Food allergies

Food allergies are adverse reactions to food of the non-toxic type, caused by an inappropriate response of the immune system of some individuals to a substance that is tolerated by most people. Phases for the origin of an allergic disease.

Sensitization:

• The organism comes into contact with a substance.

• It mistakenly identifies it as a foreign substance.

• It prepares itself to act if it comes into contact with the same substance again.

• The organism remains asymptomatic.

Allergic reaction:

• The same substance enters the body again.

• The body recognizes it as an allergenic substance.

• A response process is initiated to combat the presence of the substance in the body.

• The allergy manifests itself, with the appearance of symptoms.

Routes by which the organism can make contact with an allergenic substance:

• Skin contact: By touching something, e.g. a peach.

• Inhalation: By inhaling cooking vapors, e.g. during the cooking of seafood.

• Ingestion: By ingesting any food, e.g. egg.

• Parenteral: When receiving a drug, e.g. an injection of penicillin.

The contact with the substance provokes the allergic reaction that can manifest itself in different ways in the following organs:

• The skin: redness, itching, swelling and bumps resembling insect bites may appear, generating severe itching.

• Nose: Inflammation of the mucosa of the nostrils, sneezing, nasal itching.

• Mouth: Redness, inflammation.

• Bronchial tubes: Coughing, soft whistling sound, difficult breathing, choking sensation.

• Digestive system: Vomiting, diarrhea, colic, nausea, abdominal pain.

• Cardiovascular system: chest pain, cardiac arrhythmias or hypotension.

• In several organs simultaneously: Known as anaphylactic shock, may cause death.