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Which food is responsibleFood Allergy |
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In children, basic food like milk and egg is a common cause of Food Allergy.
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When some patient eat even small quantities of food, they can react to them (skin symptoms, runny nose, watery and itchy eyes, etc.).
In severe cases it is possible to get to the anaphylaxia, where there are even cardio-respiratory symtom.
The responsible is protein contained in the food. Adverse reactions to milk can be either allergy (to cow's milk protein) or lactose intolerance (lactose is a complex carbohydrate of the milk).
Food Allergy can be developed at any age, but is commonest in children: 6-8% of kids under 3 years. 2% of adults can have it.
It is more frequent in patients having other allergic diseases: atopic dermatitis or asthma. |
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| What symptoms can I have in Food Allergy? |
Symptoms typically start minutes to two hours after the food is eaten.
Skin symptoms are commonest, with urticaria (itchy hives on the skin) or swelling of the skin. Gastrointestinal symptoms like nausea, abdominal pain (colic pain), vomiting or dhiarrea.
A (normally) mild disease is Oral Allergy Syndromel (OAS), with immediate and short-lived symptoms: itching, swelling of the lips, tongue or throat, and sometimes a feeling of "stiffnes" in the throat.
It is more frequent with fresh fruits or vegetables, and looks like it is increasing in the last decade, affecting specially to pollen-allergic patients.
A special case is Food-dependent exercise-induced anaphylaxis: symptoms arise when the patient works 2 to 4 hours after eating the responsible food. Without exercise, the patient tolerates the food.
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| Fruit and Tropical Seeds are increasing |
Which food case Allergy?
In children milk, eggs, fish, peanuts and tree nuts are responsible for the vast majority of allergic reactions.
In adults most of the reactions are due to peanuts and tree nuts, fish and shellfish. An increase in tropical fruits (kiwi, papaya) and seeds (sesame) is being observed, probably due to easier access to fresh fruits and vegetables all over the world.
More on Food causing Allergy
Allergy to Peeservatives and Artificial Colors: Food Additive
Adverse reactions to Food Additives are extremely rare: less than 1% of children and 0.01-0.23% in adults. Additives are non-nutritional substances added to food to avoid deterioration, modify the color, texture, flavour and other characteristics. They include stabilizer, artificial colos, sweeteners, antioxidants, flavour enhacer and preservatives.
More info
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Spanish Allergy Society Foundation: food allergy 
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