The most common is allergy to cow's milk protein found in young children, especially in families with allergic history. It is estimated that it may affect every 20th baby. In addition, they cause allergy: eggs, soy, wheat, crustaceans, berries (strawberries), raspberries, etc., peanuts and walnuts. It is important to know that allergy may, however, apply to almost any food product or ingredient.
Allergy to cow's milk protein
Allergy to cow's milk protein occurs most often in young children, especially in families with allergic history. It is estimated that it concerns 0.5 to 4% of infants and its frequency decreases with age. The most common symptoms are vomiting and diarrhea, although there are also many other ailments. This type of allergy, fortunately, generally causes only short-lived symptoms. Milk allergy is much less common in older children and adults.
The allergenicity of milk can be reduced ...
Milk allergy can be clearly reduced by various technological methods. For example, heating milk denatures some milk proteins, reducing their sensitizing properties. Therefore, some people who are allergic to cow's milk tolerate boiled milk or powdered milk well. Another useful technology is the use of enzymes that digest milk proteins to form short-chain peptides. However, in products containing fermented milk, such as yogurt or fermented cheeses, the structure of the protein changes to a small extent; therefore, they can cause allergic symptoms in people who are allergic to cow's milk.
Sensitized to milk must eliminate them from the diet
If the diagnosis of allergy to any component of cow's milk has been proven, it should be excluded from the diet. The main problem in such cases is to ensure that the body provides all the necessary nutrients, which are usually milk. This applies especially to calcium, magnesium, vitamins A, D, B2 and B12. A good source of calcium are, among others canned fish (eg sardines or salmon) eaten with bones and boiled leafy vegetables (eg broccoli).
Allergy to nuts
Sensitization to nuts can be a serious health problem because it occurs at an early age, can last a lifetime and can cause severe allergy symptoms, including anaphylactic shock. Peanuts and, less often, walnuts, hazelnuts, Brazil nuts and almonds can cause allergic symptoms even if the dose of allergen was minimal. Sometimes it may be enough to contact the nut through the skin or inhalation of air containing particles of nuts. In a mild form, the allergy is manifested as a feeling of itchy skin, a skin rash and the appearance of swelling of the lips or tongue. There are also cases of shock due to anaphylactic reactions. Even deaths from shock have been reported. People who are allergic to nuts should avoid any contact with them. Due to the possibility of severe symptoms, it is recommended that they be provided with adrenaline - a medicine used to treat anaphylactic shock.
Other frequent food allergens
Other food products that often cause food allergies include fruit, legumes (including soy), eggs, seafood (crabs, lobsters, mussels, crayfish), fish, sesame seeds, sunflower seeds, poppy seeds and mustard. The allergenic capacity of some allergens disappears during various culinary treatments (eg after boiling), which is related to the breakdown of protein structures.However, for some proteins, their allergenic properties can not be eliminated by fermentation, enzymatic processes or cooking while maintaining high pressure. Problems can occur when eating out; in many cases, you can not be sure if there is no allergen in the ordered dish.
He prepared:
dr n. med Janusz Ciok
Institute of Food and Nutrition
