How does the doctor diagnosed?
The complexity of allergy study by specialists depend on the characteristics of the reaction suffered. There may be other apparent causes for the same type of symptoms. Disturbances in the process of digestion of certain food types can point to other non-allergic diseases such as celiac disease, lactose intolerance, a deficit in the synthesis and production of trypsin and chymotrypsin, disaccharidase deficiency, pancreatic lipase deficiency , steatorrhea. Similar tables may also occur by eating foods rich in histamine, such as tomatoes, strawberries, marinated pork, seafood, etc., Or by eating foods rich in tyramine, such as wines that have matured in barrels and very strong cheeses cured. Shellfish and fish in poor condition can cause mild intoxication as a result of biological contamination or by toxins produced by different microorganisms.
If symptoms are marked and suspicion of food allergy are well founded, will require an allergy specialist to make the diagnosis, a diagnosis of certainty.Allergy testing
Allergy testing with skin testing and / or enzyme immunoassay of serum are essential and may be sufficient to determine the causes of allergy, but sometimes appear confusing results that have no practical significance, since it may incur false diagnoses positive and negative.
So it is important that allergy tests are conducted and evaluated by experts in this discipline.
Depending on the results of initial tests, the next step is an oral food challenge “open” or “masked” with the food or food involved or extracts from them, always establishing a placebo control and using progressively increasing amounts . This is normal procedure to reach a definitive diagnosis of food allergy.
Risks from ingestion of allergenic foods:
- The mucous membranes of the mouth and throat can swell and cause difficulty breathing.
- An asthma attack can occur and / or anaphylactic shock.
- It is increasingly difficult to get a proper nutritious diet.
Possible development
Food allergy is a disease that affects 3-10% of infants and toddlers. Most were gone the allergy before the age of three on a regular and rigorous proprietary right in a pattern of introduction of foods in the diet of children.
Only a small percentage of the adult population suffers from food allergy. Most can live a normal life with only a few dietary restrictions.
credit to: Dr. Flemming Andersen, Dr. Dan Rutherford, Dr. Jaime Royo Cabañero