How do food allergies affect digestion. What are the most common food allergens. Can food allergies cause stomach pain. How to differentiate between food allergies and intolerances. What are the symptoms of celiac disease. How to manage digestive issues caused by food allergies.

The Rising Prevalence of Food Allergies

Food allergies have become increasingly common in recent years, affecting a significant portion of the population. According to Dr. Mark Babyatsky, an estimated 6-8% of children and 3-4% of adults in the United States suffer from food allergies. This rising trend has sparked concern among healthcare professionals and researchers alike, prompting further investigation into the causes and effects of these allergic reactions.

While some children may outgrow certain allergies, such as those to milk proteins, adults often face persistent allergies to specific foods. The most common adult food allergens include:

• Shellfish
• Peanuts
• Tree nuts
• Fish
• Eggs
• Sesame (an increasingly prevalent allergy)

Is there a difference between food allergies in children and adults? Indeed, while children may outgrow some allergies, adults typically develop lifelong sensitivities to certain foods. This distinction highlights the importance of understanding and managing food allergies throughout one’s life.

The Digestive System’s Response to Food Allergies

When a person with food allergies consumes a triggering substance, their digestive system often bears the brunt of the reaction. Dr. Lisa Ganjhu explains that the gastrointestinal tract serves as the first line of defense against allergens, initiating a rapid response to neutralize or expel the irritant. This reaction can manifest in various ways, affecting different parts of the digestive system.

Common digestive symptoms of food allergies include:

1. Nausea
2. Vomiting
3. Abdominal pain
4. Odynophagia (painful swallowing)
5. Diarrhea

These symptoms may occur individually or in combination, varying in severity from person to person. In some cases, the allergic response can extend beyond the digestive system, affecting other parts of the body as well.

Distinguishing Between Food Allergies and Intolerances

Many individuals mistakenly believe they have a food allergy when they experience adverse reactions after eating certain foods. However, Dr. Kenneth Brown points out that true food allergies are present in only 3-4% of adults. So, how can one differentiate between a food allergy and an intolerance?

A food allergy is characterized by an adverse immune response to a specific food protein. This reaction involves the release of antibodies called immunoglobulin E (IgE), which trigger histamine release and subsequent allergic symptoms. On the other hand, food intolerances are more common and do not involve an immune response.

For example, lactose intolerance occurs when an individual lacks sufficient levels of the enzyme lactase, preventing the proper breakdown of lactose sugar. This results in symptoms such as bloating and diarrhea after consuming dairy products. While uncomfortable, these symptoms are not indicative of an allergic reaction.

Celiac Disease: A Unique Food Allergy

One of the most prevalent and widely recognized food allergies is celiac disease, an intolerance to gluten. Dr. Kenneth Brown notes that celiac disease affects approximately 1 in 133 people in the United States, making it a significant health concern.

Celiac disease is characterized by:

• An autoimmune response to gluten proteins
• Damage to the small intestine
• Impaired absorption of essential nutrients and minerals
• A lifelong condition requiring strict dietary management

Why is celiac disease considered an autoimmune disorder? In celiac disease, the body’s immune system mistakenly attacks the lining of the small intestine when gluten is consumed. This immune response leads to inflammation and damage to the intestinal villi, compromising nutrient absorption and overall digestive health.

The Impact of Food Allergies on Nutrient Absorption

Food allergies, particularly those affecting the digestive system, can have significant implications for nutrient absorption and overall health. Dr. Lisa Pichney highlights that patients with celiac disease may experience malabsorption of macronutrients, leading to various health complications.

The consequences of impaired nutrient absorption may include:

1. Weight loss
2. Anemia
3. Osteoporosis
4. Fatigue
5. Vitamin and mineral deficiencies

To mitigate these risks, individuals with food allergies must work closely with healthcare professionals to develop appropriate dietary strategies and supplementation plans. This proactive approach can help ensure adequate nutrient intake and maintain overall health despite dietary restrictions.

Diagnosing Food Allergies and Intolerances

Accurate diagnosis of food allergies and intolerances is crucial for effective management and treatment. Dr. Seth Rosen emphasizes the importance of proper testing and evaluation to differentiate between true allergies and other food-related conditions.

Diagnostic methods for food allergies and intolerances may include:

• Skin prick tests
• Blood tests to measure IgE antibodies
• Elimination diets
• Oral food challenges
• Breath tests (for conditions like lactose intolerance)

In the case of celiac disease, a combination of blood tests and intestinal biopsies may be necessary for a definitive diagnosis. These diagnostic tools help healthcare providers develop targeted treatment plans and provide appropriate dietary guidance.

Managing Digestive Issues Caused by Food Allergies

Once a food allergy or intolerance has been identified, effective management becomes essential for maintaining digestive health and overall well-being. Dr. Sutha Sachar explains that the primary approach to managing food allergies involves avoiding trigger foods and developing strategies to cope with potential exposures.

Key strategies for managing food allergies include:

1. Strict avoidance of allergens
2. Careful label reading and ingredient scrutiny
3. Carrying emergency medication (e.g., epinephrine auto-injectors)
4. Educating family, friends, and colleagues about the allergy
5. Working with a registered dietitian to ensure nutritional adequacy

For individuals with specific intolerances, such as lactose intolerance, enzyme supplements or alternative food products may provide relief. Dr. Seth Rosen notes that lactase enzyme pills or lactose-free dairy products can help manage symptoms in those with lactose intolerance.

Gluten-Free Diets and Celiac Disease Management

For individuals with celiac disease, adhering to a strict gluten-free diet is essential. This involves eliminating all sources of gluten, including wheat, barley, rye, and sometimes oats. Fortunately, the increasing awareness of celiac disease has led to a wider availability of gluten-free products and menu options in restaurants.

How can individuals with celiac disease ensure they maintain a balanced diet while avoiding gluten? Working with a registered dietitian specializing in celiac disease can be invaluable. These professionals can help develop meal plans, recommend appropriate gluten-free alternatives, and ensure adequate nutrient intake despite dietary restrictions.

The Future of Food Allergy Research and Treatment

As the prevalence of food allergies continues to rise, researchers are actively exploring new avenues for prevention, diagnosis, and treatment. Emerging areas of study include:

• Immunotherapy approaches to desensitize individuals to specific allergens
• Genetic factors contributing to food allergy development
• The role of the gut microbiome in allergic responses
• Novel diagnostic tools for more accurate and efficient allergy detection
• Potential pharmaceutical interventions to mitigate allergic reactions

These ongoing research efforts offer hope for improved management and potential cures for food allergies in the future. As our understanding of the immune system and its interactions with food proteins deepens, new therapeutic options may become available to those affected by food allergies.

The Importance of Awareness and Education

As food allergies become increasingly prevalent, public awareness and education play crucial roles in ensuring the safety and well-being of affected individuals. This includes:

• Training food service professionals in allergen management
• Improving food labeling practices
• Educating the general public about the seriousness of food allergies
• Promoting inclusivity and understanding in schools and workplaces

By fostering a more informed and empathetic society, we can create safer environments for those living with food allergies and reduce the risk of accidental exposures.

Coping with the Emotional Impact of Food Allergies

Living with food allergies can have significant psychological and emotional effects on individuals and their families. The constant vigilance required to avoid allergens, coupled with the fear of potential reactions, can lead to stress, anxiety, and social isolation.

How can individuals with food allergies maintain a positive outlook and quality of life? Some strategies include:

1. Joining support groups or online communities
2. Seeking counseling or therapy to address anxiety and stress
3. Developing coping mechanisms for social situations involving food
4. Educating friends and family to create a supportive network
5. Focusing on safe, enjoyable food options rather than limitations

By addressing both the physical and emotional aspects of food allergies, individuals can lead fulfilling lives while effectively managing their condition.

The Role of Alternative and Complementary Therapies

While conventional medical approaches remain the cornerstone of food allergy management, some individuals explore alternative and complementary therapies to support their overall well-being. These may include:

• Acupuncture for symptom relief
• Herbal remedies to support digestive health
• Probiotics to promote gut health and immune function
• Mindfulness and relaxation techniques to manage stress

It’s important to note that while these approaches may offer benefits for some individuals, they should not replace conventional medical care or allergen avoidance strategies. Always consult with a healthcare provider before incorporating alternative therapies into your allergy management plan.

Navigating Food Allergies in a Global Society

In an increasingly interconnected world, managing food allergies presents unique challenges and opportunities. Travel, dining out, and social gatherings can become complex for those with food allergies. However, growing awareness and technological advancements are making it easier to navigate these situations.

Some strategies for managing food allergies in various settings include:

1. Using translation apps to communicate allergies in foreign languages
2. Researching allergy-friendly restaurants and accommodations in advance
3. Carrying allergy translation cards when traveling abroad
4. Utilizing allergen-detection devices for added peace of mind
5. Advocating for improved allergen labeling and food safety practices globally

As society becomes more attuned to the needs of individuals with food allergies, we can expect to see continued improvements in accessibility and safety across various cultural and geographic contexts.

The Impact of Climate Change on Food Allergies

Emerging research suggests that climate change may be influencing the prevalence and severity of food allergies. Factors such as increased CO2 levels, changing growing seasons, and altered plant biology could potentially affect the allergenic properties of certain foods.

How might climate change impact food allergies in the future? Some potential effects include:

• Changes in pollen production and distribution
• Alterations in plant protein composition
• Shifts in the geographic distribution of allergenic plants
• Increased prevalence of cross-reactivity between environmental and food allergens

As we continue to study these complex interactions, it becomes clear that addressing food allergies requires a multifaceted approach that considers not only individual health but also broader environmental factors.

Innovations in Food Allergy Prevention and Early Intervention

Recent years have seen significant advancements in our understanding of food allergy development, leading to new strategies for prevention and early intervention. These approaches aim to reduce the risk of allergy development or mitigate its severity in susceptible individuals.

Some promising areas of research and intervention include:

1. Early introduction of potential allergens in infancy
2. Modulation of the gut microbiome to promote immune tolerance
3. Identifying genetic markers for allergy susceptibility
4. Developing targeted nutritional interventions during pregnancy and early childhood
5. Exploring the potential of precision medicine in allergy prevention

As these areas of study continue to evolve, we may see a shift towards more personalized and proactive approaches to food allergy management, potentially reducing the overall burden of these conditions on individuals and society.

The Role of Technology in Food Allergy Management

Technological advancements are playing an increasingly important role in helping individuals manage their food allergies more effectively. From smartphone apps to wearable devices, these innovations are empowering people with food allergies to navigate daily life with greater confidence and safety.

Some notable technological solutions include:

• Allergen-detection devices that can test food samples for specific proteins
• Apps that scan product barcodes and provide allergen information
• Digital food diaries to track symptoms and identify potential triggers
• Smart epinephrine auto-injectors with GPS tracking and emergency alerts
• Virtual reality training programs for allergy management and emergency response

As technology continues to advance, we can expect to see even more sophisticated tools and resources to support individuals with food allergies in their daily lives.

How Do Food Allergies Affect Digestion?

Everyday Health: The rates of food allergies continue to rise. What are the most common food allergies, and how do they affect digestion?

Mark Babyatsky, MD (mssm.edu)

Food allergies are estimated to affect 6 to 8 percent of children in the United States and 3 to 4 percent of adults. Many children who demonstrate allergy to milk protein outgrow them. In adults, shellfish, peanuts, tree nuts, fish, and egg are the most common. Of note, those with peanut and tree nut allergies are unlikely to outgrow them, including the recently increasingly prevalent sesame allergy. Symptoms are usually acute, but can be chronic and include the gamut of allergic responses in the entire body. In the digestive tract, symptoms include nausea, vomiting, abdominal pain, odynophagia (painful swallowing), diarrhea, or any combination of these symptoms.

Kenneth Brown, MD (kennethbrownmd.com)

Many patients feel they are allergic to a food product because they had some sort of reaction after eating. Although adverse food reactions are common, true food allergies are only present in 3 — 4 percent of adults. An allergy is defined by having an adverse immune response to a food protein. One of the most common food allergies is an intolerance to gluten, known as celiac disease. Celiac disease is a common problem, affecting 1 in every 133 people in the United States. It is a lifelong autoimmune disorder in which the body creates a toxic response to the ingestion of any type of gluten. Gluten is the protein found in all forms of wheat, barley, rye, and some oats. This causes damage to the small intestine, which does not allow for absorption of essential nutrients and minerals into the body. Thus, celiac is classified as a disease of an autoimmune reaction to gluten.

More commonly, people have intolerances to foods, rather than allergies. An example of food intolerance is when someone has bloating and diarrhea after consuming lactose. These people have low levels of the enzyme lactase, which prevents the lactose sugar from being broken down.

Lisa Ganjhu, DO (wehealnewyork.org)

Some of the most common food allergies are peanuts, milk, soy, shellfish, fish, nuts, and eggs. Some people can have very severe reactions to those foods if they are allergic. The digestive tract is the first line of contact to food, so it is where allergic reactions originate. The gastrointestinal reaction is to rapidly get rid of or neutralize the irritant or the allergen. Common gastrointestinal reactions are abdominal pain, nausea, vomiting, and diarrhea.

Lisa Pichney, MD (stopcoloncancernow.com)

The eight most common food allergens are milk, wheat, soy, shellfish, fish, peanuts, tree nuts, and eggs. Celiac disease involves an allergy or sensitivity to gluten, which is found in wheat. Patients with celiac disease may malabsorb macronutrients and become ill.

Seth Rosen, MD (gastrohealth.com)

While true allergies to food are often difficult to define, there are a variety of conditions that can cause intolerance of certain foods. Examples of this are lactose intolerance and celiac disease. Lactose intolerance is an inability to properly digest milk and other lactose products such as cheese and ice cream. A patient with lactose intolerance may experience bloating, gas and flatus, and diarrhea after eating foods these foods. There is a specific breath test that can be used to diagnose this condition. Lactose intolerance can be treated fairly easily with enzyme pills (Lactaid) or milk products that have this enzyme added. Even cheese and ice cream can be found with the enzyme included. There also several non — lactose milk product alternatives, such as soy milk or rice milk. Celiac disease — also called gluten sensitivity — occurs when the body develops an abnormal response to the protein gluten which is found commonly in grains. This immune response triggers a reaction in the lining of the small intestine that can cause malabsorption. The treatment for celiac sprue is the avoidance of foods made with barley, rye, oats, or wheat. There are special breads, cookies, cakes, and cereals made without gluten. An increasing frequency with which celiac disease is diagnosed has also created awareness among restaurants so that gluten — free items are commonly found on menus. Bloating, recurrent or chronic diarrhea, anemia, weight loss, and osteoporosis are some of the signs and symptoms that develop from a gluten allergy. If you experience some of these symptoms inform your physician.

Sutha Sachar, MD (susacharmd.com)

Food allergies occur when your immune system identifies a specific food as something foreign or harmful. Your immune system triggers cells to release antibodies known as immunoglobulin E (IgE). This is what triggers histamine release that causes abdominal pain, diarrhea, nausea, or vomiting. The most common allergies include shellfish such as shrimp, lobster, and crab; peanuts; tree nuts, such as walnuts and pecans; fish; and eggs.

Albert Snow, ND (holisticgastroenterology. com)

Food allergies do not affect digestion; digestion affects food allergies. A food allergy is simply a lack of digestion. It is never the food’s fault; it only has to do with us not processing it properly. We need to stop playing the “blame game.” Our digestive system and our immune system are one and the same. It does not care or distinguish between a food and a germ. When working well it digests both. Dairy and wheat products account for most of the food allergies because they are more complex. Our body’s digestion has been “dumbed down” by the universal use of certain medications.

AA Starpoli, MD (starpoli.com)

Gluten allergy, known as sprue of celiac disease, causes an acute inflammatory reaction at the level of the small intestine closer to the stomach proper that leads to swelling and inflammation of the proximal small intestine that prevents the proper absorption of nutrients. There is also soy allergy that causes a similar inflammatory reaction that prevents proper absorption. Lactose intolerance may be considered one as well.

William Chey, MD (med.umich.edu)

National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health, defines a food allergy as “an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.” A food allergen is defined as specific components of food or ingredients within food (typically proteins) that are recognized by specific immune cells and elicit specific immune reactions resulting in characteristic symptoms. Food allergies can cause a broad range of problems ranging from mild vague symptoms like an itching sensation in the mouth or throat to severe effects on the respiratory and circulatory systems which can rarely lead to death. The most common food allergies include peanut, tree nuts, fish, shellfish, milk and egg. Though the incidence of food allergies appears to be rising, they are still rare: 4 to 8 percent of children and 1 — 4 percent of adults will have a true food allergy. Most symptoms that occur after eating food are not the result of a true food allergy. So called food intolerances refer to the development of adverse reactions to food. Food intolerances are quite common, reported by 5 to 45 percent of the general population.

Jacqueline Wolf, MD (drjacquelinewolf.com)

Food allergies are present in 3 to 4 percent of adults. Children under the age of 5 have about twice as much food allergy as adults. IgE — mediated food allergy can cause anaphylaxis (trouble breathing, throat and skin swelling, etc.) Peanuts, tree nuts, fish, and shellfish cause more anaphylactic reactions than other foods. In children milk is a common cause of food allergy also. In this condition there can be swelling of the intestinal lining and even lesions like hives in the intestine. The histamine that is released can cause nausea and/or diarrhea.

Celiac disease can be considered a non — IgE immune — mediated allergy. The reaction to the gliaden protein in gluten (a protein in wheat, barley, and rye) causes damage to the small intestine and can result in the malabsorption of nutrients, diarrhea, anemia, and even joint pain and depression. In the United States 1 in 80 to 1 in 140 people have celiac disease and the number is rising. It causes damage to the lining cells of the small intestine so that the nutrients cannot be absorbed normally and there can even be secretion of fluid into the bowel.

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15 Ways To Cure Stomach Ache Due To Food Allergies

Views: 39,423

One of the most common symptoms of food allergies is stomach ache. Although there are symptoms such as skin reactions, people also experience gastrointestinal symptoms such as vomiting, diarrhea, and abdominal pain.  

People often confuse these symptoms with those of other health conditions such as inflammatory bowel disease (IBD), gallstones or gallbladder inflammation, appendicitis, gastroesophageal reflux disease (GERD), etc. (Also Read: IBS vs. IBD- Know The Difference)

But with food allergies, the remedy is to ensure that the allergen leaves the system. Sometimes even touching or inhaling the microscopic amount of the food allergen can cause mild to serious symptoms. 

Fortunately, there are simple home remedies that can help one get relief from abdominal pain that is associated with a food allergy. Read along as we discuss them one by one. 

1. Table of Contents

   Apply a heating pad or hot water bottle
   

   When you apply a heating pad or hot water bottle over the place it hurts, the heat helps to ease out the discomfort and eliminates minor stomach cramps, spasms or aches. This remedy works by relaxing the tense muscles and boosting up digestion. To feel the soothing effects of the heat, it can take up to 10-15 minutes.

2. Taking Mint

   Mint has natural painkilling properties. Consume either raw or cooked mint leaves. You can also boil some mint leaves in winter with some cardamon to get instant relief. Mint is the most effective natural ingredient that can help with stomach pain. Mint leaves also-
   -Reduce chances of vomiting and diarrhea
   -Lower the muscle spasms in the intestines
   -You can also consume peppermint candies or drink mint-infused cold water.

3. How about a glass of warm saltwater?

   Commonly used for getting relief from a sore throat, drinking warm water with salt helps to treat stomach pain instantaneously. This is also known as saltwater flush. It cleanses the colon, treats chronic constipation, and thereby, detoxes the body. But make sure you don’t drink it in an empty stomach as it can further cause cramps, bloating and dehydration. So next time you have stomach aches, drink a cup of warm water with one teaspoon of salt.

4. Drinking lemon tea

   Known for its good smell and test, this is one ingredient that can help in getting relief from stomach aches. The acid present in lemon juice, known as carbonic acid, pushes out gas and treats indigestion. Lemons is recommended as it digests and helps to absorb fats and alcohol. Next time you have stomach aches due to food allergies, make yourself a cup of hot lemon tea.

5. Trust the benefits of Ginger

   Ginger is a natural ingredient that is used for several digestive issues including indigestion or an upset stomach. The natural compounds found in ginger-
   -Curbs stomach acidity
   -Stimulates digestion
   -Fights inflammation
   -Speeds up stomach contractions
   -Relieves nausea and vomiting
   -Provides relief from stomach cramps and bloating

   Consume ginger juice with food or tea. To reap the benefits of ginger for stomach ache, add some peppermint to the tea with ginger.

   Also Read: How to take ginger for getting relief from a sore throat?

6. Hydration is important

   The body tends to get dehydrated when someone is suffering from diarrhea or vomiting incessantly (in cases of acid reflux). Stomach pain can also occur when the body gets dehydrated.  Hence, it becomes essential for people suffering from various digestive issues to keep themselves hydrated.

7. Taking a hot bath

   When you take a hot bath, you immerse yourself in warm water that increases blood circulation in the body and relaxes the muscles. This not only eases out the abdominal pain due to food allergies or any other digestive issues but it also helps to get relief from stress. You can add bath salts or Epsom salts to soothe out the inflammation.

8. Consuming a BRAT diet

   A BRAT diet includes Bananas, Rice, Applesauce, and Toast. One of the most common symptoms of people suffering from food allergies is diarrhea with stomach aches. As the BRAT diet is bland, it doesn’t irritate the stomach. BRAT works by stopping diarrhea and thereby the pain associated with it. In addition to this, the BRAT diet helps to retain important nutrients in the body and prevents the body from getting dehydrated.

9. Say goodbye to bad habits

   A food allergy can also be triggered when smoke from cigarettes is inhaled. Therefore, if you are someone who smokes, it can further irritate the abdominal linings. People can also be allergic to alcohol or the smell associated with it. Hence, it is best to give up unhealthy habits such as smoking and drinking alcohol as these habits can worsen the symptoms of food allergies. (Also Read: How does alcohol affect Crohn’s Disease? )

10. Enjoy a cup of chamomile tea

    Chamomile is rich in anti-inflammatory properties. Although there is limited evidence, but it points out to the fact that drinking chamomile tea gives a boost to the digestion process by reducing the risk of gastrointestinal conditions and relaxing the digestive muscles. A cup of chamomile tea protects the digestive tract from diarrhea, motion sickness, indigestion, stomach ulcers, nausea, and gas.

    An extra tip- A cup of chamomile tea also works wonders for anyone suffering from acidity in the stomach due to any reason.

11. Soothe yourself with Rice water

    Many people are still unaware of this simple yet effective home remedy. Ulcers or gastritis can also contribute to stomach aches as well as a burning sensation in the stomach.  In such cases, drinking rice water- leftover water after you cook rice- can help in getting relief from the pain. Boiled rice water is rich in compounds that coat the stomach lining. The rice water tastes weird hence, drinking it can be difficult. You can add few drops of honey or lemon juice to add some flavor.

12. Can apple cider vinegar help?

    Yes! Absolutely! Apple cider vinegar is known for its anti-inflammatory as well as antibacterial properties. So, if there is a stomach ache due to a bacterial infection in the stomach or due to acid reflux, making a drink with apple cider vinegar can surely help. Keep in mind to dilute the vinegar as its acidic nature can damage the teeth. You can add some honey to the vinegar if you want to improve the taste. (Also Read: Is Apple Cider Vinegar helpful for Dissolving Kidney Stones? )

13. Brew yourself a cup of cinnamon tea

    To get relief from the cramps in the abdomen, make yourself a hot cup of tea with some cinnamon. Cinnamon is rich in antioxidants that help to encourage digestion by cutting down on bloating and flatulence. Moreover, drinking a cup of cinnamon tea also boosts up the digestive power. If someone is suffering from heartburn or indigestion, tea with cinnamon neutralizes it immediately.

14. Give a chance to gentle yoga practices

    All the tips described until now are focused on curing stomach aches internally. Why not try something different? There are a few yoga poses that can help to treat bloating and stimulate digestion. Some of the yoga poses that can help you get relief from stomach issues are-
    -Cat-cow pose
    -Wind-relieving pose
    -Triangle pose
    -Uttana Shishosana
    -Downward-facing dog

    Yoga practices work by massaging the organs and releasing the intestinal toxins from the body.  

15. Help yourself with a bowl of yogurt

    People who are prone to milk allergies should not try this. A bowl of yogurt can help you get relief from cramps by improving digestion and restoring balance to the gut. Yogurt contains a lot of probiotics (good bacteria).

Disclaimer- The above remedies are for informative purposes only. Restrict using the above-mentioned remedies if you are allergic to any of the ingredients. Make sure that you use these remedies only after proper consultation with the doctor or allergist.

Also Read:

• 15 Food you thought were healthy but actually aren’t!
• Natural Foods to Improve Uterus Health

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Food Allergies – Services

Problems with the intestinal tract can be observed in a variety of diseases, including hidden food allergies. In general, food allergies are rare, most often in children, especially against the background of other allergic reactions.

A food allergy occurs when the immune system identifies a food as foreign or harmful. The fact is that the human immune system activates cells that produce antibodies – immunoglobulin. It is the antibodies that contribute to the production of histamine, which causes abdominal pain, diarrhea, nausea and vomiting. Most often, food allergies occur when eating fish and crustacean products (shellfish, shrimp, lobster, crabs), as well as when eating nuts (walnuts, hazelnuts), eggs, strawberries. In general, food allergies can be caused by any product.

Immunity and Digestion

• The immune system is intimately connected to the alimentary canal, which is why it is important that the alimentary tract functions properly
• Occasionally, flatulence, indigestion, belching, and other digestive problems can be due to a hidden food allergy. Such “unknown” allergies without proper treatment can cause inflammation in the body, and also contribute to a decrease in immunity

Recommendation of experts: in case of problems with the gastrointestinal tract, it is necessary to take tests for food allergens!

Allergens primarily reduce the body’s ability to absorb beneficial nutrients from food. Therefore, in the treatment of allergies, it is very important to eat fully, and for this you need to establish the work of the intestinal tract. Also, undigested food can seep through the intestinal wall and into the bloodstream. As a result, undigested food remains are perceived by the immune system as foreign organisms, a protective system for the production of antibodies is launched, which leads to symptoms of intoxication of the body.

How does a food allergy develop?

Food enters the human body through the mouth, then the stomach, small and large intestines. There are concepts – immunological and mechanical barriers that develop from birth and protect the human body. Many food allergens overcome these barriers, but when the defense system kicks in, allergy symptoms appear.

What is the difference between a food intolerance and an allergy?

Food intolerance and food allergy are completely different concepts. Food intolerance occurs when the body cannot produce enough enzymes to digest food.

Food intolerance caused by:

• lactose (milk and dairy products)
• tyramine (cheeses, wine)
• gluten (baked goods)
• preservatives and additives

For example, celiac disease is a disorder in which the digestive tract cannot process the gluten found in baked goods. Many people who believe they are allergic to gluten do not eat bread because they think it is life threatening. But the symptoms that occur with celiac disease are not caused by an immune system reaction, so they are not life-threatening. Food intolerances can arise from food additives such as sulfites, which are added to groceries and processed foods to increase their shelf life.

Food intolerance symptoms may appear immediately or 2 days after eating.

Food allergy symptoms:

• vomiting
• diarrhea
• blood in stool
• dermatitis
• urticaria
• skin rash

• pain
• shortness of breath
• runny nose
• lowering blood pressure
• itchy mouth

Symptoms vary depending on age, type of allergen, amount of food eaten, within a few minutes or a few hours.

Pay attention

If a person experiences an allergic reaction to a product for the first time, as soon as the food enters the mouth, itching occurs. After the food is digested in the gastric tract, the abdominal cavity reacts – vomiting, diarrhea, and pain appear.

Types of food allergies

There are two main types of food allergies, which differ in the type of antibodies the body produces in response to the allergen.

Immunoglobulin E – produced in 5% of all food allergies. Allergies of this type appear almost immediately after eating.

Another type of food allergy is caused by immunoglobulin G – 95% of all food allergies. May be hidden for many years. Symptoms may appear several days after ingestion of the allergen.

Do you have similar symptoms? Do you suffer and suffer from itching, pain, discomfort? Can’t figure out if you have a food intolerance or food allergy?

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What diseases of the gastrointestinal tract can be caused by allergies??

• Main
• All about allergies
• Allergy manifestations
• What diseases of the gastrointestinal tract can be the result of an allergy??

Contents

How allergies relate to the gut

Allergies can cause a number of other illnesses. At the same time, one of the organs that suffers significantly due to allergies is the gastrointestinal tract.

Gastroenteritis, irritable bowel syndrome, stomatitis, reflux disease… this is just a partial list of possible diseases that develop against or precede an allergy.

Gastrointestinal disorders are associated with food allergies in that most immune cells are concentrated in the intestines. Cells that produce antibodies to neutralize allergens they perceive as a threat are also abundant in the gut. Given that food contains many substances that can trigger an immune response, the digestive tract becomes a typical site for the development of allergies.

Patients allergic to birch pollen have also been shown to have clear signs of long-term allergic inflammation of the intestinal mucosa, which is exacerbated during the pollen season.

Oral Allergy Syndrome

Or Oral Allergy Syndrome (OSA) is a collection of symptoms that manifest in the oral cavity. They appear in patients with hay fever after eating certain fruits and vegetables. This is one of the most common links between allergies and digestive symptoms.

OAS has been reported to affect about 8% of children and 5% of adults with inhalant allergies. As already noted, people with an allergy to birch pollen most often have OSA. Due to the similarity of the main allergen of this pollen to food allergens, symptoms can appear after eating apple, cherry, pear, as well as celery, carrots, hazelnuts, soy or peanuts.

This condition is characterized by symptoms such as swelling, itching, redness and/or burning of the mucous membranes of the mouth and throat.

However, in 2-10% of patients with OAS, in addition to the mentioned local symptoms, systemic reactions from other organs may also occur, and anaphylactic shock may develop in 1.7%.

It is believed that the occurrence of OAS symptoms after eating boiled or baked vegetables or fruits may indicate the potential for systemic reactions. After all, most people with OSA can tolerate heat-treated foods.

Irritable bowel syndrome

Another common condition closely associated with the development of allergies is irritable bowel syndrome (IBS).

This condition generally refers to a group of gastrointestinal symptoms that usually appear together. IBS can be identified, for example, by occasional abdominal pain or discomfort due to irregular stools.

According to various estimates, 5.2-22% of the world’s population may suffer from this condition. Of these, 5–50% may also have an undiagnosed food allergy.

A 2015 study showed that among 512 patients with irritable bowel syndrome, the proportion of patients with food allergies was 43.5%.

A 2006 study indicates that 70% of patients with IBS had food-related symptoms, and that 62% of them improved their symptoms after eliminating or reducing certain foods.

In 2008, scientists proposed the term “atopic IBS” to describe a new subtype of IBS associated with allergic diseases. They reported that the prevalence of IBS compared with the general population was significantly higher in patients with allergic rhinitis and allergic dermatitis. According to some estimates – 2.67 and 3.2 times, respectively. Although these numbers may vary. For example, a Taiwanese study found that children with allergic dermatitis (AD) had a 1.45 times higher risk of developing irritable bowel syndrome than children without AD.

Other studies also point to a direct relationship between IBS and the severity of allergic reactions, as well as between IBS and air quality. In particular, according to another Taiwanese study (254,207 children under 18 years of age), the number of newly diagnosed cases of IBS was directly associated with an increase in the concentration of carbon monoxide, non-methane hydrocarbons, nitrogen dioxide and methane in the air – common components of urban smog.

A meta-analysis of 12 cohort studies in Europe and North America found that increased exposure to nitrogen dioxide and particulate matter was associated with an increase in asthma.

Another study found that the more allergic problems a child under 12 had (eg, asthma, rhinitis, eczema, and food allergies), the greater their risk of stomach pain.

One of the factors explaining the link between allergies and gastrointestinal problems is the gut microbiota.

Patients with IBS and allergic diseases are known to show changes in the composition of the gut microbiome, including an increase in Firmicutes bacteria and a decrease in Bacteroides with a decrease in genus Bifidobacterium . In particular, Bifidobacterium longum were found only in 11.1% of allergic children compared to 30.3% of healthy children.

Recurrent aphthous stomatitis (RAS)

This is a disease of the oral mucosa, consisting in the periodic occurrence of erosions surrounded by inflamed mucosa. This is a fairly common disease. For example, in Poland, 11–30% of the population may have it.

Genetic factors, stress, trauma, bacteria, viruses, hormonal disorders, as well as deficiencies of trace elements iron (Fe), zinc (Zn) and selenium (Se) and deficiency of B vitamins, in particular, are believed to influence the formation of aphthae. B ₁₂ and folic. acids. Can also cause aphthous stomatitis diseases of the digestive tract, in particular, celiac disease, Crohn’s disease, ulcerative colitis, Behçet’s disease and food allergies (mainly to milk, nuts, tomatoes, citrus fruits and coffee).

For example, in a Swedish study of 27 patients with recurrent aphthous stomatitis, food allergies were found in 12.

diet was observed in 75% of patients.

In a Chinese study published in 2017, among 128 patients with severe canker sores, 17 (13.3%) had food allergies. The most common allergens were milk, eggs, seafood, wheat flour, fish and soy.

Reflux disease due to allergic causes

Reflux disease is the discharge of gastric contents into the esophagus, causing unpleasant symptoms and specific complications.

There are primary reflux, which occurs due to congenital disorders of the structure of the lower esophageal sphincter, and secondary. The latter is associated with systemic diseases, including food allergies.

Reflux disease is estimated to affect 3-10% of the world’s population.

The association between reflux disease and food allergy is especially pronounced among children under 3 years of age and is estimated to be about 40% in this group.

The main allergen that can provoke reflux disease is cow’s milk protein. But actually diagnosing this disease can be problematic precisely because of the similarity of its symptoms with the symptoms of a milk allergy.

Allergic reactions from the stomach

Young children most often suffer from this problem, and the already mentioned cow’s milk is the main cause.

These allergic reactions can affect up to 1% of babies and occur as acute or chronic inflammatory conditions.

An acute allergic reaction of the gastric mucosa is usually caused by cow’s milk and egg allergens. A few minutes after ingestion of allergenic food, the motor activity of the stomach increases, severe contractile pains in the abdomen, and vomiting appear. Then edema and congestion of the mucosa develop, bloody petechiae appear, as a result of which inflammation develops, affecting, in particular, the antrum of the stomach.

If the disease becomes chronic, symptoms characteristic of an allergic background, as a rule, are not observed. Instead, there may be a feeling of fullness, flatulence, abdominal pain, loss of appetite, and impaired stools.

Acidophilic gastroenteritis

This is a rather rare disease that often occurs with accompanying allergic problems.

For example, 50-75% of patients with this diagnosis have evidence of atopy. And 90% note a decrease in symptoms after an elimination diet and / or elimination of them as a result of steroid therapy.

The incidence of this disease is estimated at 1-10 cases per 100,000 patients.

Characteristic signs of acidophilic gastroenteritis are the presence of gastrointestinal symptoms, eosinophilic infiltrates in the gastrointestinal tract, eosinophilia. At the same time, no pathological damage to other organs is observed.

Eosinophilic esophagitis, gastroenteritis and colitis

Eosinophilic esophagitis is regarded as a specific form of food allergy. Over the past 30 years, the prevalence of this disease has increased tenfold.

In young children, the disease is manifested by feeding and growth problems, in older children and adults, swallowing disorders and episodes of food entrapment dominate. Diagnosis is based on histological examination of the esophageal mucosa.

Eosinophilic esophagitis is treated with an elimination diet and pharmacotherapy.

is an extremely rare disease that affects both adults and children. The frequency of its occurrence is estimated at about 1 case per 100,000 patients.

Signs of eosinophilic gastroenteritis, occurring in almost half of patients, are abdominal pain, vomiting, and diarrhea. Two-thirds of patients have eosinophilia, an elevated level of eosinophils in the blood.

In children, eosinophilic gastroenteritis is closely associated with food allergies, and comorbid atopic diseases or a family history of allergies are detected in 50-70% of cases.

Eosinophilic colitis is another rare disease. Children most often suffer from it. For example, in infants, this type of colitis is most commonly induced by an allergic reaction dependent on cow’s milk protein or soy, although cases have also been described in breastfed infants.

EC treatment depends on the age of the patient. It is usually enough to eliminate the causative allergenic factor (cow’s milk protein or products containing soy) from the diet of children and this will lead to the elimination of clinical symptoms within 72 hours.

Information sources:

1.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7509906/

.thermofisher.com/diagnostic -education/patient/wo/en/allergy-symptoms/digestive-symptoms.