Food allergies are becoming more common in all age groups. As dr. Krisztina Moric, an allergist and clinical immunologist at the Allergy Center, said that the WAO (World Allergy Organization) drew attention to childhood food allergies.
The focus is on childhood food allergies
The World Allergy Organization is an international umbrella organization comprising 111 allergology and clinical immunology societies. Every year, as part of World Allergy Week, the WAO highlights a disease topic that requires more attention from healthcare workers and the general public. In connection with this, it also organizes numerous educational programs, media events, and international webinars, as well as distributes educational information related to allergies through various channels. This year, childhood food allergies came into focus, he says dr. Kristina Moric.
According to the American National Institute of Allergy and Infectious Diseases (NIAID), a food allergy is a health-damaging effect that results from a specific immune response that occurs reproducibly during contact with a specific food. So it’s an overreaction of the immune system, which triggers the body’s defense reaction again and again when it encounters food containing an allergenic ingredient.”
At the same time, in some cases we can often observe that while the consumption of raw milk or yogurt causes symptoms in a small child with a milk protein allergy, heat-treated milk consumed as biscuits or cookies (“baked milk”) does not cause complaints. This is an encouraging phenomenon from the point of view that in these cases there is a greater chance of developing it in the future – the expert points out the shortcomings of the definition, adding that with the increasing knowledge of food allergy, the definition and typification of the disease is undergoing continuous transformation over the years.
The importance of the doctor-patient relationship
The doctor-patient relationship is of great importance in the treatment of food allergies. Unfortunately, food allergy cannot be permanently cured in most cases, the therapy consists of avoiding the food causing the complaint. However, the World Allergy Organization emphasizes that with the help of allergists and the support of a dietitian experienced in food allergies, patients can learn to live with their food allergies, thus significantly improving their quality of life. It should be noted, however, that the symptoms that appear after eating food containing the allergen can range from very mild to severe, and can even be life-threatening. Upon encountering an allergen, the released histamine can cause symptoms in the intestinal tract, respiratory tract, skin, and cardiovascular system.
“Food allergy symptoms can vary in type and severity depending on the food and also vary with age. In childhood, we mostly encounter skin symptoms (hives, eczema), but respiratory symptoms (cough, runny nose, runny nose, sneezing) and vomiting are also regular in young children. However, cardiovascular symptoms (rapid heartbeat, dizziness, fainting) only become more frequent with advancing age.”
Dr. Krisztina Moric, allergist and clinical immunologist at the Allergy Center, also draws attention to the fact that in severe cases, a hypersensitivity reaction affecting the entire body, anaphylaxis, may develop, which can even cause death. The aggravation of anaphylaxis and the possible danger to life can only be prevented by injecting adrenaline into the muscle. It is therefore extremely important that a doctor experienced in allergies makes a correct diagnosis, and that everyone recognizes the symptoms of food allergy (including anaphylaxis) and reacts immediately and appropriately if necessary.
Source: Allergy Center
Source: www.patikamagazin.hu
