Healthy Foods That Can Trigger Allergies – Healthy food is usually a food that must be consumed by everyone, but without realizing it, healthy food can sometimes be one of the triggers for allergies.
A food allergy is a condition when the body shows an abnormal immune response after consuming certain foods. Food allergies are caused by an error in the body’s immune system in identifying some proteins in food as a danger. As a result, the body then performs various protective measures, such as releasing chemicals that trigger inflammation.
For people with food allergies, even small amounts of allergen exposure can cause an allergic reaction. Unfortunately, sometimes foods that trigger allergens are superfoods that are known to be nutritious.
1. Cow’s milk
Cow’s milk allergy is most common in infants and young children, especially if they are fed cow’s milk before the age of six months. These allergies affect 2 to 3 percent of babies and toddlers. Fortunately, about 90 percent of allergy cases in children are resolved by the time they are three years old.
Individuals who have an IgE allergy will show symptoms such as swelling, rash, hives, vomiting, and anaphylaxis. Meanwhile, non-IgE allergies include vomiting, constipation or diarrhea, and inflammation of the intestinal wall.
For individuals diagnosed with cow’s milk allergy, they should not only avoid cow’s milk but also cow’s milk-based products, such as powdered milk, cheese, yogurt, ice cream, and butter.
Nuts are the leading cause of severe allergic reactions to food, and affect about 2.5 percent of American children. Peanut allergic reactions include respiratory problems, swelling in the throat, sudden drop in blood pressure, pale skin, blue lips, fainting, and dizziness.
Eggs are the number two cause of food allergies in children. 68 percent of children who are allergic to eggs can overcome their allergies by the age of 16. Symptoms of an egg allergy usually include:
Indigestion, such as stomach upset;
Skin reactions, such as hives or rash;
Anaphylaxis, but rare.
Interestingly, sometimes a person can experience allergies to egg whites, but not to egg yolks, or vice versa. This is because there are differences in the protein in egg whites and yolks.
However, individuals who are allergic to eggs do not always have to avoid all foods that contain eggs, because cooking eggs can change the form of allergy-causing proteins. This can prevent the body from perceiving it as dangerous, and not cause a reaction.
Seafood, both fish and shellfish can cause allergies. Shellfish allergy is one of the most commonly reported in adults and usually appears first in adulthood. In the clam family, the crustacean group: shrimp, lobster and crab most often triggers allergic reactions.
However, many people who are allergic to shellfish can still eat mollusks, such as clams, oysters, and mussels. However, for highly reactive individuals, you should avoid cooking seafood together.
Wheat allergy is caused by certain proteins present in wheat. Wheat allergy cases are most often experienced by children. However, wheat allergy in children can often be resolved by the time they reach 10 years of age.
Wheat allergy can usually cause indigestion, itching, vomiting, rash, swelling, and anaphylaxis. Not infrequently, people mistake wheat allergy for celiac disease or non-celiac gluten sensitivity, because they both exhibit similar digestive symptoms. However, people with a wheat allergy need only avoid wheat and should not avoid gluten from whole grains that do not contain wheat.