ARE WE GOING WELL WITH FOOD ALLERGY?

*Fahim Aziz Eldein Shaltout

ABSTRACT

A food allergy is an immune system reaction that occurs after consuming a specific food. In individuals with food allergies, the immune system mistakenly identifies certain proteins in food as harmful, triggering an allergic response. This response can range from mild symptoms, such as hives, itching, or gastrointestinal discomfort, to severe and potentially life-threatening reactions, like anaphylaxis. Food allergies affect people of all ages, though they are more common in children. Some of the most prevalent food allergens include peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish. Unlike food intolerances, which involve the digestive system, food allergies engage the immune system, making their effects more immediate and potentially dangerous. Management typically involves strict avoidance of allergenic foods, careful reading of food labels, and carrying emergency medications, such as epinephrine auto-injectors, for severe reactions. Education and awareness play a crucial role in minimizing the risks associated with food allergies and improving quality of life for those affected.

Keywords:

food allergy, food labels, anaphylaxis, emergency medications.

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