food allergy

allergy /al·ler·gy/ (al´er-je) a hypersensitive state acquired through exposure to a particular allergen, reexposure bringing to light an altered capacity to react. See hypersensitivity. aller´gic

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atopic allergy  atopy.

bacterial allergy  specific hypersensitivity to a particular bacterial antigen.

bronchial allergy  atopic asthma; see 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.

contact allergy  see under dermatitis .

delayed allergy  see under hypersensitivity.

drug allergy  an allergic reaction occurring as the result of unusual sensitivity to a drug.

food allergy , gastrointestinal allergy allergy produced by ingested antigens in food, usually manifested by a skin reaction.

hereditary allergy  atopy.

immediate allergy  see under hypersensitivity.

latent allergy  that not manifested by symptoms but which may be detected by tests.

physical allergy  a condition in which the patient is sensitive to the effects of physical agents, such as heat, cold, light, etc.

pollen allergy  hay fever.

polyvalent allergy  see pathergy (2).

spontaneous allergy  atopy.

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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.

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allergy

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

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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.

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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.

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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

see urticaria.

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.

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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.

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Patient discussion about food allergy.

Q. I have a nostral congestion Problem. How can I can get rid of It? Normally, I am always suffering from nostral congestion problem. Normally it happens when i expose to a cold air, moisture, some strong smell and ecetra.

A. I have this problem also. I discovered the best invention in the world...It's called a neti pot. You fill it with warm salt water and pour it down one nostril and it comes out the other side flushing all irritants and mucus away. I was very skeptical when I was introduced to this but it does work. No more sinus infections no more dry cough and constant sneezing. It's worth a shot. You can buy them on the web just Google it. They aern't that expensive and it saved me a bundle in Dr. bills,

Q. if someone is allergic to olive trees, does that mean they are allergic to olive oil as well?

A. doesn't necessarily so, allergies are usually caused by all sort of proteins coming from all sort of places. olive trees might have a protein that won't show up in the oil. but if it's a severe allergy i wouldn't try it so easily. take it in an allergy test.

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.