Transcript Food Allergies Presentation

Jacobi Zakrzewski & Kevin Kelchen
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An immune system response where the body
mistakes an ingredient in food—usually a protein—
as harmful and creates a defense system
(antibodies) to fight it.
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Eight foods account for 90% of all food-allergic
reactions. They are milk, egg, peanut, tree nuts,
fish, shellfish, wheat, and soy.
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About 3-5% of adults, 6-8% of children have
clinically true food allergies. What others may
misinterpret as food allergies may actually be
food intolerances, food poisoning, or toxic
reactions.
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A food allergy is an abnormal response to a
food that is triggered specifically by the
immune system.
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Food allergies can be triggered by even a tiny
amount of the food and occur every time the
food is consumed. On the other hand, food
intolerances often are dose related.
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Cross-reactivity: suffering from allergic
reactions to similar foods
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http://www.youtube.com/watch?v=4D9p3dn
BSq0
immunoglobulin E (IgE) is an antibody
produced in plasma cells specific for the
allergen.
Depending upon the tissue in which they are
released, the released chemicals
(“mediators”) cause the various symptoms of
food allergy.
-Ears, nose, throat vs. skin vs. GI tract
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Food allergy symptoms usually develop
within a few minutes to two hours after
eating the offending food.
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Other than what we know about what occurs
in the body regarding the immune system,
we really don’t know why the body falsely
identifies a protein as harmful.
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Family history: increased risk if allergies (any
kind) are common in family; food allergies
often run in families
A past food allergy: outgrown food allergies
may return later in life
Other allergies: if allergic to one food,
increased risk of being allergic to another.
Another type of allergy also increases risk.
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Age: most food allergies begin in the first or
second year of life. With age, digestive system
matures and body is less likely to absorb food or
food components that trigger allergies.
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Tend to outgrow: milk, soy, wheat and egg
Likely lifelong: nuts and shellfish
However, some feel it is possible for allergies to
develop during the fetal stage of development.
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Determine if you have a true food allergy:
-Physical exam and history: symptoms began, foods
eaten, environmental changes
-Skin prick tests: foods placed on forearm or back and skin
pricked with needle to verify reaction
-RAST (radioallergosorbent) blood tests: test blood for
IgE antibodies
-Elimination diet: begin limited diet and keep adding new
foods one-by-one
-Food challenge: various foods in individual capsules;
patient and doctor blind-folded; most accurate and risky
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Primary treatment and only way to avoid a
reaction = strictly avoiding the food!
The Food Allergen Labeling and Consumer
Protection Act (FALCPA): law requires food
manufacturers to list top food allergens on
product labels
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There are no medications that cure or prevent allergic
reactions to foods—medications are administered to
control symptoms after a reaction occurs.
Minor reaction: antihistamines may help reduce
symptoms (block effect of histamine released by mast
cells)
Severe/anaphylactic reaction: epinephrine (or
adrenaline) injection (EpiPen), which shuts down mast
cell from releasing chemicals and constricts blood
vessels to raise blood pressure of people whose blood
pressure is falling from a reaction
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Read all food labels, never assume anything
If you are unsure about a food and its ingredients,
ask the cook or somebody who knows what
ingredients are in it.
Wash your hands before and after eating
Let the people around you know what you’re
allergic to
Make sure your diagnoses is correct
Carry medication with you at all times
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Food allergies are common
 Problem: Unclear accepted definition for them
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Many people have food intolerance instead of an allergy
 Such as lactose intolerance
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Misdiagnoses due to cost effectiveness of tests
 Food challenge costs too much
 Skin prick testing and blood testing used, causes overdiagnoses
 “We tell parents that about half the time a skin prick or blood test may
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not be accurate and that patient history, physical examination , and
other factors need to be considered,“
http://www.cbsnews.com/stories/2010/05/12/health/webmd/main647675
0.shtml
Cooking teacher Oonagh Williams runs a catering
business
 Realizes the problem of food allergies
 Her food is free of gluten
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 Son is allergic to gluten, uses him to taste test recipes
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http://www.nashuatelegraph.com
/business/759709-192
/food-pros-cater-to
-allergy-needs.html?i=1