A person can be hypersensitive or allergic to certain typesof food. The condition is characterized by an abnormal immunologic reactionwhen the immune system starts producing allergy antibodies and the symptomslike diarrhea, wheezing and vomiting occur.
Food allergy should not be confused with food intolerance.If it is a true allergy, it is a very serious condition which can sometimeseven be fatal. Intolerance is much more common than the allergy and is rarelythat severe and serious.
They both can have similar symptoms but people whohave allergies should avoid the types of food that trigger the allergicreaction, while those who have food intolerance still may ingest those types offood, although in smaller quantities. Lactose intolerance is when a person cannotdigest the milk and its products properly so it triggers diarrhea, bloating andabdominal discomfort. It is sometimes confused with an allergic reaction tomilk proteins.
Proteins are usually the ingredients that trigger allergicreactions. Most of them still cause allergies even after the food that containsthem has been cooked. Cow’s milkingredients called casein and when they are resistant to heat and are among the mostcommon food allergens. If a person is allergic to milk, an adequate alternativesource of vitamin D and calcium must be found to be included into the dailydiet.
The white of the egg can sometimes be very dangerous inchildren since it provokes the symptoms of severe allergic reactions,especially in its raw form. Even when cooked they still can be potentiallyhazardous, so persons who are allergic to eggs should even avoid the yolksbecause they easily get contaminated by whites.
Dairy allergies are always characterized by eczema, inflamednose, gastrointestinal distress, asthma, pneumonia, bleeding and sometimes evenanaphylactic shock.
An elimination diet is always a good method ofdetermining which exact type of food actually triggers the allergic reactions,but should not be undertaken unless it is supervised and guided by a doctor very closely.Certain blood and skin tests can be efficient when there is a suspicion ofallergies to multiple types of food. They are also helpful in determining thatthe food may not be the cause of symptoms.
Many infants outgrow their egg and milk allergies by thetimes they reach five years of age. Parents should avoid giving suspicious typesof food after previous reactions in children.