A FOOD ALLERGY OCCURS IN CONSEQUENCE OF AN IMMUNE SYSTEM RESPONSE TO FOOD INGREDIENTS THAT ARE GENERALLY HARMLESS AND INOFFENSIVE. AFTER THE FIRST INTAKE OF APPROPRIATE FOOD, IT MAKES SPECIFIC ANTIBODIES. THIS APPEARS FIRST AS NO ALLERGIC REACTIONS, BUT IT IS HELD TO RAISE AWARENESS. EACH TIME CONSUMING THE PRODUCT IS THEN TRIGGERED BY THE ANTIBODIES HAVE AN ALLERGIC REACTION.
SUFFER IN TERMS OF THE DISTRIBUTION IS MORE THAN TWICE AS MANY WOMEN AS MEN TO FOOD ALLERGIES. MOST COMMONLY AFFECTED ARE VERY SMALL CHILDREN BECAUSE THEIR INTESTINAL MUCOSA IS VERY THIN AND EVEN THE IMMUNE SYSTEM REACTS MORE HEAVILY.
THE CAUSES OF FOOD ALLERGIES ARE VARIED ON THE INCOMPATIBILITY OF ADDITIVES IN FOOD AND TO STRESS-CAUSING FACTORS.
TO ASSESS THE PRESENCE OF FOOD ALLERGY AND TO OBSERVE CLEARLY, AN ALLERGIST TO BE DRAWN. THERE IS A SKIN TEST OR SEROLOGICAL TESTS IN WHICH THE ANTIBODIES ARE MEASURED. IF AN ALLERGY-CAUSING FOOD IS FOUND, USUALLY PREVENTED BY AVOIDING THE SAME, AND BY THE ELIMINATION OF A FOOD GROUP WITH THE ALLERGY-CAUSING SUBSTANCES, FURTHER BREAKING OF THE ALLERGY. THIS IS TO ENSURE THAT THE DIET REMAINS BALANCED IN ORDER TO CALL FORTH ANY DEFICIENCIES.
AMONG THE FOODS THAT CONTAIN VERY COMMON ALLERGENS ARE SUCH AS DAIRY PRODUCTS, EGGS, NUTS, FLOUR, SOYBEANS, ETC.
WITH REGARD TO THE SYMPTOMS OF AN ALLERGIC REACTION ARE ITCHING AND SWELLING IN FRONT AS WELL AS CRAMPS AND ASTHMATIC REACTIONS.
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