Food allergy occurs when normally harmless foods are perceived by our immune system as a wasteful element. The body creates an immediate reaction by producing antibodies to protect it from the element that is thought to be wasted. As a result, some allergic reactions may occur.
People with food allergies may show significant allergic reactions that can lead to death even if they consume the food they are allergic to to a very small extent. Symptoms can occur within a few hours of consuming or touching the stimulant food. Itching, burning, redness of the skin, urticaria (hives), swelling of the tongue, mouth and face, shortness of breath, difficulty in swallowing, abdominal pain, cramps, palpitations, increased pulse rate, low blood pressure, dizziness and fainting are the symptoms associated with food allergy.
The most common food allergies are:
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Cow milk
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Egg
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Peanut
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Nuts
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shellfish
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Wheat
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Soy
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The fish
In addition to these, it should not be forgotten that allergic reactions may develop against any food consumed.
WHAT IS FOOD INTOLERANCE?
It is a non-fatal reaction that develops due to the inability to digest many foods that we commonly consume by the stomach and intestines. Food intolerance may develop due to the lack of enzymes to digest the food consumed in the individual or due to impaired intestinal flora.
Unlike allergy, food intolerance consists of biological responses that are generally not life-threatening but cause many long-term illnesses. Food allergy is directly triggered by the immune system, while food intolerance is a reaction of the digestive system.
WHAT IS THE DIFFERENCE BETWEEN FOOD ALLERGY AND FOOD INTOLERANCE, HOW TO PROTECT?
Food allergies are not dependent on the extent of the food issue. Even if it is eaten very little, it can cause food allergy every time, just as severely. this causes itching, swelling, difficulty in breathing, and in some cases anaphylactic shock, resulting in death. However, an individual can protect himself by not consuming that nutrient.
Food intolerance depends on the size of the nutrient. Contrary to allergies, it causes permanent negative effects physically. These effects are likely to produce much longer-lasting results compared to allergy. When it is consumed less, it may not touch it or its complaints may be much milder. The patient can protect himself by consuming that nutrient less and less frequently. While a glass of milk does not cause gastrointestinal complaints in patients with lactose intolerance, a few glasses of milk quickly initiate complaints.
