Food allergy and intolerance

Article Abstract:

Food intolerance is a term used to describe an array of reactions to food that involve immune-mediated reactions and those that do not show any evidence of the classic immune response. The reactions that are mediated by an immune response are considered food allergies or sensitivities. In these cases the individual has developed a sensitivity to a substance he had previous contact with. The symptoms and conditions in which the symptoms arise vary for each person. Cow's milk is considered the most offending allergy-inducing food among children, for several reasons. Cow's milk has over 25 proteins capable of inducing antibody formation; children drink large amounts of milk relative to body weight; and the immune system is in various stages of immaturity. Some allergens in food are destroyed by heat, others are not. A fixed food allergy is when a food which has not been eaten for a long time produces definite symptoms when ingested. A cyclic food allergy is when a sensitivity response is elicited only with an increased intake, the food being tolerated with no reaction when eaten infrequently. Food intolerances are considered unique and separate from food sensitivities in their inability to produce predictable immune reactions. A person may have an inability to digest a food, as with a lactose intolerance, in which the individual does not have sufficient amounts of the enzyme lactase to digest the lactose sugar found in milk products. Psychological factors are also thought to be a cause of food intolerance in some people. There are many factors that contribute to a decrease in optimum immune functioning, from emotional and nutritional stress to bombardment with environmental pollutants. This article provides a brief description of some food ingredients thought to commonly cause reactions, such as monosodium glutamate (MSG) and tartrazine. A physician needs to be sensitive to all of these contributing factors when trying to diagnose and treat food allergies and intolerances. (Consumer Summary produced by Reliance Medical Information, Inc.)

Health aspects, Lactose intolerance, Allergens

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Alimentary agony: allergy and the gut

Article Abstract:

The issue of food allergy involves multiple syndromes that imply adverse reactions to food in humans. While the seriousness of these reactions is debatable, the ground is further complicated by an inadequate terminology and deficiencies in research, diagnostic and treatment methods. Pinpointing potential food allergy should comprise an inquiry into possible food links through techniques such as the radio-allergosorbent test. This helps classify food allergy into fatal and non-specific forms of adverse reaction, and also devises a treatment program based on the avoidance of certain food types.

Analysis, Causes of, Allergic reaction, Radioallergosorbent test

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Food as a motivator in a client with Prader Willi syndrome

Article Abstract:

Prader Willi syndrome causes sufferers to be obese, be mentally disabled and have a high pain threshold. A patient with the syndrome had leg ulcers for around 20 years, mainly because he did not allow them to heal. Behaviour modification techniques, using food as the primary motivator, were used by his care team to encourage him not to tamper with his ulcers, which finally healed, allowing the patient to take part in several activities previously unavailable to him.

Psychological aspects, Care and treatment, Wound healing, Behavior modification, Prader-Willi syndrome

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