Guest guest Posted February 18, 2010 Report Share Posted February 18, 2010 2009 Apr 1;98(7):375-87. [Food allergy, food intolerance or functional disorder?] [Article in German] Wüthrich B. Praxis für Allergologie und Dermatologie, Spital Zollikerberg, Zollikerberg. brunello.wuethrich@... The term " food allergy " is widely misused for all sorts of symptoms and diseases caused by food. Food allergy (FA) is an adverse reaction to food (food hypersensitivity) occurring in susceptible individuals, which is mediated by a classical immune mechanism specific for the food itself. The best established mechanism in FA is due to the presence of IgE antibodies against the offending food. Food intolerance (FI) are all non-immune-mediated adverse reactions to food. The subgroups of FI are enzymatic (e.g. lactose intolerance due to lactase deficiency), pharmacological (reactions against biogenic amines, histamine intolerance), and undefined food intolerance (e.g. against some food additives). The diagnosis of an IgE-mediated FA is made by a carefully taken case history, supported by the demonstration of an IgE sensitization either by skin prick tests or by in vitro tests, and confirmed by positive oral provocation. For scientific purposes the only accepted test for the confirmation of FA/FI is a properly performed double-blind, placebo-controlled food challenge (DBPCFC). A panel of recombinant allergens, produced as single allergenic molecules, may in future improve the diagnosis of IgE-mediated FA. Due to a lack of causal treatment possibilities, the elimination of the culprit " food allergen " from the diet is the only therapeutic option for patients with real food allergy. PMID: 19340768 [PubMed - indexed for MEDLINE http://www.ncbi.nlm.nih.gov/pubmed/19340768?ordinalpos=1 & itool=EntrezSystem2.PEn\ trez.Pubmed.Pubmed_ResultsPanel.Pubmed_SingleItemSupl.Pubmed_Discovery_RA & linkpo\ s=3 & log$=relatedarticles & logdbfrom=pubmed 2008 Jul;6(7):573-83. Food allergy. [Article in English, German] Werfel T. Department of Dermatology and Venerology, Medical University of Hannover, Germany. werfel.thomas@... Food allergy is defined by a specific sensitization against food allergens which is associated with a clinical reaction. Immediate reactions are most common and the skin is most often involved in food allergy. Most food allergies are IgE-mediated although eczema reactions in atopic dermatitis and in hematogenous contact dermatitis to foods can be mediated by specific T-lymphocytes. Only few foods are responsible for the majority of most reactions in childhood. In adults up to 60% of all food allergic reactions are due to cross reactions between foods and inhalative allergens. A stepwise procedure which takes individual factors into account is necessary in the diagnostics of food allergy. The diagnostic algorithm in food allergy is not significantly different from that of other allergies. The oral provocation is the only method to prove food allergy in patients without a convincing history. A specific elimination diet is the only intervention which has been proven to be effective. Further therapeutic approaches are still under study and include specific immunotherapy, specific oral tolerance induction and treatment with anti-IgE antibodies. PMID: 18611176 [PubMed - indexed for MEDLINE] 2003 Oct;36(5):917-40. Approaches to testing for food and chemical sensitivities. Gordon BR. Department of Otology and Laryngology, Harvard University, Cambridge, MA, USA. Testing for food and chemical sensitivities usually becomes necessary as part of the evaluation of otolaryngology patients who have chronic illness. The more complex the patient, and the more recalcitrant the problem is to treatment, the more likely it is that allergies, and especially food or chemical sensitivities, are involved in the pathogenesis of the illness. Failure to consider all major allergen contacts, including foods and chemicals, can lead to inadequate therapy. Similarly, failure to understand total allergic and oxidant load and the effects of chemical toxicity can lead to inappropriate or ineffective treatment. Clinically, food allergies occur in two different types: immediate, anaphylactic, fixed reactions and delayed, chronic, cyclic reactions. Different test methods have been developed for the two types. Fixed food allergies can be safely and efficiently detected by in vitro specific IgE or histamine release tests. Cyclic food allergies are best detected by either oral food challenges or by the IPDFT test. Choosing the best test for a particular patient requires a clear understanding of the two food allergy types and how their clinical presentations differ. Other tests for food allergies are compared and contrasted with these primary tests. Chemical sensitivity also occurs in two different clinical types: allergic, and toxic. True allergy to chemical haptens, either type I, IgE-mediated, or type IV, delayed hypersensitivity, occurs with significant frequency but is often unsuspected. Chemical toxicity can be caused by the aftereffects of an acute exposure or as a result of chronic, low-level exposure, but is even more frequently unsuspected and will not be diagnosed without a high index of suspicion. Both types of chemical sensitivity need to be addressed in any patients who have either a high allergen or chemical exposure load [105]. Either in vitro or in vivo tests can be used for chemical allergy detection; the advantages of each are outlined. Chemical toxicity screening tests are available and useful but do not detect all possible toxicants. Definitive toxic chemical tests usually require specialized laboratory facilities and expert consultation, for which possible sources are specified. The most important point in testing for food or chemical sensitivity is to be aware that food or chemical sensitivity can be contributing to a specific patient's clinical problems. Only then can appropriate investigations be undertaken to understand and then, perhaps, to intervene successfully in that illness. PMID: 14743781 [PubMed - indexed for MEDLINE] http://www.ncbi.nlm.nih.gov/pubmed/14743781?ordinalpos=1 & itool=EntrezSystem2.PEn\ trez.Pubmed.Pubmed_ResultsPanel.Pubmed_SingleItemSupl.Pubmed_Discovery_RA & linkpo\ s=5 & log$=relatedreviews & logdbfrom=pubmed Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2011 Report Share Posted February 9, 2011 I'm beginning to think food allergies are due to the health of your gut...what the make up is of what is growing in your gut..what the mix is..whether you have leaky gut or not, etc. I have read that and it makes sense to me. > >Wondering if anyone here can explain why and or how food allergies can be caused by mold illness/exposure? > > thanks, Ian > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2011 Report Share Posted February 10, 2011 I did not haver all these food allergy till after I got sick Janet In a message dated 2/10/2011 11:43:01 A.M. Eastern Standard Time, barb1283@... writes: Just my opinion from what I've read. I don't see a likely connection betw toxins and food allergies. You could be reacting to food or not feel well after eating certainly if it is contaminated w things that are toxic, but I wouldn't call that a food allergy. For example, I have an allergy to mango. It's fresh mango I have trouble with. I can eat it already peeled and out of the jar but I bought the whole fruit once and peeled it and ate it. Some fruit was left on the peel so I ate it off the peel wheren my lips touched the underside of the peel and afterwards my lips swelled up. I mentioned to an allergist I just happen to be going to. Only went to see him a few times and he said there is something called 'mango allergy' and it is a protein in the skin. Most allergies, true allergies anyway, caused by a protein in the food your body misinterprets. I think if you gut was intact this protein substance may not even *touch* any part of your body that it Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2011 Report Share Posted February 10, 2011 , can you find me a reference to that somewhere? My understanding of " leaky gut syndrome " as explained by a microbiologist is that gasses in the gut from too high a ph level just leak out by osmosis - not holes. I won't go into a lengthy description of how that happens, but I seriously doubt that candida literally punches holes in your gut or you would either die or wind up in emergency surgery for bowel resection. Barth Copyright 2011. The content of this post is considered the property of the author and shall not be reproduced, copied, or shared with another e-mail list, public forum, or individual without the written permission of the author. All rights reserved. c> Candida drills holes in your gut, thats why it is called permeable gut. molecules from food get through, causing food reactivity. Repair the gut, it goes away. c> karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2011 Report Share Posted February 10, 2011 In my own personal experience, this is what occurred to me. I have always eaten oranges. When the problems began I ate an orange (not organic) from someones back yard. I began getting sweaty, dizzy, nauseated, then finally passed out. I asked other who had the same fruit from the same tree. They had no adverse reactions. So I ate another 2 days later. I had the same symptoms and then passed out again. Since I have tried an Organic Orange, I had no ill effects, therefore I can state that my reaction was none allergic but was to the pesticide, herbicide, etc that could have been in the fruit. I guess this is one way to know if it is allergic or reaction. It gave me clarity anyways. God Bless !! dragonflymcs Mayleen ________________________________ From: momoko_uno <momoko_uno@...> Sent: Thu, February 10, 2011 12:43:26 PM Subject: [] Re: food allergy again, food allergies are complex and there are different theories as why they even exist. if something doesn't feel good after you eat it, if you throw it up, get diarrhea or any other symptoms, it doesn't really matter if you call it a food allergy, food sensitivity, food intolerance or something else, the matter is, you probably shouldn't be eating it and it's not doing your health any good. reacting from the peel of a fruit but not the flesh of a fruit is common. there could be several explanations for this. it could be to do with Quote Link to comment Share on other sites More sharing options...
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