Nutrition Tips For Allergies

Allergy is a pronounced sensitivity of the body to certain foreign agents, which normally should not cause a reaction on the part of the immune system. The allergic reaction can manifest itself in the form of various symptoms: with the clinical picture of runny nose (allergic rhinitis), asthma (bronchial hyperreactivity), contact dermatitis, food allergies , allergic conjunctivitis and others.

Genetic predisposition (if there are close relatives with allergies) and environmental conditions (both at home and at work) are of major importance.

It is of paramount importance to find the cause of the allergic reaction. If it is not detected, skin tests are used , in which solutions of various substances are applied topically to the skin surface, and it must be pre-damaged in order to ensure the penetration of the substance. It is possible to apply an elimination and exposure test, but they take more time.

Most potential allergens come with food. With unchanged intestinal structure and normal functioning, they pass only molecules of a certain size and structure. In case of impaired intestinal permeability, the function of the "sieve" is eliminated , which automatically leads to the ingress of molecules of different types and properties, which normally should not penetrate into the body.

At the first encounter with cells of the immune system, these substances may not cause a reaction, but upon re-entry into the body the likelihood of developing an allergic reaction increases. The connection between the intestinal cells is related to the increased permeability of the intestines. The condition is also known as permeable bowel syndrome.

Foods that often develop an allergic reaction include soy, gluten-containing crops, and dairy products. Often, even eliminating them from the diet is not enough due to the fact that some foods can be hidden sources of these products. This is the reason why all the ingredients on the labels on the packaging are listed exhaustively. In addition, due to the closeness of two substances, immune cells may perceive two different foods as the same allergen.

More frequent consumption of vegetables and fruits provides a high intake of fiber (especially insoluble), which is related to the cleaning of the intestinal wall from food residues adhering to it. This also reduces the contact time with potential allergens. In addition, the high content of vitamin C in some fruits and vegetables (cabbage, rose hips, kiwis, peppers, some citrus fruits) reduces the release of histamine , which is an important element in the development of an allergic reaction.

Foods are considered high-, medium- and low-allergenic . High- or hyperallergenic include citrus fruits, some fish, seafood, caviar, pickled and canned foods, as well as those that are exotic (uncharacteristic of the area in which a person lives). Egg allergy is most often due to the substances contained in the protein, but some people also develop sensitivity to the content of the yolk.

Larger protein molecules can be perceived as foreign to the body and also cause an allergic reaction. In case of reduced production and secretion of digestive enzymes, it is recommended to take them in the form of supplements, which ensures the breakdown of protein molecules to smaller sizes.

In infants who are on a natural diet and are found to be allergic to certain foods, the mother has to stop consuming them during the breastfeeding period.

Allergies affect both men and women. They can develop at any age. It is important to follow a hypoallergenic diet, which is most important in food allergies. 3808