Food allergy occurs when normally harmless foods are perceived by our immune system as a harmful substance. The body creates an immediate response by producing antibodies to protect itself from the harmful substance. As a result, some allergic reactions may occur.
People with food allergies can show serious allergic reactions that can lead to death even if they consume a very small amount of the food they are allergic to. Symptoms may appear within a few hours of consuming or touching the stimulant food. Itching, burning, redness of the skin, urticaria (hives), swelling of the tongue, mouth and face, shortness of breath, difficulty in swallowing, abdominal pain, cramps, palpitations, increased pulse rate, low blood pressure, dizziness and fainting are the symptoms associated with food allergy.
Foods that cause food allergy most frequently:
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Cow's milk
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Eggs
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Peanuts
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Nuts
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Shellfish
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Wheat
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Soybean
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Fish
In addition to these, it should not be forgotten that allergic reactions may develop against any food consumed.
WHAT IS FOOD INTOLERANCE?
There are many foods that we commonly consume. These are non-fatal reactions that develop due to the inability of the food to be digested by the stomach and intestines. Food intolerance may develop due to the lack of enzymes to digest the consumed food or due to impaired intestinal flora. consists of biological reactions. While food allergy is triggered directly by the immune system, food intolerance is a reaction of the digestive system.
WHAT IS THE DIFFERENCE BETWEEN FOOD ALLERGY AND FOOD INTOLERANCE, HOW TO PROTECT?
Food allergies do not depend on the amount of food. Even if it is eaten very little, it can cause food allergy with the same severity every time. This can cause itching, swelling, difficulty breathing and, in some cases, anaphylaxis, which results in death. causes ctic shocks. An individual can only protect himself by not consuming that food item.
Food intolerance depends on the amount of food. Unlike allergies, it causes physical and permanent negative effects. These effects are likely to produce much longer-acting results compared to allergy. When it is consumed less, it may not touch it or its complaints may be much milder. The patient can protect himself by consuming that food item less and less frequently. While a glass of milk does not cause gastrointestinal complaints in patients with lactose intolerance, a few glasses of milk immediately initiates complaints.
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