Food allergy is defined as “an adverse immunological reaction resulting from a specific immune response that reproducibly occurs when exposed to a particular food.” Food allergy sometimes manifests itself with mild redness and itching, sometimes with severe reactions that can be fatal.

What is the frequency of food allergies?

Food allergies have been increasing in the world in recent years and it has been reported that the number of definitively proven patients is lower, but approaching 10%. It is more common in children than adults. Food allergies can occur at any age. Since allergic foods can pass through the mother’s milk, it can be seen from birth in babies who are only breastfed.

Causes that increase the risk of food allergies?

Food allergy develops as a result of genetic, environmental reasons and gene-environment interaction. Food allergy is more common in children with allergic diseases in their mother, father or sibling. However, since a single gene is not responsible, this effect is in the form of susceptibility.

Factors such as lack of exposure to hygiene and microbial factors, composition of intestinal microbiota, diet, obesity, low intake of omega 3, antioxidant foods, use of antacid drugs, vitamin D deficiency and delay in starting supplements, and environmental chemical exposure, food allergy in countries with a westernized lifestyle It has been suggested to contribute to this alarming increase in the rate.




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