Khaberni - In a world designed to provide humans with food and energy, sometimes the simplest things we eat can turn into a real source of danger. The reason is not due to a change in the nature of the food itself, but to a malfunction in the way the immune system deals with it; it sometimes mistakenly identifies safe food components as harmful foreign bodies, and launches an exaggerated defensive response against them.
This malfunction can lead to reactions varying in intensity from one person to another, starting with mild symptoms such as itching and digestive disturbances, and in some cases leading to severe complications that threaten life, even though the substance consumed is completely safe for most people.
What is a food allergy?
In normal conditions, the immune system recognizes food without showing any reaction. But in cases of food allergies, the immune system considers normal proteins - like those in milk or peanuts - a real threat, thus launching a strong defensive response to combat them.
Thus, the problem doesn't lie within the food itself, but in an immune system that overreacts and treats natural components as if they were an imminent danger.
How does the body react to allergies?
When consuming food that causes allergies, the body may start to produce antibodies known as Immunoglobulin E (IgE). These antibodies attach to certain immune cells, and when exposed again to the same substance, they stimulate these cells to release chemicals, the most notable of which is histamine.
Histamine is directly responsible for allergic symptoms, such as itching, rash, swelling, breathing difficulties, and other signs that may appear quickly or within a short time.
Who is most susceptible to allergies?
• Young children: Allergies often appear before the age of three, particularly towards milk, eggs, peanuts, and nuts.
• The genetic factor: Having a family history of allergies increases the likelihood of being affected, due to an inherited propensity to produce IgE against certain foods.
• Accompanying allergic diseases: Such as eczema and asthma, where the immune system is more sensitive and more likely to react.
• Environmental factors: Like dietary patterns in early stages, type of breastfeeding, and early exposure to different irritants.
• Lack of exposure to beneficial microbes: Known as the "hygiene hypothesis," where excessive sterilization might lead to weak immune system training.
Studies indicate that certain groups are more vulnerable to food allergies.
Types of allergies
Food allergies are divided into two main types:
1. IgE-dependent allergies
These are the most common and dangerous, characterized by the rapid onset of symptoms, which may include skin rash, itching, swelling of the lips or face, breathing difficulties, and dizziness or loss of consciousness in severe cases. These symptoms can evolve into an allergic shock known as "anaphylaxis."
2. Non-IgE-dependent allergies
These are less dangerous, usually affect the digestive system, and are characterized by symptoms such as vomiting, diarrhea, and abdominal pain. They occur later and last longer, and rarely pose a direct threat to life.
Anaphylaxis.. the most dangerous aspect of food allergy
In some cases, a very small amount of food — and even inhaling its traces — may trigger a violent allergic reaction that can lead to "anaphylaxis," a medical emergency threatening life.
Anaphylaxis is the most dangerous form of allergy, causing a rapid and severe reaction requiring immediate medical intervention. Notable signs include difficulty breathing, swelling of the face or throat, severe itching or rash, as well as dizziness or loss of consciousness.
What is IgE?
Immunoglobulin E (IgE) is a special type of antibody, acting as a guardian within the immune system, detecting potential dangers and triggering a defensive response.
However, in allergy cases, this "guardian" mistakes, treating natural substances as threats, leading to a rapid chain of reactions within the body. IgE measurements in blood help doctors diagnose this malfunction and monitor the severity of the allergic response.
How is a food allergy diagnosed?
Diagnosing food allergy depends on a set of integrated steps, including:
• Taking a detailed medical history, and analyzing the timing and severity of symptoms.
• Conducting skin tests to identify potential allergens.
• Oral food challenge tests under medical supervision, where the patient is given increasing small amounts of the suspected food while monitoring for allergic symptoms.
• Blood tests to measure IgE levels associated with the allergy.
Treatment... Prevention first
The treatment of food allergies primarily focuses on prevention, by carefully avoiding allergenic foods and reading food product ingredients.
In the event of an allergic reaction
