Food allergies have become a critical topic in recent years for a variety of reasons. Their number has been on the rise, striking 40% of children and 28% of adults.
What is an allergy?
When you are exposed to an irritant (allergen), such as pollen, it propels a defense against it. Mostly, when this transpires, we don’t even know it. Sometimes, if there’s an excess of the allergen or your body is particularly sensitive to it, this immune response turns into overdrive. Your nosy gets stuffy, eyes water, or you break out in an itching rash. Some irritants cause life-threatening reactions, such as anaphylaxis, which leads to an unexpected drop in blood pressure and a contraction of breathing airways.
Foods can also act as allergens. When someone is allergic to a meal, they can’t have it at all. Some allergies are so critical that people can’t even be near the irritant, breathing it in or touching it could cause anaphylaxis. An allergy is distinct from food intolerance or sensitivity. Intolerances, such as the failure to digest milk (lactose intolerance), are not life-threatening, although they cause discomfort, such as diarrhea and bloating if ingested.
People can be allergic to thousands of stuffs, but there are six most common irritants.
- Peanuts: Peanuts are legumes, which as a group, are liable for many allergic reactions. Individuals allergic to peanuts may not be allergic to other legumes, such as lentils. Teenagers are more likely to develop a peanut allergy if they already have an egg allergy.
- Shellfish: Shellfish can also cause complicated allergic reactions. Crustaceans (lobster, shrimps, crabs) are the most common, although some allergic reactions may occur with mollusks (mussels, clams, or oysters). Shrimp is rated the most allergenic.
- Fish: Salmon, tuna, cod, snapper and mackerel are among the fish, which usually attract fish allergies. The allergen in this group is the fish protein parvalbumin. These allergies are formed during adulthood and are less likely to be discarded.
- Milk: Milk allergy is the most prevalent allergy in infants and young adults. A milk allergy starts an immune response to the milk proteins. All kinds of milk, including those from goats, cows, and sheep, can pose a problem. Most kids outgrow their milk allergy.
- Eggs: Also prevalent in children, both the whites and the yolk of eggs can attract a reaction, but in some cases the egg yolk is less allergenic. Eggs are not only used in breakfast but also in cosmetics and skincare products, which contain eggs. Most kids will outgrow their egg allergy.
- Soy: In the legume family, soy is an allergy that children are likely to outgrow. In the U.S., soy is most often seen in processed foods, either as soy protein isolate or soybean oil. Individuals with soy allergies may be able to have soy lecithin without issue.