The 10 most common types of food allergies

 The 10 most common types of food allergies

Eating a healthy, balanced diet can sometimes be bad for our health! People who are allergic to certain foods should use caution when preparing their meals. It is therefore advisable to know the potential allergens in food in advance. Here are the 10 most common types of food allergies!

What is food allergy and what causes it?

The concept of a food allergy can be linked to a group of characteristic undesirable symptoms that occur after consuming even a small amount of a particular food product. It should be noted that this product - which was later called an allergen - does not cause any

 abnormalities in healthy people. Why does this happen? An allergic reaction is the result of the transformation of IgE antibodies against the food that has been delivered. The ingested product is perceived by the organism as a threat agent, which leads to a defensive reaction and a series of undesirable symptoms.

What are the symptoms of food allergy?

Symptoms that indicate a food allergy are varied. Some of them are closely related to digestive disorders, such as diarrhea, nausea, and severe abdominal pain. On the other hand, others are typical of allergic manifestations, such as rhinitis, itching or serious anaphylactic

 shock. It should be noted that almost everyone with allergies has a different reaction to allergens. For some, the allergic reaction can be very severe, while others experience a brief and uncomfortable discomfort.

Discover the 10 most common types of food allergies

The huge variety of foods included in the daily diet means that there are many potential allergens. However, some of them are mentioned especially frequently - here is a list of the 10 most common food allergies!

  1. gluten - a protein found in some grains; To distinguish from the gluten sensitivity that causes celiac disease.
  2. Eggs - The egg white is more delicate than the yolk. The risk of allergic reactions is closely related to the heat treatment of the product.
  3. Fish, seafood, and shellfish (including lobster, shrimp, and lobster)
  4. Peanuts - very dangerous in terms of the severity of anaphylactic shock.
  5. Nuts - a common problem is allergies of a certain type
  6. Milk and its derivatives - in this case it may be an allergy to milk protein, milk sugar (lactose), or both.
  7. Soy - either in its natural form or as an additive (eg soy lecithin).
  8. Celery - especially in its raw form, a heat treatment that reduces allergenic effects.
  9. Sesame seeds - in their natural form and as an additive (eg chickpeas or tahini paste)
  10. Mustard - also in the form of seeds and liquid (mustard)
  11. People with food allergies should follow a well-designed diet that is free of dangerous allergens, which reduces the risk of an allergic reaction.

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