Definition of food allergy

About 8% of children and 2% of adults who know food allergy have real food allergy When certain foods are eaten, they react within minutes Pruritus, urticaria, angioedema and other skin symptoms are most common, and occur in most food reactions Others include sneezing, runny nose, itchy nose and eyes, gastrointestinal reactions such as nausea, vomiting, abdominal colic, diarrhea, and symptoms such as shortness of breath, asthma, cough, chest distress, as well as blood pressure, mild unconsciousness, and heart rate acceleration In severe cases, such reactions are called allergic reactions and can be life-threatening Allergy or intolerance? Most food reactions may not be allergic, but intolerant This means that the body itself has no allergic antibodies to food Intolerable can be divided into toxic and non-toxic Toxic reactions usually occur in most people, including alcohol, caffeine or food poisoning Non toxic food intolerance occurs only in some people, such as lactose intolerance This is due to a lack of lactase, the enzyme that breaks down the sugar in milk and dairy products Within minutes to hours of eating lactose containing food, lactose intolerant patients will have symptoms such as abdominal distention, abdominal colic and diarrhea, but will not encounter other food allergic reactions Nonallergic immune reactions some less common nonallergic food reactions involve the immune system, but at present there is no allergic antibody Including abdominal inflammatory diarrhea and food protein induced enteropathy syndrome The latter usually occurs in infants, vomiting, diarrhea, bloody stool, weight loss and other gastrointestinal symptoms are obvious signs Milk, soybeans and grains are the most common inducements of food protein induced enteropathy syndrome, and children often last to 2 to 3 years old Children's food allergies milk, soybeans, wheat, eggs, peanuts, nuts, fish and shellfish are associated with more than 90 percent of children's food allergies Allergies to eggs and milk are most common, usually lasting up to the age of five Peanuts, nuts, fish and shellfish are more allergic and can be life-threatening and often persist into adulthood Cross reaction cross reaction refers to a person who has a similar food allergy to a food group For example, all shellfish are closely related If a person is allergic to one shellfish, he may be allergic to other shellfish like foods So do nuts, such as almonds, cashews and walnuts The diagnosis of food allergy will be based on the past reaction history of specific food, and the anti allergic food will be actively tested Allergy antibody tests are usually skin tests, but sometimes blood tests are also required Although blood tests are not as effective as skin tests, they can help a person predict whether they are allergic to a food.