Food allergies and intolerances are on the rise, affecting millions worldwide. This guide explores their causes, symptoms, diagnosis, and prevention strategies.
I. Differentiating Food Allergies and Intolerances:
A. Food Allergies:
Definition and immune response
Common allergenic foods
Anaphylaxis: The severe reaction
B. Food Intolerances:
Definition and physiological response
Common intolerances (lactose, gluten)
Non-immune-mediated intolerances
II. Causes and Risk Factors:
A. Food Allergies:
Genetic factors and family history
Early childhood exposure
Environmental factors and hygiene
B. Food Intolerances:
Enzyme deficiencies
Gut health and disorders
Sensitivities to additives
III. Symptoms and Diagnosis:
A. Food Allergies:
Skin, respiratory, and gastrointestinal symptoms
Diagnosis through tests
B. Food Intolerances:
Digestive and headache symptoms
Diagnosis through diets and consultations
IV. Prevention and Management:
A. Food Allergies:
Avoiding allergenic foods
Reading labels and preventing cross-contamination
Emergency Preparedness
B. Food Intolerances:
Identifying trigger foods
Dietary modifications and substitutes
Medications and probiotics for symptom management
V. Living with Food Allergies and Intolerances:
A. Psychological impact
B. Support networks and resources
C. Dining out and travelling considerations
D. Educating family, friends, and caregivers
Conclusion:
Understanding these conditions is vital for individuals and communities. Increased awareness promotes inclusivity and support. Proper diagnosis, prevention, and management enhance the quality of life in a potentially threatening food environment.
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Refs
https://www.mayoclinic.org/diseases-conditions/food-allergy/expert-answers/food-allergy/faq-20058538
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