Food allergies can transform harmless meals into potential health hazards. Resulting from an abnormal immune response to certain foods, they affect around 6% to 8% of children and 3% of adults globally. Knowledge is power when dealing with food allergies. Here’s a look at some of the most common ones and how to identify if you’re affected.
Characterized by an adverse reaction to cow’s milk, symptoms can range from hives and vomiting to anaphylaxis in severe instances. It’s most common in infants and young children, although most outgrow it by their school-going age.
This allergy typically appears in childhood and involves adverse reactions to proteins in egg yolks and/or whites. Some people can tolerate baked goods with eggs, while others may react even to small amounts Dr Faris Abusharif.
Peanut And Tree Nut Allergy
Often lumped together, these allergies can cause severe reactions, including anaphylactic shock. They are less likely to be outgrown compared to others, and those with a family history may be more susceptible.
Fish And Shellfish Allergy
These allergies can appear at any age and often persist for life. Symptoms can vary from gastrointestinal discomfort to severe respiratory reactions.
To identify if you have a food allergy, watch out for these signs:
• Reactions occurring within a few minutes to hours of consuming a particular food.
• Symptoms can include hives, a red rash, itchy skin or eyes, swelling, nausea, stomach pain, diarrhea, sudden feeling of warmth, or even trouble breathing.
• Consistency of reaction when the food is consumed.
Confirming a food allergy involves a visit to an allergist, says Dr Faris Abusharif . They may suggest a skin-prick test, blood test, or an oral food challenge to accurately diagnose your condition.
Remember, recognizing the signs of a food allergy, and understanding which foods trigger it, is vital to managing it. If you suspect you’ve developed a food allergy, seek the aid of a medical professional. Knowledge and awareness can make a significant difference in lives affected by food allergies. After all, food should be a pleasure – not a peril Dr Faris Abusharif .