Allergies to foods or food allergic reaction takes a leading position among all the allergic diseases in children, especially children of early age.Potential allergens are all foods, some of which have a much greater allergic effect, it: certain varieties of fruits and vegetables, chocolate, mushrooms, crabs, fish, nuts, dairy products, food coloring and preservatives.
If you are allergic to foods emerged at a time when the food is still in the mouth of man, to identify and exclude from further provocative use of the product is not difficult.However, often there is a delayed reaction, which greatly complicates the rapid detection of allergen provoking.
allergic to dairy products has a leading role in the chain known allergic diseases and develops due to hypersensitivity to cow's milk protein.In infants allergic reactions often develop after weaning, which is based on cow's milk, or after their transfer to artificial feeding
provocateur allergy prod
allergic to any foods? most often develop allergies provoke the following foods: chicken, egg, chocolate and cocoa, fish and eggs, fruits and vegetables red crabs, milk, nuts, raki, honey.These nuts like walnuts, peanuts, almonds and cashews are very strong allergens.In infants allergic to the foods most often develops in the milk protein, chicken meat and egg white, beef, soybeans, wheat protein gluten and sometimes even on some cereals.In adults and older children, food allergies often provoke crustaceans (crabs, crab, shrimp), fish and nuts.
often the culprits of allergic reactions are included in the processed and refined foods, various chemical additives.That is what many researchers attribute the increase in the number of cases of allergic reactions in the past few decades.Medical literature mentions about 170 basic foods, which can develop allergies.In addition to the above products, which are the main instigators of this reaction of the body and occupy about 90% of all cases, the remaining 10% are the following substances and products: latex, sulfites, tartaric acid, beans, peas, seeds (poppy, cotton, sunflower) and Sesame.The main allergens - absolutely harmless and safe at first proteins are not amenable to degradation during the heat treatment of food.Once in the gastrointestinal tract, they do not dissolve even under very aggressive enzymes and acids.Then these proteins into the bloodstream, where they are immune defenses and recognizes as foreign agents.The immune response of the body and manifests the development of allergic symptoms, manifestations of which the period depends on the current state of the gastrointestinal tract and the rate of digestion.
Most often, if the food is able to further provoke allergies to food, it can cause tingling, even just getting in the mouth, which should serve as a warning for the human factor.Other warning signs people usually do not feel.As digestion appear different in strength pain in the abdomen, nausea develops, there may be diarrhea, often reduces blood pressure.In the case of penetration of products histamine reaction in the broncho-pulmonary system, may develop an asthmatic attack.The rate of development of an allergic reaction since the light itching sensation in the oral cavity to asthma attacks and skin rashes may vary from matter of minutes to several hours.
symptoms of food allergies are not limited to gastrointestinal problems that are associated with nutrient absorption.An allergic reaction to cow's milk proteins often cause urticaria, rhinitis and asthma.Symptoms usually varies in intensity and is very diverse.Provoke allergic food can cause as quick passing tingling sensation in the mouth, and requiring hospitalization horizontal anaphylactic shock.An anaphylactic reaction usually occurs in people who are aware of possible allergic reactions on the part of your body, but do not know on what kind of food they react.Typically, such people have contact with the allergen occurs by mistake, carelessness, ignorance or lack of comprehensive information on the label.
Sometimes there is addiction to these allergenic foods like eggs and milk, but in most cases the increased sensitivity will be maintained throughout life, especially peanuts, seafood and fish
food allergies - treatment
Treatment of food allergies include medication and non-drug techniques, as well as mandatory diet.
Diet therapy is the strict control of the number of meals to meet the recommended intervals between them, and the mandatory exclusion from the diet, both real and potential allergens.This in itself monotonous unbalanced diet often serves as an impetus to the development of allergies, so the daily diet should necessarily be varied and nutritious.To make up for the nutrients that are ingested with food, from which had to give up, you should replace them have similar nutritional value hypoallergenic counterparts.Select the desired resolution and high-quality food able to adjust the diet only a nutritionist, or a qualified allergist.
Medication allergy products is to correct selection required antihistamines (Claritin, Peritol, Gismanal, Fenkarol, Tavegil etc.).For young children, some of these drugs in order to facilitate the reception are available in the form of syrup.The treatment with antihistamines extends to treat acute symptoms (usually 5 to 10 days).Longer take so-called "Membrane" that prevent the release of histamine and the destruction of the cells, it Intal and Zaditen (Ketotifen).The course of treatment with these agents do not stretch for several months.
In remission (absence of clinical symptoms) allergist sometimes prescribe a course of injections hystoglobulin.Also during this period shows a correction using biological products of intestinal dysbiosis.Perhaps the courses enterosorbents (Karbovit, Karbolong, Enterosgel, etc.).
allergy products unit is quite rare and tend to recur.Therefore, to avoid the possible serious consequences of which developed an allergic reaction, you must carefully monitor their diet and with them constantly have personal first aid kit with cropped allergy attack means necessary.