Food Allergy
Food may be the cause of serious allergic reactions in some people. Allergies are the result of a reaction that starts in the immune system. The immune system reacts with special antibodies named Immunoglobulin E (IgE) which starts a cascade of inflammatory events leading to histamine release and a potentially life-threatening reaction. Without emergency treatment including an injection of epinephrine and expert care outcome can be fatal. A number of environmental factors may be driving recent increases in development of food allergy (eg, filaggrin loss of function gene status, sensitization to food via nonintact skin, early-life microbiota, epigenetic changes, socioeconomic status and location of residence, vitamin D status, and UV radiation exposure)
There is a distinct difference between food allergy and intolerance. Allergy involves the immune system while food intolerance, such as lactose intolerance, does not. Intolerance to food is usually limited with abdominal symptoms with no risk of anaphylaxis. The most common food allergens are cow’s milk, eggs, peanuts, wheat, fish, soy, shellfish, sesame and nuts.
Allergy to galactose-alpha, 1,3-galactose, also known as 'alpha gal' allergy, a carbohydrate found on mammalian meat, is associated with Lone Star tick bite. People with alpha gal allergy react to beef, lamb, pork and venison.
A thorough medical history and a physical examination followed by testing usually determines the food responsible for the reaction. People with food allergy should carry epinephrine for emergency while calling 9-1-1.