Food allergies and intolerances

Introduction to food allergies and intolerance Food allergies are symptoms that occur repeatedly after eating a particular food that has been shown to have an immune basis (IgE antibodies to food). Food intolerance is a complex allergic disease that is the human body. The immune system's excessive protective immune response to certain foods entering the body can cause chronic symptoms in various systems of the body. Adult patients are generally clear about severe food allergies. If it is unclear or may be difficult to diagnose in most children, it needs to be differentiated from gastrointestinal dysfunction. Suspicious patients who develop a food response after eating can first use a corresponding skin test to determine the relationship between the symptoms and food. basic knowledge The proportion of the disease: the disease is rare, the incidence rate is about 0.001% Susceptible people: no special people Mode of infection: non-infectious Complications: anaphylactic shock, asthma, edema

Food allergies and intolerance

There are many reasons for food intolerance, including lack of enzymes, special chemical components in the food and destruction of the gastrointestinal barrier, which makes the body unable to fully digest food macromolecules, leading to a series of symptoms.

Food allergy and intolerance prevention

Once you find food that you need to eat, you should not only exclude it from the recipe, but also form a habit of looking at the list of ingredients before buying food, so that you can better protect yourself and, in addition, intolerance to certain foods. It doesn't mean you can't eat anymore. If you want to eat some kind of food, you should wait at least 1 week. During the "try to eat" period, you should choose a simple product of this kind of food, such as eating dairy products, you can eat active first. Yogurt, if there are no symptoms for more than 5 days, try the milk again, otherwise you should not try other dairy products.

Food allergies and intolerance complications Complications anaphylactic shock asthma edema

1. Anaphylactic shock.

2. Fatal asthma.

3. Gastrointestinal edema.

Food allergies and intolerance symptoms common symptoms food allergies skin itching nausea fever diarrhea

Adult patients are generally clear about severe food allergies. If they are unclear or may be difficult to diagnose in most children, they need to be differentiated from gastrointestinal dysfunction.

For suspicious patients who have a food reaction after eating, the corresponding skin test can first be used to judge the relationship between the symptoms and food. The positive skin test does not confirm that the clinical symptoms are related to allergies. However, the negative test can exclude allergies. Relationship. When the skin test is positive, the food exclusion method can be used to determine the relationship between symptoms and food allergy. If the symptoms improve, the food can be given again to determine whether it can induce symptoms. All positive challenge tests should be followed by double-blind stimulation. The test is used to confirm the diagnosis. Excluding the food method excludes foods suspected of causing symptoms in the basic diet, or a recipe consisting of relatively non-allergic foods.

Commonly allergenic foods are milk, eggs, shells, nuts, wheat, peanuts, soya and all foods containing one or more of the above ingredients. Recipe should exclude most common allergens and all suspicious from the beginning. Food. In addition to those specific diets, you can't eat other foods or liquids. It is not advisable to go to a restaurant because the patient (and doctor) needs to know the exact composition of each dish. In addition, you need to know the food used frequently. Purity. For example, ordinary rye bread contains some wheat flour.

If the given recipe does not improve after one week, you should change the recipe. If the symptoms are relieved, you can add a new food to the recipe to eat more than 24 hours or more until the symptoms recur. Another way is the doctor. In the presence of a small amount of test food, while observing the patient's reaction. Symptoms of deterioration or recurrence after adding new food is the best proof of allergic to the food. This certificate needs to be verified, that is, removed from the recipe. The food was added again for several days to observe the effect.

Food allergy and intolerance check

1. Blood is taken for food tolerance testing.

2. Allergen detection.

Diagnosis of food allergies and intolerance

diagnosis

Diagnosis can be based on medical history, clinical symptoms, and laboratory tests.

Differential diagnosis

Food allergy

Foodallergy, also known as foodallergy or allergicreaction of differential system, allergic gastroenteritis, etc., is caused by IgE-mediated and non-IgE caused by certain foods or food additives. Mediates an immune response that leads to an allergic reaction in the digestive system or systemic.

2. Food poisoning

Food poisoning refers to acute toxic diseases caused by eating foods that are not conducive to human health. Food poisoning usually occurs without knowing it. Food poisoning is caused by eating food contaminated with bacteria and their toxins, or by ingesting acutely toxic diseases caused by toxin-containing animals and plants such as poisonous mites and puffer fish. Deteriorating foods and polluted water sources are the main sources of infection. Unclean hands, tableware and infected flies are the main routes of transmission.

The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments.