An allergy to a specific food such as nuts, which causes a severe reaction that may lead to life-threatening anaphylactic shock.
Immunological reaction to food or a food product. There are many foods that may cause allergic reactions, but in only a few have the allergens been isolated and identified. The most common foods are cow’s milk, soy, fish, egg, nuts, peanut, and wheat. The clinical symptoms of allergic food reactions can be characterized as skin symptoms (itching, erythema, angioedema, urticaria, increase of eczema), respiratory symptoms (itching of eyes, nose, throat; tearing, redness of the eyes; sneezing, nasal obstruction; swelling of the throat; shortness of breath; cough), gastrointestinal symptoms (nausea, vomiting, abdominal cramps, diarrhea), systemic symptoms (hypotension, shock), and controversial symptoms (arthritis, migraine, glue ear, irritable bowel syndrome). Sometimes, the allergic reaction only develops if the food intake is followed by exercise. This is referred to as exercise-induced food allergy.
Hypersensitivity reaction to an antigen, most often a protein, ingested in food. Symptoms may include rhinitis, diarrhea, nausea, vomiting, itchy skin eruptions, bronchial asthma, and colitis. Foods commonly associated with allergic reactions in sensitized people include eggs, wheat, milk, fish and sea-foods, citrus fruits and tomatoes, and chocolate.
A specific response of the immune system to a specific food or food component to which a person is sensitized. Food allergies result when the immune system produces a large number of antibodies to attack the food that a person has ingested. This response releases histamine, which causes the symptoms of food allergies. Food allergens are generally proteins within the food that are not completely broken down by the digestive process. They may then be released from the gastrointestinal lining, enter the bloodstream, and cause allergic reactions throughout the body.
An immunologic reaction to a food to which a patient has become sensitized. It requires a first exposure (sensitization), which stimulates the production of IgE antibodies; subsequent exposures produce symptoms. Sensitivity to almost any food may develop, but it develops most frequently to milk, eggs, wheat, shellfish, and chocolate. Because food allergies are type I reactions, symptoms can appear within minutes. Mild symptoms (e.g., urticaria, eczema, abdominal cramps, and gastrointestinal upset) are most common, but food allergies also can cause life-threatening systemic anaphylaxis.
Food allergy refers to an abnormal and heightened response of the immune system to certain foods. In young children, sensitivity to cows’ milk protein is a prevalent food allergy. Additionally, nuts (especially peanuts), wheat, fish, shellfish, and eggs are commonly implicated in food allergies. Individuals with other forms of allergy or hypersensitivity, such as asthma, allergic rhinitis, and eczema, are more prone to experiencing food allergies.
Immediate reactions to food allergies can manifest within an hour or even minutes after consuming trigger foods. These reactions may involve swelling of the lips, tingling sensations in the mouth or throat, vomiting, abdominal distension, unusually loud bowel sounds, and diarrhea. In severe cases, food allergies can lead to anaphylactic shock, necessitating immediate self-injection of adrenaline (epinephrine). The most effective approach to managing food allergies is to avoid consuming the offending food altogether.