Food allergy: possible causes and many conditions

The ultimate causes of food allergy are not known, ie, still do not know the real causes of why a person is allergic to a food. There are probably several reasons that make the body recognize certain products as harmful and react to abnormal defensive response such as the allergic response. In a food allergy influencing factors like Late introduction of food in childhood how to cook or existence of other previous allergies.

Foods that cause food allergy most often vary as a function of the geographical area where we live. In our environment, this varies greatly according to age people.

In the first year of age, Milk is the leading cause of food allergy. From year -old allergy egg becomes progressively more frequent and from 4 years other foods like fish, nuts, seafood, fruits and vegetables. In the Mediterranean, from 10 or 12 years old, the group of foods that most commonly cause allergy are the Rosaceae fruits.

If a person eats a food that you are allergic, symptoms can vary from simple itching in the oral region to the maximum intensity of allergic reaction which is the anaphylactic shock, and can even lead to death allergic person. These reactions may manifest as symptoms on the skin, respiratory or circulatory.

Avoid ingestion of food causing allergy is the best and most common way to treat. In the event you have to certain foods such as nuts or shellfish, or to any food allergies caused severe symptoms, it is advisable to carry a prefilled epinephrine syringes that they or their parents are given if you have symptoms after ingestion inadvertent of these foods.

In the case of certain foods like milk and egg it is carrying out a process known as induction of oral tolerance. It is usually performed in children over 4 years of age in the spontaneous resolution of their food allergy is unlikely and consists of the administration, under close supervision of your allergist, increasing quantities of food against which you are allergic to get a variable period of time (usually 2-4 months ) the child these foods regularly and tolerance thereof.