Food allergy or eating hypersensitivity refers to adverse answers to foods mediated by immunological mechanisms, which occurs after consuming a particular food and causes functional alterations in target organs. Food allergies begin frequently during childhood, although they can possibly be initiated at any age. Foods that most frequently cause allergic reactions are: dry milk and its derivatives, eggs, wheat, oats, fruits, peanut, fish and seafood, tomato, onion, garlic, citruses, chocolate, pork-meat and its derivatives. Controversy exists on food-additives, such as colorants and preservatives, that probably also cause true allergic reactions.
In some people, an immune response by a substance that is generally innocuous, such as a specific food, is triggered. For an allergic reaction to a food occur, large proteins or molecules of the same food must be absorbed (antigens/allergens) in the alimentary tract, interact with the immunological system and produce a response. Normally, the digestive apparatus and the immunological system provide a barrier that avoids the absorption of most of the intact proteins. When this barrier fails, allergic sensitivity can occur and a new exposure produces an allergic reaction.
The symptoms can be limited mainly to the stomach and intestines or can jeopardize many other parts of the body, as soon as the food is absorbed, and this begins -generally- immediately. Occasionally, symptoms can begin hours after consuming the food. Asthma, eczema or other disorders can be triggered or get worse due to food allergies.
Among the key indicators and symptoms are urticaria (allergic reactions), hoarse voice and respiratory difficulties, but also nauseas, vomits, diarrhea, colic's, nasal congestion, nasal dripping and difficulty in swallowing can appear. In severe cases, arterial high pressure can be present/displayed, loss and obstruction of respiratory routes by anaphylaxis, and a severe allergic reaction in all the body, which can lead to death.
A diagnosis requires identifying the suspicious food, to verify that it causes an adverse reaction and to verify the immunological participation. A blood test to identify elevated antibody levels, especially IgE, can confirm the presence of allergies. The food that causes the allergy can be identified in some occasions by means of: elimination diets, in which the suspicious food in the diet is eliminated, until the symptoms disappear and soon reintroduced to observ if the allergic reaction appears. This method is not infallible, but it is possible to be used to reduce the suspicious food list. Also cutaneous tests and blood tests for antibodies against a specific allergen exist.
Several adaptogens have demonstrated their anti-allergic effectiveness, by modulating the immunological system, for example: Eleutherococcus senticosus (Siberian ginseng), Schisandra Chinensis and Ganoderma lucidum (Reishi) ; these among others, are recommended routinely by Systemic Doctors, due to their high effectiveness in patients with food allergy.
