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PrePared by
Scholar abeer Tahir anSari
Food Allergy
A damaging immune response by the body
to a substance, especially a particular food,
pollen, or dust, to which it has become
hypersensitive
Allergy What is a allergy?
When a food allergy occur?
Reactions to foods are not limited to
ingestion reactions only, but even a
tiny amount of the allergy-causing food
can trigger signs and symptoms such as
digestive problems, hives or asthma.
Symptoms: mild to severe.
Onset of food allergy : usually begins
in the childhood,
(Immature immune response system)
but it can occur at any age. May vary
from minutes to several hours.
A Food allergy
usually occurs when the body
reacts abnormally to a food. A person
has a food allergy when they cannot
tolerate one or more foods and their
immune system is involved
in creating the symptom
The consequences of food induced activation of the immune system may be
subtle at the initial stage but may become serious overtime.
Symptoms might be serious gastritis, eczema, psoriasis, reduced immune
status against viral infections or allergies etc.
In classic food allergies,
The specific immune system response plays the lead role. After antigen
contact, the body responds with an excessive reaction by releasing IgE
antibodies.
symptoms are acute
In food intolerance,
The innate immune system sends out other messengers to fetch other
immune cells to help.
How Immune System Response to Food Allergy ?
The immune system functions to clear the body of foreign
substances or antigens such as viruses, bacteria, blood cells or tissue
cells. Normally when antigens interact with cells of the immune
system, they are cleared from the body without an adverse reaction.
The immune system consists of three barriers that are based on each
other, and protect from disease.
Three types of cells respond to antigens present:
1.B lymphocytes,
2.T lymphocytes and
3.Macrophages.
Difference
between
Food Allergy,
Food Intolerance
& Food
Poisoning
• Food Allergy,
An abnormal reaction of the body’s immune system to food
which involves numerous body organs & can be life threatening
• Food Poisoning/food-borne illness
An adverse food reaction when a person feels difficulty in ingesting a
particular food which can cause an unpleasant physical reaction to
them. Causes toxic, pharmacological or metabolic reactions.
Symptoms: less severe and limited to digestive system often.
• Food Intolerance/hypersensitivity
Result when a person consumes contaminated, or toxic food
resulting in nausea vomiting or diarrhea.
Can be life threatening
Symptoms fever > 3 days, severe dehydration or bloody urine etc.
1. Garrow JS, James WPT, (1999
2. Escott-Stump S, Mahan KL (2007)
At-Risk Population: Any person
Especially a child, who has a genetic
predisposition to atopic disease
has an increased probability of
developing food allergies.
The incidence decrease with age
1. Escott-Stump S, Mahan KL (2007)
At-Risk Population: Any person
Older children and adults are more likely
to develop inhalant allergies than food allergies.
Infants younger than two years are
more likely to develop food allergies
than are older children or adults
1. Escott-Stump S, Mahan KL (2007)
What are Common food allergens?
Common food allergens
The Big Eight “Allergens:
Egg. Milk, Fish, Wheat , Shellfish, Tree Nuts, Peanuts & Soy
Milk Allergy
 Most common in children and adults.
 Reaction time : Minute to hours after
consuming milk.
 Mild Symptoms may include
 vomiting, digestive problems etc.
 A true food allergy caused by an
allergic reaction to milk protein.
M
ilkAllergy,
Milk Allergy
Lactose Intolerance
Milk allergy, sometimes synonymously
used with lactose intolerance, is caused
by reduced or absent activity of lactase
that prevents the splitting of
lactose(milk sugar)
Result: decreased ability to digest
lactose
Symptoms: abdominal cramping,
severe diarrhea, vomiting and acidosis
Others may not lack intestinal lactase
activity, lactose is absorbed and
marked lactosuria together with
Aminoaciduria,
Proteinuria and
Renal tubular acidosis is found
Treatment: Avoidance of milk products
and adopting a lactose free diet
Egg Allergy
Develop when
people become sensitized
with proteins present in egg whites or
yolks. When eggs are eaten, the body
considers protein as foreign invader
and release out chemicals to defend
against it, as a result of
which allergy occurs.
Symptoms such as hives(mild) &
anaphylaxis(severe).
Other symptoms
 Skin rash,
 Nasal congestion,
 Vomiting or
 Other digestive problems.
Treatment :
Avoid eggs and their products.
1.Both peanuts and tree nuts
(walnuts, hazelnuts, almonds,
cashews, pecans and pistachios)
can cause allergic reactions,
which are sometimes severe. A
severe reaction to nuts is called
anaphylaxis and can be life-
threatening. Incubation period is
very short even within an hour of
coming into contact with a nut,
and sometimes within minutes.
2.Symptoms itchiness, swelling,
eczema, sneezing, asthma, and
diarrhea and if the allergy
persists, cardiac arrest can also
result.
Peanut Allergy
3. Peanuts are not nuts; they
are legumes, in the same family
as peas and beans. Peanuts grow
underground but other nuts grow
on trees. So if you are allergic to
peanut, avoid eating peanut and
its products
Peanut Allergy
Peanut Allergy
Peanut Allergy,
Soya
Allergy
Soya
Allergy
Soya Allergy,
Soya Allergy
• Is common food allergies, especially in babies &
children.
• Soybeans is a member of the legume family.
Beans, peas and peanuts are also legumes.
• Being allergic to soy does not mean you have a
greater chance of being allergic to another
legume.
Symptoms: Diarrhea and vomiting.
Treatment
• Eliminating soy and its products.
• Always read food labels.
• Also need to avoid some unexpected sources
like Baked goods, soups, meat, Cereals,
Cookies, Crackers, Infant formulas, Processed
meats, Sauces, Soaps and moisturizers.
Allergens are not
always a part of these foods and
products, but soy can appear in
surprising places so again
always read label.
Soya Allergy
An allergy to fish protein is more
common & it’s possible to be allergic to fish gelatin
(made from fish skin & bones). Common fish allergies
include allergic to shellfish (shrimp, crab, lobster) or
finned fish (tuna, salmon). Some allergists
Recommend that eating the other kind of
fish you’re not allergic to is
sometimes safe.
Fish Allergy
Diagnostic Test:
Skin-prick test
Blood test. If these tests aren’t
definitive, you can have an
oral food challenge
People with a fish allergy should
consult their allergist before taking fish
oil dietary supplements.
Due to the high risk for cross-contact at
the time of food preparation, it is best
to avoid seafood restaurants in general,
even if you plan to order something
other than fish. Stay out of areas where
fish is being cooked, as proteins may
be released into the air during cooking
Wheat Allergy
Wheat Allergy
Wheat Allergy
Wheat Allergy
also known as celiac disease, is characterized by an abnormal jejunal
mucosa which recovers on withdrawal of gluten from the diet.
Gluten is a protein and consists of an insoluble fraction, glutenin and a
soluble fraction containing a series of glaidin. It is the glaidins that are
toxic.
Wheat allergy is perhaps the one disease among all gut disorders where
diet is the key to management.
Sources of Gluten: wheat, rye, barley, oats so these must be excluded
from the diet for life, whereas rice, corn and maize products are safe.
Symptoms : skin rash, stomach cramps, vomiting diarrhea etc.
1. Nasim S, Hussain Z (2017)
2. Garrow JS, James WPT, Ralph A (1999
Avoiding gluten is easier said than done.
Although obvious foods such as breakfast
cereals, bread, cakes, pastry, biscuits and pies
can be omitted; hidden sources of gluten. Even
if patient chooses any item which is apparently
gluten free, however there is high chance of
cross contamination.
Allergic rhinitis/ Hay Fever
Inflammation of the nasal mucosa has been associated with significant
impairments in quality of life, sleep and work performance.
Symptoms:
Runny nose, itchy eyes, mouth or skin, sneezing,
stuffy nose due to blockage (often reported due to poor quality sleep
as a result of nasal obstruction).
Asthma: A common lung disorder in which inflammation causes the
bronchi to swell and narrow the airways, creating breathing difficulties
that may range from mild to life-threatening.
Symptoms include shortness of breath, cough and chest tightness.
Allergic Diseases :
Includes Hay fever, eczema, asthma and anaphylaxis
.
1.Dykewicz MS, Hamilos DL, 2010
3.Global Initiative for Asthma (GINA)
Allergic Diseases :
Includes Hay fever, eczema, asthma and anaphylaxis
.
1.Dykewicz MS, Hamilos DL, 2010
3.Global Initiative for Asthma (GINA)
Eczema. : an inflammatory condition of the skin characterized by redness,
itching, and oozing vesicular lesions which become scaly, crusted, or hardened.
Anaphylaxis : is a serious allergic response that often involves swelling, hives,
lowered blood pressure and in severe cases, shock. ...
A major Difference between anaphylaxis and other allergic reactions is that
anaphylaxis typically involves more than one system of the body.
ISAAC
In recent times, the incidence of allergic diseases, particularly asthma,
has been increasing worldwide.
Prevalence of Allergic Diseases in children
of Pakistan
20.1%
11.7%
Prevalence of Other Parameters in Pakistan
So that People affected by food allergies are able to identify potential
allergens quickly, easily and accurately.
Ref: Food Allergen Labeling And Consumer Protection Act of 2004
Questions and Answers, USA. U.S. Food and Drug Administration (2004)
Three different ways to mark allergen
on their Food Product
1.In the ingredient list, using the allergen’s common name.
2. Using the word “Contains” followed by the name of the major food
allergen—for example, “Contains milk, wheat”
3. In the ingredient list in parentheses, when the ingredient is a less common
form of the allergen—for example, “albumin (egg)”
How Manufacturers label Allergens over
Packed Foods
Most of the Food manufacturers are now following International Rules
for Food Labeling.
Food allergy

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Food allergy

  • 1. PrePared by Scholar abeer Tahir anSari Food Allergy
  • 2. A damaging immune response by the body to a substance, especially a particular food, pollen, or dust, to which it has become hypersensitive Allergy What is a allergy?
  • 3. When a food allergy occur? Reactions to foods are not limited to ingestion reactions only, but even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or asthma. Symptoms: mild to severe. Onset of food allergy : usually begins in the childhood, (Immature immune response system) but it can occur at any age. May vary from minutes to several hours. A Food allergy usually occurs when the body reacts abnormally to a food. A person has a food allergy when they cannot tolerate one or more foods and their immune system is involved in creating the symptom
  • 4. The consequences of food induced activation of the immune system may be subtle at the initial stage but may become serious overtime. Symptoms might be serious gastritis, eczema, psoriasis, reduced immune status against viral infections or allergies etc. In classic food allergies, The specific immune system response plays the lead role. After antigen contact, the body responds with an excessive reaction by releasing IgE antibodies. symptoms are acute In food intolerance, The innate immune system sends out other messengers to fetch other immune cells to help.
  • 5. How Immune System Response to Food Allergy ? The immune system functions to clear the body of foreign substances or antigens such as viruses, bacteria, blood cells or tissue cells. Normally when antigens interact with cells of the immune system, they are cleared from the body without an adverse reaction. The immune system consists of three barriers that are based on each other, and protect from disease. Three types of cells respond to antigens present: 1.B lymphocytes, 2.T lymphocytes and 3.Macrophages.
  • 7. • Food Allergy, An abnormal reaction of the body’s immune system to food which involves numerous body organs & can be life threatening • Food Poisoning/food-borne illness An adverse food reaction when a person feels difficulty in ingesting a particular food which can cause an unpleasant physical reaction to them. Causes toxic, pharmacological or metabolic reactions. Symptoms: less severe and limited to digestive system often. • Food Intolerance/hypersensitivity Result when a person consumes contaminated, or toxic food resulting in nausea vomiting or diarrhea. Can be life threatening Symptoms fever > 3 days, severe dehydration or bloody urine etc. 1. Garrow JS, James WPT, (1999 2. Escott-Stump S, Mahan KL (2007)
  • 8. At-Risk Population: Any person Especially a child, who has a genetic predisposition to atopic disease has an increased probability of developing food allergies. The incidence decrease with age 1. Escott-Stump S, Mahan KL (2007)
  • 9. At-Risk Population: Any person Older children and adults are more likely to develop inhalant allergies than food allergies. Infants younger than two years are more likely to develop food allergies than are older children or adults 1. Escott-Stump S, Mahan KL (2007)
  • 10. What are Common food allergens?
  • 11. Common food allergens The Big Eight “Allergens: Egg. Milk, Fish, Wheat , Shellfish, Tree Nuts, Peanuts & Soy
  • 12. Milk Allergy  Most common in children and adults.  Reaction time : Minute to hours after consuming milk.  Mild Symptoms may include  vomiting, digestive problems etc.  A true food allergy caused by an allergic reaction to milk protein. M ilkAllergy,
  • 13. Milk Allergy Lactose Intolerance Milk allergy, sometimes synonymously used with lactose intolerance, is caused by reduced or absent activity of lactase that prevents the splitting of lactose(milk sugar) Result: decreased ability to digest lactose Symptoms: abdominal cramping, severe diarrhea, vomiting and acidosis Others may not lack intestinal lactase activity, lactose is absorbed and marked lactosuria together with Aminoaciduria, Proteinuria and Renal tubular acidosis is found Treatment: Avoidance of milk products and adopting a lactose free diet
  • 14. Egg Allergy Develop when people become sensitized with proteins present in egg whites or yolks. When eggs are eaten, the body considers protein as foreign invader and release out chemicals to defend against it, as a result of which allergy occurs. Symptoms such as hives(mild) & anaphylaxis(severe). Other symptoms  Skin rash,  Nasal congestion,  Vomiting or  Other digestive problems. Treatment : Avoid eggs and their products.
  • 15. 1.Both peanuts and tree nuts (walnuts, hazelnuts, almonds, cashews, pecans and pistachios) can cause allergic reactions, which are sometimes severe. A severe reaction to nuts is called anaphylaxis and can be life- threatening. Incubation period is very short even within an hour of coming into contact with a nut, and sometimes within minutes. 2.Symptoms itchiness, swelling, eczema, sneezing, asthma, and diarrhea and if the allergy persists, cardiac arrest can also result. Peanut Allergy 3. Peanuts are not nuts; they are legumes, in the same family as peas and beans. Peanuts grow underground but other nuts grow on trees. So if you are allergic to peanut, avoid eating peanut and its products Peanut Allergy Peanut Allergy Peanut Allergy,
  • 17. • Is common food allergies, especially in babies & children. • Soybeans is a member of the legume family. Beans, peas and peanuts are also legumes. • Being allergic to soy does not mean you have a greater chance of being allergic to another legume. Symptoms: Diarrhea and vomiting. Treatment • Eliminating soy and its products. • Always read food labels. • Also need to avoid some unexpected sources like Baked goods, soups, meat, Cereals, Cookies, Crackers, Infant formulas, Processed meats, Sauces, Soaps and moisturizers. Allergens are not always a part of these foods and products, but soy can appear in surprising places so again always read label. Soya Allergy
  • 18. An allergy to fish protein is more common & it’s possible to be allergic to fish gelatin (made from fish skin & bones). Common fish allergies include allergic to shellfish (shrimp, crab, lobster) or finned fish (tuna, salmon). Some allergists Recommend that eating the other kind of fish you’re not allergic to is sometimes safe. Fish Allergy Diagnostic Test: Skin-prick test Blood test. If these tests aren’t definitive, you can have an oral food challenge
  • 19. People with a fish allergy should consult their allergist before taking fish oil dietary supplements. Due to the high risk for cross-contact at the time of food preparation, it is best to avoid seafood restaurants in general, even if you plan to order something other than fish. Stay out of areas where fish is being cooked, as proteins may be released into the air during cooking
  • 21. Wheat Allergy also known as celiac disease, is characterized by an abnormal jejunal mucosa which recovers on withdrawal of gluten from the diet. Gluten is a protein and consists of an insoluble fraction, glutenin and a soluble fraction containing a series of glaidin. It is the glaidins that are toxic. Wheat allergy is perhaps the one disease among all gut disorders where diet is the key to management. Sources of Gluten: wheat, rye, barley, oats so these must be excluded from the diet for life, whereas rice, corn and maize products are safe. Symptoms : skin rash, stomach cramps, vomiting diarrhea etc. 1. Nasim S, Hussain Z (2017) 2. Garrow JS, James WPT, Ralph A (1999 Avoiding gluten is easier said than done. Although obvious foods such as breakfast cereals, bread, cakes, pastry, biscuits and pies can be omitted; hidden sources of gluten. Even if patient chooses any item which is apparently gluten free, however there is high chance of cross contamination.
  • 22. Allergic rhinitis/ Hay Fever Inflammation of the nasal mucosa has been associated with significant impairments in quality of life, sleep and work performance. Symptoms: Runny nose, itchy eyes, mouth or skin, sneezing, stuffy nose due to blockage (often reported due to poor quality sleep as a result of nasal obstruction). Asthma: A common lung disorder in which inflammation causes the bronchi to swell and narrow the airways, creating breathing difficulties that may range from mild to life-threatening. Symptoms include shortness of breath, cough and chest tightness. Allergic Diseases : Includes Hay fever, eczema, asthma and anaphylaxis . 1.Dykewicz MS, Hamilos DL, 2010 3.Global Initiative for Asthma (GINA)
  • 23. Allergic Diseases : Includes Hay fever, eczema, asthma and anaphylaxis . 1.Dykewicz MS, Hamilos DL, 2010 3.Global Initiative for Asthma (GINA) Eczema. : an inflammatory condition of the skin characterized by redness, itching, and oozing vesicular lesions which become scaly, crusted, or hardened. Anaphylaxis : is a serious allergic response that often involves swelling, hives, lowered blood pressure and in severe cases, shock. ... A major Difference between anaphylaxis and other allergic reactions is that anaphylaxis typically involves more than one system of the body.
  • 24. ISAAC In recent times, the incidence of allergic diseases, particularly asthma, has been increasing worldwide. Prevalence of Allergic Diseases in children of Pakistan
  • 25. 20.1% 11.7% Prevalence of Other Parameters in Pakistan
  • 26. So that People affected by food allergies are able to identify potential allergens quickly, easily and accurately. Ref: Food Allergen Labeling And Consumer Protection Act of 2004 Questions and Answers, USA. U.S. Food and Drug Administration (2004) Three different ways to mark allergen on their Food Product 1.In the ingredient list, using the allergen’s common name. 2. Using the word “Contains” followed by the name of the major food allergen—for example, “Contains milk, wheat” 3. In the ingredient list in parentheses, when the ingredient is a less common form of the allergen—for example, “albumin (egg)” How Manufacturers label Allergens over Packed Foods Most of the Food manufacturers are now following International Rules for Food Labeling.