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    Food Allergies (Salvat Automat)

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    Dragu Andreea
    Food allergies are an abnormal immune response to certain foods. When exposed to an allergenic food, the body's immune system mistakenly attacks it, causing signs and symptoms that can range from mild to life-threatening. The most common food allergens are eggs, milk, peanuts, tree nuts, fish, shellfish, wheat and soy, which account for about 90% of all food allergy reactions. Symptoms can affect the skin, gastrointestinal tract, cardiovascular and respiratory systems. Diagnosis is usually based on a person's medical history, elimination diets, skin prick tests, blood tests for food-specific IgE antibodies, or oral food challenges. Strict avoidance of allergenic foods is currently the only

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    Food Allergies (Salvat Automat)

    Uploaded by

    Dragu Andreea
    71 views11 pages
    Food allergies are an abnormal immune response to certain foods. When exposed to an allergenic food, the body's immune system mistakenly attacks it, causing signs and symptoms that can range from mild to life-threatening. The most common food allergens are eggs, milk, peanuts, tree nuts, fish, shellfish, wheat and soy, which account for about 90% of all food allergy reactions. Symptoms can affect the skin, gastrointestinal tract, cardiovascular and respiratory systems. Diagnosis is usually based on a person's medical history, elimination diets, skin prick tests, blood tests for food-specific IgE antibodies, or oral food challenges. Strict avoidance of allergenic foods is currently the only

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    food allergies

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    Food Allergies [Salvat Automat]

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    Food allergies are an abnormal immune response to certain foods. When exposed to an allergenic food, the body's immune system mistakenly attacks it, causing signs and symptoms that can range from mild to life-threatening. The most common food allergens are eggs, milk, peanuts, tree nuts, fish, shellfish, wheat and soy, which account for about 90% of all food allergy reactions. Symptoms can affect the skin, gastrointestinal tract, cardiovascular and respiratory systems. Diagnosis is usually based on a person's medical history, elimination diets, skin prick tests, blood tests for food-specific IgE antibodies, or oral food challenges. Strict avoidance of allergenic foods is currently the only

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    71 views11 pages

    Food Allergies (Salvat Automat)

    Uploaded by

    Dragu Andreea
    Food allergies are an abnormal immune response to certain foods. When exposed to an allergenic food, the body's immune system mistakenly attacks it, causing signs and symptoms that can range from mild to life-threatening. The most common food allergens are eggs, milk, peanuts, tree nuts, fish, shellfish, wheat and soy, which account for about 90% of all food allergy reactions. Symptoms can affect the skin, gastrointestinal tract, cardiovascular and respiratory systems. Diagnosis is usually based on a person's medical history, elimination diets, skin prick tests, blood tests for food-specific IgE antibodies, or oral food challenges. Strict avoidance of allergenic foods is currently the only

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 11

    FOOD ALLERGIES

    Student: Moraru Andreea (Drogeanu)


    Coordinating teacher: Pânzaru Olga
    CONTENT
    1. Overview
    2. Causes
    3. Food can cause an adverse reaction
    4. Signs and symptoms
    5. Sensitization
    6. Diagnosis
    7. Prevention
    1. OVERVIEW

    • A food allergy is an abnormal immune


    response to food. The signs and symptoms may
    range from mild to severe. They may include
    swelling of the tongue, vomiting, diarrhea,
    hives, trouble breathing, or low blood
    pressure. This typically occurs within minutes to
    several hours of exposure. When the symptoms
    are severe, it is known as anaphylaxis.
    2. CAUSES
    • Allergies occur when immunoglobulin E (IgE), part of the body's immune
    system, binds to food molecules. A protein in the food is usually the
    problem. This triggers the release of inflammatory chemicals such
    as histamine. Diagnosis is usually based on a medical history, elimination
    diet, skin prick test, blood tests for food-specific IgE antibodies, or oral food
    challenge.
    They are more common in children than adults and appear to be increasing in
    frequency. Male children appear to be more commonly affected than females. Some allergies
    more commonly develop early in life, while others typically develop in later life. In developed
    countries, a large proportion of people believe they have food allergies when they actually do
    not have them.
    3. FOOD CAN CAUSE AN
    ADVERSE REACTION
    • While any food can cause an adverse reaction, eight
    types of food account for about 90 percent of all
    reactions:
    • Eggs
    • Milk
    • Peanuts
    • Tree nuts
    • Fish
    • Shellfish
    • Wheat
    • Soy
    4. SIGNS AND SYMPTOMS

    • Symptoms of an allergic reaction may involve the skin, the gastrointestinal tract, the cardiovascular system and the
    respiratory tract. They can surface in one or more of the following ways:
    • Vomiting and/or stomach cramps
    • Hives
    • Shortness of breath
    • Wheezing
    • Repetitive cough
    • Shock or circulatory collapse
    • Trouble swallowing
    • Swelling of the tongue, affecting the ability to talk or breathe
    • Weak pulse
    • Pale or blue coloring of skin
    • Dizziness or feeling faint
    • Anaphylaxis, a potentially life-threatening reaction that can impair breathing and send the body into shock; reactions
    may simultaneously affect different parts of the body (for example, a stomachache accompanied by a rash)
    5. SENSITIZATION

    • An Institute of Medicine report says that food proteins contained in vaccines,


    such as gelatin, milk, or egg can cause sensitization (development of allergy)
    in vaccine recipients, to those food items.
    6. DIAGNOSIS

    • Diagnosis is usually based on a medical


    history, elimination diet, skin prick test,
    blood tests for food-specific
    IgE antibodies, or oral food challenge.
    7. PREVENTION
    • Breastfeeding for more than four months may
    prevent atopic dermatitis, cow's milk allergy,
    and wheezing in early childhood. Early
    exposure to potential allergens may be
    protective.
    • To avoid an allergic reaction, a strict diet can
    be followed
    BIBLIOGRAPHY
    • Garcia-Ara, C; Boyano-Martinez T; Diaz-Pena JM; et al. (Ianuarie 2001). "Niveluri IgE specifice
    în diagnosticul de hipersensibilitate imediată la proteine din laptele de vacă la sugari". Allergy
    Clin Immunol
    • Institutul National de alergie si de Boli Infectioase (iulie 2012). "Alergia alimentară o prezentare
    generală”
    • Sicherer, SH .; Sampson, HA. (Februarie 2014). "Alergia alimentară: Epidemiologia,
    patogeneza, diagnosticul și tratamentul". J Allergy Clin Immunol .
    • Nowak-Węgrzyn, A; Katz, Y; Mehr, SS; Koletzko, S (mai 2015). "Alergie alimentară
    gastrointestinală mediată de non-IgE". Jurnalul de alergie și imunologie clinică
    • Ferreira, CT; Seidman, E. "Alergia alimentară: o actualizare practică din punct de vedere
    gastroenterologic". J Pediatr (Rio J) .

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