Food Allergy

Definition
• Food intolerance
– an abnormal reaction to food that is
not immune mediated—e.g, lactose
intolerance or a reaction to
monosodium glutamate (MSG).
• Food allergy
– an immunologically based abnormal
response to a food
• Food allergies can be further
classified as
– those that are IgE mediated,
– those that are non-IgE, and
– those that are considered to be mixed
Food allergens
Research in RSCM
• Adult & children:
– Shrimp
– Egg
– Maizena
• Children only:
– Cow milk
– Wheat flour
• Adult only:
– Crab
 Pathophysiology
• Produce IgE in response to proteins that
cross the gastrointestinal lining
• These proteins enter the bloodstream
because they are not broken down by
cooking, stomach acids, or enzymes.
• The IgE attaches to mast cells, and
subsequent exposures to the food result
in the reaction of the allergen with the
attached IgE and the release of chemical
mediators, especially histamine, by the
mast cells.
Sign and symptoms
• Symptoms, which appear within
minutes to hours, are influenced by the
location of the histamine release.
• Reactions in the ears, nose, and throat
may result in itching in the mouth or
trouble breathing or swallowing.
• Interactions in the gastrointestinal tract
can lead to abdominal pain, vomiting, or
diarrhea.
Food-initiated anaphylaxis
• A severe allergic reaction involving the whole
body, with the lungs the major target in
humans.
• Histamine causes constriction of the airways,
which causes difficulty in breathing;
• Blood vessel dilation, which lowers blood
pressure; and fluid leakage from the
bloodstream to tissues, which results in shock,
hives, and gastrointestinal symptoms such as
abdominal pain, cramps, vomiting, and
diarrhea.
Treatment
• Avoidance of all sources of food allergens.
• Food allergies may result in the elimination
of numerous foods from the diet.
• When this occurs without proper guidance
for nutrition adequacy, delayed or stunted
growth in children as well as additional
nutrient deficiencies in both children and
adults may develop.
• Nutritional equivalents for the food that is
being eliminated need to be identified
THANK YOU