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Health And Beauty Tips
3 Holiday Makeup Looks
Adverse food reactions
Allergic rhinitis
Anaphylactic shock adults
At the scene of an accident
Avoiding allergens
Babies failing to thrive
Back injuries
Children and young people
ColdMediDangerous Infants
Colds and flu
Disguise a Double Chin
Drinking Coffee Helps Fight Alzheimer's,
Drug allergy
Eye Allergies
Finding the time
Foods th8Lower Cholesterol
Grass-Fed Beef The Natural Alternative
Head Injury
Heart Attack
Help for Tired Eyes
Hepatitis C
How much exercise do I need
Injuries and treatment
Look Younger by Morning
Lung cancer cases
Maintaining  target weight
Makeup Tricks 4 Dark Skin
Match Makeup 2 Your Outfit
Moving on
Opening airway
Perfect Lipstick
Fixes CommonHair Problem
Recovery position
Risky Business for Teens
Sensible slimming
Sleep Disorders
Summer hay fever
Supporting someone with cancer
Tips to give up smoking
Venom allergies
What's the right activity 4me
Why get fit
More Tips










                                                      Health And Beauty



Adverse food reactions

Food allergy is a complex area, further complicated by food
intolerance, which can mimic the effects of an allergy. We look
at the causes and symptoms of both, and steps to prevent food
allergies developing.

True food allergy
What are the causes? In children, common allergy-provoking foods
include cow's milk protein, egg white from hens, wheat, soya bean,
codfish and peanuts.

In adults, nuts (including brazilnuts, almond, hazelnut, peanut and walnut),
fruits (such as peach, apple, strawberry and citrus fruit), and vegetables
(such as celery, tomato, onion, garlic and parsley) are common allergens.
Seafood such as fish, mussels, crab, prawn, shrimp and squid may also
cause allergic reactions.

What are the symptoms? Typically, an immediate type of food
allergic reaction involves the immune system. Traces of the
offending food rapidly lead to symptoms of generalised rash,
itching, body swelling, breathing difficulties and even collapse.

Peanut anaphylaxis is a good example where traces of the food
are absorbed in the mouth or intestine. This leads to the rapid release
of histamine from cells and allergic tissue swelling.

Some people with oral allergy syndrome get a localised red itchy mouth
and throat

Delayed reactions to food are becoming more common and this may be
the basis of eczema in infants. Coeliac disease occurs due to a delayed
immune reaction to gluten in wheat. This causes intestinal membrane
damage with resultant diarrhoea, abdominal bloating and malabsorption
resulting in anaemia, for example.

Food intolerance
What are the causes?Lactose intolerance, for example, is caused by the
lack of a specific digestive enzyme lactase. This is a remarkably common

Natural histamine may be too rapidly absorbed from food in the diet
and effectively lead to a histamine 'rush' that mimics an allergy.

Then there are adverse reactions to chemical preservatives and
additives in food such as seen with sulphites, benzoates, salicylates,
monosodium glutamate, caffeine, aspartame and tartrazine.

What are the symptoms? Adverse food reactions are of slower onset,
do not involve the immune system and aren't usually life threatening.

Reactions are usually dose related, with small amounts of the food
being tolerated but larger amounts leading to reactions such rashes,
flushing, abdominal pain, vomiting, diarrhoea and palpitations.

These are by far the most common adverse food reactions seen in
general practice.

The lack of a specific enzyme in the body may lead to the build up
of toxic by-products and histamine, which then mimic the symptoms
of an allergy. This is called a 'pseudo-allergic' reaction.

Food toxicity and aversion
Poisons may naturally occur in foods such as mushrooms and potatoes.
Bacteria in putrefying fish can cause toxic food poisoning called
'schromboid toxicity'.

These reactions occur in all people who consume the toxin and
don't involve a digestive intolerance or an immune reaction.

Some people have a food aversion, and convince themselves,
with no sound basis, that they're 'food allergic' and will vomit if
given the particular food. If the food's concealed or hidden they
consume it with no ill effects. Their reaction is psychological,
and it's often difficult to convince people that they're not allergic
to a particular food.

Diagnosing food allergy
Food allergy can be diagnosed by means of skin-prick tests to
various foods or by RAST (radioallergosorbent test). Skin testing
with fresh food extracts is more accurate.

The gold standard in food allergy is the Double Blind Placebo
Controlled Food Challenge (DBPCFC) test under careful
supervision in a hospital.

If no food can be identified, but an allergic reaction is strongly
suspected, an elimination diet lasting between two and four weeks
is performed. The person lives on a limited number of foods,
which are unlikely to cause allergies, such as lamb, rice, pears
and sweet potato.

Then once the allergic symptoms settle, foods are slowly
reintroduced one at a time to identify the offending food.
This should only be done under the supervision of a dietician as
a child can end up in a state of malnutrition on a prolonged
restricted diet.

Food intolerance is very difficult to diagnose as there are no
reliable blood or skin tests available

Food intolerance is very difficult to diagnose as there are no
reliable blood or skin tests available.

The suspected food has to be eliminated from the diet and a
clinical improvement documented. The offending food should
then be reintroduced again for a short period to confirm the
adverse reaction and hence the intolerance.

Food allergy prevention
For high-risk families (those families with severely allergic parents or
siblings) it's recommended that the pregnant mother avoid cigarette
smoking and highly allergenic foods in the last half of pregnancy.

She should try to breastfeed the child exclusively and continue
to avoid allergenic foods.

If the mother's unable to breastfeed, then a hypoallergenic
formula-milk should be considered.

Milk allergy
Goat's milk is often used as a substitute in cow's milk allergy,
but it contains similar proteins to cow's milk and so is also likely
to cause allergic reactions. Try rice milk or soya instead.

Delay the introduction of solid foods until six months of age and
then restrict first foods to lamb meat, chicken, rice, sweet potatoes,
carrots and pears. Avoid cow's milk, eggs, wheat, fish, soya,
citrus for the first year and introduce nuts and peanuts only in
the third year.

Food labels need to be read carefully to take account of contents
in tinned and processed food. Try wherever possible to avoid
foods containing additives and preservatives.

Once food allergy has been confirmed, the most effective
preventive treatment is complete avoidance. If the food cannot
be completely avoided, oral sodium cromoglycate may help to
prevent adverse reactions.

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