FOOD ALLERGIES

Food Allergies

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INTRODUCTION1

ANALYTICAL DISCUSSION1

Allergic Reactions1

Which Individuals are at Risk from Food Allergy2

What is the prevalence of food allergy2

Oral Allergy Syndrome3

Food Protein-Induced Enterocolitis Syndrome (FPIES)4

Eosinophilic5

Role of Restaurants in Overcoming Food Allergies6

CONCLUSION7

REFERENCES9

Food Allergies

Introduction

In case of food allergy, the immune system of an individual overreacts to a certain type of protein that is found in that food. Food allergy symptoms can take place when immune system comes in contact with a little amount of that particular food. Many allergies of food are diagnosed in young adults and children. This paper covers the discussion on the aspects of food allergies in young adults and the role that restaurants play in overcoming the problem of food allergies.

Analytical Discussion

Allergic Reactions

Various allergic reactions are caused by the following food:

Milk of cow

Fish

Eggs

Shellfish

Peanuts

Wheat

Tree nuts

Soy

Many individuals who think that they are allergic to particular food can mainly be intolerant to that food. Some symptoms of food allergy and food intolerance are same; however the differences between these two are very significant (Bach, 2002, pp.911). If any individual is allergic to a food, this allergic food activates a response within the immune system. Reactions of food allergy might be life-threatening, so individuals with food allergies should be very careful in not taking that food that triggers response in their immune system (Sampson, 1999, pp. 380).

Which Individuals are at Risk from Food Allergy?

History of family is one of the best indicators of the possibility of any reaction with a food allergy. Children who have allergic parents have almost thrice the risk of developing food allergy as compared to those children having parents free from any kind of allergy. The risk increases five to seven times when both parents have allergy.

What is the prevalence of food Allergy?

Estimates for food allergy's prevalence are very much lower as compared to the supposition made by the public. The estimation is that one out of three individuals is allergic to particular type of food, whereas the actual prevalence is very low. Small number of studies reveals the actual incidence of food allergy, where reaction of allergy is confirmed in a placebo-controlled, double blind challenge of food. From these studies, this has been estimated that average occurrence of food allergy is about 2-3 percent of the young population. The pervasiveness is high among younger children, with estimation of about 4-8%. Providentially, 90% of these people develop their sensitivities by the age of 4 years (Spergel, 2007, pp.274). Whereas childhood food allergies to cow's milk and egg, allergies to legumes, nuts, shellfish and fish tend to carry on throughout the life of an individual.

Oral Allergy Syndrome

Being food allergic can also cause allergy to a same protein that is found in some other food. For instance, if an individual is allergic to ragweed, individual can also develop allergic reactions to melons or bananas. It is called cross-reactivity. This occurs when an immune system considers that a protein is related to any other protein. In case of food, this is known as oral ...