Food allergy: symptoms in adults, causes, treatment

Allergy is a very unpleasant condition caused by a reaction to an irritant called an allergen. In reality, it can be anything: pollen, animal biological fluid, cream. When it comes to food allergies, the irritant is the food we eat every day. At the same time, one person cannot eat even a piece of a particular product without consequences, while another, at the same time, uses it in large quantities. Since eating food implies contact with an irritant from the inside, this condition is accompanied by unusual features and clinical manifestations. In this article, we will tell you what food allergies are, symptoms in adults are also described in the text.

Food allergy: how does it work?

It must be said that food allergy is usually caused by a combination of two factors. Which ones, we will consider in the following table.

Table 1. Factors Required for an Allergic Reaction to a Specific Food

Personal predisposition of a person	High content of reactants in the product
In the first case, the allergy is determined genetically, as a rule, a person is already born with a reaction to any particular product. Moreover, most likely, the same reaction was observed in his parents, or grandparents, since such predispositions are usually inherited.	In the second case, a specific type of food, as a rule, contains a concentrated amount of substances that can cause a negative reaction of the body: most often they are proteins (usually animals); less often, but still cause a reaction from carbohydrates and fats.

An allergic reaction is a manifestation of the protective function of the body. When an irritant enters the body, our immunity activates a special "combat" mode, and begins to produce excessive antibodies. The state into which the organism comes can be described as reactive. The perception of all systems of the body of a simple protein that cannot harm us is modified as if in fact it was some kind of causative agent of an infectious disease.

Please note: Allergies and food intolerances must be distinguished from each other.

The fact is that when reactions of allergic etiology are observed, immunity is always involved in the process. In the case of food intolerance, there is a violation of the processes responsible for the digestion of food inside the gastrointestinal tract. In other words, the main emphasis here should be placed not on the content of allergens or personal predisposition, but on the painful condition of the digestive system.

Video - What is food allergy, how does it manifest itself?

The prevalence of pathology

You will be surprised, but "pure" food allergies are very rare. In other words, many citizens around the world make themselves the desired diagnosis, but in fact it turns out to be anything but the immune system's reaction to food.

According to statistics, the disease of interest to us suffers from about 2% of the population of our planet. It is transmitted most often, as we have already said, genetically, for example:

• from grandmother to mother;
• from mother to daughter;
• from daughter to great-granddaughter, etc.

It also happens that the immune response to any food turns out to be age-related. So, for example, the following pattern is often observed: many young children after some time after complementary feeding, they begin to experience allergic reactions, most often protein acts as an allergen eggs. However, after a certain time, they stop experiencing the desired reaction, and begin to eat eggs without any danger.

In addition, about 80% of adults who independently diagnose this ailment in themselves do not actually suffer from it. Their troubles usually lie in the following:

• food intolerance caused by constant stress, overwork and unhealthy diet, which, in the end, weakened the main the function of the digestive tract, and now the sought-after individuals have difficulty in assimilating specific types of food, or even suppressing them quantity;
• psychosomatic reactions of various etiologies, most often due to the fact that people have convinced themselves that the food they are looking for is an allergen, and they will not be able to assimilate it without consequences.

Causes of food allergies

As we mentioned above, there are two main factors, when combined, as a rule, an allergic reaction occurs:

• personal genetic predisposition;
• special composition of the product, which caused an unusual state of the body.

These factors can also be called the reasons why a person is allergic to a particular food. Let's consider some of the features of each of them in a little more detail.

So, genetic predisposition a child, and then an adult, to the emergence of an immunity reaction to any product, as we have already said, can be passed on to him by older generations, and not only through parents, but also through grandparents.

According to statistics, the following conclusions can be drawn regarding heredity and the chances of negative consequences after eating any food:

• if a child has only one parent who is allergic, he has twice the chance of getting an allergic reaction than his companion with "insensitive" to food mom and dad;
• in the case when both parents of the baby suffer from this ailment, his chances of getting the need to avoid a particular food all his life are no longer doubled, but fourfold.

There are also several important nuances to keep in mind:

• healthy parents may have a child whose immunity will react violently to any food to which they are completely insensitive (however, they are not allergic to anything in principle);
• parents who show a reaction, for example, to pollen, may have a child with food allergies, and vice versa, that is, substances that will be allergens for them and for him will be different (also the child may, for the reasons we are considering, never eat cheese, while the parents will avoid apples etc.);
• a mom and dad who are food allergy sufferers can have an absolutely healthy baby who will not show the predisposition we are interested in to any food product.

The type of product to which the reaction is manifested, also makes a huge difference. Despite the fact that the occurrence of allergies is possible with the use of absolutely any product, most often it is most active when using the following food elements:

• milk;
• eggs;
• soft-bodied armored representatives of the seas and rivers;
• various fish;
• soybeans;
• peanuts;
• wheat products, etc.

In addition, it is necessary to consider such a concept as a cross-allergic reaction. This term means intolerance to a product of a specific category, followed by the same violent reaction of immunity to the rest of its names. These are, for example, the following cases:

• If you have never been able to eat peanuts before, over time you may develop the same body response to other legumes, for example, soy, chickpeas, peas, lentils, beans, etc.;
• if it is impossible to eat shrimp, after a while you will encounter the same intolerance to crabs, crayfish, etc .;
• refusal from the body's perception of cantaloupe can result in the inability to feast on sweet pumpkin and cucumbers, etc.

In addition to substances of natural origin, that is, initially present in a particular product, modern food contains many additives, which are generously flavored for the sake of:

• enhancing taste;
• color preservation;
• maintaining a single mass, etc.

One of these substances are, for example, sulfites, which are "stuffed" with almost all vegetables and dried fruits that are on store shelves. A reaction to this substance can lead to the death of an allergic person, because the typical consequences of their use are:

• difficulty breathing;
• allergic shock;
• severe asthma attacks in people predisposed to it.

Food allergy symptoms

The time it takes for the body to activate the immune system and attack the food enemy usually varies. It can last on average:

• from a few minutes;
• up to a couple of hours after a product that is harmful to you has been eaten.

However, provided that a particular person suffers from a particularly severe manifestation of the immune response to some food, they may even have a reaction:

• touch;
• smell.

Symptoms will vary, as the body can show its dissatisfaction at any stage of food processing:

• from the lips;
• to the end point of the intestine;
• other parts of our body that are not directly in contact with the allergen are also susceptible to allergic manifestations.

1. So, early symptoms begin in the oral cavity. It manifests itself, as a rule, with edema and itching:
   1. lips;
   2. throat;
   3. language;
   4. cheeks, etc.
2. Once inside the body, and starting to be processed, food can also provoke severe irritation, which will cause the following reactions:
   1. loose stools;
   2. colic in the intestines;
   3. stomach pain;
   4. nausea;
   5. gagging, etc.
3. Our epithelium - the skin that covers the body - also tends to show a special reaction. An allergic person often begins immediately after eating an ailment-causing dish:
   1. itch;
   2. complain of a burning sensation;
   3. observe hives;
   4. redness of the skin in chunks;
   5. eczema, etc.
4. In addition, the problem of interest to us is reflected in the respiratory tract and respiration in general. Many patients notice:
   1. a runny nose that began suddenly;
   2. swelling of the nose;
   3. strong or weak cough;
   4. breathing is intermittent and shallow.

If it is common for you to experience an allergic reaction delayed from the moment of eating food (usually no more than more than two hours), then, most likely, the manifestations you experience will not be as strong as they could to be. Most often, they are reflected only on the skin in the form of:

• eczema;
• hives;
• rashes, etc.

Asthmatic events sometimes occur with a delayed response, so it is always best to be prepared.

The worst consequence of allergies is anaphylactic shock. In fact, the desired state is very rare, however, it still takes place. With anaphylactic shock, there is a serious danger to the life of the allergic person, since in this case, the allergic response is manifested not only by the skin, or the mucous membranes of the mouth, for example, but:

• several organs of the body;
• several internal organ systems.

Anaphylactic shock progresses almost instantly. It usually develops like this:

• the patient's skin begins to itch strongly;
• increased sweating opens;
• urticaria begins;
• dizziness of the head occurs;
• the head also begins to ache;
• arrhythmia begins;
• the mucous membrane of the throat is swollen;
• the patient's breathing becomes intermittent and difficult;
• the pressure in the arteries is greatly reduced.

Some time after you start having all of the above symptoms, you may lose consciousness. Anaphylactic shock can even lead to death after this, so we recommend that you exercise serious caution.

If this condition is not stopped and treated in time, it will progress, and, avoiding one anaphylactic shock, you may suddenly experience another, which this time will become last.

Mandatory Precautions for Citizens with Food Allergies

As they say, if you want something to be done well, do it yourself. The same applies to the prevention of all cases of allergies, which can lead to more serious consequences.

Of course, every allergy sufferer must necessarily see a doctor, however, in addition to obtaining a professional help, you must also attend to preventive measures that simply do not give you a reason for allergies damage.

We present a list of important rules that every allergic person must keep for their own safety.

You are at risk

Determine if you are at risk. This is easy to do based on the following statements:

• you are allergic to specific foods, and you know about it;
• there are allergy sufferers in your family.

Both of the above facts automatically place you at risk. Moreover, it should be borne in mind that to detect allergies it may not be enough to interview only the closest relatives, that is, mom, dad, grandparents. It is best to take a thorough walk through uncles, aunts, cousins, etc. Of course, dig up to the ancestors, living several generations ago, it makes no sense, however, do not be lazy and interview at least all members of close blood families.

Say no to exotic

Be wary of new gastronomic experiences. In other words, when there is a chance to try a new food previously unknown, for example, a different traditional dish nationalities, be patient, and use it in small portions, and it is better to completely abandon experiments. Of course, those who do not take risks do not drink champagne, but in your case the risk may be commensurate with health and even life.

However, sometimes you can still relax if you are ready for the consequences, but only if you are:

• in "civilization", that is, within the city limits, or better directly in a couple of minutes drive from any medical institution;
• not far from the house where all the medicines you need are stored;
• in the company of relatives or friends who are well aware of which pocket of your bag is a medicine that helps against seizures, how to give it to you, what is your doctor's number, and others important nuances.

Check for product updates

Care should also be taken when interacting with the most common food that you buy in the supermarket every day. Even seemingly non-allergenic foods can sometimes cause a violent immune response.

Let's give an example: many baked goods and other products are often labeled with something like "may contain traces of almonds." Despite the fact that only ingredients such as flour, water, salt, sugar, yeast and apple cider are declared in the roll jams that you are not allergic to, this insidious bakery product can still hurt your well-being serious damage. This will happen if, for example, it contains a tiny percentage of almond flour, or, for example, a piece of the nut itself.

By the way, you should also remain vigilant with regard to those products that you have been consuming without problems for many years in a row. Usually, all terrible cases associated with an immunity reaction, which entailed serious consequences, occur when a person buys a product familiar to him in almost the same packaging as before, marked how:

• improved;
• updated;
• advanced, etc.

Imagine you are allergic to cranberries. You have been avoiding it all your life and look at the packaging to take products that do not contain this berry. For example, in the morning you eat sweet bread with butter and always choose the same berry flavor. Once you may not notice that the inscription “even more berry” appeared on the package, and the composition was replenished with a berry that is dangerous for you - cranberries. The result will be a violent allergic reaction.

Give preference to fresh food

The fresher the food you turn into ready-made meals, the less likely it is to cause you an allergic reaction, as a raw, unprocessed product is usually untreated or passed through minimal processing.

However, this hardly applies to poultry and meat, which is on the shelves of our supermarkets, since it can be fresh only outwardly, but in reality it can be:

• treated with manganese solution;
• punctured with bone meal;
• "Stuffed" with antibiotics, which were generously fed to animals, etc.

In some cases, treatment for allergies can be based on a complete rejection of meat, as well as avoiding certain types of fish, also potentially contaminated with toxic substances.

Nevertheless, a fresh product, as we have already said, if it has undergone processing, is minimal, in contrast to:

• dried;
• canned;
• dried;
• grilled;
• smoked and differently cooked food.

To achieve a beautiful appearance, as we said above, during the preparation of the product, harmful chemical additives are also often added, which cause suffocation and loss of consciousness in allergy sufferers.

If you are a parent

If you are not only allergic, but also a parent, and a small child has appeared in your family, you must do the following:

• when breastfeeding (for women), you should only eat foods that you are sure to have in the absence of allergic reactions one hundred percent, because, through milk, substances - irritants can penetrate to your offspring, bringing him serious suffering;
• after the baby grows up and the time for complementary feeding comes, it will be necessary to introduce each food product slowly, in small portions, with a long wait.

In the first case, no matter how hard you try, unfortunately, the child may still develop an allergic reaction, since, as we mentioned in the section above, substances - allergens in fathers, mothers and their children can vary. Therefore, monitor carefully after feeding:

• how the child behaves;
• does he have a temperature;
• have you had any skin reactions;
• whether the chair has changed, etc.

As for complementary foods, it is necessary to introduce food products gradually, waiting for some time after eating them. Let one product take at least a few days. This precautionary measure will allow the baby to completely exclude a reaction to any food.

In this case, it is recommended to start complementary foods with:

• zucchini;
• potatoes;
• pears;
• cauliflower;
• apples and carrots.

At the same time, young children should initially receive mashed potatoes, preferably prepared by their mother themselves. You can also give cereals that do not contain gluten, a protein that can also cause severe allergies. This is about:

• rice;
• buckwheat;
• corn porridge, etc.

When complementary feeding, you need to act in the same way as when breastfeeding. Track all your baby's reactions, both mental and physical, and, based on them, draw a conclusion about the suitability and allergenicity of a particular product.

Increase your food portion gradually. You need to start giving "adult" products with a teaspoon, or even half of it. Then you can increase the portion by one and a half to two times. A progressive strategy in this matter is the best option.

Consultation with an allergist or experimental detection of allergens

If you know that you are a member of a risk group, as well as by trial and error, you have determined some list of products that are "prohibited" for you, remember: this may not be food at all allergy.

To find out for sure, you should visit an allergist who will conduct special tests and tell you for sure if you have an allergy. Sometimes it turns out that your assumptions, despite their apparent obviousness, are not at all confirmed, and this specialist redirects you to an appointment with:

• gastroenterologist to eliminate food intolerance;
• a psychologist to work with psychosomatic reactions to certain foods;
• other specialists whose help may be needed in this situation.

Provided that you are nevertheless given the diagnosis of interest to us, the most effective method of avoiding a repetition of a negative immune reaction is to avoid irritating products.

Take special care in asthma

If you suffer from asthma, and at the same time are food allergic, you need to understand that the risk of death in your case is critically increased.

You should always have the following drugs on hand:

• antihistamines (antiallergic);
• epinephrine is actually adrenaline.

First of all, it is necessary to drink antihistamines, it is better if they are not in the form of tablets, but syrup, or rapidly dissolving capsules. If you find that the drug hasn't worked, you will have to use adrenaline to prevent the dire consequences.

Doctor's actions

In this case, a doctor means an allergist - a physician whose professional task is to identify an allergen, help in eliminating an allergy or mitigating its consequences.

This specialist makes an accurate diagnosis using the following sources of information:

• analysis of the described symptoms and other circumstances associated with allergies;
• surveys carried out;
• laboratory tests.

To diagnose an allergy to any food, an allergist takes a so-called scarification test. This test is carried out as follows:

• an extract of any product is taken in a diluted state;
• then the desired substance is placed on the patient's skin;
• preliminarily, the epithelium of a citizen who has come to an appointment is damaged by scratching, or piercing.

In the event that no reaction occurs within 15 minutes of finding the extract on the damaged skin, then the test results are considered negative. If red spots, puffiness, rash and other manifestations similar to small mosquito bites form on the surface of the epithelium, this product is most likely an allergen for you.

You should understand this: such a test can be true, and it can turn out to be false positive, or vice versa, false negative.

Testing of our main biological fluid, blood, is characterized by higher accuracy. The tests performed with her are called:

• radioallergosorbent;
• enzyme immunoassay;
• the study of antibodies.

However, even the required studies can, unfortunately, give a false positive result.

If, after carrying out all the planned measures, the final diagnosis remains unclear, the doctor supplements the list of examinations with so-called provocative tests. These tests are carried out only according to strict indications in a hospital setting. During them, the allergen is injected directly into:

• nose;
• bronchi;
• under the tongue.

A short time after the introduction of the allergen, the patient's immune response is assessed. Please note that the patient may experience severe allergies, up to shock, so he will need to immediately receive serious medical attention.

Treating food allergies

As we said above, the treatment of food allergies is essentially about eliminating the allergen from the menu, as well as the timely use of the appropriate medications.

Many doctors recommend switching to a hypoallergenic diet in the first days after detecting a particular irritant, which includes only three of the following ingredients:

• boiled rice;
• green salad;
• apples.

Such a meager diet must be adhered to for several weeks very strictly, then it is allowed to replenish it with other products. Provided that you re-discover allergies, you need to go back to the beginning and continue to eat the above foods.

Please note: this diet can only be administered if it has been recommended by your healthcare provider doctor, since by drastically limiting the diet, you stop the intake of many necessary substances. It is possible to adhere to a meager diet only temporarily.

Let's summarize

Food allergy is a serious condition, accompanied by various symptoms, very unpleasant, moreover, affecting several systems of the human body at once. Be careful: your health, and sometimes life, depends on how quickly you stop these effects of eating irritating food. Consult an allergist, follow a cleansing, anti-allergenic diet, and learn to avoid unhealthy foods. Thus, you will improve your own quality of life and prevent unpleasant consequences.