Conditions of Food Allergy

Conditions of Food Allergy

Allergy is a hyperactive response of the immune system to certain substances which are ‘foreign’ to our bodies. These substances are called ‘allergens’, and they can range from food and pollen to dust and drugs. Allergies are something we acquire throughout life, and some people are more susceptible than others.

Asthma, for example, is known to be closely linked with severe reactions to food allergies and the picture above demonstrates the possible outcome of ingesting foods that the individual is allergic to. The airway passages in the lungs become narrowed due to inflammation and mucus production thus resulting in difficulty with breathing.

The exact reason of food allergy is still not known clearly. Various reasons have been indicated by the scientists through their researches.

Conditions of Food Allergy
Heredity

Hereditary

Heredity is often cited as a cause of food allergies, and it certainly plays a role since a recessive gene has been identified as being linked to IgE-mediated food allergies. A child is more likely to develop a food allergy if he has a parent, brother or sister with an allergy of any type.

Children under three years old are more likely to develop allergies than adults. Many food allergies begin in childhood but disappear as the child gets older. However, some people never outgrow their allergy, and others develop a food allergy as adults.

Eating Habit

Eating habits, how often people eat a particular food and the way the food is cooked in various countries are thought to be important for causing food allergy. This might be why allergies to particular foods are more common in countries where they are eaten a lot, for example, fish allergy in Scandinavian countries, rice allergy in Japan and peanut allergy in the US.

There are certain types of fatty acids may play a role in the onset of allergic diseases. Polyunsaturated fats like those in margarine are believed to promote the formation of prostaglandin E2, a substance which promotes inflammation and causes the immune system to release a protein which triggers allergic reactions.

Usually removing these foods from the child’s diet, and making sure the child is given enough omega-3 fats will eliminate the vast majority of allergies.

Vitamin C is a general anti-allergy vitamin. We experience allergic symptoms when an allergen-antibody complex causes mast cells to release histamine and other allergy mediating chemicals. Vitamin C helps to stabilize mast cells so they are less likely to release these substances.

Vitamin C is a general anti-allergy vitamin. We experience allergic symptoms when an allergen-antibody complex causes mast cells to release histamine and other allergy mediating chemicals. Vitamin C helps to stabilize mast cells so they are less likely to release these substances.

Eating Habit
Allergies due to Leaky Gut

Allergies due to Leaky Gut

The most common cause of multiple food allergies, according to many allergy experts, is having a ‘leaky gut’ – increased intestinal permeability. Small openings can develop in the lining of the intestine, which allow large molecules of undigested or incompletely digested foods to enter the bloodstream.

The liver is the main organ inside the human body whose function is to process substances which are “foreign” to our body and to make them “friendly”. If the quantity of incompletely digested foods which enters the bloodstream is too great for the liver to ‘clear’ almost immediately, the immune system then recognizes these molecules as being foreign to the body and produces antibodies against them.

When the food is eaten again and again and passes into the bloodstream undigested or only partially digested, the antibodies bind with the food. These antibody-food complexes can travel through the bloodstream to any part of the body where they then cause problems.

Impaired Digestion

Many people with food allergies suffer from impaired digestion. Incomplete digestion of foods which then pass through a leaky gut into the bloodstream is a major contributing factor to the problem of food allergies.

Impaired Digestion
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