Can you be allergic to all foods? What causes food allergies - causes and treatment. Treatment and prevention of allergies

- this is the reaction of the immune system to a certain product when, in response to its consumption, the production of antibodies begins. Since with each intake of allergenic food the amount of antibodies produced increases, the reactions become more severe. It all starts with a harmless itching or loose stool, but can end in anaphylactic shock, from which you can die.

It is necessary to distinguish from allergies, which can be congenital. Intolerance is the inability to break down and absorb a food product because the body does not have the necessary enzymes and other substances. Intolerance is detected in infancy and accompanies a person throughout his life. The most striking example is intolerance to cow's milk, when consumption of any amount causes severe digestive upset. No antibodies are produced in this case.

It is impossible to distinguish “by eye” an allergy from an intolerance, especially if the condition has arisen for the first time. Therefore, if a food allergy is suspected, a thorough examination is performed.

Possible reasons

After lengthy research in different countries Scientists have concluded that most food allergies are inherited. Those people whose relatives suffer from bronchial asthma and atopic dermatitis are more susceptible to developing food allergies.

The immune system of such people recognizes food products as foreign elements and begins to fight them instead of breaking down what is ingested and extracting it from food. useful material and energy.

At the same time, the immune response of an allergic person has its own characteristics. Upon contact with a food product, intensive production of immunoglobulin IgE begins. It is a protein that is carried in the blood.

The other side of the pathological immune reaction is the mast cells of the connective tissue, which contain large amounts of histamine and serotonin, which ultimately implement the allergic reaction. These mast cells are localized in the nasopharynx, intestines, lungs and skin.

When IgE binds to a mast cell, allergies bloom in one organ or throughout the body at the same time.

What foods are you most likely to be allergic to?

Products, causing allergies in adults and children are slightly different.

In children

eggs;
milk;
peanut.

In adults

mollusks and crustaceans - shrimp, crabs, crayfish, lobsters;
peanuts and any dishes containing them are the most common cause of anaphylaxis;
nuts, most often walnuts;
fish;
eggs;
chocolate;
red fruits cause a weak reaction.

Allergies develop to foods that are frequently consumed. Thus, the Japanese suffer from reactions to rice, and residents Scandinavian countries- for cod.

Doctors distinguish such a concept as cross allergy. This is a reaction to related products. If a person reacts to shrimp, then there is a high probability that problems will arise when eating crayfish, lobsters, crabs and other seafood.

When ragweed is in bloom, some people may not be able to eat melon, especially if it has a musky taste. Itching in the mouth and an extremely unpleasant taste appear - this phenomenon is called oral allergies.

Methods for detecting and diagnosing allergies

There are 3 effective methods for detecting allergies: anamnestic, skin test and laboratory diagnostics.

Anamnestic method

With the anamnestic method, the doctor, together with the patient, analyzes the period of life during which the allergy occurred. Over time, an adult begins to understand which foods and their combinations cause an undesirable reaction.

If such a product cannot be immediately identified, then it will have to be monitored for some time. It is troublesome and time-consuming, but very reliable.

The point of keeping a food diary is to first eat foods that definitely do not cause any reaction, and then introduce one new food every 10-12 days and carefully monitor the body’s reaction.

By examining your entire diet, you can identify those foods that initiate the onset of allergic reaction. This method is used in cases where skin tests cannot be performed due to the risk of developing anaphylactic shock.

Skin test

This is a quick and easy way to detect an irritating product. Notches are applied to the disinfected skin of the forearm with a scarifier, and an extract from suspicious products is applied to scratches. Sometimes ready-made diagnostic kits are used, in which the allergen is applied directly to the scarifier.

Swelling and redness develop on scratches where the allergen has entered. The severity of the allergy is judged by the diameter of the redness.

Laboratory diagnostics

Includes the following tests:

general clinical blood test - an increased number of a special form of leukocytes or eosinophils is detected;
determination of IgE concentration in the blood - abnormally high in food allergies;
determination of the amount of IgE and IgG - increase in response to a certain product.

The combination of these methods provides every basis for establishing an accurate diagnosis.

Is it possible to cure an allergy to a certain product?

No, it is impossible to cure food allergies at this stage of medical development. However, there are some age-related differences.

If a child has a milk allergy, the reaction may weaken or stop altogether as they grow older and their digestive system matures. The situation is similar with eggs - with age, the allergy to them weakens.

Unfortunately, that's all. An allergic reaction to all other products lasts throughout life, and a prohibited product should not be consumed under any circumstances. Not only the product itself is removed from the diet, but all others that can provoke cross-reactions are removed.

Consultation with an allergist followed by diagnosis is mandatory. An allergy sufferer should always carry with them medications prescribed by a doctor, as they say, “in case of fire.”

Always useful - Polyphepan, Activated carbon, Enterosorbent and others. It is useful to use any of them in short courses of up to 3 days if indigestion or other symptoms occur.

Some interesting facts about food allergies

Scientists at the University of Chicago have discovered that the presence of opportunistic clostridia in the intestines of mice protects against food allergies. Bacteria stop the flow of antibodies into the bloodstream, and the reaction does not develop.
Researchers at Stanford University School of Medicine studied the effects of the asthma drug Omalizumab on children with multiple allergies. As a result of long-term treatment, 85% of the children who participated in the experiment were able to eat small amounts of two foods that were previously unavailable.
The journal JAMA Pediatrics published statistics on the proportion of food allergies in children treated with antibiotics at an early age, namely up to 6 months. It turned out that children treated with antibiotics before 1 year of age develop food allergies twice as often as their peers.
The best book about nutrition for allergies was written by Alla Pogozheva - professor, doctor medical sciences Federal Center nutrition, biotechnology and food safety. The book covers many aspects of nutrition and is written in an accessible and understandable manner.
Allergy sufferers need to carefully replace prohibited foods with other available ones so that the diet remains complete.

Reading time: 11 min.

Any food product, excluding salt and sugar, can cause an allergic reaction in a person. There is no stable risk level rating for such products, since it will differ for people of different races, nationalities, regions of residence and each individual person. But, according to statistical data, we can identify the most frequent and dangerous “provocateurs” of allergic reactions. We present the most allergenic products in the TOP 10 ranking.

Spices quite often cause an allergic reaction, and mustard is no exception to the rule. Since this food product, unlike overseas spices, is available to a wide audience, there are more people suffering from mustard allergies than we might imagine. A pathogenic reaction to the product may include rash, redness, itching, nausea or vomiting, increased watery eyes, coughing, sneezing, swelling of the tongue, larynx, palate and lips. In especially severe cases, bronchospasm is possible.

If mustard is your worst enemy, it should be carefully avoided. The problem with an allergy to mustard is that this food product is included not only in certain dishes, but also in ordinary mustard plasters. When, against the background of illness, a runny nose is blamed on viruses, you can miss the presence of an allergy to mustard powder and provoke a severe allergic reaction.

One of the most common causes of allergies is the consumption of exotic citrus fruits: oranges, tangerines, lemons, pomelo, grapefruits. This is caused by the lack of the required amount of enzymes for the body to assimilate overseas products. The role of an allergen is a protein compound with high antigenic activity. The immune system is also hostile to the chemicals with which fruits are treated to extend their shelf life and preserve their presentation.

Very often, citrus fruits become a strong allergen due to the development of mold and mildew on the fruit during improper storage. An additional factor in the pathogenic reaction may be a genetic predisposition to allergies, immunodeficiency, or problems with the functioning of the stomach.

Whatever the causes, an allergy to citrus fruits causes irritation of the gastrointestinal tract, rashes, swelling and itching, lacrimation, rhinitis, and in severe forms - Quincke's edema and anaphylactic shock.

Chocolate is a multi-component product, and therefore can cause a negative reaction to one or several allergen components at once. Less often than others, the cause of a pathogenic reaction is cocoa, which contains only 10-15% of the allergenic protein. And most often - milk, which is one of the strongest existing allergens. The category of dangerous ingredients in chocolate bars and desserts also includes nuts, soy and wheat. Although these are not the most common components of chocolate, it is still worth carefully reading the composition of the treat before consumption. Allergic reactions to chocolate can be quite severe.

Wheat and wheat flour cause allergic reactions due to their high gluten and omega-5 gliadin content. Gluten is a complex protein that causes people allergic to it to permanently eliminate wheat from their diet. People with similar problems often have a pathogenic reaction to oats, rye and barley, which also contain this type of protein.

A pathogenic reaction can manifest itself as urticaria, vomiting, rash, swelling, and occasionally anaphylaxis. The threat from wheat can be quite dangerous and fatal.

If you are allergic to wheat, you should exclude from the menu not only baked goods, pancakes and pancakes, but also some types of confectionery, cereals, pasta and ice cream. Wheat is sometimes contained in cosmetic products.

Molluscs and crustaceans cause pathological reactions due to the high content of the protein tropomyosin, which is perceived immune system human as an alien element. Another allergen is chitin, which is present in the body of shelled sea creatures. Some shellfish tend to accumulate pathogenic microorganisms in high doses, which are transmitted to humans who eat seafood. Symptoms of the body's reaction to a pathogenic product are similar to any other types of food allergies.

Allergies to shellfish and crustaceans can appear at any age and remain for life. Pathogenic reactions can be caused by shrimp, crabs, crayfish, lobsters, lobsters, mussels, scallops and oysters. Less common are negative perceptions of octopuses and squids.

Soy allergy is quite common in children under three years of age who were given soy milk due to intolerance to cow's milk. The pathogenic reaction is caused by a protein contained in soybeans or soy products such as soy milk and soy sauce. Additionally, many foods contain soy, so be sure to read labels carefully.

This food allergen rarely causes anaphylaxis, but itching, tingling in the mouth, runny nose, rash or difficulty breathing are guaranteed. Get rid of discomfort The only way to do this is to completely give up soy. However, you should be vigilant here, since soy is widely used in fast food establishments, industrial production, pharmacology.

An allergy to fish begins to develop in a person in adulthood and, as a rule, does not go away. Most often, the reaction is observed in 2% of the adult population to one or more species of fish.

The pathogenic reaction is provoked by parvalbumin, a calcium-binding protein found in fish. Most parvalbumin is found in sea fish, while river fish are practically safe. Sources of the most common allergens: tuna, chum salmon, pink salmon, elk, salmon and halibut. Unfortunately, heat treatment of fish will not help get rid of allergens. Occasionally, in patients, even the smell of the product (during cooking or frying) can cause burning eyes and difficulty breathing.

The main danger lies in the similarity of the symptoms of this type of allergy to the consequences of eating fish contaminated with bacteria, viruses and toxins. The consequences of an error can be serious or even fatal.

Milk, beloved by many, is one of the most dangerous foods for allergy sufferers. This is due to the presence in its composition of casein, alpha-lactabumin, lipoproteins and beta-lactoglobulin, which are perceived by the body as foreign and cause a response from the immune system. Casein and globulins, which are unstable to heat and lactic acid bacteria, can be removed from milk by subjecting it to heat treatment.

The most allergenic is whole cow's milk and products containing it: cheese, butter, yogurt, margarine, ice cream, etc. You should read food ingredient lists carefully, as milk is an ingredient in various canned foods, meats, and cosmetics.

Having appeared in a child in the first year of life, a milk allergy may disappear over time or remain for life. An allergic reaction should not be confused with lactose intolerance, which is part of the food product and is a consequence of a metabolic disorder.

Eggs are an essential source of protein and one of the most aggressive allergens. At the same time, white and yolk cause different reactions: proteins are more allergenic and 50% more active. The protein contains ovomucoid, conalbumin and ovalbumin, which are perceived by the human body as a threat and cause resistance from the immune system. It is unsafe to eat not only chicken eggs, but also goose, quail and many exotic species. Heat treatment of a product does not provide a 100% guarantee of its safety.

An allergic reaction to eggs appears at an early age, but fortunately, half of children outgrow it by the age of 16.

This type of allergy is complicated by the fact that eggs are included in a variety of foods, from mayonnaise to most baked goods, and in many flu, typhus and fever vaccines.

Peanuts are the undisputed leader among food allergens. This is the most dangerous of allergic reactions to food, since anaphylactic shock can be caused not only by the peanut itself, but also by particles of peanut dust. Statistics show that groundnuts are the cause of death in 90% of adverse reactions to protein allergens in food products. Even the smallest amount of peanuts causes a strong immediate reaction, which, if not treated in a timely manner, ends fatally.

Once a peanut allergy occurs, it can worsen over the years and even spread to other types of nuts. The number of people allergic to this product is steadily growing from year to year. You should carefully read the ingredients of foods that may contain peanuts, as well as cosmetics and flavorings.

In conclusion, it should be noted that the above information is not an axiom. These are simply the top food products that most often cause allergies, according to statistics. After all, even the most low-allergenic foods can cause a pathogenic reaction.

Allergy is a very unpleasant and little-studied disease that affects, according to various estimates, from 20% to 40% of the adult population of the planet. The most common type of this disease is food allergy.

Typically, allergic reactions to food are observed from an early age. In this case, over time, a person develops a list of foods that cannot be eaten. But it happens that an adult suddenly begins to notice incomprehensible and unpleasant reactions of the body. What is it and how to deal with it?

Food products, plant or animal origin, contain large amounts of proteins foreign to the human body. If the human immune system is normal, metabolic processes are not impaired and there are no genetic diseases associated with protein intolerance, then our body secretes a sufficient amount of enzymes capable of digesting these foreign proteins.

Foods that cause allergies are a whole list of familiar and favorite foods that you will have to give up if you notice unusual reactions to their consumption.

Adults are often allergic to foods that did not cause concern in childhood.

The mechanism for triggering allergic reactions is not fully understood. Therefore, there is no medicine that can affect the cause itself. But there are a lot of medicines that relieve symptoms.

All food products are conventionally divided into three types according to the degree of allergenicity: high, medium and low.

Products with a high degree of allergenicity:

whole milk (cow, goat, sheep);
freshwater fish and all dishes made from it;
seafood and caviar;
chicken eggs;
cereals (wheat, rye, barley);
citrus fruits, exotic fruits, persimmon, melon;
tomatoes, bell pepper(red and yellow), carrots and celery;
chocolate, cocoa and all its derivatives, coffee;
nuts;
mushrooms;

Whole milk can cause allergies in both children and adults. Dairy intolerance, particularly lactose, and milk allergy are two different things.

Allergies can only be caused by one type of milk, for example cow's milk. But in most cases, goat milk has this ability. The protein found in this milk is somewhat different from the proteins found in other types of milk. Goat's milk is not recommended for children under one year of age, as frequent consumption can cause anemia.

The resources of the human body are not limitless. Over time they dry up. The quality and quantity of enzymes capable of digesting food changes. Adults, especially those over 60 years of age, lose the enzymes that break down lactose. Therefore, they are not recommended to consume whole milk. It is better to cook porridge with half-boiled milk. The exception is fermented milk products.

People suffering from diseases of the gastrointestinal tract, in particular colitis, are not recommended to eat whole milk and dishes prepared from this product. With this disease, there is an almost complete absence of enzymes that process lactose. If we take into account the frequent dysbacteriosis that accompanies colitis, fermented milk products will be the best solution, because they contain lactobacilli, which are natural bacteria of the human body and help digestion processes.

Fish is a fairly strong allergen, exposure to which can even lead to anaphylactic shock. River fish is less allergenic than sea fish.

Eggs, in combination with chicken meat and broth, cause quite severe allergy attacks. Protein has this feature. Yolk chicken egg causes allergies to a lesser extent. Therefore, it is the yolk that is introduced into complementary foods for babies, starting with a very small amount. Quail eggs are hypoallergenic.

Products with a moderate degree of allergenicity:

beef, veal, chicken and broths made from it;
cereals (oats, rice, buckwheat);
legumes;
root vegetables (potatoes, turnips, beets);
nectarine, peaches, apricots;
wild berries (lingonberries, blueberries, blackberries);
, cherry and black currant.

In meat, during any heat treatment, the protein changes and is well broken down by gastrointestinal enzymes. The exception is meat fried in a large amount of fat.

Berries that have a coloring pigment can cause allergies in both children and adults. But with heat treatment (compotes, jams, jellies and other dishes), their tendency to cause allergies decreases.

When eating root vegetables and legumes, you should take into account your digestive characteristics, as these foods can cause flatulence.

Products with a low degree of allergenicity:

low-fat fermented milk products;
lean pork and lamb, rabbit and turkey meat;
cereals (pearl barley, millet, corn, oatmeal);
cabbage (cauliflower, broccoli, white cabbage);
cucumbers and zucchini;
parsley, dill, caraway seeds;
white currants and cherries;
yellow varieties of plums and cherries;
apples and pears of white and green varieties.

Eating these products can cause allergies only in rare cases, and mainly in adults. It is these products that are recommended first of all to be introduced as complementary foods for babies up to one year old.

If you buy ready-made products in a store, pay attention to their composition. Dyes, preservatives, emulsifiers and fragrances can cause allergies, even if they are part of products that are already familiar and do not cause a reaction.

Dairy products and meat may be treated with chemicals or drugs to extend shelf life. These can be antibiotics, sulfonamides, formaldehydes. They will be strong allergens and will cause an immediate reaction even in an adult, not to mention children.

Vegetables, fruits and grains may contain residual amounts of pesticides, fertilizers and chemicals that they have been treated with to extend their shelf life.

Pay attention to the container in which the product is enclosed. After all, substances that can cause allergies can also get into food from it. Also look at the expiration date and storage conditions. If they do not comply with the established rules, they may contain decay products or mold fungi. These are also powerful allergens that can cause severe poisoning and lead to anaphylactic shock.

How to recognize food allergies. If you notice that your body has somehow begun to react in a special way to seemingly familiar things, try to determine for yourself the reason for such strange behavior of your body.

You may be worried about organs that are completely independent of digestion. But the insidious thing about food allergies is that they can masquerade as other problems, the treatment of which will not bring any relief.

Symptoms of food allergies:

on the skin: rash, itching, redness, swelling, formation of small blisters with liquid;
from the respiratory side: runny nose, sneezing, shortness of breath, difficulty breathing, bronchospasm, asthma attacks;
from the visual side: lacrimation, conjunctivitis, severe itching, swelling;
from the digestive system: abdominal pain, vomiting, diarrhea, changes in taste;
from the outside nervous system: dizziness, disorientation, confusion, loss of consciousness.

If you find yourself with the above symptoms, analyze what foods you ate. These may be familiar foods, but which you have not eaten for a long time.

If you have found out exactly the cause of your ailments, then you should simply exclude the allergen product from your diet and the symptoms will go away.

But it often happens that allergies are caused by several foods at once. Then the best solution would be to keep a food diary. In it you will write down every day what exactly you ate and your body’s reaction to the product you ate. In this way, the cause of the malaise can be accurately determined.

There are products that give a quick, almost instantaneous, allergic reaction. Then identifying them is very simple. But there are products that give a remote allergic reaction. That is, you may experience allergy symptoms even a few days after eating such a product. This is where the difficulty lies.

Allergies, food allergies in particular, are a very insidious disease that requires serious treatment. After all, you can get not just watery eyes, rashes and itching. The consequences are much more tragic. Foods that cause allergies can not only undermine your health, but also take your life.

If you notice any allergic reactions to any food product, immediately eliminate it from your diet. The next stage in your fight against this insidious disease should be a visit to an allergist. It is the specialist who will be able to determine the cause of such reactions and prescribe adequate treatment. All recommendations and prescriptions of the doctor should be followed. Only then will you be able to keep your body under control and avoid the sad manifestations of food allergies.

The body reacts to certain stimuli to haptens and antigens. Antigens include:

Dust.
Pollen.
Components of chemical origin.
Wool.

Haptens include:

Allergens of various food products.

When a person has a tendency to allergies, when polysaccharides and proteins enter the body, they are accepted as foreign, and antibodies to them begin to be produced for protection, and subsequently neurotransmitters. These substances provoke the development of allergies in the form of skin rashes, disruptions in the digestive tract and respiratory organs. What can and cannot be eaten by people with allergies? This is exactly what we will talk about.

Main allergen products

Basically, allergies can be to the following products:

Seafood.
Dairy products.
Fish.
Eggs.
Legumes.
Nuts.
Chocolate.
Some types of fruits and vegetables.
Celery.
Buckwheat.
Certain varieties of meat.
Peanut.

A large place among allergies falls on semi-finished products, canned food, food instant cooking, various smoked meats, sweet carbonated drinks, sauces. It is they that cause poor health in a person, skin rashes and other symptoms inherent in allergies. But what can you eat if you have allergies? You will learn more about this further.

What can you eat if you have some allergies?

At bronchial asthma You can eat almost all foods, except:

Wheat bread.
Orekhov.
Honey.
Some fruits that contain salicylic acid.
Raspberries.
Abrikosov.
Oranges.
Cherries.

What can you eat if you are allergic to wool? You can eat almost all foods except pork and beef.

If you are allergic to mites, dust, daphnia, or cockroaches, you should avoid consuming the following foods:

Shrimp.
Crabs.
Lobsters.
Langustov.
Snails.

Ragweed and hay fever type should exclude the following foods:

Sunflower oil.
Seeds.
Watermelon.
Melon.
Strawberries.
Citrus.
Celery.
Dill and parsley.
Spices.

What can you eat if you are allergic to milk proteins? Avoid:

Milk.
Dairy products.
Cream.
Ice cream.
Wheat bread.
Oil.

What can you eat if you have allergies: list

The list of foods that are allowed to be consumed if you have allergies is:

from beef, chicken, turkey.
Vegetarian soups.
Olive, vegetable and sunflower oils.
Rice, buckwheat, oatmeal.
Curdled milk, cottage cheese, kefir and yogurt without flavorings.
Brynza.
Cucumbers, cabbage, greens, potatoes, green peas.
Green apples and pears (bake before use).
Weak tea without additives.
Dried fruits compote.
Not fresh bread, unleavened flatbread, lavash.

What pills to take for allergies

Medicines that are used to relieve allergy symptoms belong to the following groups:

Antihistamines. These drugs prevent the release of allergy and histamine mediators.
Systemic glucocorticoid hormones.
Membrane stabilizers. They reduce the excitability of cells that are responsible for the development of allergies.

Antihistamines are used to eliminate allergy symptoms in a short period. New generation drugs reduce sensitivity to histamine, so they need to be taken several times a day at equal intervals.

Which ones are possible? Allowed drugs include: Suprastin, Tavegil, Dibazol. Don't forget to consult your doctor. During pregnancy medicines for allergies can only be used in exceptional cases.

What else can be used for allergies? Drugs latest generation from an allergic reaction simultaneously affect histamine receptors and lose sensitivity to the allergy mediator. Even with high level histamine in the blood, the allergic reaction will not develop in the future. The advantage of the new generation of tablets is that they do not cause sedation and are taken only once a day. These drugs are: Ketotifen, Cetirizine, Claritin, Loratadine.

Membrane stabilizers are used to strengthen the basophil membrane, and they do not destroy the allergen that has entered the body. Basically, this group of drugs is prescribed for the treatment of chronic allergies.

Glucocorticoid hormones are prescribed for severe allergies when other methods and medications have not given the desired effect. They are considered analogues of adrenal hormones and have anti-inflammatory and antiallergic effects. These hormones should be discontinued after treatment, gradually reducing their dose.

Allergy tests

If you have allergy symptoms, you need to get tested to find the cause. Where can I get tested for allergies? To do this, you need to contact the laboratory. Analyzes can be taken using the following methods:

Scratch method. During the diagnostic process, an allergen is placed at the puncture site. After some time, redness or swelling may occur. The test is positive if the papule is more than 2 mm. About 20 samples can be made at one puncture site.
By injection method.
Intradermal tests with various allergen components.

It is necessary to get tested if allergies occur after eating, medicines and for household chemicals. Skin testing is considered a reliable and proven method for diagnosing all allergic reactions to which the body is hypersensitive. Three days before the diagnosis, you need to stop taking antihistamines.

Diet for allergies: features

On allergy days, eat at least 4 times a day.
Use boiled beef, chicken and pork for food.
During this period, eat pasta, eggs, milk, sour cream, kefir (if there are no contraindications).
Cucumbers, zucchini, greens.
It is recommended to avoid fruits, berries and mushrooms.
You should not eat sugar and honey, as well as products containing these components.
Exclude dough products, alcoholic beverages, coffee, cocoa, smoked foods, and pickles.

All products and medications can be prescribed and adjusted only by a doctor. There is another type of hypoallergenic diet. They are used not for the purpose of treatment, but for the purpose of prevention, to eliminate the allergic irritant. If allergies bother you quite often, then such a diet must be followed constantly. Doctors identify several appropriate techniques. They are used for allergic reactions to various irritants.

Nutrition after allergies

What can you do after an allergy? When the symptoms of the disease begin to subside, you can gradually add some foods to the diet. This is carried out according to a special scheme from low-allergenic to highly allergenic. Each new product is introduced once every three days. If the allergy begins to worsen, it means that the last product was found to be allergenic. List of products that can be used after allergies:

Lean and boiled beef, chicken or pork.
Soups on secondary broth with the addition of cereals.
Vegetarian soups.
Vegetable oil and butter.
Boiled potatoes.
Various porridges.
Lactic acid products.
Cucumbers, greens.
Watermelon and baked apples.
Herb tea.
Compotes of berries and dried fruits.
White bread without yeast.

Diet for exacerbation of allergies

During an exacerbation, you need to consult an allergist. Here the doctor will be able to do tests that will identify the allergen. You also need to follow a strict diet. It is based on several stages:

Starvation. For two days the patient should drink only water. You should avoid tea, coffee and carbonated drinks altogether. During the day you need to take up to 1.5 liters of clean water.
Can be added to some products. They should be the least allergenic. These are porridges, yeast-free bread and vegetable broth.

You can stay on this diet for a week and eat up to 7 times a day in small portions. Next, you should stick to the basic diet for another two weeks until the symptoms of the allergic reaction completely disappear. If you have allergies, you can drink purified or mineral water no gases. Also shown are tea without flavors and additives, dried fruit compote, and rosehip decoction. You cannot drink coffee, cocoa, beer, kvass, carbonated drinks, as well as grape wines, vermouth, liqueurs, liqueurs.

Bottom line

Allergy is a fairly serious pathology that can lead to complications. Patients who suffer from this disease are advised to follow a certain diet and know the permitted and prohibited foods for a particular irritant. Together with treatment and the use of antihistamines, the doctor prescribes a hypoallergic diet to the patient. You need to follow it for about three weeks until the allergy disappears completely. The latest generation of drugs are prescribed once a day and can be used for a long time without developing addiction syndrome. People prone to allergic reactions should not abuse alcohol and smoke. These factors provoke the occurrence of the disease. Be healthy!

Food allergies, a condition in which certain foods trigger an inappropriate immune response, are extremely common. The disease affects about 5% of the adult population, 8% of children in the world - and these figures are constantly growing.

The reason is that the immune system mistakenly recognizes some of the proteins in food as harmful and triggers whole line protective measures, including the release of such chemical substance, like histamine, which causes inflammation.

Despite the fact that food allergies can be triggered by any food, most often the culprits are those that will be discussed below.

Symptoms of food allergies

In people prone to this disease, the impact is even very small quantity food may cause an allergic reaction. Symptoms occur within minutes to several hours, including:

swelling of the tongue, lips, or face;
labored breathing;
low blood pressure;
vomit;
diarrhea;
hives;
itchy rash.

In more severe cases, an acute allergic skin disease that can lead to death is possible - anaphylaxis.

Many people often mistake food intolerances for allergies. But food intolerance is not related to the immune system, meaning it is not life-threatening.

True food allergies can be divided into two main types: those with IgE antibodies, and those with non-IgE antibodies. Antibodies are a type of blood protein used by the immune system to recognize and fight infection.

Food allergies with IgE antibodies are released by the immune system, appear quickly and have pronounced symptoms. An allergic reaction with non-IgE antibodies is usually delayed and occurs 4-28 hours after ingestion.

Here are eight of the most common allergenic foods.

The most allergenic foods

1. Cow's milk

Cow's milk allergy most often occurs in infants and young children, especially before 6 months of age, when they have the strongest reaction to the protein in the milk. It affects 2-3% of infants and young children.

However, about 90% of children outgrow it and by age 3 can drink milk without pain, which is much less common in adults.

Children and adults with IgE allergies typically have an allergic reaction 5 to 30 minutes after drinking cow's milk. They may experience swelling, rash, hives, vomiting and, in rare cases, anaphylaxis.

Non-IgE allergies typically affect the intestines, and symptoms include vomiting, constipation or diarrhea, and inflammation of the intestinal wall.

This type of allergy is sometimes quite difficult to diagnose because its symptoms are often similar to intolerance and a blood test does not reveal it.

The only treatment for an allergy to cow's milk is to avoid consuming it and products containing dairy ingredients:

milk;
powdered milk;
oil;
margarine;
yogurt;
cream;
ice cream.

Breastfeeding mothers with allergies will also need to eliminate milk and dairy products from their diet. You should consult your doctor about replacing dairy products with alternative ones.

2 eggs

Egg allergy is the second most common food allergy in children. But 68% of children get rid of it by the age of 16.

Symptoms of egg allergy:

stomach ache;
hives or rash;
breathing problems;
anaphylaxis (extremely rare).

Sometimes a person is allergic to only egg whites or only egg yolks. But still, the reaction to egg white is more common.

Treatment in this case also involves stopping eating eggs. In some cases, children with egg allergies can safely eat cookies and cakes made from them. However, the consequences of consuming these products can be very dangerous.

3. Hazelnuts

Common food allergies to tree nuts and seeds include:

Brazilian nut;
almond;
cashew nuts;
pistachios;
Pine nuts;
walnuts.

Even if you are allergic to only one or two types of nuts, you should not eat all other types, as the risk of developing an acute illness increases significantly. It is recommended to avoid foods made from nuts, such as nut butters.

Nut allergies usually last a lifetime. The disease is very dangerous, accounting for about 50% of deaths associated with anaphylaxis.

4. Peanuts

Peanut allergy – Peanuts can cause serious and potentially fatal allergic reactions. The disease affects about 4-8% of children and 1-2% of adults. But as they grow older, 15-20% of children get rid of it. People who have a history of this problem in their family are most at risk.

Peanut allergy is diagnosed by reviewing the patient's medical history, skin tests, and blood tests. On this moment, the only effective treatment is a complete abstinence from peanuts and peanut-containing products.

5. Wheat

Signs of a wheat allergy include hives, vomiting, rash, swelling and, in severe cases, anaphylaxis. It is often confused with celiac disease - sensitivity to gluten due to the similarity of symptoms.

Celiac disease is caused by an abnormal immune reaction to one specific protein - gluten - found in wheat and is not life-threatening. People with this condition should avoid wheat and other grains that contain this protein.

A true wheat allergy causes an immune response to one of the hundreds of proteins found in it. This reaction can be very dangerous and sometimes even fatal.

The disease is often diagnosed after a skin test. The only treatment is to stop eating wheat and products containing it, including cosmetics. Children often get rid of the disease after reaching school age.

6. Shellfish

A seafood allergy is caused when the body is attacked by proteins from crustaceans and a family of fish known as shellfish:

shrimps;
crayfish;
lobsters;
squid;
scallops

The most common causative agent of the disease is the protein tropomyosin. Other proteins may also play a role in initiating the immune response.

If you are allergic to shellfish, you should eliminate all types from your diet. It is important to keep in mind that even fumes from preparing them (for example, boiling) can lead to an allergic reaction.

7. Soy

About 0.4% of children suffer from soy allergy. It most often occurs in infants and children under three years of age. It is caused by the protein contained in soybeans or soy products: soy milk, soy sauce. Because soy is found in many foods, it is important to read labels when purchasing them.

Symptoms of the disease can range from itching, tingling in the mouth, runny nose to rash, asthma or difficulty breathing. In rare cases, soy allergy leads to anaphylaxis. However, about 70% of children get rid of it with age.

A small number of children who are allergic to cow's milk are also allergic to soy. The only cure for soy allergy is to stop eating it.

8. Fish

Allergy to fish (to one or more types) occurs in approximately 2% of the adult population.

It can lead to a serious and even fatal allergic reaction. The main symptoms are vomiting and diarrhea, and, in rare cases, anaphylaxis. It is important for such allergy sufferers to have a syringe pen with them at all times. This type of allergy is sometimes confused because the symptoms are similar to a reaction to contaminants in fish (bacteria, viruses, toxins).

Other food products

All of these 8 types of food allergies described above are the most common. Less common food allergies can cause a range of symptoms, ranging from mild itching of the lips and mouth to life-threatening anaphylaxis.

Food allergens can be:

flax and sesame seeds;
peaches and bananas;
avocado, kiwi and passion fruit;
celery;
garlic;
mustard seeds;
anise;
chamomile.

How are food allergies diagnosed?

Sometimes it is difficult to distinguish between food allergies and food intolerances. It is very important to consult a doctor in time, who will prescribe you a diagnosis of the disease. The following methods are used:

Deticallyth review. Detailed analysis of foods from your diet, time of onset of symptoms, their duration, etc.
Skin tests. A small amount of food is injected into the skin using a syringe with tiny needles and its reaction is monitored.
Blood tests. In some cases, the blood is also examined for the level of IgE antibodies.