Jordan Daily - Food allergies occur when the body's immune system mistakenly identifies a harmless food protein as a threat. This can lead to a range of symptoms, from mild skin irritation to severe, life-threatening reactions.

While most people can eat a variety of foods without any problems, those with food allergies experience an immune response that can cause significant discomfort and even danger. The severity of these reactions varies from person to person.

Reactions can manifest as mild symptoms like itching and digestive upset, or escalate to severe complications that require immediate medical attention. This occurs because the immune system, instead of ignoring the food, perceives it as a harmful invader.

Normally, the immune system recognizes food without reacting. However, in cases of food allergy, the immune system treats ordinary proteins – like those in milk or peanuts – as a significant threat, triggering a strong defensive response.

The problem, therefore, lies not in the food itself but in an immune system that overreacts, treating natural components as if they were a dire threat. When a person with a food allergy consumes the offending food, the body may begin producing antibodies known as immunoglobulin E (IgE).

These antibodies attach to certain immune cells, and upon subsequent exposure to the same substance, these cells release chemicals, most notably histamine.

Histamine is directly responsible for allergic symptoms such as itching, rash, swelling, and shortness of breath, among other signs that may appear quickly or within a short time.

Studies suggest that certain groups are more prone to developing food allergies:

  • Young children: Allergies often appear before the age of three, especially to milk, eggs, peanuts, and nuts.
  • Genetic factors: A family history of allergies increases the likelihood of developing them due to an inherited susceptibility to producing IgE against certain foods.
  • Associated allergic diseases: Such as eczema and asthma, where the immune system is more sensitive and prone to reaction.
  • Environmental factors: Such as diet in early stages, type of breastfeeding, and early exposure to various irritants.
  • Lack of exposure to beneficial microbes: Known as the "hygiene hypothesis," where excessive sterilization may lead to impaired immune system training.

Food allergies are primarily divided into two main types:

1. IgE-Mediated Allergy

This is the most common and dangerous type, characterized by the rapid onset of symptoms, which may include skin rash, itching, swelling of the lips or face, difficulty breathing, and dizziness or loss of consciousness in severe cases. These symptoms may develop into anaphylactic shock, known as "anaphylaxis."

2. Non-IgE-Mediated Allergy

This type is less dangerous and often affects the digestive system. Symptoms include vomiting, diarrhea, and abdominal pain. It is characterized by its delayed onset and longer duration, and it rarely poses an immediate threat to life.

Anaphylaxis: The Most Dangerous Aspect of Food Allergy

In some cases, a very small amount of food – or even inhaling traces of it – is enough to trigger a violent allergic reaction that may lead to "anaphylaxis," a life-threatening medical emergency.

Anaphylaxis is the most dangerous form of allergy, involving a rapid and severe reaction that requires immediate medical intervention. Its most prominent signs include difficulty breathing, swelling of the face or throat, severe skin rash or itching, and dizziness or loss of consciousness.

What is IgE?

Immunoglobulin E (IgE) is a special type of antibody that acts as a guardian of the immune system, capturing potential dangers and triggering a defensive response.

However, in cases of allergy, this "guardian" errs in distinguishing, treating natural substances as a threat, leading to a series of rapid reactions within the body. Measurements of IgE in the blood help doctors diagnose this defect and monitor the severity of the allergic response.

How is Food Allergy Diagnosed?

Diagnosing food allergies relies on a set of integrated steps, most notably:

  • Taking a detailed medical history and analyzing the timing and severity of symptoms.
  • Performing skin tests to identify potential allergens.
  • Conducting food challenge tests under medical supervision, where the patient is given small, increasing amounts of the suspected food while monitoring for any allergic symptoms.
  • Blood tests to measure IgE levels associated with allergies.

Treatment for food allergies primarily focuses on prevention by strictly avoiding allergenic foods and carefully reading the ingredients of food products.

When an allergic reaction occurs, antihistamines can be used to relieve mild symptoms such as itching or rash, while severe cases require urgent intervention with an epinephrine injection that can be life-saving.

Treatment is not limited to medication but also includes educating the patient and those around them on how to deal with emergencies and paying attention to the possibility of allergen transfer during food preparation.

Although any type of food can cause an allergy, most cases are associated with specific foods, most notably: milk, eggs, peanuts, nuts, fish, and wheat.

Some additives, such as sulfites used in preserving foods and beverages, may also lead to symptoms resembling allergic reactions in some individuals.

Not necessarily; reactions similar to allergies may occur due to taking certain medications, insect bites, or even during exercise. In some cases, the cause is not known precisely.