trace amounts as a result of cross contamination
The value of allergen labeling in addition to intentional materials is controversial. This involves labeling for the material being accidentally present as a consequence of cross-contact or cross-contamination at any point along the food chain (during transportation of raw materials, storage or handling, due to joint equipment for processing and packaging, etc.). Experts in this area propose that if labeling of allergens would be useful to consumers, and healthcare professionals who advise and treat those consumers, ideally there should be agreement on which foods need labeling, the quantity of the threshold under a label that may be of no use, and validation of allergen detection methods to test and potentially recall foods that are intentionally or unintentionally contaminated.
The labeling regulation has been modified to provide mandatory labeling of materials plus voluntary labeling, called preventive allergen labeling (PAL), also known as "may contain" statements, for likelihood, unintentional, trace amounts, cross contamination during production. PAL labeling can confuse consumers, especially as there are many variations on warning words. In 2014 PAL is set only in Switzerland, Japan, Argentina, and South Africa. Argentina decided to ban the labeling of prevention allergens since 2010, and instead put the responsibility on manufacturers to control the manufacturing process and label only the allergen ingredients known in the product. South Africa does not allow the use of PAL, except when producers exhibit potential presence of allergens due to cross-contamination through a documented risk assessment and regardless of compliance with Good Manufacturing Practices. In Australia and New Zealand there is a recommendation that PAL be replaced by guidance from VITAL 2.0 (Exclusive Vital Tracking Exclusive Tracking). A review identifies "doses that cause allergic reactions in 1% of the population" as ED01. This threshold reference dose for foods (such as cow's milk, eggs, peanuts and other proteins) will provide food producers with guidance to develop labeling prevention and give consumers a better idea perhaps inadvertently in food products outside "may contain. " VITAL 2.0 was developed by Allergen Bureau, a nongovernment organization sponsored by the food industry. The EU has started the process of drafting a labeling rule for unintentional contamination but is not expected to publish as it was before 2024.
In Brazil since April 2016, the possibility of cross-contamination is mandatory when the product does not intentionally add any allergenic or derivative foods, but the Good Preparation Method and the adopted allergen control measures are insufficient to prevent the presence of trace crashes. These allergens include wheat, rye, barley, oats and their hybrids, crustaceans, eggs, fish, peanuts, soybeans, milk from all mammal species, almonds, hazelnuts, cashews, Brazil nuts, macadamia nuts, walnuts, pecans, pistaches , pine nuts, and chestnuts.
Genetically engineered food
There are concerns that genetically modified foods, also described as foods derived from genetically modified organisms (GMOs), can be responsible for allergic reactions, and that widespread acceptance of transgenic foods may be responsible for what is real or perceived increase in percentage of people people with allergies. One concern is that genetic engineering can make food allergies more allergic, meaning that smaller portions will be enough to trigger a reaction. Of foods currently used widely by GMOs, only soybeans are identified as common allergens. However, for soy proteins that are known to trigger allergic reactions, there is more variation from strain to strain than between them and transgenic varieties. The same review quoted a US National Academy of Sciences report concluding, "The committee found no association between GE food consumption and increased prevalence of food allergies."
A second concern is that genes transferred from one species to another can cause allergens in foods that are not considered allergenic. Research on efforts to improve the quality of soy protein by adding genes from Brazil nuts is terminated when human volunteers are known to have tree nut allergies reacting to modified soybeans. A second example is the 1998 introduction of the Bacillus thuringiensis gene encoding the Cry9c protein into the Starlink starch to provide insect resistance. The US Environmental Protection Agency has restricted its use to maize intended for animal feed, but in 2000 it was found in human food supplies, which led to the first mandate of voluntary mandate and then mandate of the FDA, which is called StarLink corn recall. Currently, before new GMO foods receive government approval, certain criteria must be met. These include: Are donor species known to cause allergies? Is the amino acid sequence of the transferred protein resembling a known sequence of allergen proteins? Is the transferred protein resistant to digestion - a trait possessed by many allergenic proteins? Finally, there are requirements in some countries and recommendations elsewhere that all foods containing GMO ingredients are labeled in such a way, and that there is a post-launch monitoring system for reporting adverse effects (many in some countries for reporting drug and food supplements). According to a 2015 report from the Food Safety Center, 64 countries require the labeling of GMO products on the market.
Research
A number of desensitization techniques are being studied. Research areas include anti-IgE antibodies (omalizumab), induction of specific oral tolerances (SOTI, also known as OIT for oral immunotherapy), and sublingual immunotherapy (SLIT). The benefits of allergen immunotherapy for food allergy are unclear, so it is not recommended by 2015.
There are studies on the effects of increased intake of polyunsaturated fatty acids (PUFAs) during pregnancy, lactation, through infant formulas and in early childhood at subsequent risks of developing food allergies during infancy and childhood. Of the two reviews, omega-3 fatty acids, long-chain fatty acids during pregnancy appear to reduce the risk of allergic IgE-mediated allergic medications, eczema and food allergies per parent report in the first 12 months of life, but the effect is not all survived during The last 12 months. The reviews characterize the evidence of the literature as inconsistent and limited. The results when breastfeeding mothers consuming a diet high in PUFA can not be concluded. For infants, supplementing their diet with high oils in PUFA does not affect the risk of food allergies, eczema or asthma either as infants or into childhood.
There is research on probiotics, prebiotics and a combination of both (synbiotics) as a means to treat or prevent allergic infants and children. From the reviews, there appears to be a treatment benefit for eczema, but not asthma, wheezing or rhinoconjunctivitis. Inconsistent evidence to prevent food allergies and this approach has not been recommended.
See also
- List of allergens (food and non-food)
- SEICAP (Spanish Society of Pediatric Allergy, Asthma, and Clinical Immunology)
References
- Notes
- Nester, Eugene W.; Anderson, Denise G.; Roberts Jr., C. Evans; Nester, Martha T. (2009). "Immunologic Disorder". Microbiology: A Human Perspective (6th ed.). New York: McGraw-Hill. pp.Ã, 414-428.
- Sicherer, Scott H. (2006). Understanding and Managing Your Child's Food Allergies . Baltimore: Johns Hopkins University Press.
External links
- Food Allergy, Merck's Manual
- "Food Allergy Resource List and Intolerance for Consumers" (PDF) . Center for Food and Nutrition Information, National Agricultural Library. December 2010. Ã, - resource set on allergy topics and food intolerance
Source of the article : Wikipedia
0 Comments