Diet for food allergies
Food allergy
Food allergies most often appear on the skin with inflammation and itching. In second place are the airways with rhinitis and asthma and only in third place are the digestive organs. The complaints that occur can be very diverse and the difficulty usually lies in distinguishing them from other functional disorders (such as that Irritable bowel syndrome) to separate.
As soon as the symptoms occur during or immediately after eating (Burning and swelling of the oral mucosa, epigastric pain, nausea, vomiting, diarrhea) the diagnosis and the triggering factor are found relatively quickly.
However, if symptoms only arise hours after eating, the Diagnosis difficult become. Various testing methods are used here.
In addition to citrus fruits, the search will focus on:
- fish
- Eggs and
- milk
thought.
Less in plant foods like:
- fruit
- vegetables
- Spices or
- Nuts.
In some studies, however, raw vegetables (celery, carrots, asparagus, fennel, parsley) were identified as the trigger.
Especially Spices and spice mixtures must be given greater consideration today.
Food additives such as:
- Glutamate
- some salicylates
- Preservatives
- Antioxidants and
- Food coloring
are suspected one allergy trigger. Therapy for these allergies is solely and exclusively to avoid the triggers.
As many Allergens by exposure to heat allergy Losing the triggering properties, the increasing consumption of raw vegetables favors the occurrence of allergic reactions.
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