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Food Allergies
CELIAC DISEASE
If you have celiac disease and eat foods with gluten, your immune system responds by damaging the small intestine. Gluten is a protein in wheat, rye and barley. It is found mainly in foods but may also be in other products like medicines, vitamins and even the glue on stamps and envelopes.
Celiac disease affects each person differently. Symptoms may occur in the digestive system, or in other parts of the body. One person might have diarrhea and abdominal pain, while another person may be irritable or depressed. Irritability is one of the most common symptoms in children. Some people have no symptoms.
Celiac disease is genetic. Blood tests can help your doctor diagnose the disease. Your doctor may also need to examine a small piece of tissue from your small intestine. Treatment is a diet free of gluten.
(NIH: National Institute of Diabetes & Digestive & Kidney Diseases)
DAIRY/CASEIN
Allergic reactions to casein and/or whey protein are caused by an immunological sensitivity to milk protein - rather than the sugar. A reaction to casein or whey can cause breathing problems, hives and rashes, abdominal pain, and possibly serious weight loss. While there are at least 30 types of potentially allergy-causing proteins in milk, casein is the most prevalent.
The proteins lactalbumin and lactoglobulin, which comprise the whey proteins, are also known to cause problems. Because whey proteins are changed by high heat, those sensitive to why can sometimes tolerate evaporated, boiled, or sterilized milk and milk powder. That other 80% of milk, the casein, is unfortunately for sensitive folks, heat stable. It's also the most common allergen in cheese, which seems to be particularly craved by those who can't have it. The harder the cheese, the more casein it contains.
And because milk proteins are not altered sufficiently when milk is converted to other dairy products like cheese or yogurt, the only way to avoid reactions is to avoid milk in all its forms. Interestingly, too, the molecular structure of casein is similar to that of gluten, and those with celiac disease may also suffer from casein intolerance.
(Allergy to Casein or Whey ... By Theresa Willingham)
SOY
Soybeans have become a major part of processed food products in the United States. Avoiding products made with soybeans can be difficult. Soybeans alone are not a major food in the diet but, because they're in so many products, eliminating all those foods can result in an unbalanced diet. Consult with a dietitian to help you plan for proper nutrition. Symptoms of soy allergy are typically mild, although anaphylaxis is possible. Soybean allergy is one of the more common food allergies, especially among babies and children.
(Food Allergy & Anaphylaxis Network)
EGG
Egg allergy is estimated to affect approximately 1.5% of young children. But it’s also a food allergy that is one of the most likely to be outgrown over time.
Most allergic reactions associated with egg involve the skin, but anaphylaxis also can occur. Allergic reactions to egg are mostly IgE-mediated (involving IgE antibodies).
(Food Allergy & Anaphylaxis Network)
NUT
Peanuts are among the most common allergy-causing foods, and they often find their way into things you wouldn't imagine. Take chili, for example: It may be thickened with ground peanuts.
If you have celiac disease and eat foods with gluten, your immune system responds by damaging the small intestine. Gluten is a protein in wheat, rye and barley. It is found mainly in foods but may also be in other products like medicines, vitamins and even the glue on stamps and envelopes.
Celiac disease affects each person differently. Symptoms may occur in the digestive system, or in other parts of the body. One person might have diarrhea and abdominal pain, while another person may be irritable or depressed. Irritability is one of the most common symptoms in children. Some people have no symptoms.
Celiac disease is genetic. Blood tests can help your doctor diagnose the disease. Your doctor may also need to examine a small piece of tissue from your small intestine. Treatment is a diet free of gluten.
(NIH: National Institute of Diabetes & Digestive & Kidney Diseases)
DAIRY/CASEIN
Allergic reactions to casein and/or whey protein are caused by an immunological sensitivity to milk protein - rather than the sugar. A reaction to casein or whey can cause breathing problems, hives and rashes, abdominal pain, and possibly serious weight loss. While there are at least 30 types of potentially allergy-causing proteins in milk, casein is the most prevalent.
The proteins lactalbumin and lactoglobulin, which comprise the whey proteins, are also known to cause problems. Because whey proteins are changed by high heat, those sensitive to why can sometimes tolerate evaporated, boiled, or sterilized milk and milk powder. That other 80% of milk, the casein, is unfortunately for sensitive folks, heat stable. It's also the most common allergen in cheese, which seems to be particularly craved by those who can't have it. The harder the cheese, the more casein it contains.
And because milk proteins are not altered sufficiently when milk is converted to other dairy products like cheese or yogurt, the only way to avoid reactions is to avoid milk in all its forms. Interestingly, too, the molecular structure of casein is similar to that of gluten, and those with celiac disease may also suffer from casein intolerance.
(Allergy to Casein or Whey ... By Theresa Willingham)
SOY
Soybeans have become a major part of processed food products in the United States. Avoiding products made with soybeans can be difficult. Soybeans alone are not a major food in the diet but, because they're in so many products, eliminating all those foods can result in an unbalanced diet. Consult with a dietitian to help you plan for proper nutrition. Symptoms of soy allergy are typically mild, although anaphylaxis is possible. Soybean allergy is one of the more common food allergies, especially among babies and children.
(Food Allergy & Anaphylaxis Network)
EGG
Egg allergy is estimated to affect approximately 1.5% of young children. But it’s also a food allergy that is one of the most likely to be outgrown over time.
Most allergic reactions associated with egg involve the skin, but anaphylaxis also can occur. Allergic reactions to egg are mostly IgE-mediated (involving IgE antibodies).
(Food Allergy & Anaphylaxis Network)
NUT
Peanuts are among the most common allergy-causing foods, and they often find their way into things you wouldn't imagine. Take chili, for example: It may be thickened with ground peanuts.
Peanuts aren't actually a true nut; they're a legume (in the same family as peas and lentils). But the proteins in peanuts are similar in structure to those in tree nuts. For this reason, people who are allergic to peanuts can also be allergic to tree nuts, such as almonds, Brazil nuts, walnuts, hazelnuts, macadamias, pistachios, pecans, and cashews.
(www.KidsHealth.org)