food allergy

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food allergy

a hypersensitive state that results from the ingestion, inhalation, or other contact with a specific food antigen. Symptoms of sensitivity to specific foods can include allergic rhinitis, bronchial asthma, urticaria, angioneurotic edema, dermatitis, pruritus, headache, labyrinthitis and conjunctivitis, nausea, vomiting, diarrhea, pylorospasm, colic, spastic constipation, mucous colitis, and perianal eczema. Food allergens are protein in nature and elicit an immunoglobulin response. The most common foods that cause allergic reactions are wheat, milk, eggs, fish and other seafoods, chocolate, corn, nuts (particularly peanuts), strawberries, chicken, pork, legumes, tomatoes, cucumbers, garlic, and citrus fruits. Foods that are rarely allergenic are rice, lamb, gelatin, peaches, pears, lettuce, artichokes, sesame oil, and apples. Diagnosis of a specific food allergy is obtained by a detailed food history, food diary, elimination diet, cutaneous tests, and blood examination for an immunoglobulin response. Compare gastrointestinal allergy.

food allergy

A condition that is widely percieved to be a major health problem, the incidence of which (0.3–7.5%) has been obscured by controversial data and differing disease definitions; food-induced reactions of immediate-hypersensitivity type are well recognised and include anaphylaxis, angiooedema and urticaria; food-induced reactions of delayed hypersensitivity type (mediated by antigen-antibody complex formation) are rarely documented, and include specific reactions (e.g., gluten-sensitive enteropathy).
 
Clinical findings
Oedema and pruritus of oropharyngeal mucosae, followed by various responses in the gastrointestinal tract as the offending content works through the system, including vomiting, colic, abdominal distension, flatulence, diarrhoea, and less commonly, occult blood loss, malabsorption, protein-losing enteropathy, functional gastrointestinal obstruction and eosinophilic gastroenteritis.
 
Lab
Elimination (challenge) diet, rotation diet, in vivo (intradermal, multi-test, sublingual) testing and in vitro (IgE, IgG, IgG4, RAST, cytotoxic, histamine release) testing.

food allergy

Allergy medicine A condition, the incidence of which–0.3-7.5%–is obscured by controversial data and differing disease definitions; food-induced reactions of immediate-hypersensitivity type are common and include anaphylaxis, angioedema, urticaria; food-induced reactions of delayed hypersensitivity type or those mediated by antigen-antibody complex formation are uncommon and include gluten-sensitive enteropathy Clinical Edema and pruritus of oropharyngeal mucosa, followed by various responses in the GI tract as the offending, and ultimately offensive, content traverses the system–eg, vomiting, colic, abdominal distension, flatulence, diarrhea, less commonly, occult blood loss, malabsorption, protein-losing enteropathy, functional GI obstruction, and eosinophilic gastroenteritis Diagnosis Elimination/challenge diet, rotation diet, in vivo–intradermal, multi-test, sublingual testing, and in vitro–IgE, IgG, IgG4, RAST, cytotoxic, histamine release testing. Cf Food intolerance.

food allergy

Sensitivity to one or more of the components of normal diets. Food allergy is much less common than unscientific claims might suggest and established methods of testing, including DOUBLE-BLIND TRIALS have shown that food allergy is not the basis of the many disorders commonly claimed to arise from it. PEANUT ALLERGY is becoming more common and may be dangerous. Monosodium glutamate can cause the ‘CHINESE RESTAURANT SYNDROME’. Tartrazine sensitivity is established. Other additives, such as sulphur dioxide, sulphites, azo dyes and benzoate preservatives also sometimes cause genuine allergic reactions, such as asthma. Allergy to basic foodstuffs seldom occurs.

allergy

an altered reactivity following second or subsequent exposure to antigen (allergen). See also hypersensitivity, allergic.

atopic allergy
hereditary predisposition to develop certain allergies. See atopy.
bacterial allergy
a specific hypersensitivity to a particular bacterial antigen, e.g. Mycobacterium tuberculosis; it is dependent on previous infection with the specific organism.
bronchial allergy
asthma.
cold allergy
a condition manifested by local and systemic reactions, mediated by histamine, which is released from mast cells and basophils as a result of exposure to cold.
delayed allergy
see delayed hypersensitivity.
drug allergy
see drug allergy.
drying-off allergy
see milk allergy (below).
food allergy
called also gastrointestinal allergy; see food hypersensitivity.
gastrointestinal allergy
see food allergy (above).
hereditary allergy
an allergy with a hereditary predisposition. The tendency to develop some forms of allergy is inherited, but the specific clinical form is not. IgE, formerly called reagin or reaginic antibody, may be involved. See also atopy.
induced allergy
allergy resulting from the injection of an antigen, contact with an antigen, or infection with a microorganism, as contrasted with hereditary allergy.
inhaled allergy
see atopy.
milk allergy
a hypersensitivity to the milk protein, α-casein. Signs, varying from urticaria to anaphylaxis, have occurred in Jersey cows when milk escapes from the udder into the bloodstream during the drying off period.
physical allergy
a condition in which physical agents, such as heat, cold or light, trigger an allergic response.

food

materials taken into the body by mouth which provide nourishment in the form of energy or in the building of tissues. Common usage is to use the term in relation to humans and dogs and cats and to use feed for the other animals but the rule is not absolute. See also diet, ration, feed.

food additive
nonfood materials added to a diet to enhance or limit a body function, e.g. growth, to control infection or to physically alter the food to facilitate handling or processing or preserving. See food additive.
food allergy
an immune-mediated reaction to a food or food additive; clinical signs are most commonly demonstrated in the alimentary tract or skin but may affect any system and in any hypersensitivity mode. Commonly diagnosed in dogs, occasionally in horses, but rarely in the other species. Called food hypersensitivity. See also dermatitis, pruritus, angioedema, urticaria, gastroenteritis.
food anaphylaxis
an acute allergic response to a food or food additive, with systemic signs typical of anaphylaxis in the species concerned. See also systemic anaphylaxis.
food animals
animals used in the production of food for humans. Includes, in common usage, the species and breeds that also supply fiber and hides for human use. Use of this term has spawned a rash of new knowledge disciplines such as food animal medicine, food animal ophthalmology, and new service areas such as food animal practice.
food borne disease
a disease with food as the source of infection. An example is Eschericia coli 0157:H7 infection of humans via hamburger meat.
food bumps
food chain
the path taken by a raw food product from the farm or other producing unit to the table of the consumer. Includes sale, transport, storage, processing, packaging and retail sale and all of the points of risk at which the food may become contaminated or spoiled or corrupted in some way.
food contaminants
include bacteria, parasites and toxic residues.
food conversion ratio
efficiency in converting the food into energy or tissue; a characteristic of the food relating largely to digestibility.
food exchanges
foods of approximately equivalent levels of energy, proteins, fats and carbohydrates, which may be exchanged or substituted in a diet without significant alteration to its nutritional balance.
generic food
see generic pet food.
food hypersensitivity
see food allergy (above).
food idiosyncrasy
an adverse reaction to ingested food by an individual, not mediated by immune mechanisms; may be due to an enzyme defect.
food intake
amount of food taken in a unit of time, usually daily.
food intolerance
an abnormal physiologic response to food which is not immune-mediated.
food legislation
the content, purity and public health connotations of animal foods are usually controlled by local legislation.
manufactured food
those commercially formulated and prepared; includes stock feeds, particularly supplements and pellets, canned and dry dog and cat foods.
food marker
inert material included in food to measure speed of passage of food through alimentary tract.
pet food
usually refers to commercially prepared food such as canned, semimoist, dry, kibbled, biscuits, loaves, and butcher's scraps in various forms provided for dogs and cats.
plant-based food
usual in livestock, but in carnivores it refers to mixed-source diets with a high plant-origin carbohydrate content; a common formula in commercially prepared pet foods.
food poisoning
a group of acute illnesses due to ingestion of a specific toxin in the food. Usually causes gastroenteritis and vomiting and diarrhea.
food refusal syndrome
observed mostly in pigs; refusal to eat a particular feed or meal but willing to eat other feeds. See also food refusal factor, deoxynivalenol, vomitoxin.
food rewards
the many types of food items owners and trainers use to reward their dogs or cats for behavior that pleases them; may be a part of training and behavior modification programs, but is often done simply as a result of the owner's affection for the pet.
food specific dynamic action
see specific dynamic action.
food toxicity
may be the result of toxins or microorganisms contaminating the food or excessive levels of a nutrient, such as vitamin A.

Patient discussion about food allergy

Q. Can you define celiac as a food allergy? and if you can- how come you can't treat it with alternative medicine- like you do for other types of food allergies???

A. No, celiac is not defined as a food allergy, because the mechanism of injury to the bowel mucose after exposure to gluten containing products is much more severe than the regular allergic reaction. The damage caused to the bowel is by severe inflammation and destruction of the bowel "villi", and in a regular food allergy the only problem caused is either mal-digestion or other allergic manifestations such as a rash (aside from actual anaphylaxis).

Q. How long does it take for an allergy to occur after eating a food? Ok, I am allergic to peppers, each time I get an allergic reaction it takes longer and longer for the allergy to occur last time it was nearly 10 hours after eating the food this time it was 17 hours after eating the food. Is this even possible? I thought reactions occurred at max 4-6 hours after eating the food

A. i have a LOT of allergies. i am allergic to nuts very bad and i ate a chocolate with a nut in that a didn't notice, 10 seconds after digesting gave me a bad feeling in my throat and a few more seconds later i was violently sick and couldn't breathe very well and needed to call an ambulance 10 seconds later. i think its how bad the allergy, the quicker it starts to take effect.

Q. Is it possible to show external symptoms with a food allergy? The research I've done only mentions irritation of the throat and mouth, wheezing, etc. But is it possible to develop hives and itching on your back, arms, legs, but not have any irritation in your throat, mouth, etc, when you're affected by a food allergy, such as soy? Also, is it possibly a food allergy if the hives take a long time to go away, maybe a day or two?

A. Yes, it is possible. This exact same thing happens to me when I eat avocado products.
My skin whelps up, turn's red and itches like nothing else...
I hope that this helps and good luck with your allergies!

More discussions about food allergy
References in periodicals archive ?
Market for Food Allergy and Intolerance Products" analyzes product sales and growth potential and highlights new product trends.
Consumers' first-hand experience of food allergy and intolerance are included, as well as the latest thinking behind sensitisation to allergens, both in utero and postnatally.
This valuable feedback helps the entire food allergy and intolerance community make more informed decisions about where to dine out - and which restaurants to avoid," Antico continued.
Leatherhead Food RA have launched two journals, The Leatherhead Food Industry Journal and Food Allergy and Intolerance - A Journal for the World Food Industry.
Whether the user's experience was positive, negative or somewhere in between, their feedback helps the entire food allergy and intolerance community," Antico explained.
Food Allergy and Intolerance - a Journal for the World Food Industry is a new journal to be launched by Leatherhead Food Research Association in 2000.
LONDON -- By 2017, analysts believe that the market for food allergy and intolerance products will be worth in excess of $26 billion, according to a new report available from companiesandmarkets.

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