The prevalence of food hypersensitivity is significantly lower than the number of individuals who report adverse reactions to certain foods. Surveys indicate that at least one member in one-fourth of families experiences food sensitivity.

Types of Reactions to Food Sensitivity

Adverse reactions to food can be categorized into two main types:

1. Immune-mediated allergic reactions

These reactions occur due to an abnormal immune system response to allergens, leading to immediate outcomes such as swelling, edema, and anaphylaxis. Chronic conditions like atopic dermatitis may also develop.

2. Non-immune-mediated reactions

These include food intolerances, such as lactose intolerance, and chemical reactions to food components, like caffeine sensitivity.

Symptoms of Food Hypersensitivity

1. General symptoms

While each allergenic food may trigger unique symptoms, the most common include:

Localized redness.

Acute urticaria (hives).

Localized edema.

Abdominal pain.

Nausea and vomiting.

Diarrhea.

Runny nose.

Itchy eyes.

Certain types of migraines.

2. Severe symptoms

In acute cases, food allergies can pose life-threatening risks, manifesting as:

Difficulty breathing.

Chest tightness.

Sensation of throat constriction.

Rapid heartbeat.

Dizziness.

Loss of consciousness.

Non-immune-related food hypersensitivity often presents as gastrointestinal symptoms, such as diarrhea, abdominal pain, and bloating.

Causes and Risk Factors of Food Hypersensitivity

1. Causes

Food allergies result from overactive immune responses triggered by certain proteins (allergens). These allergens stimulate immune cells to release histamine and other chemicals, which affect the skin, cardiovascular system, respiratory tract, digestive system, and blood vessels.

Although any food protein can theoretically cause an allergic reaction, 90% of cases involve:

Eggs.

Milk.

Wheat.

Soy.

Peanuts.

Tree nuts (e.g., hazelnuts).

Fish.

Shellfish.

2. Risk factors

Other allergic conditions, such as asthma or eczema.

Enzyme deficiencies, such as lactase deficiency, which impairs lactose digestion and leads to accumulation in the intestines.

Complications of Food Hypersensitivity

If left unmanaged, food hypersensitivity may lead to:

Malabsorption of essential nutrients, including vitamins and iron.

Anemia.

Diagnosis of Food Hypersensitivity

1. Initial evaluation

Diagnosis begins with a detailed clinical history and physical examination. A food diary documenting eating habits can help identify correlations between symptoms and specific meals.

2. Elimination diet

Patients may be advised to exclude certain foods from their diet for 1-2 weeks to assess symptom changes. However, this method can be subjective and influenced by the patient.

3. Diagnostic tests

Skin prick tests: A small amount of the suspected allergen is injected under the skin. A positive reaction (localized swelling and redness) indicates sensitivity but is not definitive.

Blood tests: Measurement of specific Immunoglobulin E (IgE) levels can identify allergens with greater precision.

Treatment of Food Hypersensitivity

1. Mild cases

Antihistamines are prescribed to alleviate symptoms.

2. Severe cases

Epinephrine (adrenaline) injections are administered to manage life-threatening reactions.

Prevention of Food Hypersensitivity

Preventive measures include:

Avoiding allergenic foods.

Consistently taking prescribed medications.

Keeping a detailed food diary to identify triggers.