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  Food Allergies

Food allergy in other terms refers to as hypersensitivity to some of the foods. It is an Ig E mediated reaction that occurs when immune system reacts to a normally harmless food protein that the body has erroneously identified as harmful. Any person especially a child, who has a genetic predisposition to atopic diseases, has an increased probability of developing allergies. This allergic disease includes allergies to airborne particles, food allergy, and eczema. Children with atopic dermatitis are likely to develop food allergies. The incidence of food allergy appears to decrease with age. The risk of developing food allergy depends on heredity, exposure to a food which is antigen, gastrointestinal permeability and microbial exposure of foods. Common food allergens are foods with high protein usually derived of plant, egg allergy, cow’s milk allergy, peanut allergy, soy allergy and wheat allergy. In infants early feeding of foods other than breast milk is believed to contribute to the increase in food allergy development. Breast feeding in infants is strongly recommended. Foods in the mother’s diet may also be associated with non allergic reactions, usually gastrointestinal upset. Some of the foods that include are chocolates, herbal tea, cabbage, onions, turnips, garlic, spinach, radish and spices. Repeated exposure to latex is considered the most potent cause of natural latex rubber. Food allergy appears when latex has contaminated the food. Foods known to cross react in latex allergy are banana, carrot, celery, cherry, apple, apricot.



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