Most common allergies

Food allergy can manifest itself in many ways. We can observe a rash, pruritus, sore throat, watery eyes, breathing problems, intestinal discomfort, and even fatal anaphylaxis.

Food allergy can occur at any age. Even if earlier products in your diet were present and did not cause any symptoms, it could change with age. So when you’re observing allergy symptoms after eating something that was previously present in your diet, you should ask your doctor. If you are not sure which products contribute to allergies, read the products described in this article. 90% of allergies occurring are caused by only a handful of products. These include peanuts, fish, crustaceans, milk, eggs, wheat and soy.

MILK

Cow’s milk allergy is the most common food allergy among infants and young children. However, this problem also occurs in adults. Most children grow from allergies about 3-5 years old.

It is worth noting that lactose intolerance and milk allergy are two different things. In the case of milk allergy, milk proteins are a problem. Milk allergy (like all allergies) is an over-reaction of the immune system in response to a protein and can even be fatal.

Lactose intolerance means that the person has difficulty digesting the sugar contained in the milk. If we are dealing with a milk allergy, nothing will replace dairy products, dairy products without lactose.

The most often allergenic milk proteins are

lactalbumin – inactivated milk boils, so people who are allergic to it can drink milk after cooking

lactoglobulin – if you are allergic to this protein you can eat goat’s milk (children over 6 months of age)

beta-lactoglobulin – is found not only in milk, but is also present in beef and veal meat, so when you are allergic to this protein you can not eat these products too

casein – is found in cow’s milk and its products (eg curd), as well as in milk and goat’s cheeses

glycoprotein – it contains milk, cream and butter.

lactalbumin – inactivated milk boils, so people who are allergic to it can drink milk after cooking

lactoglobulin – if you are allergic to this protein you can eat goat’s milk (children over 6 months of age)

beta-lactoglobulin – is found not only in milk, but is also present in beef and veal meat, so when you are allergic to this protein you can not eat these products too

casein – is found in cow’s milk and its products (eg curd), as well as in milk and goat’s cheeses

glycoprotein – it contains milk, cream and butter.

The symptoms of milk allergy can affect one or many organs. Milk allergy can take the form of gastrointestinal – giving, among other things, symptoms such as diarrhea, abdominal pain, constipation, bloating; skin form – giving symptoms such as eczema, pruritus, dry skin; the form of the respiratory system – giving symptoms such as persistent runny nose, chronic cough, hoarseness, chronic pharyngitis; the form of the brain – giving symptoms such as irritability, behavioral disorders, aggressiveness and the shock form – sudden and life-threatening – dyspnea, heart disorder.

WHEAT

Allergy to wheat is not the same as celiac disease. If you are allergic to wheat, you have an immune response to a protein found only in wheat. In turn, the celiac disease has a reaction to gluten, which can also be found in other cereals such as rye, barley, oats, and also wheat. Allergy to wheat is quite a widespread phenomenon. No wonder, on average, we eat about a kilogram of cereal products a day, of which 95 per cent. is wheat.

Wheat allergy is more common than celiac disease, but it is rarely talked about. Symptoms may appear in various configurations and strength. The most common fears are nausea, vomiting, abdominal pain, bloating, diarrhea, constipation, runny nose, stuffy nose, cough, eczema, pruritus, redness of the skin, palpitations, chest pains, osteoarticular pain, depressed mood.

EGGS

Food allergy to eggs is the second most common allergy in children. People suffering from this allergy are usually allergic to only egg white.

Egg protein contains over 20 different protein fractions, of which the main allergens are

ovalbumin – the majority of allergic people are sensitive to this protein

ovomucoide – the strongest allergen – can also be contact-sensitized when the egg touches the skin

owotransferrin – may cause asthma

lysozyme – formerly considered the main egg allergen, but nowadays it is known that the sensitizer less often.

egg yolk can also be sensitized, but it happens much less often.

Allergy to eggs can be manifested, among others inflammation in the mouth, diarrhea, vomiting and breathing difficulties.

SOY

There are two types of soy allergies

primary, in which after the first contact with soya comes to the sensitization of the body, but it usually does not give strong and easily noticeable symptoms;

secondary, which affects people suffering from other types of allergies, mainly those who are allergic to birch pollen.

Generally, soy allergy is mild, but in rare cases it can cause anaphylaxis. Soy is a very common ingredient in many foods, and anyone who has a soy allergy must read the ingredients they buy very carefully.

PEANUTS

Allergy to nuts usually starts in childhood. Only 1 in 5 people develop this type of allergy. All you need is a really small amount of nuts to get an allergic reaction. Symptoms of nut allergy include the skin, respiratory tract and digestive tract. In the most severe cases, sensitization can cause anaphylactic shock, which is life-threatening.

Allergy to peanut nuts causes the Ara h 1 and Ara h 2 proteins found in peanuts. for walnuts, cashews, brazilian, hazelnuts, macadamia, pistachios and chestnuts. You can find them eg in peanut butter, cakes, sweets, salad dressings, pesto, cereals, crackers, coffees, frozen desserts and some types of cold meats.

FRUITS

Citrus fruits, strawberries, fruits containing histamine, pineapple and kiwi most often sensitize.

FISH

Very common is allergy to many types of fish at once, although there is also allergy to a single species. Hypersensitivity reactions to this food may occur not only after ingestion, but also by inhalation eg during cooking or after contact with the skin. The biggest fish allergen – protein M – is thermostable and does not lose its allergy during cooking or frying.

The most common sensitizing species of cod, which contains more than 30 antigens, herring, sprat, eel, tuna, salmon, carp, perch. Fish allergies may also have an allergy to caviar.

Undesirable reactions to fish are not always the result of allergies to fish. Some fish species contain a lot of histamine (eg herring, salmon, tuna). There are also possible toxic reactions caused by the presence of heavy metals (eg mercury).

CRUSTACEANS

Usually, if someone is allergic to fish, he is also allergic to crustaceans. All seafood can sensitize, so allergy can be triggered by by crayfish, shrimp, crab, lobster, mussels, squid, snails, oysters, octopus, crawfish. Some people are allergic even to the smell of seafood.

SENSITIVITY TO SULFATE

Sulfites are chemical substances used in food processing to prevent browning and discoloration. They are also present in some medicines. Just as some people feel palpitations after drinking caffeine, some people are sensitive to this substance. In rare cases, it is known that sulfites cause anaphylactic reaction. Susceptibility to sulfites is most common in people with asthma.

In summary, up to 90% of allergies are associated with eight products, which is why it is relatively easy to identify the culprit. The most allergenic foods include milk, eggs, wheat, fish, crustaceans, citrus fruits, peanuts and soy.

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