Cow’s milk allergy (CMA) is one of the major causes of food hypersensitivity in children. The clinical features of CMA express as immediate symptoms, ranging from mild local reactions to life-threatening anaphylaxis., which may involve the skin (eg, urticaria and eczema), respiratory tract (eg, asthma and rhinoconjuctivitis), gastrointestinal tract (eg, vomiting, diarrhea, and colic), or systemic anaphylactic shock. Cow's milk contains more than 25 different proteins that are among the best characterized food allergens. Among these proteins only whey proteins alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin (BSA), and lactoferrin, as well as the four caseins, have been identified as allergens. A study evaluated cow's milk allergens…
There is a growing concern among the population about food hypersensitivity as a primary health risk. Breast fed infants may potentially be exposed to a more diverse diet via variable components of milk transmitted from the mother, compared to the relatively static composition of commercial infant formulas. To determine whether or not…
Allergies are reactions to food, this will usually happen quickly – the symptoms can include itching and swelling of the mouth, lips, skin, vomiting and diarrhea, dizziness, coughing and streaming in the eyes and nose. People who suffer from food allergies should avoid those food substances at all costs to prevent harmful side effects – however they should try and find alternative to ensure they don’t miss out on required nutrients.…
Bush, A. (2007) ‘Diagnosis of asthma in children under five’, Primary Care Respiratory Journal, 16(1), pp.7-15.…
An allergic reaction to food usually happens quickly and the symptoms include itching and swelling of the mouth, lips, skin, vomiting and diarrhoea, dizziness, coughing and streaming of the eyes and nose. Anaphylaxis, or anaphylactic shock is a whole body allergic reaction and can be fatal. People who have food allergies must avoid any food to which they are allergic and replace it with alternatives that make sure they don’t out on essential nutrients.…
Food allergy is not to be confused with food intolerance. While an intolerance can leave someone feeling discomfort, an allergy can be detrimental to someone's health from even inhaling a food (“National Institute of Allergy and Infectious Diseases”). There are many types of allergies, all around the world. According to the Center of Disease Control (CDC), over 50 million Americans alone, have some type of allergy. Specifically 15 million of those Americans, are diagnosed with a food allergy. The most common allergies are peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish. What these specific foods do the body can range between a small itch to life threatening reactions and what causes these reactions, has a much deeper chemistry…
Asthma is a chronic disease that causes the airways - the tubes that carry air in and out of your lungs - to become sore and swollen. In the United States, about 20 million people have asthma. Nearly 9 million of them are children. Children have smaller airways than adults, which makes asthma especially serious for them. Children with asthma may experience wheezing, coughing, chest tightness and trouble breathing, especially early in the morning or at night. ("Asthma In Children", 2012).…
"Prevalence of Food Allergies in Today 's World." 23 Mar. 2012. Web. 23 Mar. 2012.…
Food allergies should be diagnosed by medical professionals trained in allergic disease management, such as allergists. The diagnosis process typically begins with the provider obtaining a detailed symptom history followed by a physical examination and, if allergy is suspected, further testing. Proper diagnosis is important to avoid unnecessary dietary restrictions, which may lead to inadequate nutrient intakes and/or undue psychosocial stress.…
A review of the literature by Abby H. Friedman and Tracy L. Morris seems to indicate a consistent association between childhood allergies and anxiety disorders of childhood. However, the data on food allergies and its association with anxiety disorders seem to be sparse.…
*Success of this approach in the diagnosis of food allergy depends on identifying the correct food allergen and completely eliminating it from the diet. It is limited by potential bias in both patients and physicians, and variable patient compliance with the diet.…
Current estimations state that “1-2% of the general population is at risk for experiencing anaphylactic reactions caused by food allergies” (Hay, 2006).” Current research also states that children under 3 are more likely to experience an allergic reaction to foods, with about 5% of the population at risk (Hay, 2006). This is most concerning, because it is at that age that children are most often introduced to a school setting. Research shows that this number is growing. Kimberly Holland and Dr. George Krucick sites in his article, “Managing Your Child’s Anaphylaxis at School” that allergies occurring in school age children have seen an 18% increase in the last 10 years (2013). The American Medical Association defines anaphylaxis as…
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One of the main differences between food allergies and food intolerances is that food allergies can result in an immediate, life- threatening response. Thus, compared to food intolerances, food allergic reactions pose a much greater health risk.”…
Food allergies occur when the immune system mounts an attack on certain proteins in certain foods. The substances in the food that cause this immune system response are called allergens. The immune system is a complex network of cells and molecules that help defend the body against unknown substances. When a properly functioning immune system detects an unknown substance, it responds to this threat by producing proteins called antibodies against the invaders. The antibodies will recognize and attack this foreign substance when they next encounter it. This "battle" is what causes the allergy symptoms. In food allergy the immune system mistakenly sees a harmless substance in the food as harmful, and churns out antibodies known as immunoglobulin to attack it. These antibodies will circulate in the blood, attached to special cells called mast cells, which are part of the immune system. This occurs in order to protect against future invasion by that substance. The next time a person eats that food, the substance to which he is allergic the allergen enters the body, and attaches to the immunoglobulin on mast cells. The mast cells respond by releasing a host of powerful chemicals, including histamine, to protect the body. This produces allergic symptoms. Histamine contributes to inflammation and causes symptoms such as swelling on the skin and itching. It is responsible for the hives, or welts, that appear on the skin when a doctor tests for allergy. These hives show the presence of immunoglobulin and are one of the best indications of allergy.…