Food Allergies

Is some of the food you are eating making you ill?

Introduction

Allergy is the body’s abnormal reaction to an otherwise normal stimulus that may be a food, food additive or non-food substance. The reaction most commonly involves the immune system and its associated glands.

Food allergy can be defined as an adverse reaction to food mediated by the immune system. The response leads to the production of increased amounts of specific IgE or IgG antibodies, which can be detected in the blood. Allergies have been implicated in a wide range of medical conditions affecting all body organs and systems: gastro-intestinal, respiratory, cardiovascular, immune, nervous, reproductive, bone and muscle and glandular disorders. There are two types of food allergies:

1. Classic Food Allergy – Immediate IgE antibody reaction
2. Hidden Food Allergy (Food Intolerance) – Delayed IgG antibody reaction

1. Classic Food Allergy - involves production of increased levels of specific IgE antibodies in the blood in response to food allergens, causing a release of histamines giving rise to severe local inflammation. A classic food allergy reaction is usually rapid, within minutes or a few hours of eating the offending food. The commonest reactions, some of which can be life threatening, may be breathing difficulty, anaphylactic shock, rashes hives, swelling etc. Only a small number of foods such as berries, peanuts, shellfish and eggs, commonly cause this type of allergy which may need urgent medical intervention. However, some people can have a classic allergy to any other food. Because the reaction is immediate and adverse, the offending foods can in most cases, be easily identified and a test may not provide any more useful information.

2. Food Intolerance (Hidden Food Allergy) - involves the secretion of increased amounts of specific IgG antibodies by the immune system into the blood. Unlike classic allergy the symptoms are delayed and may show from a few hours to three days after eating the offending food. This makes it very difficult to associate the symptoms with the food so that many people live with food allergies without ever knowing that food is the cause of their symptoms. It is the commonest type of allergy occurring in people dependant on a western type of diet. Hidden food allergies can be accurately detected using the ELISA IgG antibody laboratory tests.

Although this type of allergy is rarely life threatening it may cause a wide range of uncomfortable symptoms and contributes to the development of chronic diseases. Individuals can react in different ways to the same food. Each individual has their own unique reaction to food so that the symptoms which may be mild to severe, vary from person to person as well as with the same person under different conditions. Negative mental states and stress can exacerbate allergy reactions and symptoms. In all cases the antigen-antibody immune complexes formed are deposited in different parts of the body and contribute to the development of diseases.
Suppressing the allergy symptoms may bring temporary relief but does not solve the root cause of the problem. If you do not treat this cause you risk developing serious chronic problems later in life, such as adult onset diabetes (Diabetes Type 2), chronic fatigue syndrome, lupus, rheumatoid arthritis, irritable bowel syndrome (IBS), other digestive problems etc.

The Symptoms and Conditions Associated with Hidden Food Allergies

The common symptoms caused by hidden food allergy reactions are many and varied and may include the following:

• Asthma and hay fever.
• Exercise induced asthma.
• Irregular heartbeat and increased heart rate.
• Chest congestion.
• Dark circles around the eyes (allergic shiners).
• Swelling and wrinkles under the eyes.
• Puffiness under the eyes.
• Blurred vision and watery eyes.
• Horizontal creases in the lower eyelid.
• Bedwetting in children, teenagers and adults.
• Chronic fluid retention (oedema).
• Chronic swollen glands.
• Runny nose, post nasal drip.
• Excessive nasal mucous and stuffy nose.
• Ear infections and rhinitis.
• Recurrent sinusitis.
• Tinnitus (ringing, buzzing or popping in ears).
• Chronic candida infection.
• Itching ears, throat and eyes.
• Headaches.
• Hypoglycaemia and other blood sugar imbalances.
• Sore throat and chronic cough.
• Canker sores.
• Tonsillitis and hoarseness.
• Itching on roof of mouth.
• Insomnia and disturbed sleep.
• Excessive drowsiness after eating.
• Nausea and vomiting.
• Inflammatory bowel disease (Ulcerative colitis and Crohn’s disease).
• Undigested food in the stool.
• Gastrointestinal complaints (belching, flatulence, bloating).
• Abdominal pains and cramps and anal itching or irritation.
• Menstrual disorders.
• Hypoglycaemia (low blood sugar).
• Obesity, binge eating and food and other cravings.
• Slurred speech, stuttering and clumsiness.
• Emotional disturbances and depression.
• Mental deficiency and learning disability.
• Inability to concentrate, confusion, feeling stressed.
• Irritability, anger, aggressive behaviour.
• Tearfulness.
• Anxiety, phobias and panic attacks.
• Dizziness, faintness.
• Nutrient deficiencies and imbalances.
• Hyperactivity and attention deficit disorder in children and adults.
• Skin problems – rashes, eczema, psoriasis, hives and acne.
• Dry skin, brittle dry hair and nails.
• Ulcers, body pains and aches.
• Nosebleeds.
• Breathlessness and wheezing.
• Growing pains and failure to thrive in infants.

Who is at risk?

Hidden food allergies are becoming more common across all age groups. Individuals with genetic predisposition are at a higher risk of developing food allergy reactions. Having two allergic predisposed parents puts most of their children at a much higher risk. Those with compromised digestive and immune system, liver, and those living in more polluted environments are also at increased risk.
Chronically stressed individuals are also at increased risk because the intestinal lining protective factor (IgA) is reduced during stress this is partly why allergies tend to develop or worsen during very stressful periods.

The Causes

Inherited predisposition to food allergy is indicated as higher than normal levels of helper T cells in the blood circulation. However, developing the allergy reaction to food is possible in individuals who are not genetically predisposed, if they are exposed to the following risk factors:

• Excessive regular consumption of a limited number of foods.
• Regular consumption of allergy triggering foods.
• Early weaning and early introduction of solid foods.
• Improper weaning – early introduction of dairy products and solid food.
• High intake of preservatives, stabilizers, artificial colourings and flavouring.
• Long term use of some drugs and medications.
• Adrenal exhaustion (fatigue) and chronic stress .
• Inherited predisposition to allergies.
• Nutrient deficiencies and imbalances.
• Consumption of alcohol, coffee, tea, junk food and carbonated drinks.
• Cigarette smoking and passive smoking.
• Hypoglycaemia and other blood sugar imbalances.
• Reduced gastric and pancreatic secretion.
• Chronic candidiasis (intestinal yeast overgrowth).
• Leaky gut syndrome.
• Presence of inhalant sensitivity.
• Under-functioning liver with poor detoxification capacity.
• Disturbed immune function.
• Severe viral infections.
• Heavy metal poisoning (excess).
• Chemical exposure and free radical oxidative damage.

Hidden food allergies can exacerbate inhalant allergy symptoms by over-taxing the immune system. For example eating an offending food in summer can worsen your symptoms for grass pollen allergy.

Those who have hidden food allergies or any of the above symptoms might like to consider **Nutritional consultation, Hidden Food Allergy tests, Candida infection test.

 

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