Dangerous Reality of Food Allergies: From Hives to Anaphylaxis

Patients with food allergies are seen regularly throughout the years, with most of them complaining of hives, gastrointestinal issues, itching, and headaches. So far, the sensitivities have been limited to eggs, fish, seafood, milk, almonds, and soybeans, but any food item – especially at a time when we have so many packed, preserved, frozen, fermented, and processed foods – could cause an attack. This is why there appears to be a rise in the number of food allergies in our OPDs. So, what occurs within your body when you have a food allergy? Simply explained, your immune system perceives the meal as an alien invasion and over-activates to protect you. Take, for example, eggs. The protein in egg whites or yolks is recognized as a foreign intruder by the body’s immune system, which sends forth chemicals to protect against it. These substances are responsible for the symptoms of an allergic reaction.

Delayed Symptoms and Severe Reactions: Understanding Allergens and their Impact

Normally, the symptoms appear quickly enough, anywhere from a few minutes to a couple of hours after eating the item, to signal that anything is wrong. However, some allergens, such as those found in eggs, can trigger severe reactions ranging from a slight rash to anaphylaxis, a potentially fatal condition that hampers breathing and can plunge the body into shock. The body then needs an adrenaline boost. Of course, this does not happen every day, but it is cause for alarm.

Elusive Causes and Prevention of Food Allergies

No research has been able to determine the exact cause of an allergic reaction to a certain type of food. There are merely theories, but we cannot rely only on them. One popular theory is that exposing toddlers to allergenic foods early on may be a beneficial preventive tactic, with the idea being that whatever you ate in your formative years can decrease your antibody reaction to them by the time you are in your teens. In other words, you’re preparing your stomach for inflammation. This, however, does not explain why food allergies recur in people in their twenties and thirties. According to a study published in JAMA Network Open, 10% of adults in the United States are allergic, with half reporting that they developed at least one new food allergy as an adult that they did not have as a child (1^✔ ✔Trusted Source
Prevalence and Severity of Food Allergies Among US Adults

).

Some data suggest that people with low vitamin D levels and little exposure to sunlight are more prone to food allergies, although this is not enough to justify all allergic reactions. More research is needed to demonstrate that link conclusively (2^✔ ✔Trusted Source
Cellular and molecular mechanisms of vitamin D in food allergy

). Food allergies are quite personal; you are born with them and they are caused by immunological dysregulation.

Allergy Symptoms: From Skin Reactions to Migraines, Unraveling the Body’s Response

There are usually some common symptoms. Skin reactions such as hives, rashes, eczema, and itching would be at the top of the list. It could be wheezing, trouble breathing, or even a runny nose. Most patients, however, complain of stomach discomfort, nausea, pain, vomiting, diarrhoea, and constipation. Some people will experience angiogenic eyes, which are red, puffy, and watery. Food allergies can cause migraines and dizziness in certain people.

Diagnosing and Treating Food Allergies: The Role of Allergists and Immunotherapy

While people rush to our clinics, we as doctors only provide episodic care with anti-allergens and, in severe situations, steroids. But, to find a remedy, we need to consult an allergist, who will undoubtedly subject you to a skin prick test (SPT). A little amount of an allergen-containing liquid, such as egg protein, is applied to your skin, which is then pierced with a small, sterile probe to allow the liquid to seep into the skin. An allergy might be detected if the skin breaks out in reddish patches or wheels from the location within 15 to 20 minutes.