AAMCH

Addis Ababa Medical College – Hargeisa Branch

Food Allergies

June 25th, 2014

The different food types have been present always in the cultural identity of humanity, so it should not surprise us that have been involved in a wide variety of ailments. But on the contrary of what we believe, food intolerances are not a difficulty of healthiness of the first magnitude, since their prevalence rates are in infants of a 0.3 to 10-15% and in people over just 2%. The incidence of food intolerances generally decreases with age, being the most problematic foods the dairy, nuts and shellfish producing these in the body urticaria, angioedema, and anaphylaxis. Adverse reactions to food are any abnormal reaction secondary to the ingestion of a food or additive contained therein. The EEACI (European society of hypersensitivity and Clinical Immunology) classifies these adverse reactions in:-toxic reactions – non-toxic reactions: here would be true food allergy and intolerance food that only a small percentage are the most common of the foods that we are those who produce the food intolerances: in children, most are due to lactose, egg, peanuts, fish, legumes, soy and wheat; and in adults tend to by dried fruit, fish, seafood and fruits. Food more allergens are:-cow’s milk: is the main cause of food allergies in children. Lactose contains over 25 different proteins and all are potentially allergenic.

It is common to find several proteins of lactose sensitivity simultaneously – egg: represents the second point in childhood food allergies. The clara is more allergenic than the yolk and the cooked egg is less allergenic than crude oil, which indicates that its allergenic components are sensitive to temperature. The compound is more alergenizante ovalbumin. -Meat: Meat food allergies are rare. The most frequent are given by disgusting meat, veal and chicken. -Fish: White fish than to blue awareness is more frequent. The more problematic is the Cod. -Seafood: The reaction in adults is more common.