The Most Common Causes Of Food Allergies
Author: Victoria Aly
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
In order to reduce the risk of food allergies, it is important to be aware of the foods that can most often lead to the condition.
Food allergy is a reaction of the body to a certain food product or group of foods. It is caused by an immune reaction to proteins in food, leading to the sudden formation of antibodies.
Symptoms usually appear a few minutes to two hours after eating. They can range from moderate to rash, swelling and redness of the skin to a life-threatening condition with difficulty breathing and swelling of the throat and tongue.
It is recommended that allergy sufferers carry a pen with epinephrine so that they can react in a timely manner to the body's response to food until medical attention is obtained.
To reduce the risk of food allergies, it is important to be aware of the foods that can most often lead to the condition.
1. Eggs
Eggs are a good source of protein. The most common allergy to this product is observed among children. In general, care should be taken with the amount of eggs consumed. It is recommended to observe the consumption of other products containing eggs, such as mayonnaise, etc.
2. Milk
This allergy is also more common in children. Babies are affected by the action of the protein, alpha-S1-casein, which is present in cow's, goat's and sheep's milk.
Milk allergy and lactose intolerance are two different concepts and it is important to distinguish between them.
Milk allergy can lead to skin eczema, heart and respiratory problems.
3. Seafood
Allergy to crustaceans and mussels is common. The allergic reaction is caused by proteins found in the shell.
During the cooking of crustaceans, it is possible for the protein to be released into the air, which can also be a health risk.
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