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ALLERGY TO FOOD OR INTOLERANCE?

A Allergy to food is not the same as food intolerance. Intolerance is an adverse reaction of the metabolism itself, without participation of the immune system, before the ingestion of a food or component thereof. In the majority of cases it is due to alterations in the digestion or metabolism of food, which due to geneticorigin or acquired over the years, prevent digestion, assimilation and use of some substances that contain food.

Food allergy is an altered response of the immune system to ingestion, contact or inhalation of a food, a component / ingredient or even a trace of a food.

The substances that cause allergies are not the food itself, but some of the proteins that are part of its composition that are called allergens.

MAIN ALLERGEN FOODS
The 7 food groups that cause the greatest frequency of allergies are: milk, eggs, fish, shellfish, nuts, cereals, fruits.

SYMPTOM
Adverse reactions to a food allergy occur very clearly, defined and appear within two hours after ingestion of food.

The severity of the symptoms depends on the amount of allergen ingested, the sensitivity of the allergic person and the reactivity of the affected organ, and can last for days. Your reactions can be:
Cutaneous: urticaria, dermatitis, inflammation of lips, etc.
Digestive: nausea, vomiting, colic, diarrhea.
Respiratory: rhinitis, asthma, cough, wheezing.

The most serious, but less frequent: Anaphylaxis, which can lead to anaphylactic shock, with cardiac arrest, unless adrenaline is immediately administered to open the airways.

In the case of food intolerance, the main symptoms are heavy digestion, gas, reflux, heartburn, pain or even disorders such as migraine, obesity, fatigue, dermatitis and insomnia.

PREVENTION
It consists of preventing and avoiding the contact, ingestion or inhalation of the food or component of the food that causes the allergic reaction or intolerance.

DIAGNOSIS
There is a Food Intolerance Test service, a all non-invasive bioelectroresonance that tests 216 foods, additives, preservatives as well as the assimilation of minerals and trace elements.

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