Food Allergies and Intolerances (17) Flashcards
Marker of a food allergy
immune system response
Describe the first exposure to an allergen
1) antigen presenting cells take up allergen
2) T-cell activate (initiate immune response)
3) B cells produce antibodies (primed to attack)
4) mast cells trigger symptoms (turn on antibodies and release histamine)
Where do anti-bodies tend to attach to?
mucous membranes of mouth, gut, lungs, nose, eyes
Forms of food allergen immunotherapy
1) oral: slowly increase dosage
2) sublingual: placed under tongue
3) epicutaneous: allergen patch applied to skin
Top 8 foods that cause allergies
Nuts, eggs, wheat, milk, peanuts, soy, seafood, fish
Why might the incidence of allergy be higher in children?
(6-8%) because some outgrow them
What percentage of the general adult population has a legit allergy?
3% (20-30% believe they do)
Common allergy reactions and %’s
84%- skin eruptions, rash, hives
52% upset stomach, vomiting, cramps, diarrhea, nausea
32%- respiratory problems (congestion, cough, wheezing, runny nose, asthma)
RARE- anaphylactic shock
What are the main symptoms and contributors of anaphylactic shock
-low BP
-respiratory and GI distress
-highest concern (peanuts, then tree nuts)
How might you be diagnosed with a food allergy?
1) skin tests
2) blood tests (look for antibodies)
3) medically supervised food challenge (oral ingest - most definitive)
Diagnostic elimination diets
-not used in anaphylactic cases
1) elimination (avoidance) phase
2) reintroduction (challenge) phase
Allergy treatments
BEST: eliminate food from diet
experimental: increasing tolerance with small doses
Precautions for people with allergies
-able to read food labels
-have an EpiPen (epinephrine)
How would you administer a dosage of epinephrine?
“Blue to the sky, orange to the thigh”
Why are allergies more common?
hygiene increase (no tolerance), obesity (inflammatory state), ill-timed exposure to adolescents, topical ointments that avoid oral exposure
