Food Allergies – How to Safeguard Against Them

Food allergy is a set of symptoms that occur as a result of an overly intense reaction of the immune system to a specific allergen, which is food. The immune response is inappropriate and disproportionate to the stimulus that caused it. It can be caused, among other things, by excessive cleanliness and living in an overly sterile environment, in which less contact with parasites, bacteria, and fungi does not adequately stimulate the body and causes it to react too strongly to potentially harmless stimuli. A study published in the New England Journal of Medicine in 2011 found that children living in the countryside have allergies less frequently (due to the greater biological diversity and lower environmental pollution) compared to children living in cities. Two types of allergies are distinguished: IgE-dependent and IgE-independent. IgE (immunoglobulin E) is a class of antibodies that "fight" against the allergen after its entry into the body. The symptoms of IgE-dependent allergy usually appear immediately (on average, it is from a few minutes to a maximum of 2 hours) after consuming the allergen, even if it is in small amounts. In the case of delayed allergy (delayed IgE-independent food allergy), symptoms appear with a significant delay - they may occur a few hours or even days after eating food. Food allergy should not be confused with food intolerance, as they arise through different mechanisms, manifest themselves differently, and have different effects on health.

Depending on the severity of the symptoms: – mild, – moderate, – severe (anaphylactic shock can lead to death). Depending on the extent of the reaction: – local, – organ-specific, – systemic. Depending on the type of allergen: – plant-based, – animal-based. Depending on the duration of the symptoms: – transient, – chronic. The symptoms of food allergies usually occur immediately and include: – skin symptoms: hives, redness, eczema, itching, swelling, atopic dermatitis; – symptoms of the digestive tract: abdominal pain, bloating, nausea, vomiting, diarrhea, bleeding from the digestive tract; – symptoms of the respiratory system: asthma, chronic rhinitis, coryza, dry cough, dyspnea; – other symptoms: migraine, sleep disorders, chronic fatigue syndrome, anaphylactic shock. In the worst case, consuming allergenic substances can lead to death if a real anaphylactic shock occurs. As a result of such a strong allergic reaction, there is a blockage of the respiratory tract, which makes breathing impossible. There is often a so-called allergic march in which symptoms disappear and new ones appear. The march usually begins in infancy with atopic skin changes and food allergies, which usually disappear by the age of 3-5, and symptoms of the respiratory system appear – initially rhinitis, ultimately asthma. The prevention of food allergies, early diagnosis, and the introduction of appropriate measures are of crucial importance in order to improve both the health status and the quality of life of allergic individuals.

The risk of allergy is significantly higher in individuals with a family history of allergy. If both parents are allergic, the likelihood of a child having an allergy may be as high as 60%. Genetic predispositions are unchangeable, but we can influence environmental factors. The main factors that increase the risk of allergy are: - air pollution, e.g. car exhaust fumes - increased immunoglobulin E (IgE) concentration in response to an allergen - passive smoking, e.g. in the case of children as passive smokers - increased IgE concentration - hydrogenated vegetable oils in the diet, e.g. excess of omega-6 fatty acids promotes the development of allergies - medications, e.g. antibiotic therapy in childhood and sex hormones during pregnancy. In the United States and other Western countries, children undergo about 10-20 antibiotic courses before the age of 18, and even a short 5-day therapy can disrupt the balance of intestinal flora. Many beneficial bacteria will be able to reproduce again after discontinuing the medication, but some will have difficulty returning to normal within 2 years. In addition, greater contact with potentially infectious factors (lack of excessive hygiene) plays an important role in preventing allergies, e.g. lower allergy prevalence in children from large families, living in the countryside, having contact with animals and going to kindergarten. The right amount of omega-3 fatty acids (e.g. in fish, linseed oil and rapeseed oil) in the diet both during pregnancy and in the first three years of a child's life is also important, as it reduces the risk of allergy. Studies conducted by Furuhjelm C. and colleagues found that giving fish to infants promotes the development of immunological tolerance and reduces the risk of allergies. However, too early exposure to proteins other than human milk protein can lead to atopy and allergic diseases. This is probably due to the fact that human milk protein does not contain a single fraction of casein and β-lactoglobulin, which are present in cow's milk. According to the recommendations, cow's milk should not be introduced into a child's diet before the end of the first year of life. Allergic diseases occur much less frequently in naturally breastfed children. Elimination or too late introduction of potential food allergens does not affect the risk of allergy in healthy and allergy-prone children.

Practically any food can trigger an allergic response, yet the majority of allergies are attributed to what is known as the Big Eight, which includes: cow's milk, chicken eggs, various nuts (such as hazelnuts, almonds, and chestnuts), peanuts, wheat, fish, shellfish and seafood, and soybeans. In cases of allergies to nuts, fish, and shellfish, anaphylactic shock can frequently occur, posing a direct threat to the health and life of the affected individual. Research conducted by Wahna U. et al. indicates that allergies to these products are more common in men than in women and also more prevalent in adults than in children. Unlike allergies to eggs, milk, soy, and wheat, this type of allergy tends not to dissipate with age in most cases. The elimination of food allergens is the most crucial method of preventing allergic reactions. Beyond implementing an elimination diet, it is essential to avoid stress, alcohol, infections, and certain medications, such as antibiotics, non-steroidal anti-inflammatory drugs, and opioids, as well as modifying one's lifestyle. Recent reports, including those in Bouchauda G. et al.'s publication, suggest that prebiotics used by pregnant women and breastfeeding mothers can have a beneficial impact on reducing the risk of allergies in their offspring. In treating food allergies and hypersensitivities, repairing damage to the intestinal barrier is of paramount importance to ensure only necessary components pass through it. The application of appropriately selected probiotics (both single- and multi-strain) can diminish the likelihood of developing intestinal dysbiosis and, consequently, allergies and food hypersensitivities. It is worth noting that if anaphylactic shock occurs, it is imperative to promptly administer epinephrine to the outer thigh.

To introduce an effective diet for people with food allergies, an accurate diagnosis is required. This form of treatment improves the health and quality of life of allergy sufferers. In the case of IgE-dependent allergies, skin or blood IgE antibody tests are most often performed. The treatment of food allergies depends on the type of allergy (IgE-dependent or IgE-independent). In the case of IgE-dependent allergies, an elimination diet is used, while in the case of IgE-independent allergies, a rotation diet is used. Both methods require consultation with a specialist, as no food components should be eliminated from the diet without their consent. In the case of IgE-dependent allergies, products containing allergens, as well as traces of allergens, must be excluded. In some cases, the elimination of products is necessary for life, especially if the allergy appeared in adulthood. In the case of pollen allergies, a cross-reaction to food allergens may occur, e.g. during birch pollen season, people with an allergy to this pollen should not eat apples, pears, kiwi, carrots, celery. In the case of IgE-independent hypersensitivity, a rotation diet is used, which involves a time-limited elimination of allergy-triggering products, without the need for elimination of traces. The vast majority of hypersensitivities can be cured, mainly through the restoration of intestinal integrity. People with food allergies must very carefully compose their meals, excluding products containing allergens.