Types of Food Allergies

Food allergies can be of various types. This is an immediate food allergy and hidden food allergy. Food intolerance is also singled out separately. How do they differ, and what symptoms do they have? And which foods are the most potent allergens?

People often turn to the doctor, referring to rather vague symptoms: weakness, headache, unpleasant sensations in the abdominal area, frequent colds, gratuitous fluctuations in body weight, skin rashes. There is a hidden food Allergy; it is still considered a reasonably unclear Bioprocess and is expressed in various reactions to individual products.

Types of food allergies

Classic food allergy (PA) is an increased sensitivity to food. It is expressed in a list of disorders that are born during immunological reactions. If we talk about the time that has passed since interaction with an allergen, there is a distinction between immediate and latent food allergies.

Immediate food Allergy (RPA)

The “rapid response” allergic reaction associated with IgE immunoglobulin progresses a few minutes after consuming the product.

NPA makes itself felt with urticaria and angioedema (skin reaction) – rhinitis and bronchial spasm (respiratory mucosa reaction), vomiting, and diarrhea (digestive mucosa reaction). The most severe NPA reaction can be called anaphylactic shock, which can lead to a fatal outcome.

Delayed (it is called hidden) food Allergy (POA). A PPA is a delayed hypersensitivity reaction. Symptoms of pad:

  • Digestive tract: heartburn, abdominal pain, bloating, constipation, diarrhea;
  • Mucous membranes of the respiratory system: coughs, colds;
  • Urinary system: frequent urination, lower back pain;
  • Skin: dry, red, itchy
  • Common signs: joint and muscle pain, muscle spasms, headache, fatigue.

The difference with an APA is that for the progression of an APA, prolonged use of a “stimulus” product is necessary. In addition to PA, there is also a food intolerance.

Food intolerance (MON)

This is a reaction to food elements that develops without the immune system’s involvement and is caused by the weakened work of the enzymatic systems.

The most typical is milk intolerance, the cause of which is the absence/defect of lactase. The following types of discrimination are not so common: histamine in fish and cheeses, tyramine in beer, phenylamine in chocolate, tryptamine in tomatoes, serotonin in bananas.

The diagnosis of PN is based only on the clinical picture and the patient’s observations.

The diagnosis of PA

The critical method for detecting food allergens is the study of IgG 4 in blood serum. Diagnostics will give you an idea of which foods it makes sense to limit, and which ones must be removed from the food Protocol. With the help of a well-designed diet, the absorption of necessary compounds is normalized, and the probability of PA problems decreases.

The main food allergens Cow’s milk Protein (BCM) is a critical allergen in the first age group of children. PA to BCM occurs in the 1st year of life; this is about 2-3% of infants. Later – by 3-5 years-in 80% of children with PA weakens and by six years falls to 1%. Sometimes Allergenic milk of other animals (goat’s milk).

There are 13 allergens in a chicken egg. Often, the trigger for the appearance of allergies is the use of soy products with soy protein. Soy allergy is expressed as oral allergocrom (it is possible and anaphylaxis).

Peanut proteins include a long list of allergens. Peanuts are a popular raw material for the food industry but often act as an “invisible allergen.” After heat treatment, its allergenic qualities are aggravated.

A variety of nuts can be Allergenic. Cashews, hazelnuts, walnuts, almonds, and other nuts contain proteins with bright allergenic qualities.

Proteins of cereals. Common allergies are wheat gliadin, rye, oat, and barley gluten. Sensitization to grains occurs in babies from the 2nd half of life. A significant role is played by the beginning of complementary feeding.

Fish and “gifts of the sea.” Allergies to fish are also observed in adults. Allergens of these products can provoke complex reactions even at a low concentration of allergen.

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