Food allergy, Peanut allergy, milk allergy, intolerance related ppt

1. ALLERGIES AND INTOLERANCES
Submit by – Somdatt Sen
Course – M.Sc. Medical Microbiology 4th
Semester

2. CONTENTS
• Allergies
• Intolerance
• Food Allergies
• Food Allergies vs Intolerance
• Peanut Allergies
• Cow Milk Allergies
• Diagnose of Food Allergies
• Dietary Management of Food Allergies
• References

3. ALLERGIES
DEFINATION - Allergies are a number of conditions
caused by hypersensitivity of the immune system to
typically harmless substances in the environment.

5. INTOLERENCE
DEFINATION - A food intolerance, or a food sensitivity
occurs when a person has difficulty digesting a
particular food. This can lead to symptoms such as
intestinal gas, abdominal pain or diarrhea.

6. FOOD ALLERGIES
AN ALLERGIES OCCURS WHEN YOUR BODY’S NATURAL DEFENSES
OVERREACT TO EXPOSURE TO A PARTICULAR SUBSTANCE,
TREATING IT AS AN INVADER AND SENDING OUT CHEMICALS
TO DEFEND AGAINST IT.
Food allergies can be classified by their immune mechanism:
• IgE mediated
• Non-IgE mediated
• Mixed IgE and non-IgE mediated.

7. ALLERGY VS. INTOLERANCE
• FOOD INTOLERANCE DOES NOT INVOLVE THE IMMUNE
SYSTEM AND DOES NOT RESULT FROM IgE MEDIATED
REACTIONS, NOR DOES IT CAUSE ANAPHYLAXIS.
• THE EXACT MECHANISM BY WHICH SOME FOOD
INTOLERANCES OCCUR IS NOT ALWAYS CLEAR.
• THERE IS NO RELIABLE SKIN OR BLOOD TEST TO DIAGNOSE
FOOD INTOLERANCE
• DIAGNOSIS OF FOOD ALLERGY AND RISK OF ANAPHYLAXIS
SHOULD ALWAYS BE MEDICALLY CONFIRMED.

8. PEA NUT ALLERGY
Peanuts are one of
the food allergen
most commonly
associated with
anaphylaxis, a sudden
and potentially
deadly condition that
requires immediate
attention and
treatment.

9. Symptoms
• Vomiting
• Stomach cramps
• Indigestion
• Diarrhea
• Wheezing
• Shortness of breath, difficulty breathing
• Repetitive cough
• Tightness in throat, hoarse voice
• Weak pulse
• Pale or blue coloring of the skin
• Hives
• Swelling, can affect the tongue and/or lips

10. DIAGNOSIS
• What (and how much) you ate?
• When the symptoms started (after eating the suspected
food)?
• What you did to relieve the symptoms?
• How long it took before the symptoms were relieved ?

11. COW MILK ALLERGY.
• Milk allergy is an abnormal response by the body's immune
system to milk and products containing milk.
• Cow's milk is the usual cause of milk allergy, but milk from
sheep, goats, buffalo and other mammals also can cause a
reaction.
• Milk allergy can cause anaphylaxis, a life-threatening reaction
that narrows the airways and can block breathing. Milk is the
third most common food — after peanuts and tree nuts — to
cause anaphylaxis.

13. SYMPTOMS
Immediate signs and symptoms of milk allergy might include:
• Wheezing
• Itching or tingling feeling around the lips or mouth
• Swelling of the lips, tongue or throat
• Coughing or shortness of breath
• Vomiting

14. TREATMENT
The only way to
prevent an allergic
reaction is to avoid
milk and milk
proteins.

15. DIAGNOSING OF FOOD ALLERGIES
• SKIN PRICK TEST
• BLOOD TEST
• ELIMINATION DIET
• FOOD DIARY
• PHYSICIAN- SUPERVISED BLINDED ORAL FOOD
CHALLENGE

17. Dietary management of food allergies
1.ROLE OF DIETITIAN
Dietitians have an important role in the management of food
allergy that includes:
• Monitoring of growth in children, nutritional adequacy in all
patients.
• Educating patients/parents/guardians on how to avoid
allergens and manage food allergy, especially if accidental
exposure occurs.
• Support patients/parents.

18. 2. BREASTFEEDING AND INFANT FORMULAS –
• For infants with confirmed cow’s milk allergy and soy allergy when
breastfeeding is not possible or supplementary feeding is required.
• When allergic symptoms in the breastfed infant persist after trialing
maternal dietary exclusion of cow’s milk protein (dairy) and soy protein
(mothers may express to maintain milk supply whilst specialised formula is
trialed).
• Extensively hydrolysed formulas (eHF) and amino acid formulas (AAF) have
modified proteins to reduce allergenicity.
• The Proteins in these formulas have been broken down to amino acids
level:
• eHF contains 85% amino acids and some cow’s milk protein. It is tolerated
by 90% of infants with cow’s milk allergy.
• AAF contains 100% amino acids.

19. 3. IF AN ADVERSE FOOD REACTION OCCURS:
• The suspected food should be avoided until the
infant is reviewed by their medical practitioner.
• Continue to introduce other new foods.
• Referral to a clinical immunology/allergy specialist
may be necessary.

21. REFERENCES
ORGANIZATION WEBSITE
• American Academy of Allergy, Asthma and Immunology
(AAAAI)
• American College of Allergy, Asthma and Immunology
www.acaai.org
BOOKS
• William C Frazier (2015). Food Microbiology, Mc Graw Hill.