food allergies Flashcards
food allergy
adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food
food sensitivity
Non-immune driven responses by the body to food, such as lactose intolerance or gluten sensitivity
prevalence
The proportion of a population found to have a condition (in this case, a food allergy) at a specific time
anaphylaxis
A severe, potentially life-threatening allergic reaction that affects multiple organ systems, often characterized by swelling, itchiness, low blood pressure, a weak and rapid pulse, and difficulty breathin
immunology
branch of biology that deals with the immune system
foreign invaders
Anything from outside the body (e.g., pollen, viruses, bacteria, proteins) that requires our immune system to identify between self and not self and decide if it is good or bad.
immunoglobulin E (IgE)
type of antibody involved in immediate allergic reactions; IgE antibodies are specific to certain allergens
immunoglobulin G (IgG)
type of antibody involved in slower immune responses; IgG antibodies are less specific than IgE antibodies.
sensitivity (of a test)
ability of a test to positively diagnose individuals with a specific condition (e.g., a food allergy)
specificity (of a test)
ability of a test to correctly diagnose individuals without a specific condition as negative
oral food challenge
diagnostic test where a person is given small amounts of a suspected allergen under medical supervision to observe for any reaction
How does the National Institute of Allergy and Infectious Disease define a food allergy?
“an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.” This definition emphasizes that a true food allergy involves an immune system reaction, not just any negative reaction to food.
Explain the key difference between a food allergy and a food sensitivity. Provide an example of each.
A food allergy involves a true immune response, while a food sensitivity involves non-immune driven responses by the body to food. An example of a food allergy is a peanut allergy, which triggers an IgE-mediated immune response. An example of a food sensitivity is lactose intolerance, where the body has difficulty digesting lactose.
What percentage of adults in the United States believe they have a food allergy, according to the guide? What percentage actually have a food allergy, according to a recent study?
almost 20% of adults believe they have a food allergy. However, a recent study cited in the guide found that nearly 11% of adults in the United States actually have a food allergy.
How do the rates of food allergies vary between men and women in the United States?
Women are almost twice as likely to have a food allergy compared to men in the United States. The guide states that approximately 14% of women have food allergies, while only about 7.5% of men do.
Describe the physical health effects of food allergies.
physical health effects of food allergies can range from mild symptoms like GI distress to severe reactions like anaphylaxis. In less serious cases of food allergy or among people with sensitivities, the health effects are often low-grade, smoldering health issues, such as continual GI distress, chronic diarrhea, and reduced nutrient absorption
Describe the psychological health effects of food allergies.
psychological health effects of food allergies include a lower quality of life due to the stress of worrying about exposure to allergens, higher levels of anxiety, and food-based fears. Incorrectly identifying someone with a food allergy or sensitivity has the potential to negatively impact their mental well-being.
What are the two primary methods of “detecting” food allergies discussed in the guide? Which method is not recommended?
two primary methods are performing an allergy test and consuming a food to see if there is an immune response. The latter approach is not recommended as it can lead to severe reactions, including anaphylaxis, and is often how people accidentally discover they have a food allergy.
Explain the role of Immunoglobulin E (IgE) in food allergies.
Immunoglobulin E (IgE) is a protein that controls an immediate, aggressive immune response to a food allergen. This response is considered a true allergy response and can result in hives, itchy throats, and even anaphylaxis. IgE immunoglobulins are very specific and generally only react with a singular specific protein.
Why is IgG-based food allergy testing not considered a reliable method for detecting food allergies?
IgG-based food allergy testing is not considered reliable because the presence of IgG proteins that react to a given food is not predictive of an immune response. Instead, they are more of a measure of whether or not your body has been exposed to a given food before. These tests have a very high false positive rate.
According to the guide, what are the best steps one can take to confirm a food allergy?
To confirm a food allergy, the guide suggests scheduling a visit with a food allergy specialist, asking them to perform a blood-based food allergy test using a clinically verified test, confirming the blood test with a skin-prick test, and confirming the tests using an oral food challenge that exposes one to a small amount of the food under the supervision of a physician.
Are food allergies typically developed in childhood, or can they develop later in life?
While often associated with childhood, nearly half of all adults with food allergies report that their allergy began in adulthood. This indicates that food allergies can emerge at any point in a person’s life.
How do food allergies affect mental and physical health?
Physically, food allergies can range from mild GI distress to severe, life-threatening anaphylactic reactions, though fatalities are rare. Psychologically, living with food allergies can lead to anxiety and a lower quality of life due to the constant worry of accidental exposure and potential cross-contamination of foods.
What is the difference between IgE-based and IgG-based food allergy testing?
IgE-based tests detect immediate, aggressive immune responses indicative of true allergies. IgG-based tests detect slower, less specific immune responses associated with sensitivities, but are not considered reliable for diagnosing food allergies by the medical community. IgE is a true allergy response that can result in hives, itchy throats, anaphylaxis, and even death, while IgG is a slower response and more of a sensitivity.
