Food Allergy

Food allergy is an abnormal response to any edible substance that is triggered by a specific reaction in the immune system. It is characterized by specific symptoms, most common of which are what we call as rashes. Food allergy should not be confused with food intolerance, which is also an abnormal response but occurs more frequently and may pair with other diseases.

Food allergy symptoms usually appear within minutes to an hour after intake. Initially, itching and difficulty in swallowing will be experienced. During digestion, vomiting and abdominal pain may likely occur. Rashes or hives occur because food allergens are absorbed in the bloodstream and when they reach the skin, they induce skin irritation.

There are different kinds of food allergies, most common of which are:

1. Dairy Allergy. As the name implies, this is an immune adverse reaction to milk proteins, particularly cow’s milk. It should be differentiated from lactose intolerance which is not exactly an allergy and occurs to more than half the population of the earth. Lactose intolerance mostly induces stomach pains with no impression of skin affectations.

2. Egg Allergy. This is hypersensitivity to either egg yolk or white substance; predominant in children but can also occur in adults. Anaphylaxis is its most severe reaction and would require immediate medical attention. It can be outgrown but may well continue to adulthood.

3. Seafood Allergy. Contrary to some beliefs, not all edible substances from the sea cause seafood allergy. Only shellfish, crustaceans, and scaly fish could evoke allergic reactions because of specific protein substance found in their shells or carapace. Freshwater fish such as trout and fish without scales are basically safe.

4. Peanut Allergy. This is considered the most dangerous food allergy as it accounts for half of the total percentage of allergy deaths in the United States. Patients could succumb to anaphylactic shock which eventually can cause the demise.

5. Wheat allergy. Wheat flour is by far the most common flour in the world, thus, this would essentially qualify as general flour allergy. Symptoms are typical of any food allergies. However, onset could be either respiratory or contact, unlike other food allergies which need to be taken orally for the adverse reaction to take place.

While most allergies begin in the first or second years of life, allergies to baby food (primarily milk) occur in infants and very young children as well. Symptoms could appear in the form of infant colic. Animals are also susceptible to allergic reactions(for example, Canine Food Allergy). These are not caused by allergens in the air but from the natural food products of pet foods. Similar symptoms to humans can also be found in dogs but onset is longer; it could be quick, or could take up to two weeks before symptoms become apparent.