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According to the Food Allergy Research & Education (FARE), a food allergy is a medical condition where exposure to a food triggers a harmful immune response. The immune response is referred to as an allergic reaction, ”because the immune system attacks proteins in the foods that are normally harmless.\"
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IgE type allergies occur when the immune system produces antibodies that cause an immediate reaction to a foreign substance that comes from food or inhalation. Other delayed type allergies (non-IgE or IgGs) are considered to be food sensitivities. These are much more subtle, and many people live with them for a long time – sometimes many years. It may take hours to several days for the effects of these allergies to show up.
Examples of immediate reaction include itching, flushes, rashes, throat swelling, watery eyes, runny nose, hoarse voice, abdominal pains, nausea, and vomiting. Sometimes this type of allergy can lead to acute life-threatening situations such as anaphylaxis or severe breathing problems. Also, food allergies can cause chronic inflammation in the gut.
1. Lower or avoid intake of food allergens
2. Pay attention to how your body feels after eating food. Food cravings are frequently desired and sometimes fulfilled in a hurry. But how many times do you actually observe how these foods make you feel after you eat them? Some of your food cravings can be very treacherous to your health.
3. Blood Test for Food Allergies. Allergies can be checked with simple blood tests measuring specific food antibodies such as IgE and IgM (acute reactions) as well as IgG and blocking immunoglobulins IgG4 (which can alleviate allergic reactions).
4. Skin testing. This is another frequently used procedure. Small amounts of allergens are pricked into the superficial skin, and these sites are monitored for local reactions such as itching, redness or a bump (wheal).
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