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Antiallergic Diets

Zoology

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16 views4 pages

Antiallergic Diets

Zoology

Uploaded by

weasleyg712
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Code and Title of the Paper: F14TN Therapeutic Nutrition

Code and Title of the Module: F14TN46 – Anti allergy diet for allergy relief

Name of the Content Writer: Dr. R. Radha

· Diet for allergy relief


Keywords Immune system, allergen, diet for allergy

1. INTRODUCTION
Allergy is a hypersensitivity disorder of the immune system of human body. Allergic reaction is
nothing but when the body’s immune system reacts abnormally to substance which is present in
the environment. The substance causing allergic reaction is called as allergen. The over
production of specialized antibodies called ‘Immunoglobulin E (IgE)’ by immune system are
responsible for producing allergic symptoms. The proteins which are highly responsible for
allergic reactions are especially found in eggs, peanuts, sea foods, cow’s milk, soy and wheat.
Presence of even very minimal quantity of offending food may causes very serious allergic
reactions in individuals who are susceptible for specific allergy. Food allergy can develop at any
age but the prevalence is more common among children below five years of age.
Objectives
After going through this module you will be able to
v Understand what is food allergy
v What is the immunological response to allergic reaction
v Explain the effects of food allergy on health
v What are the dietary principles to be followed during food allergy?

2. Mechanism of allergic reactions in the body


Two thousand years ago, the adverse reaction towards milk was reported by Hippocrates. Food
allergy is the immunological response after consuming certain foods leading to the production of
IgE antibodies. Foods that induce over production of IgE antibodies are called allergens. The
specific IgE antibodies are produced by some atopic individuals against certain allergens in food
which binds to mast cells or basophils. A second exposure of such allergens results in binding of
the allergen with IgE on these cells leading to de-granulation and release of certain mediators

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Code and Title of the Paper: F14TN Therapeutic Nutrition

Code and Title of the Module: F14TN46 – Anti allergy diet for allergy relief

Name of the Content Writer: Dr. R. Radha

which cause various allergic reactions such as diarrhea, asthma, rhinitis, utricaria and eczema or
even severe systemic reactions leading to death.

Food allergy should not be confused with food intolerance. Food intolerance does not involve
immune system. Food intolerance is defined as an abnormal physiological response to ingested
food which creates metabolic disorder and idiosyncratic response. Traditional system of
medicines describes certain foods that cause pitta vata or cough are to be avoided during some
diseased conditions.
3. SYMPTOMS OF FOOD ALLERGY
Following are the symptoms associated with adverse allergic reaction

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Code and Title of the Paper: F14TN Therapeutic Nutrition

Code and Title of the Module: F14TN46 – Anti allergy diet for allergy relief

Name of the Content Writer: Dr. R. Radha

Ø Mouth itching
Ø Swelling of tongue and lips
Ø Gastro intestinal symptoms like diarrhea, vomiting, pain and abdominal cramps
Ø Eczema
Ø Difficulty in breathing and tightening of throat
Ø Decrease in blood pressure

4. CLASSIFICATIONS OF MAJOR FOOD ALLERGENS


The clinical features of important allergens are explained to provide relevant information for the
management of food allergies.
Cow’s milk
It was estimated that globally around 2.5% of the infants are affected by cow’s milk allergy
whereas 34% of the children in the age group of 3-5 have intolerance to it. The allergic reactions
towards milk allergy are caused by the IgE mediated or cell mediated origin. Substitute for the
milk allergy with sheep’s milk or goat’s milk cannot be done as the children react to these milk
as well. The IgE antibodies are triggered by the proteins present in the cow’s milk like casein and
whey protein. It was found that children who are allergic to cow’s milk have higher risk for
developing other types of food allergies and inhalant allergies. Allergic reactions are not life
threatening to the infants and children.
Hen’s egg
Approximately 2.5% of the children and infants are allergic to hen’s egg and tolerance
towards this is achieved only after 5 years. The protein responsible for allergic reaction in hen’s
egg is found in egg white. Children who develop allergy to hen’s egg have greater risk of
developing respiratory allergens in later part of life. Allergic reactions are not life threatening but
studies also reported death due to egg allergy. Among the egg processing workers, sensitization
occurs by inhalant route.
Peanut

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Code and Title of the Paper: F14TN Therapeutic Nutrition

Code and Title of the Module: F14TN46 – Anti allergy diet for allergy relief

Name of the Content Writer: Dr. R. Radha

Allergy Responsible food for allergy


Skin ailments Fish, dairy foods, chocolate, egg, yeasts, citrus
Rashes, eczema food, food colors, nuts, preservatives, chicken
and beef
Respiratory problems Eggs, wheat, azo-dyes, milk, sodium benzoate,
Nasal polyps and rhinitis, asthma sulphur dioxide, monosodium glutamate,
sodium meta bisulphate
CNS disorders Food additives, cheese and chocolate (rich
Behavioral disturbances and migraine sources of vasoactive amines), citrus fruits and
foods that contain yeast
Stomach disorders Sucrose, fructose, lactose, cow’s milk, rye,
Abdominal pain, vomiting, diarrhea, infantile barley, oats, wheat, yeast, dairy products, corn
colic, malabsorption, Crohn’s disease, irritable
bowel syndrome
Inflammatory disorders like arthritis Milk, cheese, cereals and whole fruits

10. DIETARY ADVICE


Food allergies are always inherited and identified at early in life. Compared to adults, infants are
more likely to have food allergies that are identified at the age of three. The changed reactivity
can be due to the decreased absorption of immunologic food proteins as the intestinal mucosa
and the secretory immune system mature.
Denaturation of the protein has shown the beneficial effect in elimination of the food allergies.
For example, the person who is sensitive to raw milk does not show the allergic reactions when
boiled milk is consumed.
Subjects who are allergic to egg white are advised to take only egg yolk as egg white is the main
allergen. Subjects should avoid the particular food with allergen at least for a period of time and

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