Question

What preventive measures would you advocate to a patient suffering from adverse food reactions?

21 Nov 2017
Answer :
Word Count : 543

A food allergy is an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food. Food allergens are the parts of food or ingredients within food (usually proteins) that are recognized by immune cells. When an immune cell binds to a food allergen, a reaction occurs that causes the symptoms of food allergy. What else you should know: Most food allergens cause reactions even after they have been cooked or digested. Some allergens, most often from fruits and vegetables, cause allergic reactions only when eaten raw. Food oils, such as soy, corn, peanut, and sesame, may or may not be allergenic (causing allergy), depending on how they are processed. “Allergy” and “allergic disease” refer to conditions that involve changes to your immune system. These immune system changes fall into two categories:

• Immunoglobulin E (IgE) mediated—the symptoms are the result of interaction between the allergen and a type of antibody known as IgE, which is thought to play a major role in allergic reactions

• Non-IgE-mediated—the symptoms are the result of interaction of the allergen with the immune system, but the interaction does not involve an IgE antibody If you are sensitized to

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