Food Allergy
Allergy is overreaction of the body’s natural defense to the exposure of a specific component, identifying it as a danger. In food allergy the immune systems protective response is exaggerated and directed towards a particular food component. Allergy reactions can vary from mild o very serious. The most serious can be anaphylaxis which can be life threatening. Anaphylaxis is a potentially life-threatening reaction to allergens that can impair breathing and send the body and may simultaneously affect different parts of the body for example, stomach-ache accompanied by rash.
Food allergy are classed in three different types: immunoglobulin E (IgE) mediated, non IgE mediated and mixed IgE mediated and non IgE mediated.
In the IgE-mediated allergy the body produced immunoglobulin E antibody to the allergen, symptoms occur immediately within seconds or minutes after consumption of the allergens. This type of allergy is easy to diagnose if the suspected allergen is identified, and is associate with high risks of anaphylaxis.
Non EgI-mediated allergies are allergies mediated by other cells of the immune system that are not IgE. This type of allergies is often difficult to diagnose since symptoms are not immediate taking up to two hours after exposure. Mixed non-IgE and IgE-mediated are allergies that appear due to mixed IgE and non IgE reactions.
Delayed food allergy may also occur due to syndrome known as Food Protein-Induced Enterocolitis Syndrome (FPIES). FPIES is a sever gastrointestinal reaction to milk, soy, and grain proteins. This mostly occurs when infants are introduced to food other than breast milk. The symptoms of FPIES can be manifested in vomiting, diarrhea, leading to dehydration and may even lead to bloody diarrhea. These symptoms may resemble bacterial or viral infections that may mislead and delay diagnosis of FPIES.
Food allergy is manifested in different ways and food allergy symptom appear in a form of Gut reaction (abdominal pain, vomiting, diarrhea), Skin reaction (swelling, itching, skin rash), and respiratory reaction (runny nose, sneezing, wheeze, cough).
Identify the food allergen by keeping a food diary to recognize the food allergen and avoid the allergen by discussing with a dietitian if possible. And be informed on what to do if it happens by discussing with a clinician.