Which foods cause allergies more attention to them!


Which foods cause allergies more? What complaints do food allergies cause? How is food allergy diagnosed? How is food allergy treated? What is the natural course of food allergies? Child Allergy and Immunology Specialist Assoc. Dr. Sakine IŞIK provided important information on the subject.

One hundred and seventy foods are known to cause allergies

Complaints in food allergy arise from the fact that our immune system perceives protein in foods as a “danger” and reacts abnormally. Food allergy is frequently seen in infancy and childhood, but it can also occur in adulthood. Food allergy incidence is increasing all over the world and is seen as a public health problem. According to the results of the research, food allergy is seen in 3% of adults and 6% of children. It is known that up to seventy foods cause allergies. In our country, one of the most common foods that cause food allergy; Nuts such as cow’s milk, eggs, nuts, walnuts, peanuts, soy, wheat, fish, shellfish, and more rarely, lentils, sesame, red meat.

Food allergies give symptoms in two ways. In the more common “early type of food allergy”, complaints occur in the first two hours after the food is consumed, and common itching, redness, tongue and lip swelling, hoarseness, shortness of breath, cough, bruising, nausea, vomiting, low blood pressure and fainting causes complaints. The most serious reaction seen in food allergies is the “allergic shock” picture that can be fatal. The second picture seen in food allergies is “Late type food allergy”. The complaints that we frequently see in late type food allergy are bloody, mucous slimy and green colored defecation, severe gas pain, redness around the rectum, as well as the inside of the arms, back of the knees, cheeks, ears, back of the neck and chest. It is an itchy, dry, rash that occurs with allergic eczema and reflux that does not respond to treatment.

The history of the patient’s complaints is important

The history of the patient’s complaints is the most important step in diagnosing a food allergy. Allergy tests and “nutrient exposure tests” viewed from the skin and blood after the history are the methods used in the diagnosis. Skin allergy tests and nutrient exposure tests can cause “allergic shock” as they are risky processes and are the tests that must be done by allergy specialists. Avoiding foods that the patient is allergic to is the only way to prevent and treat allergic reactions. In mild reactions that occur in patients with food allergies, adrenaline needles should be used in severe reactions such as allergy syrups and allergic shock.

Allergies to some foods tend to improve over time. Allergies related to nutrients such as cow’s milk and eggs can pass depending on the age, peanuts, fish, shellfish and nuts allergies can continue for many years or even for life.

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