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Food allergies at a glance

The issue of food allergies is cloudy and confused. Many reactions reported as allergic to a food intolerance are very simple factors, overeating or other. Food allergies are considered to occur in 8 percent of children under 5 years and only 3 to 4 percent of adults. The frequency of allergy does not vary greatly throughout the world, while both sexes are equally affected. Food allergies can cause reactions that vary from mild digestive problems, skin rash, hives or difficulty breathing. Anaphylaxis is the most severe form of allergic reaction to the start 20 minutes after ingestion of rapid progression resulting in hives, difficulty breathing, dizziness and rapid pulse. Although estimates of fatal reactions vary widely, includes only a small number of allergic reactions to foods together. Food allergies usually occur within 2 hours or less after ingestion of food. From the swelling or tingling sensation around the throat, lips, face or hives and itching are the first signs. It can progress to dizziness, nausea, vomiting or difficulty breathing. What are the symptoms and the speed with which advances may be different from person to person.

Food intolerance is only sensitive to a food that is driven by a different mechanism causes physiological symptoms much lighter and does not lead to more severe reactions. A good example of this is lactose intolerance or sensitivity to milk and dairy products. Due to a deficiency of the enzyme often results in abdominal gas, discomfort, cramps and diarrhea. It is much more common and very different from a true food allergy.

The most common food allergies are eggs, milk, peanuts, tree nuts (walnuts, ie, walnuts), wheat and seafood (shrimp, lobster, crab, clams). Regular fish and chocolate are much less common allergens, anecdotal evidence suggests that common. Food intolerance can be confused with an allergy. Only a small amount of food can trigger a severe allergic reaction. Food intolerance, food poisoning, stress, viruses, drugs, food additives (preservatives, dyes) can cause similar symptoms, but milder, especially intestinal problems. Therefore, it can sometimes be confusing to determine the origin of the reaction may be. A family history of allergies, asthma or eczema increases the risk of food allergies. People with allergies to certain allergens cross-react. Some of these sensitivities can vary between dissimilar elements that may not be obvious. Consult your health care provider, testing and possible revision, may be able to provide peace of mind, proper treatment and to identify what to avoid in the future.

The most important aspect of management is to avoid food allergies. Unfortunately, there is no specific treatment. Antihistamines are still the first line of defense in both children and adults at the onset of food allergy. If severe, immediate medical attention may be needed. Food allergies in children often change over time. Onset is most common in early life, but can occur at any age. Allergies are getting better in some children as they age. Research shows that there is a relationship between allergies and when new foods are introduced after 6 months of age. Change in personal experience seems to be the rule. Personal and family history of allergies are better predictors of future prices. The severity of the reaction of the past can not predict the severity of future reactions. If in doubt about food sensitivities or allergies to simply avoid it! Consult your health care provider and share the confusion.

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