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Food allergy in children
Produces food allergy for a backlash from the body's immune system from eating certain foods containing the types of proteins and some additives which may cause the immune system. However, the sensitivity of proteins is regarded as the most common, given that these proteins are spot natural foods and do not harm the body but that in some cases, the immune system to attack these proteins, considered a foreign body and started yet immune reactions and sequential because the immune system is programmed to interact with any object not recognize him and considers him a strange bacteria, viruses, and then spoke sensitivity. And cause a food allergy or food allergy accounted for 5-8% of children and 1-2% of American adults, according to statistics. It may be early exposure to these foods and the genetic factor of the causes of food allergy.
Can feel the easing and disappears from the children over the years, for example, 80% of children allergic to cow's milk and soy diminished sensitivity to have after the age of 3 years, while the sensitivity of the eggs may continue until the age of 8 years in most children, and on the opposite may extend allergy to peanuts and fish life, which requires food to avoid this longevity, and often lasts a lifetime allergy if what happened in old age.
It should be noted here that there is a difference between intolerance to certain foods and food allergy. The lack of endurance as the symptoms are confined to the digestive system and temporary and non-reactive immune system which does not lead to death. But in the case of food allergy is the immune system interact with food is completely digested, and who moved to the blood through the intestinal wall. Often, this occurs in children due to the non-completion of the digestive system which facilitates the escape of some particles of proteins is digested from the intestine into the blood and because the immune system are also not fully developed and is unable to recognize foreign objects correctly, he is attacking these proteins raises the immune reactions, and that of the most important symptoms: shortness of breath, rapid pulse and heart palpitations, itching, swelling, redness and swelling of the face, diarrhea, vomiting, poor digestion and absorption, headache, drowsiness, runny and hypertrophy of the tongue and feeling of tingling in the throat, mouth, and others, it is possible to be fumbling a strong and sharp and cause the occurrence of anaphylactic shock (anaphylactic) and may lead to death if not treated at full speed. This can also happen that the sensitivity in the elderly if there Nts in the secretion of digestive acids and enzymes to food proteins.
Although the eggs, milk, beef, nuts (peanuts), soybeans, wheat, fish and most seafood from the foods responsible for most in the incidence of allergy as constituting 85-90% of the causes of allergy to food, but there are many foods that may cause allergies but less common, and these foods are sesame, strawberry, tomato, eggplant, grapes, melons and red meat. In some cases it may cause foods containing sulfur (sulfite) in provoking asthma (asthma). It may be eating certain foods mixed with each other in the cause of allergy, for example, can eating bananas, strawberries and oranges mixed cause of allergy, while addressing each separately did not show any symptoms of allergy. The cooked and eating fish that has not been saved in the refrigerator may cause good to happen as a result of the sensitivity Alhustmin substance (histamine) that Tzb in a semblance of the immune system reactions in the case of allergy.
In the first step for treatment must know the details of how the causes of allergy, time and how they were preparing food, conservation and other important details to determine the cause of allergy. In another step to make sure the food causing the allergy patient must record all what to eat tomorrow and feel what happened in the case of eating any of these foods. In a later step is a test meals projective (elimination diet), and in this test are deleted, the food is doubtful (as eggs, wheat and meat Alahmarwalmaxrat) the reason for the sensitivity for two weeks and then it is added again gradually, if improved symptoms when you delete the food is questionable and appeared again after return it becomes more likely the presence of allergy to this food. In step confirmation fourth work test sensitize the skin, a needle containing the extract from the foods questionable and is injected into the hand small amounts of them, if what happened swelling and redness, it means a Sense of this extract, which is usually part of the food questionable. Also that there are some laboratory tests which are used to deduce the presence of antibodies in the blood.
After making sure of the type of food causing the allergy, is avoided as it is to avoid any other food containing the food causing the allergy, as it is known that some foods that cause allergy like eggs and milk are added to most foods, so it is necessary to read the label and contents this food before eating. In case of exclusion of one of these foods must take into account compensation of nutrients in the food and replace it with another type or several types so as to obtain the nutrients useful, for example: the person allergic to milk must avoid eating milk or any of its derivatives (like milk, cheese, Aabannh , butter, buttermilk, etc.) and replacing it with other foods contain calcium such as calcium-fortified soy milk or rice milk or calcium-fortified sardines or spinach or broccoli.
Produces food allergy for a backlash from the body's immune system from eating certain foods containing the types of proteins and some additives which may cause the immune system. However, the sensitivity of proteins is regarded as the most common, given that these proteins are spot natural foods and do not harm the body but that in some cases, the immune system to attack these proteins, considered a foreign body and started yet immune reactions and sequential because the immune system is programmed to interact with any object not recognize him and considers him a strange bacteria, viruses, and then spoke sensitivity. And cause a food allergy or food allergy accounted for 5-8% of children and 1-2% of American adults, according to statistics. It may be early exposure to these foods and the genetic factor of the causes of food allergy.
Can feel the easing and disappears from the children over the years, for example, 80% of children allergic to cow's milk and soy diminished sensitivity to have after the age of 3 years, while the sensitivity of the eggs may continue until the age of 8 years in most children, and on the opposite may extend allergy to peanuts and fish life, which requires food to avoid this longevity, and often lasts a lifetime allergy if what happened in old age.
It should be noted here that there is a difference between intolerance to certain foods and food allergy. The lack of endurance as the symptoms are confined to the digestive system and temporary and non-reactive immune system which does not lead to death. But in the case of food allergy is the immune system interact with food is completely digested, and who moved to the blood through the intestinal wall. Often, this occurs in children due to the non-completion of the digestive system which facilitates the escape of some particles of proteins is digested from the intestine into the blood and because the immune system are also not fully developed and is unable to recognize foreign objects correctly, he is attacking these proteins raises the immune reactions, and that of the most important symptoms: shortness of breath, rapid pulse and heart palpitations, itching, swelling, redness and swelling of the face, diarrhea, vomiting, poor digestion and absorption, headache, drowsiness, runny and hypertrophy of the tongue and feeling of tingling in the throat, mouth, and others, it is possible to be fumbling a strong and sharp and cause the occurrence of anaphylactic shock (anaphylactic) and may lead to death if not treated at full speed. This can also happen that the sensitivity in the elderly if there Nts in the secretion of digestive acids and enzymes to food proteins.
Although the eggs, milk, beef, nuts (peanuts), soybeans, wheat, fish and most seafood from the foods responsible for most in the incidence of allergy as constituting 85-90% of the causes of allergy to food, but there are many foods that may cause allergies but less common, and these foods are sesame, strawberry, tomato, eggplant, grapes, melons and red meat. In some cases it may cause foods containing sulfur (sulfite) in provoking asthma (asthma). It may be eating certain foods mixed with each other in the cause of allergy, for example, can eating bananas, strawberries and oranges mixed cause of allergy, while addressing each separately did not show any symptoms of allergy. The cooked and eating fish that has not been saved in the refrigerator may cause good to happen as a result of the sensitivity Alhustmin substance (histamine) that Tzb in a semblance of the immune system reactions in the case of allergy.
In the first step for treatment must know the details of how the causes of allergy, time and how they were preparing food, conservation and other important details to determine the cause of allergy. In another step to make sure the food causing the allergy patient must record all what to eat tomorrow and feel what happened in the case of eating any of these foods. In a later step is a test meals projective (elimination diet), and in this test are deleted, the food is doubtful (as eggs, wheat and meat Alahmarwalmaxrat) the reason for the sensitivity for two weeks and then it is added again gradually, if improved symptoms when you delete the food is questionable and appeared again after return it becomes more likely the presence of allergy to this food. In step confirmation fourth work test sensitize the skin, a needle containing the extract from the foods questionable and is injected into the hand small amounts of them, if what happened swelling and redness, it means a Sense of this extract, which is usually part of the food questionable. Also that there are some laboratory tests which are used to deduce the presence of antibodies in the blood.
After making sure of the type of food causing the allergy, is avoided as it is to avoid any other food containing the food causing the allergy, as it is known that some foods that cause allergy like eggs and milk are added to most foods, so it is necessary to read the label and contents this food before eating. In case of exclusion of one of these foods must take into account compensation of nutrients in the food and replace it with another type or several types so as to obtain the nutrients useful, for example: the person allergic to milk must avoid eating milk or any of its derivatives (like milk, cheese, Aabannh , butter, buttermilk, etc.) and replacing it with other foods contain calcium such as calcium-fortified soy milk or rice milk or calcium-fortified sardines or spinach or broccoli.
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