Causes Of Allergies: How To Identify, Nutritional Advice

Cough, skin rashes, shortness of breath, itchy eyes - this is an incomplete list of allergy symptoms. A number of factors influence the development of allergies: genetic predisposition, indoor and outdoor air pollution, malnutrition, and some others. We tell you why our body can react this way to quite ordinary substances, how to identify an allergen and what nutrition principles to follow.

Physical and psychosomatic causes of allergies

The body decides that they are dangerous for its survival, and the allergic person begins to experience the symptoms of his illness.

This is not a normal process, since the most ordinary things become allergens: everyday food, pollen, house dust, animal hair, etc. According to the World Health Organization, allergies are among the most common non-communicable diseases, observed in 35% of the population and continue to spread rapidly.

This is influenced by the ecological situation, changes in the food preferences of modern man and information impact.

In the environment, there are more and more substances such as sulfur dioxide, nitrogen oxide, ozone, diesel fuel particles. All this contributes to the chemical modification of allergens and increase the permeability of cell walls. Cells become easily accessible for the penetration of allergens and, accordingly, the launch of the immune response.

However, for you to develop an allergy, it is not enough to eat some new fruit for yourself or pet the neighbor's cat. Sensitization is necessary - an increase in the body's sensitivity to any substance, which subsequently will be an allergen.

If allergens occur inside the body, then they are called endoallergens (Greek ἔνδον (endo) - from the inside, inside) or autoallergens (from the Greek αὐτόζ - itself). For example, such an allergy often develops to proteins secreted by the body during a rheumatic process.

Examples of the most typical exoallergens:

• house and street dust;

• plant pollen;

• animal hair and human hair;

• Food;

• household chemicals;

• medicines;

• waste products of insects and animals;

• bacteria, viruses and their toxins.

The mechanism of development of an allergic reaction:

Every day we are faced with thousands of substances that are foreign to the body: viruses, bacteria, pollen, waste products of insects and animals, food, drugs, industrial emissions and many others.

When such a substance enters the body, the process of producing antibodies starts - special protein compounds that are designed to neutralize the effects of foreign substances. That is, antibodies are a kind of guards inside us. Each antibody is responsible for neutralizing one foreign substance.

In order to make it clearer what an allergy is, we will find out what types of allergic reactions exist.

At the same time, some allergic reactions can be combined, combining 2-3 types of allergies.

In response to the ingress of an allergen and the development of sensitization to it, special antibodies of the IgE class are produced. There is an active release of substances (histamine, leukotrienes, etc.) that cause acute allergic reactions from the vessels, skin and other body systems. For example, allergic rhinitis (runny nose), allergic conjunctivitis (symptoms are clearly manifested in the mucous membrane of the eye - the conjunctiva), bronchial asthma, etc.

Cells are damaged as a result of the formation of antibodies, damage can occur due to:

• complement activation and damaging effect of its fragments;

• phagocytosis;

• damage and dissolution of cells with antibodies by specific NK cells - the so-called antibody-dependent cellular cytotoxicity.

Allergic reactions in this case can lead to complications after transfusion of blood and its components, blood diseases associated with the immune response.

Antibodies either misreact to the tissues of the body, or the tissues themselves change so that they become foreign. As a result, the immune system quickly and ruthlessly attacks them, developing diseases such as serum sickness, systemic lupus erythematosus, rheumatoid arthritis and other systemic autoimmune diseases.

They are associated with the activity of the immune system and develop due to changes in lymphocytes. Most often, they are possible with contact dermatitis, rejection of transplanted tissues, manifestations of tuberculosis, brucellosis, leishmaniasis, etc.

However, there is another interaction, the interaction of mind and body. The emergence of physical symptoms of the disease as a result of this interaction is called psychosomatics.

Psycho-emotional stress affects the nervous, endocrine and immune systems involved in the formation and exacerbation of various diseases.

For example, the PSY 2.0 school of psychosomatics team completed large-scale studies on the use of the author's PSY2.0 method to assess its impact on the condition of people with various types of allergies.

The method was developed by Mikhail Filyaev on the basis of the principles of psychosomatics and hypnotherapy, as well as a special clinical protocol he created without involving pharmacological treatments.

This approach is based on the postulate that any disease is triggered by some emotionally traumatic event, which in the paradigm of psychosomatics is characterized by a state of stress or strong emotional involvement. Reproduction of a context or track that acts as an associative link with a traumatic triggering event leads to the occurrence of a symptom, since it is perceived by it as life-threatening. If we consider allergies, such a symptom is an allergic reaction, as a way of protecting the body to avoid re-experiencing this event.

This method allows, using a set of developed techniques, to find such an event in a person’s life, remove from him the involvement of a habitual reaction, and also lay down other ways of the individual’s response in such situations, which takes him out of permanent stay in tracks and reacting by triggering an allergic reaction.

This approach to the treatment of allergic diseases is environmentally friendly and safe for human health and, most importantly, removes the psychosomatic causes of the onset and maintenance of the disease.

A decrease in the number of allergens in the study participants by an average of 55% was revealed, as well as an improvement in their well-being and level of social adaptation.

In 85% of participants diagnosed with allergies, there was a 10-20% increase in the amount of immunoglobulin G in two psychotherapy sessions.

Subjective scores: 42% of patients reported a significant reduction in symptoms and another 23% completely eliminated the allergic reaction, another 16% had a short-term reduction. The worst results were in patients taking pharmacological drugs.

Many studies report a psychosocial impact on the onset and progression of allergic diseases such as bronchial asthma and atopic dermatitis.

According to Japanese scientists, their development is preceded not only by genetic predisposition, but also by a number of other factors, in particular, the so-called "preparatory factors". These are, for example, polluted air, psycho-emotional stress in childhood, character and behavioral problems.

If a certain activating factor, such as exposure to an allergen, a cold or stress, is added to this "preparatory state", the disease can manifest itself. Or worsen the course of an existing disease.

Conversely, by reducing the psycho-emotional load, asthma symptoms can improve, or even get rid of them.

In addition, some people who have had relationship problems since childhood or who have been bullied at school may have distrust of others, feelings of anxiety and/or self-denial. As they grow up, they often have strong interpersonal conflicts and experience anxiety or stress when faced with problems.

There is evidence that the development and course of allergies can be influenced not only by one's own psychological state, but also by the psychological state of loved ones, especially mothers.

The study, which analyzed information on 7,250 children, found that maternal anxiety and depression may mediate the relationship between a child's rash and wheezing and their mental state. Moreover, this relationship was especially evident when the child was 8 years old.

Also, scientists believe that even if a mother experiences depression while pregnant or in the postpartum period, this also increases the likelihood that her child will have eczema or asthma. And caring for a child with eczema or asthma is associated with high levels of anxiety, depression, and sleep deprivation in parents, which in turn can affect the child's psychological well-being.

But, even if the child does not have an allergy, excessive parental anxiety and worries, in the end, can lead to the onset of the disease.

A study conducted in the UK indicates that 31% of parents of children in the first year of life believe that their child has one or another food intolerance. When the children were three years old, the number of parents with such a conviction was already 34%.

Such fears can lead to the deliberate exclusion of certain foods from the child's diet due to the fear of allergies. In fact, as evidenced by the results of studies, such restrictions, on the contrary, may cause allergies in the future. And they can also lead to the formation of an unbalanced diet in a child. Which is bad for its growth and development.

But early introduction of potential allergens during breastfeeding, but not earlier than 6 months, can protect the child from allergies in the future.

A 2008 study compared the prevalence of peanut allergy in Jewish children in Israel and the UK. As a result, it was noticed that such an allergy is more often recorded in children from the UK, where peanuts were introduced into the diet later and less often.

Similarly, a Swedish study confirms that introducing fish to a child's diet before the age of one reduced the risk of fish allergy later in life.

The skin performs not only protective, thermoregulatory functions, but also psychological:

• is the boundary between man and the environment, between "I" and "you";
• is an organ of contact, a bridge to the environment;
• is an organ for expressing emotions: excitement, fear, fear, joy, shame;
• is an organ of a peculiar aesthetic function;
• is one of the sense organs (sensation of heat, cold, pain, burning, etc.).

The skin expresses emotions: it “blushes” with shame, “turns pale” with some other experiences, becomes “goose-like” with fear and cold.

A person who steadfastly perceives the prejudices of fate, calm and indifferent, is often called "thick-skinned." Very often, the trigger in the development or exacerbation of dermatitis is stressful situations.

Psychosomatic in nature can be:

• atopic dermatitis (a vivid manifestation of food allergy, proceeds with itching, various skin rashes, swollen lymph nodes);

• perioral dermatitis, which is characterized by inflammation of the perioral area (around the mouth) with redness, rash, flaking and itching;

• alopecia (local or total alopecia);

• urticaria - an acute allergic reaction, manifested by severe itching and the appearance of blisters of various sizes;

• angioedema (Quincke's edema) - an acute allergic reaction, manifested by swelling of the face, hands and feet, in severe cases - up to diffuse edema (anasarca).

In the structure of the personality, emotional attachment to other people, excessive expectation, feelings matter, efficiency, distrust of the opposite sex prevail.

Before treating allergies, you need to understand if psychosomatics play a role in the formation of symptoms. If psychosomatic factors worsen the symptoms of the disease, you need to choose the right therapy.

Common Allergies: Causes and Symptoms

There are quite a few manifestations and forms of allergic diseases, and the symptoms of a reaction of the same type in different people can vary greatly. In addition, the symptoms are easily confused with signs of other diseases, which often hinders an accurate diagnosis.

This diversity is due to several reasons:

• The place where the allergen enters the body, where the difference can be significant between the introduction through the respiratory tract or skin, with food, etc. The most favorite targets for allergies are the mucous membranes of the respiratory tract, including the nose and nasopharynx, eyes, and skin.

• Individual features of immunity and immune response.

• The state of health of the organ that has become the target for the allergen.

Types of allergies:

1. Allergic dermatitis

   Skin manifestations, which most often affects exposed parts of the bodies that come into contact with care products or diapers.

    

2. allergic conjunctivitis

   It develops with sensitization to flowering plants, waste products of pets, due to food allergies.

    

3. Allergic enteropathy

   Drug or food intolerance with symptoms in the form of abdominal pain, prolonged and severe bouts of colic.

    

4. Pollinosis, hay fever

   Annual exacerbation of allergies associated with flowering or maturation of plants.

    

5. Allergy to ultraviolet

   It manifests itself in the form of urticaria, itching and pain.

    

    

6. Urticaria or urticarial rash

   The name accurately reflects the nature of the reaction: it is similar to nettle burns or multiple insect bites.

    

7. allergic rhinitis

   The reaction to food and household allergens, but the main provocateur of seasonal rhinitis is the flowering and dusting of trees and plants.

    

8. drug allergy

   It develops in response to the introduction of drugs into the body.

    

9. cold allergy

   An allergic reaction to low air temperature, manifested as difficulty breathing, swelling of the mucous membrane of the nose and eyes, redness of the skin.

    

10. Quincke's edema

    An acute allergic reaction that requires emergency medical attention. It is noted with food, drug allergies, with insect bites or after contact with an animal.

     

Very often, such a shock is caused by an allergy to drugs. According to some sources, about 0.65-2% of cases of anaphylactic shock are fatal.

In addition to medicinal, anaphylactic shock can develop with food allergies, as a reaction to the ingestion of proteins, insect venoms and reptiles.

Remember a few symptoms that you should pay close attention to, because each of them may indicate the development of anaphylactic shock, and emergency measures must be taken: itching on the skin, abdominal pain with food allergies; shortness of breath, feeling short of breath; suffocation; pale skin; convulsions; drop in blood pressure; fainting or loss of consciousness; vomit.

Reasons for the increase in the incidence of allergies

Studies show that more than 20% of the population suffers from allergic diseases in the modern world.

Scientists have long been looking for the cause of the body's reaction to seemingly harmless and common substances. At present, there is no definite answer, but in the arsenal of science there are many theories, one of which is the theory of old friends. She attributes this surge in allergic diseases in recent years to a culture of hygiene and a changed way of life.

In the human body, the mechanisms that fight against pathological microorganisms are also responsible for the development of allergic reactions. Improved living conditions and higher standards of personal hygiene have led not only to an increase in life expectancy and an improvement in its quality, but also to a decrease in the number of pathogens with which a person comes into contact on a daily basis.

And for the adjustment and development of the regulatory mechanisms of immunity, external stimuli are needed: bacteria, viruses, helminths, parasites. When there are fewer of these old friends, it is difficult for the immune system to learn. As a result, she begins to perceive simple substances: food, wool and pollen as pathogens.

However, the development of allergic reactions is influenced not only by external microorganisms, but also by the human microflora - those microorganisms that live in our body, primarily in the gastrointestinal tract.

There is a link between the human microflora and the development of allergic diseases, especially food allergies. The intestinal microflora takes part in the formation of the immune response and immunity tuning (especially in the first months of life), while reducing the risk of developing food allergies, increasing tolerance to food allergens and synthesizing a secret that covers the mucous membrane and does not allow antigens to penetrate into the bloodstream through the intestinal wall. Also, microorganisms living in the intestine neutralize pathogens.

Due to disturbances in the composition of the microflora of the gastrointestinal tract, the secretion of immunoglobulins A (IgA) decreases, which normally prevent the attachment of antigens to the mucous membrane of the digestive canal, and the permeability of the intestinal wall for macromolecules increases, which provokes the development of allergies.

Which microorganisms are our friends?

The human body is colonized by a huge variety of bacteria, their number is 10 times greater than the number of human cells. The microflora of each person has a unique composition, and various diseases are characterized by a deficiency or surplus of certain microorganisms.

Most other theories attribute the increase in the number of allergic diseases to external causes that increase the risk of developing allergies in humans. Among them are environmental pollution, the use of preservatives in food, cosmetics and cleaning products, as well as stress.

However, it should be taken into account that they also affect the human microbiome, changing the composition of microorganisms and contributing to the occurrence of metabolic disorders, immune response and susceptibility to diseases. Accordingly, it is wrong to say that the development of allergies depends only on external factors.

How to identify the cause and detect the allergen

The success of the treatment of allergic diseases depends on whether it was possible to exclude the effect on the body of the substance that causes the allergy.

Therefore, it is important to determine exactly which allergen the patient is sensitive to. This can be determined by an allergy test. At the same time, there are several types of such tests that can cause an allergy attack, so they are performed only in a clinic under the supervision of an allergist.

During the procedure, a substance that can potentially cause an allergic reaction is injected through the skin, and then the effect is observed. In this case, standardized allergens are used, dissolved in water and obtained from grass and tree pollen, house dust, and so on. If puffiness, redness appears, then experts evaluate the severity of the changes and draw a conclusion about the presence and severity of allergies.

Diseases for which allergy tests are prohibited:

• Exacerbation of a chronic disease (for example, peptic ulcer, hypertension, rheumatism, and so on).

• Acute infectious process.

• Tuberculosis in the acute stage.

• Pregnancy, breastfeeding.

• Severe allergic reaction in the past (primarily anaphylactic shock).

Laboratory diagnostic methods

In some cases, blood tests are important for establishing a diagnosis.

Indications for the appointment of blood tests for allergies:

• Contraindications for skin tests.

• Age under 3 years old.

• Severe allergic reaction at the time of the study.

• Chronic disease in an acute form, which proceeds without remission.

• The inability to cancel antiallergic drugs and some other conditions for the duration of the study.

When choosing the allergy test method that suits you, always listen to the opinion of your doctor and do not allow self-treatment - these methods require a careful and thoughtful approach, which is possible only in a good clinic or hospital.

Foods that often cause food allergies

Food allergies are a common problem, especially in children, with an average of 10% of children and 2% of adults. Studies show that people sometimes have misconceptions about their condition. According to the JAMA Network Open report, 19% of respondents were sure that they had a food allergy, although in fact this figure was only 10.8%. Why did it happen?

Some symptoms of food allergies and intolerances are similar: in both cases, manifestations from the gastrointestinal tract can be observed. However, most allergic manifestations, such as hives, tearing, and difficulty breathing, are not characteristic of food intolerance. If you experience an unusual reaction to food, you should consult a doctor. The specialist will conduct an examination that will help to find out the cause of the symptoms, and prescribe the correct treatment.

Food allergy is an increased sensitivity of the body to food, due to the immune mechanism of development. The result is unpleasant symptoms ranging from hives and diarrhea to more serious ones, such as anaphylactic shock and angioedema.

Food intolerance is a non-immune reaction, most often caused by the absence or insufficient amount of enzymes involved in the digestion or metabolism of food components. Usually, intolerance is manifested by symptoms only from the gastrointestinal tract. Most often, the reaction of the body depends on the amount eaten.

What foods are the most allergenic?

1. Cow's milk - an allergy to milk protein is especially common in young children

2. Egg - it has 13 protein allergens. The most significant are ovomucoid, ovalbumin, conalbumin, lysozyme, ovoglobulin, and yolk levetin.

3. Fish - fish allergens are thermostable, that is, they are practically not destroyed during cooking. Severe systemic reactions can develop when even a small amount of the product enters the body. At the same time, the reaction to marine fish is more common than to river fish.

    

4. Wheat - proteins of cereals, especially wheat and rye, can cause allergies.

5. Seafood - have pronounced allergenic properties. These include crustaceans (shrimp, crabs, crayfish, lobsters) and shellfish (mussels, scallops, oysters, squid, octopus, etc.).

6. People sensitized to seafood proteins, mainly tropomyosin, may develop a cross-allergic reaction to house dust components (insect particles, house dust mites).

7. Peanuts - contains a wide range of allergens, the irritating properties of which are enhanced after boiling or roasting peanuts.

8. It is important to read the labels: they often have a warning on them. Peanuts can cause severe reactions, up to and including anaphylaxis.

9. Soy - soy contains proteins that can cause allergies, the most dangerous are glycinin and conglycine.

Like peanuts, they are often hidden allergens in foods. For example, a reaction may occur due to boiled sausage, the filler of which includes soy.

The same foods play a different role in the development of allergies in children and adults.

In childhood, the immune response is most often caused by cow's milk, chicken eggs, fish and legumes, a little less often - gluten, banana and rice proteins. In 76% of children, sensitivity to several products is detected at once.

In adults, food allergies usually cross, while the main disease remains a reaction to pollen, household dust, or some other irritant.

If you have an allergy to one product, for example, peanuts, then such a reaction may occur to foods that are identical in antigenic composition: soy, bananas, and others. So, a person who becomes ill from birch pollen, with a high probability, does not tolerate peaches and apples.

People who are allergic to latex (such as cleaning gloves) may develop an adverse reaction to kiwi, banana, and avocado.

So, if you know you have an allergy, be sure to get a reminder about possible cross-reactions between allergens.

Diet advice for allergies

Hypoallergenic products are safe for most allergy sufferers. Following a hypoallergenic diet is not easy because of the rather large restrictions. And yet, it is quite possible to choose a diet that will be a pleasure, the main thing is to determine what substance you are allergic to. But remember that only a specialist can make the best diet for you.

First of all, exclude foods for which you have an individual intolerance and the strongest allergens:

• Eggs

• Wheat

• Fish

• nuts

• Peanut

• Shellfish (shrimp, crab, lobster)

• Citrus

• Chocolate

• Red fruits and berries

• Soya

• Honey

Listed below are foods that are statistically less likely to cause an allergic reaction. They can be combined with each other and thus create a unique menu for every day:

• All types of vegetables (as many as possible, including the whole rainbow of colors in the diet)

• Herbs, herbs and spices.

• Quality meat (grass-fed) and poultry (not much, due to the content

• omega-6).

• Healthy fats (butter, avocado oil, coconut oil)

• Fruits (no more than 40 g of fructose per day, 20 g is optimal).

• fermented foods

Try to choose the highest quality products possible and eat as much variety as possible.

How long should a diet be followed?

If you suspect that you have a food intolerance to a particular food, then an elimination diet may be appropriate.

An elimination diet (eliminator) is a short-term eating plan that eliminates certain foods that can provoke negative digestive reactions. The products are then reintroduced one at a time to determine which ingredients are well tolerated by the body and which are not.

The procedure is as follows:

1. Select the product you want to test your body's tolerance for it. Be prepared to eat it 2-3 times a day and then avoid it for a few days.

2. The first time you taste food, start with half a teaspoon or even less. Wait 15 minutes.

3. If symptoms begin, postpone the product. If nothing happened, eat another whole teaspoon or piece of this product. Wait 15 minutes again.

   Possible symptoms:

   • Your symptoms return or worsen.

   • Gastrointestinal symptoms: abdominal pain, heartburn, nausea, constipation, diarrhea, change in bowel frequency, flatulence, undigested food particles in the stool.

   • Energy: Decreased energy, fatigue, energy dips in the afternoon along with an energy boost in the evening that keeps you awake at the right time.

   • Headache.

   • Vertigo.

   • Increased mucus - runny nose, nasal congestion.

   • Desire to cough and clear throat.

   • Itching in the eyes or in the mouth.

   • Sneezing.

   • Pain in muscles, joints and ligaments.

   • Skin changes: rash, acne, dryness, redness.

   • Mood problems: frequent changes or depressed mood.

   • Fog in my head.

   • Feeling of anxiety.

    

4. If symptoms begin, postpone the product. If not, then continue taking the product, increasing the volume to 1.5 teaspoons or a little more.

1. Until then stop there. Wait 2-3 hours after eating and monitor symptoms during this time.

2. After the elapsed time, eat a full serving of this product, either as a meal on its own or as part of breakfast/lunch/dinner.

3. After that, do not eat this product for 5-7 days and do not add any other trigger foods. Watch for symptoms.

4. If you do not have any symptoms during the first trial day and after 5-7 days, you can include this product in your diet.

Here are some ideas for a hypoallergenic diet menu:

• Cooked whole grains (from brown rice, buckwheat, millet, or quinoa). You can add some coconut, ghee and/or cinnamon. To increase your protein intake, drink a rice protein powder drink.

• Homemade Potatoes: Cut onion, pepper, broccoli, mushrooms and other vegetables of your choice into small pieces and sauté them in olive oil or ghee. Cut the pre-steamed potatoes into cubes and add to the vegetables. Add salt/pepper/herbs/spices.

• Large salad with chicken or fish. Serve with gluten-free bread/baked potatoes/pumpkin.

• Baked salmon and steamed or oven baked vegetables with cooked millet, baked potato/sweet potato, or quinoa salad.

• Baked or steamed halibut, baked winter squash sprinkled with cinnamon and ghee, fresh herb salad.

• Brown rice and chicken, stewed spinach or any other greens, baked potatoes or sweet potatoes.

• Chicken breast sprinkled with garlic powder and tarragon, steamed asparagus or broccoli, brown/wild rice or buckwheat porridge, ghee or olive oil.

• Quinoa with chicken and vegetable soup or with vegetable soup.

• Chicken salad: chicken, various greens, guacamole, millet with pine nuts.

• Braised turkey breast, brown or wild rice, steamed vegetables, salad with French dressing.

Conclusion:

Before starting treatment, it is important to understand the mechanism of allergic reactions. This makes it more likely to come up with an effective and efficient plan to deal with not only the symptoms, but also the causes of your allergic reaction. No matter how unpleasant and dangerous they may be, you don’t need to “wind up” yourself once again. After all, the more nervous you are, the more severe the allergy can be.