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Sources of food allergens and their health significance
Novotná, Tereza ; Faměra, Oldřich (advisor) ; Dana, Dana (referee)
In the whole world, 2-8% of the adult population suffers from a food allergy. The number of children is even much higher in this respect, but their allergies very often disappear with age. Differences in the prevalence of allergies lie in age, geographical conditions and lifestyle.
By food allergy, we understand a reaction catalysed by the immunity system. Pathological symptoms will appear in an individual after they have been exposed to allergy inducing food which starts an immunity reaction. Allergy is a pathological state based on a hypersensitive reaction caused by an allergen of a foreign character.
Food allergens are able to cause atopic or non-atopic reactions among which belong the allergic rhinitis, allergic asthma, atopic dermatitis, allergic gastroenteropathy, anaphylactic shock or angioedema. The symptoms may range from light to very sever and in cases of severe reactions, it is necessary for the individual to avoid the allergy inducing food completely.
Among allergy inducing food may belong all food which contains protein. Reactions manifest themselves to a different degree and by a different symptom in every individual.
The diagnostic methods are demanding and not always accurate. Therefore, it is necessary for the patient to keep careful records of the food they consume. Almost all food allergens are proteins, but it is the protein parts contained in food, that induce allergy. However, there are some groups of food which cause allergic reaction more frequently than others. Among these belong the cow milk proteins, fresh fruit, eggs, fish, crustaceans and peanuts.
It is also necessary to take cross allergies between both related and unrelated food into account, since they cause considerable health issues, for example, the oral allergy syndrome.
Prevention of a food allergy is possible only by complete omission of allergy inducing food from the diet of the individual.
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