Causes of Food Allergies

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Causes of Food Allergies. Do you have a few minutes?

 

In this article I am looking at causes of food allergies … which is a increasing worry for all parents

Food allergies have become more and more common across America. Whether that’s because youngsters are being exposed earlier to allergens or since the gene pool is getting weaker and weaker with each passing generation the reason why aren’t clear. What is clear is the fact that each year millions of Americans have allergy symptoms to food.

Most food allergy reactions are mild. Symptoms are easily managed at home and families may not even report them to their doctor, especially if they don’t recognize that their symptoms are a result of a food allergy. But, some food allergies cause severe reactions that can be life-threatening and definitely require a doctors care and hospitalization.

People who suffer from food allergies shouldn’t be fooled by a preliminary mild reaction to a food allergen. This early reaction could be followed quickly with a must more severe food allergic attack such as anaphylaxis. Anaphylaxis can be life-threatening.

People who’re experiencing anaphylaxis will experience constricted lungs, severe lowering from the blood pressure and suffocation by swelling within the throat. These symptoms are symptoms of a severe histamine reaction following contact with a food allergen. Each year you will find 150 people who die from allergy symptoms and 30,000 hospital visits.

Food allergies are unlike environmental allergies to things like pollen. While you may be able to develop de-sensitivity to environmental allergies, food allergies can’t be cured. The person must strictly avoid the food allergen and recognize and manage any reactions as quickly as possible to prevent serious consequences.

To help Americans avoid the risks posed by food allergies Congress passed the Food Allergen Labeling and Consumer Protection Act of 2004. The law applies to all foods that the FDA regulates and that have been labeled on or after January 1, 2006. This law mandates that the labels must clearly identify not only the ingredients by the common names but also the source of those ingredients. As a result this will help consumers to identify foods to which they have allergies so they can be more easily avoided.

There are 8 major food groups that causes of food allergies reactions in people. These include Milk, Eggs, Fish, Crustacean shellfish (like lobster or shrimp), tree nuts (almonds, walnuts, pecans), peanuts, wheat and soybeans. The food allergen that gets the most press are nut allergies and allergies to crustacean fish since these are the two that most frequently cause anaphylactic shock reactions leading to life-threatening reactions.

The law specified that the labels must contain the source of the common ingredient as well as the name – for instance – “flour (wheat)” or “lecithin (soy)”. Or the labeling must include a list of sources near the list of ingredients such as: Contains Milk, peanuts, Soy.

If you, or someone you’re with, experience the signs of food allergies they ought to seek medical attention immediately. Most common food hypersensitivity symptoms include a scratchy, itchy throat, hives, coughing or wheezing, stomach, vomiting, swelling within the throat, difficulty breathing, skin rash, and face, tongue or lip swelling.

After you have exhibited a food hypersensitivity you must be very careful about reading food labels. Unfortunately there’s evidence to claim that while the first or second contact with a food allergy may create a mild reaction subsequent exposures can escalate the seriousness of the reaction.

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