Similar to other allergic reactions, a food allergy happens when the immune system overreacts to an allergen. Common food allergens include, but are not limited to, products that are dairy based such as cream, seafood, shellfish, peanuts and eggs.

Responding to contact or consumption, the body releases an antibody called IgE (immunoglobulin E) because it views the food not as nutrition, but a outside invader. The allergy symptoms are produced by the release of histamine, prostaglandins and several other compounds which are stimulated by the antibodies.

Symptoms offood allergiesare inclined to be more extensive than those that mark some other allergic reactions. These include the possibility of watery eyes and congestion of the nasal passages. However, they are usually accompanied with or even overtaken by such things as swelling up of the lips, pharynx or tongue, urticaria or skin hives (itchy red swellings that form on the surface of the skin), sickness, wheezing and even abdominal pain.

In extreme cases, anaphylactic shock can occur. This is a whole body or systemic allergic reaction known as anaphylaxis. It involves drastically lowered blood pressure, contracted airways resulting in breathing problems, dizziness and several other serious symptoms. It happens very fast and if left untreated, can sometimes result in the death of the person. In the U.S, some two hundred folks a year die as a result of anaphylactic shock.

Allergic reactions to food are on occasions localized in some people. Fresh fruits and vegetables induce some to experience a kind of tingling feeling in the mouth. It is believed that this type of reaction happens because of certain proteins, much the same as those that are found in ragweed pollen.

Distinguishing between a food intolerance and a food allergy needs a professional diagnosis by an allergist.

To ascertain if somebody has an allergy to certain foods, the allergist will perform an allergy skin test. The doctor takes an extract of the suspect substance and exposes the patient to it by introducing a tiny quantity below the skin with a lancet. The area of skin is then watched for around thirty minutes to determine if any itchiness or swelling takes place as a consequence of any response to the suspect substance.

In order to guage the quantity of IgE produced by the body as a result of ingesting a certain food, it may be necessary for a blood test to be taken although the results are not always conclusive.

Lactose intolerance, for example, is caused by the genetically induced deficiency of the digestive enzyme required to safely process cow’s milk. The symptoms may be similar, but this is not an allergic reaction.

The best line of defense for a person with a food allergy is to get rid of the problematic food from their diet and environment. For example, folks with an known allergy to eggs should simply not eat eggs or egg based products. Others that are sensitive to peanuts and peanut dust can generally avoid coming into contact with it.

In the absence of any recognized cure for allergies, avoidance is the best medicine for the moment. However, symptom relief is possible when accidents happen. Antihistamines are a good choice as is an Epipen or similar device. The latter contains ephinephrine that can be injected by allergy sufferers in the event of an emergency caused by coming into contact with certain allergens. This can fend off a serious attack of anaphylaxis.