Food allergies

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Food Allergies

Food allergies (pronunciation: /fuːd ˈælərdʒiz/) are a type of adverse food reactions that involve the body's immune system. It is estimated that about 5% of adults and 8% of children have a food allergy. The percentage is higher in people with asthma.

Etymology

The term "allergy" comes from the Greek words allos meaning "other" and ergon meaning "work". It was first used in 1906 to describe an "altered reaction" in the body's immune system.

Symptoms

Symptoms of food allergies can range from mild to severe and may include itching, swelling, eczema, shortness of breath, wheezing, nausea, vomiting, diarrhea, low blood pressure, and anaphylaxis. The most common food allergies are to milk, egg, peanut, tree nut, fish, shellfish, soy, and wheat.

Diagnosis

Diagnosis of food allergies can be complex and usually involves a detailed history, skin prick test, blood test, elimination diet, and food challenge test. It is important to differentiate food allergies from food intolerance and other conditions that can cause similar symptoms.

Treatment

Treatment of food allergies primarily involves avoiding the allergenic food. Medications such as antihistamines and epinephrine may be used to treat symptoms. In some cases, immunotherapy may be recommended.

Prevention

Prevention strategies for food allergies include exclusive breastfeeding for at least the first 4 months of life, delaying the introduction of allergenic foods, and introducing allergenic foods one at a time.

See also

External links

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