Food Allergies

Definition

Food allergies occur when the immune system mistakenly identifies certain proteins in food as harmful, triggering an allergic reaction.

Scientific / Technical Definition

Food allergies are adverse immunological responses to food proteins, which can involve the immune system producing immunoglobulin E (IgE) antibodies. This reaction can cause symptoms ranging from mild irritation to severe anaphylaxis, depending on the individual's sensitivity and the amount consumed.

Benefits

• Understanding food allergies helps in preventing adverse reactions and ensuring safe dietary practices.
• Identification and management of food allergies can improve overall well-being and quality of life for affected individuals.

Examples

• Common allergenic foods include peanuts, tree nuts, shellfish, fish, milk, eggs, soy, and wheat.
• Practical examples include children avoiding peanut butter if they have a peanut allergy, or using almond milk as a substitute for cow's milk in those with milk allergies.

Additional Information

• effects: Food allergies can lead to symptoms such as hives, swelling, gastrointestinal distress, and in severe cases, anaphylaxis, which requires immediate medical attention.

Related Terms

• Food Intolerances
• Anaphylaxis
• Immune Response
• IgE Antibodies
• Allergen

References

• The prevalence, severity, and distribution of childhood food allergy in the United States
• Guidelines for the Diagnosis and Management of Food Allergy in the United States