Food allergy allergology. What causes food allergies and how to cure it. Gastrointestinal manifestations of food allergy

Does not allow a person to eat certain foods. The body ceases to perceive a certain type of food, the reactions that accompany the consumption of this food can be very different. There is an opinion that food allergy is a very common disease. In fact, allergic food manifestations are not so common.

Most often, allergies make themselves felt in childhood. According to A. Nogaler, people with pathology of the gastrointestinal tract and bile excretion systems are more prone to allergies. People with healthy digestive organs rarely suffer from allergic reactions to food.

All manifestations of food intolerance are divided into two varieties: toxic and non-toxic in nature.

The toxic variety provokes food intolerance due to the content of certain toxic substances in the products. Here the reactions are associated with harmful chemical exposure constituent components of products, and not with the products themselves. Non-toxic reactions, in turn, also have two varieties:

1. reactions, the cause of which lies in the body's immune processes (food allergy proper).
2. reactions not related to immunity (food intolerance).

The latter option develops in situations where there are lesions of the gastrointestinal tract, endocrine system, biliary system, there is a history of fermentopathy and some other diseases. If the digestion process completely passes without disturbances, allergic manifestations do not occur.

Another factor that leads to the appearance of allergic reactions is heredity. Sometimes a person who has a healthy gastrointestinal tract still begins to suffer from allergies, because he has a genetic tendency to develop this pathology.

According to studies, 50% of allergy sufferers have ancestors with a similar disease. Also, food intolerance develops as an addition to other allergic manifestations, such as bronchial asthma or hay fever.

Causes of food allergies

The development of allergies in children

Often, eating disorders in pregnant or lactating women lead to allergies to these products in babies. So, if a woman ate a lot of eggs during pregnancy, then the child is likely to develop intolerance to this product.

Among the provocateurs of allergies, the following are traditionally distinguished:

• inadequate breastfeeding (short term);
• diseases of the biliary tract, liver;
• malnutrition (too much diet).

gastrointestinal tract, biliary tract, liver, gastric juice, microflora and intestinal immunity are the factors on which the digestion and assimilation of food entering the body is based. If there are no deviations in the operation of these systems, all products will be broken down to such compounds that do not have any allergic properties. Since the intestinal wall prevents the penetration of undigested products, a healthy body is reliably protected from allergies.

The development of allergies in adults

In the adult population, allergies may appear due to certain reasons that also affect the development of such a problem in children:

• inflammation in the gastrointestinal tract, as a result of which the intestinal walls become permeable to undigested products;
• violations of the functioning of the pancreas, leading to deviations in the rate of absorption of substances, dyskinesia of the biliary tract, intestines leads to the same result;
• eating disorders leading to gastritis and other disorders of the stomach, they can lead not only to the development of allergies, but also pseudo-allergies;
• the level of acidity of gastric juice is another factor that provokes the development of allergies in children and adults.

True allergy is based on an increase in sensitivity to a particular product, with the subsequent introduction of which an allergic reaction occurs. At the time when the problematic product enters the body for the first time, antibodies from the immunoglobulin A class begin to be produced in response to food antigens.

If the allergy has a genetic basis, then the reaction to food antigens will be carried out using antibodies of the immunoglobulin E class.

If a person is healthy, then there is no immune reaction to the introduction of food antigens. Each new food intake is under genetic control, there are no problems with digestion. Allergies often develop to certain nutritional supplements. Especially often the body does not tolerate azo dyes. For example, tartrazine.

Food additives used throughout food production cause violent reactions. Such additives are used to improve the taste, color, smell of the product. They are also needed for long-term storage. Food additives include several groups of substances: flavors, dyes, antioxidants, thickeners, emulsifiers, preservatives, bacteriostatic substances.

The body often reacts to the dye tartrazine, which gives food a yellow-orange color. Sodium nitrite also has a negative effect, thanks to it, meat and sausages have a pink or red color. Preservation often takes place with the use of acetylsalicylic acid, monosodium glutamate, salicylates. In chocolate, cheeses include a vasoactive amine (betaphenylethylamine), it provokes pseudo-allergies.

Allergy symptoms

The manifestations of allergies are completely different: they can be in different place, different sizes, shapes, severity. The prognosis depends on general condition organism.

The most typical manifestation of food allergy is the "mouth" syndrome. It consists in changing the state oral cavity after the adoption problematic product. There are itching sensations near the lips, the tongue becomes numb, it can, as it were, expand, sometimes there are bursting sensations in the soft or hard palate. Swelling may develop. The most common gastrointestinal symptoms allergies are

• constipation,
• vomit,
• diarrhea,
• allergic enterocolitis.

If a product that causes an allergy is eaten, vomiting may occur within 4 to 6 hours after that. The eaten food comes out. The cause of vomiting is the contraction of the turner, which occurs due to the ingress of allergens into this zone. Sometimes vomiting can become uncontrollable.

The second manifestation may be pain in the abdomen of a colicky nature. They begin immediately after food enters the stomach. Sometimes there is a certain time gap.

Appetite may decrease completely or be selective. Appearing constipation is associated with spasms of the intestinal muscles, which are localized in different areas.

The cause of pain is spasms of the muscles of the intestine. The pains are not very strong, but they do not stop. The stool may include mucus. There are other signs of the disorder.

But much more often after eating food containing an allergen, loose stools appear. This symptom manifests itself in people of different ages. If milk intolerance exists, then loose stools will occur in almost all cases.

Another manifestation is . Its symptoms: flatulence, sharp pain in the abdomen, vitreous mucus accompanying loose stools. Headache, dizziness, manifests itself general weakness, decreased appetite. Among all the manifestations of allergies, allergic dermatoses, that is, rashes on the skin, are most common. With a true allergy, the following symptoms appear on the skin:

• hives,
• atopic dermatitis;
• angioedema.

Another common manifestation of allergies is allergic rhinitis. A person suffers from copious discharge of a mucous-watery consistency. The nose is stuffy, sometimes nasal breathing is almost completely blocked.

Allergy symptoms in babies

Allergies in babies are not uncommon. Among the manifestations of such a problem are persistent diaper rash, which persist and increase, despite careful comprehensive care behind the skin. There may also be rash in the area. anus. This place itches and irritates the baby. The situation worsens after feeding.

Diagnostics

To establish an accurate diagnosis, the patient is examined and interviewed. Then they spend special examinations with food allergens. Examinations are carried out when the allergic reactions have completely stopped and the person will be on a completely allergen-free diet.

When diagnosing, it should be borne in mind that problems with the gastrointestinal tract, helminthic invasion, psychical deviations, fermentopathy.

To clarify the cause of the disease (allergy or infection), swabs are taken for a cytological examination. For analysis, a swab is taken from the nasal cavity, conjunctiva, and sputum will also have to be taken.

Skin tests are of great importance. Provocative tests give a very good, truthful result. Such a test can end unpredictably, so it is done exclusively in a hospital.

It is carried out on an outpatient basis only when there is an equipped allergy room based on hospitals with an intensive care unit.

In preparation for a provocative test for two weeks, the patient eats only foods that do not include the suspected causative substances. Do the test in the morning, on an empty stomach, if the patient feels fine.

For the test, dry products are taken: egg powder, flour, powdered milk, nuts, meat and other products. The patient drinks a food allergen, the reaction to which is presumably present in the patient. A person drinks a capsule, inside which there is a given allergen. Then, during the day, he is fully monitored. Track stool, blood pressure, heartbeat, skin condition, mucous membranes are examined, complaints are analyzed.

If after the first dose no signs of allergy are detected, then a second attempt is made. It is done in a day, only the dose from 8 mg is increased to 20 mg. If the second attempt did not give a result, then the dose continues to be increased. This continues until the allergen is introduced in the amount of 8000 mg. If in this case there is no reaction, then the person has no allergies to this product.

If the small age of the child does not allow him to swallow the allergen capsule, it is opened and the allergen is dissolved in food. Then they feed the child completely. The difference in testing is that maximum dose for children - 2000 mg.

If there is a food allergy, then its signs will definitely manifest themselves. Most often this happens 2 to 12 hours after taking the capsule. Gastrointestinal problems begin skin rashes. If severe manifestations are possible, then the provocative test is excluded.

The existing "hemocode" method for diagnosing a true food allergy is not used, because it does not provide an opportunity to detect antibodies to certain foods. Much more effective are studies such as:

• radioallergosorbent test;
• test using MAST-CLA-system САР-system;
• linked immunosorbent assay.

Treatment

Allergies must be treated comprehensively. Following several steps. All therapeutic actions should pursue two goals:

• elimination of manifestations of the disease;
• prevention of subsequent exacerbations.

Be sure to assign the correct diet. A person must eat properly. The choice of dishes should depend on the condition of the person, the quality of food, the amount of food eaten should correspond to the age of the patient. Treatment methods can be divided into two varieties: specific and non-specific.

The purpose of non-specific drugs: to stop the process that has begun. They stop existing manifestations, contribute to the prevention of further cases of exacerbation.

Allergy remedies go back several generations. For example, first-generation drugs (suprastin, tavegil) are taken by mouth. Their action is short-lived, but stable.

If the allergy is manifested by simple cases, then the drugs should be chosen of the latest generation, they will have to be taken regularly to suppress the signs of allergy in a mild or moderate manifestation. The preparations are as follows:

• Ebastin (Kestin);
• fexofenadine (telfast);
• Cetirizine (Zyrtec, Letizen);
• Loratadine (clarisens, claritin).

A specific method of treatment is based on a ban on the use of a product that provoked allergic manifestations. This is the most effective treatment. It acquires particular relevance in cases where the allergy is caused by foods that a person rarely eats. For example, honey, chocolate, oranges.

In the case of such an allergy, potentially dangerous products are put under a complete ban. Moreover, the use of the products themselves in any form is prohibited. Also, you can not eat dishes, which include in any volume elements that are prohibited for consumption.

The exclusion of one or more foods from the diet should not adversely affect the quality of the child's nutrition. The diet should be full-scale, have an age-appropriate weight.

Allergen-specific therapy is indispensable in the case when the product to which the allergy has arisen is necessary for nutrition. A case in point is some infants.

Food allergy, food intolerance. detailed information in the video:

A person consumes many products throughout his life. But among them there may be those who pose a great danger to him, being completely safe for other people. Cause similar situation is that foods can cause food allergies - pathological reaction immune system to certain foods.

Causes of food allergies

After entering the body, food decomposes into its constituent parts - proteins, fats and carbohydrates. In some cases, some of these components may enter the bloodstream. As a result of the absorption of antigens into the blood, they are perceived by the body's immune system as a threat. As a result, the immune system forms a response, which involves special proteins - immunoglobulins and inflammatory mediators - histamines.

In order for the immune system to prepare everything necessary for a response to the allergen, it needs some time. During certain period cells of the immune system produce specific antibodies directed to a particular allergen. Therefore, at the first meeting with potentially dangerous product nothing out of the ordinary may happen. An acute immune reaction may occur much later. This is the insidiousness of allergies, as diseases.

However, it should be noted here that a true allergy, that is, pathological process, which includes the resources of the immune system, is relatively rare. Food intolerances or food poisoning are often confused with food allergies.

In many cases, psychogenic pseudo-allergy can be observed. This is the name of the situation when a person psychologically cannot tolerate certain products and feels bad after taking them.

Physiological food intolerance to certain substances contained in products is often caused by the lack of enzymes necessary for their breakdown. For example, intolerance cow's milk may be due to the lack of enzymes for cleavage milk sugar- lactose.

All types of pseudo-allergies do not threaten human life. It is quite another thing - a true allergy. A severe allergic reaction can cause life-threatening conditions. And that is why it is important to know in which cases an allergy develops, and how to protect yourself from it.

Most often, children suffer from food allergies. Moreover, the younger the age, the greater the chance that the child will be susceptible to allergies. With age, the body's immune system strengthens and learns to properly respond to external stimuli, including food. However, in some cases, a formed allergy to a certain type of food can remain for life.

In addition, studies show that hereditary factors also influence the likelihood of developing allergies in childhood. The presence of an allergy to any product in one of the parents increases the likelihood of an allergy in a child by 50%, and in both parents at once - by 75%. Thus, food allergies can be considered some kind of hereditary disease.

In the vast majority of cases, an allergy to a product develops in childhood, and only in 5% of cases does an allergy first make itself felt only in adulthood.

Children who are allergic to aerosols and pollen are at especially high risk of developing food allergies.

As a rule, proteins act as allergens in food allergies, much less often fats, carbohydrates and other components. In some cases, heat treatment of food can reduce the allergenicity of the protein, while in others it has little to no effect on it.

The reason for the development of allergies can sometimes be not only the use of the allergen in food, but also the inhalation of its smell.

Foods that cause allergies

As practice shows, there are no products, the occurrence of an allergy to which would be completely excluded. However, there are a number of foods for which the prevalence of allergies is much higher than for others. Also various products differ in the sense that allergies to some may resolve with age, while allergies to others remain for life.

Which foods are the most allergenic:

• milk,
• wheat,
• peanut,
• hazelnuts(this group includes only hazelnuts, but also walnuts, cashews, pistachios and some other exotic nuts),
• Fish and seafood,
• eggs,

Sometimes in this list include foods such as citrus fruits, chocolate, honey and cocoa, but these foods are most often responsible for false rather than true allergic reactions, the main cause of which is their excessive use. In the case of true allergic reactions, a small amount of allergens, even in trace amounts, is enough to cause a severe allergy attack.

There is also a cross type of allergy, when reactions are observed that are not associated with certain product, but with a whole class of related products. For example, an allergy to wheat proteins can lead to an allergy to all types of cereals, an allergy to shrimp leads to an allergy to crab meat, and so on.

AT separate group it is possible to distinguish allergic reactions to food additives - auxiliary components contained in most products manufactured food industry– preservatives, flavor enhancers, colorants, stabilizers, etc.

Food allergy symptoms in adults

Allergic reactions can develop both immediately after the allergen enters the body, and after some time - hours or even days. In the latter case, they speak of a delayed allergic reaction. As a rule, it proceeds less severely than immediate.

Food allergies in adults in some cases can affect only individual organs - the skin, digestive tract, respiratory organs, and in other cases, a systemic allergic reaction develops that affects the entire body.

The clinical symptoms of food allergies most often manifest themselves in the following forms:

• hives,
• rash,
• atopic dermatitis,
• bronchial asthma,
• angioedema,

Early allergy symptoms may include coughing, itchy mouth, numbness of the tongue, and swelling of the oral mucosa.

Food allergies differ from other types of allergies in that they cause reactions associated with the digestive tract - nausea, abdominal pain, vomiting, etc.

If a patient develops symptoms after an allergic reaction anaphylactic shock- shortness of breath, spasm of the larynx, blanching or blue skin and mucous membranes, a drop in pressure, then he must be immediately hospitalized.

The development of anaphylactic shock may depend on some concomitant factors. For example, if you suffer from asthma, then the likelihood of anaphylactic shock increases many times over.

Diagnostics

Before treating an allergy, it is necessary to identify the allergen responsible for its occurrence. If this is difficult to do, then resort to skin tests. The tests are carried out directly on the patient's skin, into which a certain amount of a substance suspected of being allergenic is injected. There are several types of skin tests, which differ in the method of conducting and sensitivity to the allergen.

Diagnostic methods such as radioallergosorbent test and enzyme immunoassay can also be used.

Allergy treatment

If a person has a true form of food allergy to a product, then usually given state persists throughout life. Although some forms of allergies can go away with time.

The main methods of treating food allergies include diet and intake. medicines.

Diet

Diet for a certain type of food allergy or food intolerance It is developed by a dietitian taking into account the products that cause allergies, the severity of allergic reactions, and the age of the patient. First of all, products for which their allergenicity has been accurately established should be excluded. Other elements of the diet are selected in such a way that they would not contain foods that can cause cross-allergy or other foods with a high level of allergenicity.

What can you eat with a food allergy

There are a number of products with a low degree of allergenicity. They should be included in the menu in the first place.

The group with an average degree of allergenicity includes products such as:

• mutton;
• turkey;
• veal;
• peaches;
• buckwheat;
• legumes;
• corn.

Also, with allergies, you can eat vegetables and fruits with a low degree of allergenicity:

• zucchini,
• apples,
• bananas,
• salad,
• watermelon,
• gooseberry.

What not to eat

The elimination diet is one of the important methods treatment. With food allergies, you can not eat not only foods with substances - allergens, but also foods containing these substances, even in small quantities. For example, if you are allergic to peanuts, you should not only avoid eating this type of nuts themselves, but also confectionery products with peanuts. If the patient is allergic to eggs, then mayonnaise, fancy products, soufflé, etc. should be excluded from the diet. Also, when allergic to peanuts, it is not uncommon for a cross-allergy to tree nuts to occur, therefore, they should also be excluded from the diet.

People with food allergies should eat as fresh as possible and avoid canned food.

Drug treatment of allergic reactions

Drug therapy is usually given if there is no improvement with an elimination diet, if you are allergic to many foods, or if the type of allergen cannot be identified.

With mild varieties of allergic reactions, it is possible to use antihistamines. The most popular drug names are Suprastin, Tavegil, Cetirizine, Loratadin. These drugs should be taken when characteristic allergy symptoms appear.

However, taking antihistamines will be ineffective if the allergen still remains in the gastrointestinal tract. For its withdrawal, sorbent preparations are used - Smecta, Polysorb, Enterosgel, activated carbon.

Hormonal anti-inflammatory drugs based on glucocorticoids are also used for food allergies. For relief of acute allergic principles sometimes intravenous administration of drugs based on epinephrine may be prescribed.

Folk remedies for severe food allergies are usually ineffective, primarily because many medicinal herbs themselves are strong allergens. However, in the treatment of certain types of food allergies, decoctions of succession, chamomile, yarrow and marsh duckweed, mummy solution. However, it is best not to self-medicate with herbal decoctions, but first ask your doctor for advice.

Prevention of food allergies

It is impossible to completely protect yourself or your child from a potential allergen - after all, there are a lot of substances that can cause allergies. However, you should still follow a number of simple rules. People with a tendency to allergies (even to its non-food variety) should be careful to eat unfamiliar foods, as well as foods with increased allergenicity. In addition, you should also carefully introduce new foods into the child's diet and give them to him in small portions.

When using unfamiliar products, you should carefully read the labels and check for the presence of components that can potentially cause allergies. Particular attention should be paid to products intended for the nutrition of young children.

Food allergies in babies

Breastfeeding women also need to watch their diet and avoid potentially highly allergenic foods, as certain allergens can penetrate into breast milk. Allergies can also be caused by the introduction of complementary foods in the baby's diet. Food allergies are associated with digestive system the child is still developing, and it still lacks many important enzymes for the breakdown of food. Factors contributing to the appearance of allergies in infants and young children are a short period of breastfeeding, diseases of the gastrointestinal tract and liver.

The main symptoms of a food allergy in an infant include skin rashes such as hives, vomiting, and diarrhea. As a rule, after the allergen is canceled, the allergy in the baby disappears in 1-2 weeks.

Any one type of food can contain many food items. As a rule, these are proteins and much less often - fats and carbohydrates. In allergies, the immune system produces antibodies in excess of normal, thereby making the body so reactive that it perceives a harmless protein as if it were an infectious agent. If the immune system is not involved in the process, then this is not a food intolerance, but a food intolerance.

True food allergies are rare (less than two percent of the population). Most often, it is caused by heredity. In children, allergies usually appear in the first years of life (often to egg whites), and then they "outgrow" it. Among adults who believe they have a food allergy, approximately 80% actually experience what experts have dubbed "food pseudo-allergies." Although the symptoms they experience are similar to those of a true food allergy, the cause may be a simple food intolerance. Moreover, some people may develop psychosomatic reactions to food because they believe it is an allergen for them.

Causes of food allergies

A child whose parent has an allergy is twice as likely to develop an allergy as one whose parents are not allergic. If both parents have allergies, the child's risk of developing it doubles, and thus becomes four times greater. However, the substances that are allergens for the child may differ from the allergens of his parents.

Although allergies can develop to almost any type of food, the most common allergens are milk, eggs, fish, shellfish, soy, wheat, and tree nuts, especially peanuts.

There is also a cross allergy that develops following a reaction to any one allergen. Thus, people who are allergic to peanuts may become allergic to other legumes, including peas, soybeans, and lentils. Also, those allergic to cantaloupe may develop a reaction to cucumbers and squash over time; and similarly, those who are allergic to shrimp become sensitive to crabs.

Some people develop allergies to sulfites, chemicals used to preserve the color of food, such as in dried fruits and vegetables. Reactions to these include shortness of breath or allergic reaction after eating food containing sulfites. Sulfites can also cause severe asthma attacks.

Food allergy symptoms

Allergic reactions usually develop within a few minutes to two hours after eating. But in severely allergic patients, simply touching or smelling food can trigger an allergic response.

Typical early symptoms include swelling and itching of the lips, mouth and/or throat.
Once in the digestive system, irritating food can cause nausea, vomiting, intestinal colic and diarrhea.

Itching, hives, eczema, and redness of the skin often begin.

In some patients, food can cause allergic rhinitis, which is characterized by a runny nose, cough, and shallow breathing.

Sometimes a delayed allergic reaction can occur - in the period from several hours to two days from the moment the allergen is ingested. Compared to an immediate response, the symptoms of a delayed allergic reaction are not as severe and may include eczema, hives, and asthma.

This is a rare but life-threatening condition in which several organs and body systems are involved in an allergic reaction. Symptoms include intense itching, hives, sweating, swelling of the pharyngeal mucosa, difficulty breathing, and low blood pressure. If this condition is not treated quickly and properly, it can progress rapidly, leading to or even death.

What can you do

If you are at risk (i.e. if your family has a history of allergies), be vigilant about how your body reacts to any new food. When trying an unknown food, start with a small portion or refuse it altogether, especially if you are far from home and civilization.

You must be well aware of what you eat. Read the labels on the products you buy. If something you usually buy is advertised as "new" or "improved", double-check the label.

Eat only fresh foods. Avoid dried, canned, and processed foods.

Enter new food products on your child's menu gradually, especially if you and your husband both suffer from allergies.

Each time you feed your baby something new, give him a very small portion and increase it gradually.

If you have a reaction to any food ingredient, check with your allergist to see if your symptoms are really caused by a food allergy or some other problem.

Once you have been diagnosed with a food allergy, the only effective method coping identify the irritating agent and avoid it.
The risk of death from an allergic reaction increases if you have asthma. If this is the case, you should always have a dose of epinephrine () on hand so that you can quickly take it when an allergic reaction occurs. You must know when and how to inject epinephrine. Taking pills containing antihistamines sometimes helps, but the use of epinephrine may be life-saving.

What can a doctor do

The allergist will be able to deliver accurate diagnosis based on an analysis of your medical history, objective examination and laboratory tests.

In the diagnosis of food allergy, a skin prick test is used, in which a diluted extract of the product is placed on the surface of the skin, and at the same time scratches or punctures are made on it. If no reaction occurs, the skin test is negative. If, within 15 minutes, redness and swelling develops, similar in shape to a mosquito bite, you may be allergic to the study product. However, such a test can give false positive and false negative results.

More accurate are blood tests known as radioallergosorbent test (RAST) and enzyme immunoassay (ELISA), an antibody test. However, they can also give false positive results.

Skin testing and blood tests for antibodies indicate those allergens that can potentially provoke allergic reactions in this person. If after skin tests and blood tests, the diagnosis remains unclear, the doctor may prescribe provocative tests. Such studies are carried out in allergological hospitals according to strict indications. When conducting provocative tests not injected into the nose, under the tongue or directly into the bronchi a large number of allergen, and after a while the reaction is evaluated. Such a study can cause a strong allergic reaction therefore should be carried out in the presence of a doctor who can provide immediate medical attention.

If you have a true food allergy, you will be advised special diet with the complete exclusion of the alleged allergen. For several weeks, such a hypoallergenic diet (usually it includes rice, lettuce, apples) must be strictly observed. Through certain time the diet can be diversified, and then include in it the very allergen that has been identified. If an allergy develops again with its introduction, you should continue the diet you started.

Remember that any elimination diet (diet with no allergenic foods) can be done only with the consent of your doctor and under the supervision of a qualified dietitian. After all, even with such a diet, you should get everything with food. necessary substances. The doctor will be able to competently replace allergenic foods with others containing the same nutrients and. Never eliminate entire food groups from your diet for several weeks at a time, especially if we are talking about children younger age, elderly and sick people.

Following a strict diet helps many people recover from food allergies. One study found that after 1-2 years of conscientious compliance hypoallergenic diet about one-third of older children and adults were free from food sensitivities that irritated them. But allergies to peanuts, tree nuts, fish and shellfish can often last for life.

Worldwide, about 8% of children and 1-2% of adults suffer from food allergies. The incidence of allergic diseases is much higher in developed countries. Among all allergic diseases, food allergy is 40-70% among children and up to 10% among adults. Children with bronchial asthma, atopic dermatitis are more likely to suffer from food allergies.

In Russia, children aged 5 to 12 are more likely to suffer from food allergies.
Almost any food product can cause an allergy, especially if it is used often and in large quantities.

Risk Factors for Food Allergy

• One of the main factors is genetic and hereditary predisposition. Predisposition is controlled by certain genes located on chromosomes (4, 5, 6, 7, 13, 14). It is important to note that the environment also affects the work of genes.
• Factors environment: active and second hand smoke, socio-economic status, childhood infections, lifestyle.
• Other factors: violation of the immune system, diseases of the gastrointestinal tract, changes in the nature of nutrition.
• Risk factors during a woman's pregnancy and after childbirth have a certain influence on the occurrence of food allergies in a child. Risk factors during pregnancy: maternal diseases during pregnancy, pathology of pregnancy, maternal smoking (including passive), poor nutrition (consumption of foods containing a large amount of allergens, long-term diet with a maximum reduction in allergens in foods). So the development of allergy in children to cow's milk proteins may be associated with excessive consumption of milk and dairy products by the mother during pregnancy or during breastfeeding. Risk factors after birth: protracted and complicated childbirth, early transfer of children to artificial or mixed feeding, earlier prescription of milk porridges (from 2-3 months). The risk is especially high in the period from 3-6 years and therefore it is worth abandoning the introduction of mixtures based on soy or cow's milk in favor of hydrolyzed mixtures, if breastfeeding is not possible. The use of food dyes, preservatives, as well as foods such as chocolate, citrus fruits, spices, smoked meats, etc. significantly increases the risk of developing food allergies.

Foods that often cause food allergies

• In children early age: proteins of cow's milk, fish, eggs, cereals. In older children: citrus fruits, chocolate, strawberries, spices, exotic fruits.

• In adults: vegetables and fruits, nuts, fish, seafood, spices (coriander, cumin, capsicum, sesame, paprika, mustard).

Allergy to cow's milk protein

A higher meat processing temperature destroys some of the proteins, in connection with this, some children do not experience an allergic reaction. Milk contains many proteins that are not destroyed by high temperatures, so the heat treatment of milk does not make it possible to include it in the diet of patients with sensitivity to cow's milk proteins. The development of an allergic reaction may be caused by sensitivity to one or more proteins. It has been proven that the development of several types of allergic reactions (I, II and IV types) is possible on cow's milk proteins.

Allergy to meat products

The main allergic agents are proteins: serum albumin and gamma globulin. Allergy to meat is quite rare, since the allergenic potential of proteins is lost during the heat treatment of the product. Most often, allergic reactions occur to beef, chicken meat, duck meat, pork. With a short cooking of meat, allergies can be caused by enzymes or antibiotic residues that the animal was treated with. In this case, severe allergic reactions may develop. Sausages can also cause allergies. At the same time, the method of preparation is of decisive importance, since sausages cooked at high temperatures are less likely to cause allergies. This is due to the fact that at high temperatures, proteins break down and in this form are much better absorbed by the body without causing allergies. However, when using sausages, an allergy often develops to the impurities added to them ( milk protein, nuts, seasonings, etc.), preservatives, dyes.

Allergy to eggs

nut allergy

fish allergy

An allergy to fish occurs even when a small amount of it enters the human body. So an allergy can develop from food fried in oil, in which fish was previously cooked. Intolerance to fish remains in almost everyone for life. Most allergic reactions to fish develop within 30 minutes of eating it. The most common skin and respiratory manifestations of allergies. Itching and urticaria occur in 70% of cases, asthma attacks and shortness of breath in 55%, angioedema in 50%, rarely colic, vomiting, shock, loss of consciousness.

Cross allergic reactions

• Cow's milk - goat milk;
• Cow's milk - beef;
• Chicken egg - bird meat;
• Wheat flour - oatmeal, barley, Rye flour;
• Wool of a cat, dog - pork, lamb, rabbit meat;
• and many others.

Food allergy symptoms

In children with food allergies, symptoms are more likely to occur on the skin and respiratory system, less often from the gastrointestinal tract.

• From the side skin: itching, rashes, redness and dryness of the skin. More often cause following products: tomatoes, citrus fruits, milk, chocolate, eggs.
• From the side respiratory system: cough, nasal discharge, sneezing, shortness of breath, shortness of breath, nasal congestion. The following foods are more likely to cause: milk, vegetables, fruits, wheat, eggs.
• From the side digestive system: violation of the stool, vomiting, abdominal pain, perspiration in the throat. The following products are most often caused: milk, fish, cereals, meat, eggs.

Effects of food allergies on various organs

Gastrointestinal manifestations of food allergy

Food allergies can cause the following diseases:

• Allergic enterocolitis. Symptoms: loss of appetite, sharp pains in the abdomen, nausea, loose stools with vitreous mucus. The most common cause is cow's milk and soy allergens. Symptoms usually develop 1-10 hours after consumption of the product. It usually starts with vomiting, followed by diarrhea. Symptoms on average last 2-3 days after the allergen has been eliminated from the body.
• Allergic esophagitis (inflammation of the esophagus). Symptoms: repeated vomiting, impaired swallowing of food, abdominal pain, irritability.
• Allergic gastroenteritis. Symptoms: abdominal pain, feeling of rapid satiety, impaired stool, nausea.

Skin manifestations of food allergies

Among the manifestations of food allergies, especially in children, skin manifestations occupy a leading position. Allergy manifests itself more often in the form of atopic dermatitis, urticaria, less often Quincke's edema.

Atopic dermatitis- a chronic inflammatory skin disease that has a recurring course. Characterized skin itching and damage to the deep layers of the skin. Prolonged exposure to food allergens leads to inflammation, which is accompanied by itching. Itching provokes scratching, which leads to damage to the skin.

Respiratory manifestations of food allergies

Systemic manifestations of food allergy

Symptoms of anaphylaxis usually appear within seconds or minutes after consuming even small amounts of the product. In children, this manifests itself as follows: a sharply increasing pallor, the child does not respond to stimuli, bronchospasm and laryngeal edema develop, which is manifested by hoarseness and wheezing, the child turns blue. Possible respiratory arrest involuntary urination, the appearance of convulsions, lowering blood pressure.

Atypical organ damage in food allergies

• Joint damage. Allergic arthritis: more often bilateral damage to the knee joints, without edema and restriction of movement, moderate pain that increases with exercise.
• Defeat nervous system. Symptoms: headaches, dizziness, irritability, nerve pain, insomnia.
• Defeat of cardio-vascular system. Food allergy is one of the factors in the development of arterial hypertension. In children with food allergies, there is often an increase or decrease in blood pressure. excessive sweating. Allergic vasculitis - defeat vascular wall, is manifested by a small-dotted red rash on the skin or skin bruises. Usually occurs 6-24 hours after eating foods that are allergic.
• Nosebleeds. The causes of bleeding in most cases are the use of chicken eggs and food coloring. Bleeding is often not heavy, short-term.
• Damage to the urinary system. There may be the following symptoms: difficulty urinating, bedwetting (enuresis), inflammation of the bladder, kidney damage (the appearance of blood and protein in the urine).
• lingering episodes subfebrile temperature.
• Decreased platelet count
• Development of anemia
• Deviations in mental status. Symptoms: sleep disturbance, behavioral disturbance, irritability, Bad mood, nightmares, etc.

Food allergies in babies

Therefore, children with a high degree of allergy are recommended to prescribe milk mixtures with a protein mass of not more than 3.5 kDa. Since there is a direct relationship between protein mass and rice allergy development. The lower the protein mass, the lower the risk of developing allergies.

The basis for the treatment of allergies in infants is the compilation proper diet. It is necessary to completely exclude cow's milk proteins from the diet. In this regard, the child is assigned medicinal mixtures depending on the degree of allergy.

Studies have shown that with increasing age of the child, there is a better tolerance of previously intolerable foods. This is due to the maturation of the immune system of the gastrointestinal tract. A number of studies have found that by the age of 7, in 50% or more of children, allergic reactions to products such as cow's milk, eggs, fish, and nuts are reduced. If a food allergy develops before the age of 3, then in 44% of cases, children later on tolerate well those foods to which they were allergic. If the formation of allergies occurs at the age of more than 3 years, then only 19% of children lose their allergies with age, while the rest remain for almost a lifetime.

Food Allergy Treatment

Diet for food allergies

In the treatment of food allergies, so-called elimination or elimination diets are used. There are several diet options.

First option- non-specific diet. It is prescribed to the patient in order to reduce the food load and is recommended to patients at the beginning of the examination and in the absence of the opportunity to conduct a specific allergological study.

The diet involves the exclusion from the diet of foods with a high ability to cause allergies and the restriction of foods with an average such ability. In addition, it is necessary to exclude products containing preservatives, dyes and emulsifiers.
Products according to the degree of allergenic activity:

So with an allergy to cow's milk is prescribed dairy-free diet. A dairy-free diet provides for the complete exclusion from the diet of cow's milk and products containing milk proteins: cottage cheese, butter, milk powder, condensed milk, margarine, cream, cheese, ice cream, yogurt, etc. In addition, it is necessary to carefully study labels and other food products, which may contain milk proteins. It is worth remembering that when you refuse dairy products, the intake of calcium in the body decreases. Therefore, you should eat foods containing calcium. alternative products with the same level of calcium are: fish, legumes, some vegetables.

Diet for allergies to cereals. Exclude: bran, bread, breadcrumbs, semolina, wheat germ, pasta, crackers, muffins, cookies, products containing wheat (ketchup, chocolate, soy sauces, ice cream, bouillon cubes).

Diet for egg allergy. Excluded from the diet: products containing egg whites (marshmallows, omelettes, bakery products, sausages, mayonnaise, sausages, ice cream, yoghurts). You should also pay attention to the labels of the products on which the names are written. egg whites: lecithin, albumin, ovomucin, vitellin, globulin, livetin, lysozyme, ovalbumin, ovomucoid.

Treatment only with a diet allows you to achieve recovery in terms of 1 week to 1 month. If the duration of the disease does not exceed 3 years, then in most patients the complete disappearance of symptoms occurs in 5-7 days. With a disease duration of more than 4 years, remission occurs after at least 1 month. The earlier the appropriate diet is started, the faster the stabilization of the allergic process is achieved.

First aid for food allergies

These recommendations can be limited in case of an allergic reaction that does not threaten the life of the patient (breathing is not disturbed, there is no suffocation, there is no swelling of the neck, tongue, speech is not changed, the victim is in clear consciousness). However, to be safe, especially if this is a child and the reaction occurred for the first time, it is better to call an ambulance or consult a doctor. If you experience life-threatening symptoms (suffocation, severe swelling, impaired consciousness, drop in blood pressure, etc.), you should immediately call an ambulance or take you to the nearest medical facility. See article: Help with life-threatening allergic reactions.

1. Use sorbents(enterosgel, lactofiltrum, white coal and etc.).

• Example: Enterosgel, before use, dissolve in warm water. Daily dose for children from 1 year to 5 years 2 teaspoons (100 mg); children over 3 years old 1 dessert spoon; children over 6 years old 3 times a day, 1 tablespoon. It is recommended to take within 7-10 days. It should be taken 30 minutes before meals or 1.5 hours after. Attention! Sorbents should be taken no earlier than 1.5-2 hours after ingestion of other drugs.

1. Take antihistamines. The drugs of this group are the drugs of choice in the development of food allergies. Recently, new generation drugs have been used more, which have much fewer side effects and good tolerability.

1. With a significant amount of skin lesions, intense itching, especially at night, in combination with edema, it is recommended to prescribe antihistamines I generation (intravenously or intramuscularly). Example: Suprastin single dose - children 1-12 months. 5 mg; children 2-6 years old 10mg; children 7-14 years old 10-20 mg.
2. Application hormonal drugs (dexamethasone, prednisolone) is justified when severe course allergies (breathing disorders, severe swelling in the neck, etc.). Dexamethasone tablets 0.5 mg. single dose up to 20 mg depending on the severity of the allergy. If possible, give an injection in/in or/m. If it is impossible to give an injection and there is an emergency, you can pour the contents of the dexamethasone ampoule into a tablespoon and take the drug under the tongue. Dexamethasone ampoule 4mg-1ml.
3. Ointments. Ointments are used to eliminate skin manifestations of food allergies. So there are two types of ointments non-hormonal and hormonal. The former are used for mild to moderate allergies. Hormonal ointments are used for moderate and severe allergies.

• Non-hormonal ointments: Fenistil, Skin-cap, bepanten, etc. The drugs eliminate itching, reduce inflammation, eliminate swelling and redness.
• Hormonal ointments: Hydrocortisone, prednisolone ointments, elocom, fluorocort, celestoderm-B, etc. You should be careful when using hormonal ointments, because in addition to the powerful therapeutic effects they have a number of side effects. The use of hormonal ointments, especially in children, requires a mandatory consultation with a doctor.

food allergy is a fairly common disease. Allergies today are much more common than half a century ago. This may be due to environmental pollution, the use of pesticides, as well as an abundance of other chemicals that we use or encounter in Everyday life. It is estimated that we are exposed to about 3,000 different chemicals every year - so the increase in the number of allergic diseases is not surprising.

Our immune system is exposed daily to chemical substances that we get from food and drink, as well as potentially toxic molecules that we breathe in. This constant battle leads to liver overload and, as a result, to increased allergic reactions.

In Britain the most common food allergens considered: wheat, dairy products, citrus fruit and chicken eggs. In the process human evolution wheat products appeared relatively recently - people began to cultivate wheat only about ten thousand years ago. It is not yet clear whether the low tolerance of wheat-containing products reflects poor fitness. human body to wheat, or pesticides, herbicides and other possible toxic impurities are to blame. Wheat products often make up a significant proportion of the consumer diet in the West, which also explains the high prevalence of food allergies there.

The most dangerous form of grain allergy is gluten allergy, which is caused by oats, wheat, rye and barley. People who are susceptible to such a disease as celiac disease (see) do not tolerate these grain cereals in any form. In the most acute cases gluten allergy can be life threatening as gluten causes erosion inner walls digestive tract and interfere with the absorption of essential nutrients.

What is an allergy and what is not?

There is a certain confusion between the concepts of allergy and intolerance. If their manifestations are similar to each other, then the reasons are completely different. Allergy in general view defined as an immediate response to any stimulus in response to which the immune system produces antibodies against offending molecules.

Intolerance refers to a delayed reaction to food (often it develops only after a few days), which manifests itself in the form of a wide variety of symptoms, at first glance, even unrelated. These differences are illustrated in the table.

Moreover, many symptoms are generally difficult to directly relate to food intolerance. They are so diverse that they are often confused with manifestations of completely different diseases.

Food allergy symptoms

These symptoms include depression, joint pain, puffiness under the eyes, yellowness, paleness and/or dryness of the skin, "head fog" (difficulty concentrating and decreased clarity of thought), shortness of breath, constipation and/or diarrhea, mouth ulcers ( "cold on the lips"), runny nose, indigestion, rash, bags and / or shadows under the eyes, bedwetting in children.

Allergy or intolerance?

There are some differences between food allergies and food intolerances. The reaction of the body in response to foods that cause suspicion helps to make a diagnosis. To determine if you are allergic or intolerant to this species food, study the table below.

Allergy Intolerance manifestation of the reaction immediately with a delay

causes histamine and antibodies

antibodies symptoms hives, rash, itching, rapid pulse,

swelling, vomiting, fatigue, swelling,

shivering, flushing, muscle pain, dark circles

sudden fatigue under the eyes, headaches and migraines

Genetic Factor in Food Allergy

Although it is quite common for children with allergies to inherit the disease from their parents, allergies are not always inherited. It has been found that children of parents suffering from asthma, eczema or hay fever(atopic forms of allergy), they themselves have hypersensitivity, especially if the data allergic diseases appear in both parents. The genes that determine the suppression of the formation of IgE, immunoglobulins, which are mediators of acute inflammatory response on the specific allergens. However, genes are not the only cause of allergies. For example, genetically identical twins do not necessarily develop allergic reactions to the same allergens. This proves that other factors, such as environmental factors, bacterial and viral infections, stress, etc., also play a role in the occurrence of allergies.

Digestion and allergies

Two-thirds of the components that make up the body's immune system are located in digestive tract, which explains high sensitivity digestive system to food and other allergens. Very big troubles arise with increased reproduction in the intestines of fungi Candida albicans.

If you prefer to eat sandwiches for lunch, then, in order to avoid the development of food intolerance, try to diversify them every day. Eat black, white, or gray bread with chicken, tuna, cheese, or salad.

Although Candida fungi live in the intestines and are normal, when the immune system is suppressed, they can begin to multiply intensively. At the same time, they cause ulceration of the mucous membranes and intestinal walls, as a result of which food particles penetrate into the holes formed and provoke an exacerbation of immune reactions. Candidiasis is often the cause of headaches and migraines associated with food intolerance.

How to deal with allergies and food intolerances

At normal digestion and a healthy immune system does not have problems with allergies and food intolerances. At the first stage of the fight against these ailments, it is necessary to identify the source of irritation. To do this, you need to consult a professional nutritionist.

In children, the manifestation of typical symptoms can often be quickly removed by excluding foods that cause these reactions from their diet. For example, for symptoms of increased activity or restlessness associated with reduced attention, it is usually sufficient to exclude foods containing artificial colors or food additives from the child's diet.

Consultations with a nutritionist also help to solve many chronic health problems in adults. Eat seasonal foods more often, diversify your diet daily, and you will soon get rid of many problems caused by food intolerances.

Food Allergy Tests

Many types of foods are irritants not only for the digestive system, but for the whole body. Various types of tests are used to detect allergic reactions, from simple skin test to a detailed blood test, in which the level of antibodies is determined in response to a wide variety of foods. The results of these tests do not always allow a definitive conclusion, since both false positive and false negative results occur. Upon further examination, it often turns out that the patient suffers from certain digestive disorders, which are responsible for this type of intolerance. To help you figure this out, we'll take a look below at what a healthy digestive system is and give our recommendations on how to keep it in optimal condition. With the help of the measures taken, you will overcome backfire associated with food intolerance, and you can enjoy your favorite food again.

Food diaries for food allergies

From our own experience, we know that with the help of a food diary, which regularly records not only everything eaten and drunk, but also the subsequent reactions of the body, it is convenient to identify those foods that are associated with these reactions. It is desirable to fix not only physical, but also emotional reactions. For example, some people note that within a day after taking tomatoes, their joints begin to hurt, swelling and irritability are observed; in other patients, taking bread or pasta can cause depression headache or even sneezing.

food allergy

However, at the slightest suspicion of a food intolerance, it is advisable to have a nutritionist familiarize yourself with your food diary. If your body has delayed-type reactions, it can be quite difficult to determine the true cause of the intolerance.

Anaphylactic shock

Anaphylactic shock is an extremely acute, dangerous and often life-threatening reaction to an antigenic stimulus. Peanuts can cause anaphylactic shock, which is why some product labels warn that they contain peanuts or other nuts that can cause an allergic reaction in sensitive people. Sometimes shellfish cause such reactions, but you will not find warning labels on the packaging of products containing them. Stings from bees and wasps can also cause anaphylactic shock. If you have symptoms of anaphylactic shock, you should immediately take the victim to the hospital, as he may need an injection of adrenaline (epinephrine). Some affected people carry these drugs with them all the time, and then you may be able to inject yourself. With severe swelling and difficulty breathing, the patient should insert a straw into his mouth.

Complete food immunity

Sometimes there are people who can not stand "literally nothing." It is usually caused by severe intestinal dysbiosis, in which the intestine becomes so inflamed that food particles enter the bloodstream directly from the intestine. In such cases, targeted treatment is necessary to get rid of the inflammation.

It also happens that the liver cannot withstand the overload associated with long-term use high doses of alcohol, sugar, or drugs. When the liver is planted, many of the symptoms of a food intolerance appear. In such cases, a nutritionist should advise you on a diet that helps restore liver function.

(Table) Anaphylactic shock

Some people who are prone to allergies can develop dangerous reactions immediately after eating, which, if not properly and promptly treated, can even be life threatening. These reactions occur within minutes after eating, and they can be recognized by the following symptoms.

• Spasm of the throat and nasal passages
• Inability to breathe
• alarm condition
• panic fear
• Sharp swelling of any part or all of the face and neck