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It happens in people who are highly sensitive to ragweed. This is called cross-reactivity.Īnother example of cross-reactivity is oral allergy syndrome. For example, if you react to shrimp, you're probably allergic to other shellfish like crab, lobster, and crayfish. When you have a life-threatening allergic reaction to a certain food, your doctor will probably recommend that you avoid similar foods, too. Cross Reactivity and Oral Allergy Syndrome In Scandinavia, codfish allergy is common. In Japan, for example, you'll find rice allergy. The foods that you'll react to are often those that you eat regularly.
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Kids are more likely to outgrow allergies to milk, eggs, and soy than to peanuts, fish, and shrimp. Shellfish, including shrimp, crayfish, lobster, and crabįor children, the food allergens that most often cause problems are:Īdults usually don't lose their allergies, but children do sometimes.All of this takes place within a few minutes to an hour. As they reach your skin, they can trigger hives or eczema. Food allergens in your blood can cause a drop in blood pressure. Then you may have symptoms such as vomiting, diarrhea, or belly pain. The digestion process affects the timing and the location. From there, they can travel and cause allergic reactions throughout your body. And since some food allergens aren't broken down by the heat of cooking or by stomach acids or enzymes that digest food, they can cross into your bloodstream. Depending on the tissue they're in, these chemicals will cause various symptoms. The next time you eat that food, the allergen interacts with that IgE and triggers the mast cells to release chemicals such as histamine. You won't have a reaction yet, but now you're set up for one. The IgE gets released and attaches to the surface of mast cells. The first time you eat a food you're allergic to, certain cells make a lot of IgE for the part of the food that triggers your allergy, called an allergen. The other is mast cells, which you have in all body tissues but especially in places like your nose, throat, lungs, skin, and digestive tract. One is immunoglobulin E (IgE), a type of protein called an antibody that moves through the blood. How Food Allergies Workįood allergies involve two parts of your immune system. Sometimes allergic reactions to food can be severe, even life-threatening. If you think you have a food allergy, see a doctor to confirm what's triggering it and get help managing and treating it.
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When both of your parents have allergies, you're more likely to have food allergies than if only one parent has allergies. Some people come from families where allergies are common - not necessarily food allergies, but perhaps hay fever, asthma, or hives. Most of the time it's a problem with digesting the food.įor example, being allergic to milk is different from not being able to digest it properly because of lactose intolerance. With a food intolerance, your immune system isn't responsible. But they may be having something else: a reaction called food intolerance.Ī food allergy is caused by your immune system reacting to the food when it doesn't need to. People often have an unpleasant reaction to something they ate and think they have a food allergy.