Some foods can cause adverse reactions in a small percentage of the population. However, not all problems are caused by food allergies. Only 2% of adults and 3-7% of children have allergies really.
You can differentiate between foods that cause food allergies and food intolerances causing foods. It is important to differentiate this to avoid headaches at home. Here we explain the main differences and some tips for effective action.
ALLERGIES
Involving the immune system against a component of the food (allergen) which is protein in nature. It can be caused by the creation of antibodies (immediate allergy mediated by IgE antibodies) or cell (immediate or delayed allergy), whose main exponent is celiac disease.
Immediate allergy symptoms:
✔ Less serious (and most common):
• Skin: hives, redness, swelling of lips and eyelids, dermatitis.
• Gastrointestinal: vomiting, colic, diarrhea, itchy mouth and throat.
• Respiratory system: rhinitis, asthma.
✔ More serious: anaphylactic reaction that affects multiple organ systems. The most severe manifestation is anaphylactic shock which can be fatal.
Treatment: complete elimination of the causative agent feed.
FOOD ALLERGIES CAUSING
Almost any food that contains protein can cause a food allergy, but some of the most frequently originate in children: cow's milk, egg, fish, seafood, legumes, cereals, fresh fruit, nuts.
Milk allergy-caused by casein, lactoglobulin and lactalbumin. The most common symptoms are preferably skin, but also digestive, vomiting and diarrhea.
They can vary from person to person. Not to be confused with lactose intolerance, in diarrhea occurring due to the inability to digest the milk component.
Egg allergy is caused by an allergic reaction usually caused by ovalbumin and ovomucoid, egg protein characteristics present in the clear.
Due to fish allergy fish muscle proteins. Take particular
care products fortified with omega 3 or fish oil may contain
Small amounts of protein.
Allergy to legumes have great ability to produce an allergic reaction. Generally
all are allergenic, especially lentils and soybeans. In the food industry legumes are used as thickeners gums (guar gum, locust bean gum).
Cereals Besides its importance in celiac disease, can cause allergy
immediately to any type of grain. However, it is less common than other vegetables.
Allergy to nuts Peanuts and almonds have a high risk of causing
anaphylactic shock, even if only produces mild nausea, headache and swelling
lips and tongue. Can produce symptoms even minimal contact with the skin.
Beware nuts!
INTOLERANCES
The body can not properly digest food or one of its components.
Not involve the immune system. Typical examples are intolerance
lactose and other sugars intolerances, or intolerance to some additives, such as sulfites.
Symptoms are similar to those caused by allergies digestive immediate:
✔ Nausea.
✔ Diarrhea.
✔ abdominal pain.
It can consume small amounts of food or food component, without their symptoms.
PREVENTION
✔ Provide a medical certificate in the cafeteria to avoid confusion and to learn the menu to eat.
✔ Always read the ingredients of the food that will be used in preparing the menu, taking about the list of substances to which they are allergic / intolerant to check the labels.
✔ Cooking food allergy first to avoid contamination and contacts. Handle carefully utensils (better if they are exclusive to the allergy). Do not use the same oil for cooking or ironing. Sanitize all work surfaces.
✔ Watch as mass food, sauce, soups and broths for soups, breadcrumbs.
✔ Completely remove the allergen from the diet, both the food itself and the various products that you can be taken as an ingredient. When in doubt, do not take it.
✔ Have about timely medication, especially in cases of very severe allergies.
Crackers "Oreo" (can be any brand)
