Food allergies are extremely common in society. Patients may present to the doctor with many findings that may be related to food allergy, such as nausea, vomiting, diarrhea, abdominal pain, skin itching, swelling, hives and even fatal anaphylactic reactions.
Considering the general population, food allergy is seen in 8% of children younger than 3 years old and 2% of adults. The following foods are mainly responsible for food allergy: milk, eggs, peanuts, fish and nuts in children; peanuts, nuts, fish and shellfish in adults. This variation is actually normal. In other words, a person encounters certain foods at certain ages, and the frequency of this encounter increases the frequency of allergic diseases that may develop against it.
Skin, gastrointestinal system and respiratory system symptoms may occur in food allergies. Food is essential for life, that is, absolutely necessary for the continuation of life. Generally, in almost all cultures, 3 main meals and many additional snacks in between make up the daily menu. An average person in Western countries consumes about 2-3 tons of food in his lifetime. Therefore, it should not be a surprise that food-related ailments such as food allergies are also common. Today, many newspapers, magazines, radio, television programs, books and websites deal with the ‘food allergy’ heading. Hippocrates, the father of medicine, described reactions with food 2000 years ago. However; It should also be known that not all reactions with food may be allergic reactions. Some are the type of “food poisoning” we call a toxic reaction (for example, poisoning by eating fish). Again, food poisoning with symptoms such as vomiting, nausea, abdominal pain caused by the consumption of spoiled or delayed foods is not an allergic reaction. Perhaps the most important clue here is that everyone who eats this food has the same type of symptoms. Whereas, reactions related to food allergy only concern that person and symptoms occur every time the same food is taken. Usually, the signs of the reaction gradually increase and become serious.
Food allergy symptoms such as nausea, abdominal pain, vomiting and/or diarrhea occur 2 hours after a meal. in children; Findings such as loss of appetite, inability to gain weight and abdominal pain are valuable. Growth and development retardation may also occur in children as a result of long-term ongoing food allergies. In fact, these gastrointestinal system findings, which appear after a certain period of time after taking the food, may help to detect the situation early. However; skin reactions (such as hives = urticaria) that occur with food allergies may not be related to food. For this reason, it is absolutely necessary to investigate food allergies in patients with this type of skin reaction.
Apart from all these, a disease called “oral allergy syndrome” has been defined in allergy practice. This type of condition can occur especially in those who are allergic to birch (betulla), ragweed and wormwood (artemisia) pollen. Reactions are usually seen on the lips, tongue, throat; Findings such as itching, tickling and burning sensation draw attention. These symptoms are usually short-lived and mostly occur after eating melon, watermelon, and banana. It can also occur in those with a birch allergy after eating potatoes, carrots, celery, walnuts, and kiwi. This is because birch pollen is similar to the allergic proteins in these vegetables and fruits.
Patients must consult an allergy and immunology specialist for their diagnosis. Skin tests, some blood tests or warning tests made with the foods themselves are made with the diagnosis.
The most important thing in its treatment is to stay away from these foods. Antihistamines are used when necessary. Currently, it is not possible to apply allergen-specific immunotherapy (vaccine therapy) for food allergies.
Allergies Caused by Food Additives:
How many additives do you think there are in the foods we consume frequently today? What is your estimate? A dozen? 50 of them? Maybe 100 or more? Would you believe that number is 2000 or more? This is really true! Preservatives, thickeners, flavor enhancers, colorants, sweeteners and the like are added to the foods we eat every day. Surprisingly, despite so many additives, these reactions only occur in some susceptible individuals. Below are the commonly used additives and the diseases they cause.
ASPARTAM- It is known as artificial sweetener (diet sugar). It causes swelling of the eyelids, lips, hands or feet in susceptible individuals. However, the incidence of these findings is low.
BENZOATS- Used as a food preservative during the processing of certain foods such as bananas, cakes, cereals, chocolate, sauces, fats and oils, licorice, margarine, mayonnaise, milk powder, potato powder and dried yeast.
BHA/BHT- They are antioxidants. BHA and BHT are especially used in fats and oils and cereals. They cause hives in susceptible individuals.
FOOD DYES- They are used to give color to foods. These are named by numbers such as E102 (Tartrazine). Some foods contain tartrazine, such as cakes, candies, canned vegetables, cheeses, chewing gums, sausages, ice cream, orange drinks, salad dressings, seasonal salads, soft drinks, and ketchup. It causes hives or asthma attacks.
MSG=Monosodium glutamate (E621)- It is especially used in Far East (Chinese, Japanese) and Turkish cuisine. The reaction that occurs with this is also called the “Chinese Restaurant Syndrome”. It is also used as a flavor enhancer in various foods in many workshops and restaurants. The reactions that occur with MSG are as follows: Headache, nausea, diarrhea, sweating, chest tightness, burning in the back of the neck. Such reactions occur after ingestion of large amounts of MSG. Severe asthma attacks may occur in asthmatic patients who consume this substance.
NITRATES/NITRIDES- These two substances are used both as preservatives and as colorants and flavor enhancers. Nitrates and nitrites are especially found in meat products such as sausage and salami. They can cause headaches and hives in some people.
PARABENS- They are used as preservatives in food and drugs. When ingested in persons sensitive to these substances, they cause severe skin manifestations or skin redness, swelling, itching and pain.
SULFIDES- SO2 are also known as sulphidizing agents (Sulfur dioxide, sodium or potassium sulfite, bisulfite, metabisulfite). They are used as food preservatives and in containers of fermented beverages. They are found in baked goods, teas, condiments, seafood, jams, jellies, dried fruit, juices, canned and dehydrated vegetables, frozen potato and soup mixes, and beverages such as beer wine and cider. It causes symptoms such as chest tightness, hives, abdominal cramps, diarrhea, decreased blood pressure, burning sensation in the head, weakness, and increased pulse. In addition, sulfites can trigger an asthma attack in sensitive asthmatics. Many restaurants have high levels of sulfites in their salad bars.
Controlling Food Additive Sensitivity
The best way is to know which additives are in which food and to avoid them. Your allergist and immunologist can help you figure out which food may be responsible for these symptoms and eliminate it from your diet. Apart from this, it should be ensured that the national food control mechanisms seriously focus on this issue and that the additives in packaged ready-to-eat foods are written down to the smallest detail on the food packaging.
Wishing you healthy days…
Prof. Dr. Cengiz KIRMAZ
