Concept of Food Allergy: Body's Abnormal Responses to Harmless Foods
Concept of food allergy
Definition: “Food allergies are the body 's abnormal responses to harmless foods; the reactions are caused by the immune system 's reaction to some food proteins” (medical-dictionary).
Associated terms: food hypersensitive, anaphylaxis, irritant, food intolerance
Population: children
Food allergy is human’s immune system overreacting to certain food substances. The food allergy reaction causes different physical symptoms that occur immediately (less than 2 hours), intermediately (2 to 24 hours), and delayed (more than 24 hours) (Grodner, Roth and Walkingshaw, 2007). Any food can cause an allergic reaction; milk, eggs, peanuts, and wheat are common among children. People won’t have an allergic reaction to a substance to which they have a food allergy unless they intake food that causes their immune system to overreact to the food substance. When people encounter food allergies, symptoms may include nausea, vomiting, asthma, dyspnea, itching, eczema, and other symptoms (Grodner et al., 2013). Bullying is very normal in food allergic children. It is correlative with a lower quality of life and distress in children and their family. Fifty percent of patients do not recognize that bullying cases happen to their children. When parents are aware of the bullying, the child’s quality of life is going to improve. It is important to proactively determine and announce cases in this population (Shemesh al., 2009). There is no report regarding the antecedent about food allergy. People get food allergy reaction when they are exposed to the food source that causes their immune system to overreact to it. There are a great number of children that suffer from food allergy. A study in which eighty-seven families participated revealed that more than sixty percent of the family member stated that the food allergy affected meal preparation, and more than forty-nine percent said that the food allergy affected family social activities. Forty-one of the
Definition: “Food allergies are the body 's abnormal responses to harmless foods; the reactions are caused by the immune system 's reaction to some food proteins” (medical-dictionary).
Associated terms: food hypersensitive, anaphylaxis, irritant, food intolerance
Population: children
Food allergy is human’s immune system overreacting to certain food substances. The food allergy reaction causes different physical symptoms that occur immediately (less than 2 hours), intermediately (2 to 24 hours), and delayed (more than 24 hours) (Grodner, Roth and Walkingshaw, 2007). Any food can cause an allergic reaction; milk, eggs, peanuts, and wheat are common among children. People won’t have an allergic reaction to a substance to which they have a food allergy unless they intake food that causes their immune system to overreact to the food substance. When people encounter food allergies, symptoms may include nausea, vomiting, asthma, dyspnea, itching, eczema, and other symptoms (Grodner et al., 2013). Bullying is very normal in food allergic children. It is correlative with a lower quality of life and distress in children and their family. Fifty percent of patients do not recognize that bullying cases happen to their children. When parents are aware of the bullying, the child’s quality of life is going to improve. It is important to proactively determine and announce cases in this population (Shemesh al., 2009). There is no report regarding the antecedent about food allergy. People get food allergy reaction when they are exposed to the food source that causes their immune system to overreact to it. There are a great number of children that suffer from food allergy. A study in which eighty-seven families participated revealed that more than sixty percent of the family member stated that the food allergy affected meal preparation, and more than forty-nine percent said that the food allergy affected family social activities. Forty-one of the
References: Branum, A., Lukacs, S. (2008, October). Food allergy among u.s. children: Trends in prevalence and hospitalizations. Retrieved from http://www.cdc.gov/nchs/data/databriefs/db10.pdf Cummings A.J., Knibb R.C., King R.M., Lucas J.S Du Toit, G., Santos, A., Roberts, G., Fox, A. T., Smith, P. and Lack, G. (2009), The diagnosis of IgE-mediated food allergy in childhood. Pediatric Allergy and Immunology, 20: 309–319. doi: 10.1111/j.1399-3038.2009.00887.x Food allergies King, R.M., Knibb, R.C., Hourihane, J.O. (2009), Impact of peanut allergy on quality of life, stress and anxiety in the family. Allergy 2009;64:461–468.