Food Allergies and Intolerances Flashcards
Define Food Allergy
Abnormal immune system response which produces antibodies in response to proteins in the diet
Facts about food allegries
Reaction time ranges from seconds to days
Can be fatal
170 + foods cause reactions
More common in females
Sensitivity levels vary
When are allergies most common
Infancy, childhood, young adult
What are common allergy foods in children
Eggs (Albumin)
Wheat
Milk (Casein)
Peauts
Fish
Shellfish and molluscs
Soya
Tree nuts (walnuts, pecans, hazel, brazil, almonds, pistachio, macadamia)
Other allergy foods
Cottonseed, sesame seed, poppy seed, legumes, sunflower seed
Celery
Corn
Meat and meat products
Fruits
Mustard
Mayonnaise
Symptoms of food allergies
- Classic: itching, reddening skin, asthma, swelling, choking, runny nose
- Gastro: nausea, vomiting, diarrhea, intestinal gas, bloating, pain, constipation, indigestion
- General: headache, skin reaction, tension, fatigue, tremors, psychological problems
Treatment of allergies
Avoid food from diet
Read labels carefully
Define Food Intolerance
Non-imunological response to a food or food additive. It is a less severe reaction than an allergy. Larger amounts of the food are needed to produce symptoms.
Food intolerances can be related to
Digestive enzymatic defects (lack of lactase, sucrase)
Substances present in foods
Alcoholic beverages
Fermented foods
Undefined intolerances
Food additive reaction in predisposed individuals to chemicals added to food.
Sulphites: wine, dried potatoes, dried fruits, gravy, soup mixes
Causes: flushing, airway spasms, loss of blood pressure
Mono-sodium glutamate: aromat, processed foods, soups, marinades
Causes: increased blood pressure, numbness, sweating, vomiting, headache, facial pressure
Tartrazine: food colouring
Causes: airway spasms, itching, reddening skin
Treatment of food intolerances
Avoid the offending food, total avoidance might not be needed
Common diseases linked to food intolerances
- Celiac disease
Damage to small intestines caused by gluten, protein in wheat, rye, barley, less often oats and oat bran
Leads to malabsorption of most nutrients
Gluten free is recommended
Corn, potato, rice, soybean allowed - Irritable bowl syndrome
Stomach pain, bloating, flatulence, alternating diarrhea and constipation
Eat normal, balanced diet, high fiber, increased fluid, keep food record
Avoid: excessive fat, caffeine, sugar, alcohol - Lactose intolerance
Lactose - milk sugar
Shortage of lactase - can not digest milk
Stomach pain, bloating, flatulence, inflammation of digestive tract
Define Celiac disease
Occurs when the immune system reacts with unusual antibodies, triggered by protein in gluten. This causes inflammation of the villi in the small intestine, preventing the absorption of nutrients
Other forms of gluten intolerance
- Non-celiac sensitivity - similar symptoms to celiac disease, harder to detect (needs a gluten free diet)
- Wheat allergy - histamine response to wheat
Causes of celiac disease
Immune system reacts to gliadin and glutenin in gluten
Nutrients are not absorbed
It is hereditary
Women, caucasians and Europeans are more prone to it
Those breastfed longer, higher risk
Depends on the amount of gluten a person consumes and the age they consume it
