Food allergies symptoms

Some medicines, such as non-steroid anti-inflammatory drugs, convertase inhibitors, and (3-blockers, may intensify food allergy symptoms (Brooks et ah, 1989 Meune et ah, 2000 Tenenbaum et ah, 2000). 

Food allergy is common in the general population and depending on the study its prevalence varies between 2 and 4% [15]. The rates are much higher if self-reported symptoms are accounted. Food allergy is more frequent in children than in adults... 

There is little evidence for other food allergies as a routine cause of worsening asthma symptoms.1,3... 

Paxillus syndrome is a food allergy, not a true poisoning. As a consequence, some who eat the mushrooms will not develop symptoms. Symptoms may include colic, vomiting, diarrhea, oliguria or anuria, kidney pain, hemoglobinuria, and renal failure. A hemagglutination test has been used for confirmation (Bresinsky and Besl, 1990). 

Profilins may also cause the allergy to latex. If present in plant pollens or in food products, they may trigger food allergy or respiratory symptoms in patients allergic to latex (Schemer et al., 1999). 

The IgE-mediated food allergy is one of the main atopie diseases. Its symptoms, espeeially among ehildren, are not disease-eharaeteristie. GI symptoms observed after an ingestion of partieular food are eommonly thought to be the result of previously diagnosed respiratory or skin disorders, thus food allergy may remain misdiagnosed if it eoexists with asthma or atopie eezema/dermatitis. 

Food allergy is a syndrome that affects 3 to 6% of the population in various countries. In early childhood it occurs as a result of contact with new food components and excessive permeability of GI mucous membranes. As the immunological systems develops, in most cases symptoms recede or food tolerance occurs - usually at the age of three. Studies carried out on a population of Japanese children revealed that the earliest remission occurs in case of allergy to soy, followed by allergy to egg yolk, egg white, wheat, and cows milk (usually between the ages of two and three) (Ebisawa et al., 2003). 

Many different symptoms can occur during IgE-mediated food allergies including cutaneous, gastrointestinal, respiratory, and sometimes cardiovascular symptoms (Table 4.3). Reactions can sometimes be fairly mild, but severe and life-threatening reactions involving symptoms such as lar)mgeal edema, asthma, and anaphylactic shock can occur on occasion. 

Only nine allergic reactions to cuttlefish have been described (Caffarelli et ah, 1996 Ebisawa et ah, 2003 Shibasaki et ah, 1989). One patient was a 10-year-old female who experienced a severe reaction to ingestion of cuttlefish that was manifested by urticaria, angioedema, asthma, abdominal pain, laryngeal edema, and hypotension (Shibasaki et ah, 1989). SPT and RAST were positive. This patient reportedly tolerated octopus, clam, oyster, abalone, mussel, and scallop but reacted to crab and shrimp. Caffarelli et ah (1996) describe a 14-year-old female who had cuttlefish-dependent, exercise-induced anaphylaxis. Ebisawa et ah (2003) reported 7 cases of allergy to cuttlefish among a series of 305 pediatric cases of food allergy but provided no specifics on the circumstances or symptoms of these patients. 

Bircher, A. J., Van Melle, G., Haller, E., Curty, B., Frei, P. C. (1994). IgE to food allergens are highly prevalent in patients allergic to pollens, with and without symptoms of food allergy. Clin. Exp. Allergy, 24, 367-374. 

In food allergy, serum IL-5 was found to be elevated in infants with anaphylaxis to cow s milk at 1 week, but became undetectable after 2 weeks on a milk-free diet (M9). It seems likely that the allergic inflammation due to cow s milk or other food allergens can induce marked eosinophilia with an associated increase in IL-5 production. Therefore, IL-5 may serve as a marker for food allergy. Other studies have also shown that IL-5 expression correlates significantly with eosinophilia and allergic symptoms of allergic rhinitis in patients with hay fever (W13). 

The probability of occurrence of sudden death due to the food anaphylaxis has been calculated over 10 years retrospective research at 0.06 deaths in 1,000,000 in children aged 0-15 per year based on results of 10 years retrospective studies. The most frequent allergen was cow s milk accounting for approximately 50% of deaths. Also, severe anaphylactic reactions were observed following the consumption of nuts. That estimated probability of death occurrence is 1 in 800,000 children per year, assuming that 5% of the population exhibits symptoms of food allergy (Macdougall et al., 2002). 

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