Common symptoms of food allergies and 6 ways to reduce them
[Article updated: May 2020]
Food allergy is one of the immune diseases that is a serious health problem around the world.
An estimated one-fifth of the population thinks they have adverse reactions to food, but the actual prevalence of food allergies ranges between 3% and 4% of the world's population.
Despite the serious risks of allergic reactions - and which in extreme cases can cause death - unfortunately there is no current treatment for food allergy.
The only cure is prevention!
Trying to avoid allergens or, in case of allergy, treating the symptoms is the only option available at this time.
Fortunately, there are natural ways to reduce food allergy.
These means can help stimulate the immune system and improve the gut microbiota, which helps reduce the development of food allergies and therefore reduces their symptoms.
What is a food allergy?
A food allergy is the immune system's response to an unpleasant food.
In other words, when the body detects that a particular compound in a food may be dangerous, it triggers an immune system reaction to protect itself by producing histamine.
The body memorizes this substance considered dangerous and when it is consumed again, its defense process is immediately triggered.
Food intolerance vs food allergy
Diagnosing food allergies can be problematic because non-allergic food reactions, such as food intolerances, are often mistaken for food allergy symptoms.
Food allergies and intolerances are often linked, but there is a clear difference between the two conditions.
Intolerance derived from an immunologic mechanism is called food allergy, and the non-immunologic form is called food intolerance.
A food allergy results from a reaction of the specific immunoglobulin E antibody to the allergen in the bloodstream.
Non-IgE-mediated food allergies are also possible.
This happens when someone is exposed to a food that causes allergy signs and symptoms, such as allergic contact dermatitis.
A food intolerance is an adverse reaction to food or food components, but not due to immunological mechanisms.
For example, a person may have an immune response to cow's milk from the milk protein, or that person may be milk intolerant due to an inability to digest lactose.
The inability to digest lactose leads to excess fluid production in the gastrointestinal tract, leading to abdominal pain and diarrhea.
This condition is called lactose intolerance because lactose is not an allergen and the response is not immune. [ 1 ]
Food intolerances are nonspecific, and symptoms often resemble common medically unexplained complaints, such as digestive issues. [ 2 ]
Most frequent food allergies
Food allergies to IgE are the most common and dangerous adverse food reactions.
They cause an abnormal reaction of the immune system when it is exposed to one or more specific foods.
Immediate reactions to IgE-mediated food allergies are caused by an allergen-specific anti-immunoglobulin E antibody found in the bloodstream.
When IgE is working properly, it identifies triggers that could be harmful to the body, such as parasites, and therefore signals the body to release histamine.
Histamine causes allergy symptoms such as hives, cough, and wheezing.
Sometimes IgE reacts to normal proteins found in food and when the protein is absorbed during digestion and enters the bloodstream, the whole body reacts as if the protein is a threat. </ p>
This is why the symptoms of food allergy are noticeable on the skin, respiratory system, digestive system and circulatory system.
Prevalence of food allergies
According to a comprehensive 2014 review published in the Clinical Journals of Allergy and Immunology, the prevalence of food allergies in infants is increasing and may affect up to 15-20% of infants. [ 3 ]
And researchers at Mount Sinai School of Medicine suggest that food allergies affect up to 6% of young children and 3-4% of adults [ 4 ].
This alarming increase in this rate requires a public health approach in the prevention and treatment of food allergy, especially in children.
Researchers suggest that this increase in the prevalence of food allergies may be due to a change in the composition, richness and balance of the microbiota that colonize the human gut in early infancy.
The human microbiome plays a critical role in the development and function of the immune system early in life.
Since IgE-mediated food allergies are associated with immune dysregulation and impaired gut integrity, there is substantial interest in the potential link between the gut microbiota and food allergies [ 5 ].
The 8 most common food allergies
While any food can cause a reaction, relatively few foods are responsible for the vast majority of significant food-induced allergic reactions.
Over 90% of food allergies are caused by the following foods:
1. Cow's milk
Persistence into adulthood is rare because tolerance develops in 51% of cases within 2 years and 80% of cases within 3-4 years [ 6 ].
Many milk proteins have been implicated in allergic responses and most of them have been shown to contain multiple allergenic epitopes.
IgE-induced reactions to cow's milk are common in infancy and non-IgE-mediated reactions are common in adults.
A 2005 study published in the Journal of the American College of Nutrition suggests that the prevalence of self-diagnosed cow's milk allergy is 10 times higher than the incidence clinically proven, suggesting that a large population unnecessarily restricts dairy products (for allergic purposes) [ 7 ].
2 Eggs
After cow's milk, chicken egg allergy is the second most common food allergy in infants and young children.A recent meta-analysis of the prevalence of food allergy estimated that egg allergy affects 0.5 to 2.5% of young children.
Egg allergy usually presents in the second half of the first year of life, with a median age of presentation of 10 months.
Most reactions occur with the first known exposure of a child to an egg. Eczema is the most common symptom.
Five major allergenic proteins from domestic chicken egg have been identified, the most dominant being ovalbumin [ 8 ]. </ p >
3. Soybeans
According to a 2010 study at Johns Hopkins University School of Medicine, 50% of children with soy allergies overcame their allergy by the age of 7 [ 9 ].
The prevalence of sensitization after using soy formulas is around 8.8%.
The soy formula is commonly used for infants with cow's milk allergy and research suggests that soy allergy occurs only in a small minority of young children with cow's milk allergy associated with IgE [10 ].
4. Wheat
Gluten-related disorders, including wheat allergy, celiac disease and non-celiac gluten sensitivity, have an estimated global prevalence of close to 5%.These disorders share similar symptoms, making a clear diagnosis difficult.
A wheat allergy is a type of adverse immune reaction to the proteins in wheat and related grains.
IgE antibodies are involved in the inflammatory response to several allergenic proteins found in wheat.
Wheat allergy affects the skin, gastrointestinal tract and respiratory tract.
Wheat allergy shows a greater prevalence in children who generally exceed allergy by school age [ 11 ]. </ p >
5. Peanuts (peanut or peanut)
In very sensitive people, only traces of peanuts can induce an allergic reaction.
Research suggests that early exposure to peanuts may reduce the risk of developing this allergy.
According to a 2010 study, peanut allergy affects about 1% of children and 0.6% of adults in the United States.
Peanuts are inexpensive and are often eaten in unmodified form and as a component in the preparation in many dishes.
This is why they cause the highest number of severe anaphylaxis and death [ 12 ].
6. Nuts
These allergies most often start in childhood, but can occur at any age.
Only 10% (approximately) of people get past nut allergies.
And the frequent lifelong reactions caused by accidental ingestion are a serious problem [ 13 ].
The nuts most commonly responsible for allergic reactions include hazelnuts, walnuts, cashews and almonds.
Those less commonly associated with allergies include pecans, chestnuts, Brazil nuts, pine nuts, macadamia nuts, pistachio nuts, coconut, Nangai nuts, and acorns. .
A 2015 systematic review found that nut and cashew allergies were the most common types of nut allergy.
7. Fish
Allergic reactions to fish can be serious and can even be life threatening.
And kids usually don't get past this type of food allergy.
A reaction is not limited to ingestion of fish, as it can also be caused by handling fish and ingesting cooking fumes.
Prevalence rates of self-reported fish allergy vary from 0.2 to 2.29% in the general population, but can reach up to 8% among workers in fish processing [ 14 ].
8. Crustaceans
Shellfish allergy is known to be common and persistent in adults, and it can cause anaphylaxis.
The prevalence of shellfish allergy is 0.5 to 5%.
Most children with shellfish allergy are also sensitive to dust mite and cockroach allergens [ 15 ].
A phenomenon called cross-reactivity can occur when an antibody reacts not only with the original allergen, but also with a similar allergen.
Cross-reactivity occurs when a food allergen shares structural or sequence similarity with a different food allergen, which can then trigger an adverse reaction similar to that triggered by the original food allergen. </ p >
This is common among different seashells and different nuts [ 16 ].
Symptoms of allergic reaction
Food allergy symptoms can range from mild to severe.
In rare cases, they can cause an anaphylactic reaction, a serious and potentially fatal allergic reaction.
Anaphylaxis can interfere with breathing, cause a dramatic drop in blood pressure and alter heart rate.
It can start a few minutes after eating an allergenic food.
If a food allergy causes anaphylaxis, it can be fatal and should be treated with an injection of epinephrine (a synthetic version of adrenaline).
Food allergy symptoms can affect the skin, gastrointestinal tract, cardiovascular system and respiratory tract.
Some common symptoms include:
- Vomiting;
- Stomach cramps;
- Cough;
- Wheezing;
- Shortness of breath;
- Difficulty swallowing
- Swelling of the tongue;
- Inability to speak or breathe;
- Weak pulse;
- Vertigo;
- Pale or blue skin.
Most food allergy symptoms occur within two hours of consuming the allergen and often begin within minutes [ 1 ].
Exercise-induced food allergy is when ingestion of a food allergen causes a reaction during exercise.
When you exercise your body temperature rises and if you consumed an allergen right before exercising you could develop hives, itchiness or even feel dizzy.
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The best way to avoid exercise-induced food allergy is to completely avoid the food allergen for at least 4 to 5 hours before any exercise [ 17 ].
Food allergy test
It is important to be evaluated and diagnosed by a healthcare professional or allergist.
Self-diagnosing food allergies can lead to unnecessary dietary restrictions and inadequate nutrition, especially in children.
Recently, an increasing number of commercial tests for food allergies are marketed to consumers and healthcare professionals.
IgG or food intolerance testing is aimed at identifying food sensitivities, food intolerances, or food allergies, but researchers believe this is an unvalidated form of testing. </ p >
The test checks for levels of immunoglobulin G (IgG) - an antibody the body makes to fight certain allergenic foods - in the blood.
The collected blood is exposed in vitro to a panel of foods and food components.
The degree of binding of total IgG antibody to each food is measured to determine which of the foods creates an immune response.
The degree of sensitivity or allergy is then classified by a classification scale.
The problem with these types of food allergy tests is that unlike IgE antibodies, which are responsible for allergies, IgG antibodies are found in both allergic and non-allergic people.
IgGs are the normal antibodies the body makes to fight infections.
Researchers believe that the presence of food-specific IgGs is actually a marker of food exposure and tolerance, and not necessarily a sign of allergy.
Therefore, positive test results for food-specific IgG remain possible in normal and healthy adults and children.
For this reason, the probability of false diagnoses is too high and people may be misled by the information provided by this kind of food intolerance tests [ 18 ].
In addition and due to the potential misuse of this type of test, there is controversy surrounding food sensitivity testing, and many researchers believe that these tests are not suitable for making a diagnosis of food allergy. .
IgG tests can also make parents anxious, especially if the test is for their child and the result is positive [ 19 ].
According to a study published in Allergy, Asthma & amp; Clinical Immunology , the greatest risk with these types of tests is that a person with a true IgE food allergy who is at significant risk of life-threatening anaphylaxis may well not get a result that shows their high levels of IgG specific to its particular allergen.
It can therefore be badly advised and risks reintroducing this potentially fatal allergen in its diet [ 20 ].
Instead of relying on self-diagnosis or unapproved tests, see an allergist who will start with a full medical screening .
After a medical history review, an allergist will usually perform a combination of tests that will give them enough information to provide a correct diagnosis.
These tests may include a skin test, blood test, oral food test, and elimination diet [ 21 ]. </ p>
6 ways to reduce symptoms of food allergies
There is currently no treatment available to prevent or treat food allergies.
Managing food allergies involves avoiding ingestion of the causative allergen and knowing what to do if ingested unintentionally.
The following natural treatments for food allergies will help you cope with food allergy symptoms and make them less severe.
1. GAPS diet
The GAPS diet is a meal plan designed to repair the gut wall, boost the immune system, stop toxic overload, and keep toxins from entering the bloodstream.
It is commonly used for the treatment of autoimmune diseases.
The diet focuses on eliminating foods that are difficult to digest and damage the intestinal flora.
It tends to replace them with nutrient-dense foods to give the intestinal lining a chance to heal and seal [ 22 ].
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As part of the GAPS diet, avoid processed foods, grains, processed sugar, starchy carbohydrates and potatoes, chemicals and artificial preservatives, as well as conventional meat and dairy products. .
Instead of eating these inflammatory foods, focus on consuming healing foods like bone broth, non-starchy vegetables, organic wild meats, healthy fats, and foods rich in probiotics. / p>
2. Digestive enzymes
Incomplete digestion of dietary protein may be linked to food allergies and may cause gastrointestinal symptoms.
Taking digestive enzymes with meals can help the digestive system completely break down food particles.
It also serves as a vital remedy for food allergies.
3. Probiotics
Probiotic supplements boost immune function and reduce the risk of developing food allergies.
A 2011 study published in Bioscience of Microbiota, Food and Health evaluated 230 infants with a suspected allergy to cow's milk.
The infants were randomly divided into groups that received a mixture of four probiotic strains or a placebo for four weeks.
The results showed that probiotics can improve both inflammation and immune defense in the gut.
The probiotic treatment further stimulated immune system maturation as infants given probiotics showed increased resistance to respiratory infections and improved vaccine antibody response [ 23 ]
4. MSM (methylsulfonylmethane)
Research suggests that MSM supplements may be effective in reducing allergy symptoms.
MSM is an organic sulfur-containing compound that is used to improve immune function, reduce inflammation, and help restore healthy body tissue.
It can be used to relieve digestive problems and skin conditions associated with allergy symptoms [ 24 ].
5. Vitamin B5
Vitamin B5 supports adrenal function and may help control food allergy symptoms.
It is important to maintain a healthy digestive tract and boost immune function [ 25 ].
6. L-glutamine
L-glutamine is the most abundant amino acid in the blood, and it can help repair leaky gut and boost immune health.
Research indicates that leaky gut, or gut hyperpermeability, can cause a variety of conditions, including allergies.
Compounds such as L-glutamine have the mechanistic potential to inhibit inflammation and oxidative stress [ 26 ]. </ p >
