Possible
to divide the effects of unwanted food into two types, the first is a
food allergy that occurs due to immune reaction causes the disorder,
which begins with symptoms of acute after the ingestion of food causes
(such as anaphylactic shock anaphylaxis), or chronic disorder (such as
atopic dermatitis atopic dermatitis, and type II is
the undesirable effects of which occur, for example, lactose
intolerance lactose intolerance because of the lack of the enzyme
lactase lactase deficiency, can also occur undesirable effects also
because of the toxic effect of food (such as poisoning microbial food
bacterial food poisoning) or influencing drug (such as the impact caffeine)
Pathophysiology
Food allergy is primarily an immune response to proteins in food.
There is naturally bear foods, for reasons that are unclear (may include a combination of genetic and environmental) may occur for the abolition of this endurance, leading to undesirable immune effects.
E consists of immune globulin IgE antibodies in the majority of cases of allergies to foods, which combines with receptors on the wall of mast cells mast cells, basophils and basal cell circulation in all the body, to include the interaction of skin allergies and respiratory and digestive system.
After the occurrence of allergy caused by exposure to sensitizing allergen starting material and the media inflammatory inflammatory mediators (eg histamine) and additional factors (such as chemotactic factors chemotactic factor, cytokines and cytokines) to cause allergic inflammation.
The effect of chemical mediators on the surrounding tissue is the expansion of blood vessels, and increased mucous secretion, and smooth muscle contraction, and the occurrence of these things is the cause of symptoms when you eat a cause of sensitivity.
Spread of the disease
Reports indicate that there is at least one person in every family has a food allergy.
Be a food allergy among children by about 5% and among adults by about 3.5%.
Sensitivity of the types of food such as milk, eggs, seafood, and peanuts account for about 1-10%, sensitivity of the fruit are about 1%, and sensitivity to vegetables less than 1%.
Studies suggest the United States to increase the sensitivity of foods among children by 18% in the last decade.
Injuries among children are more male than among female children, and be more casualties among adult females.
The rate of infection among children under the age of 3 years more than among adults.
Morbidity and mortality
Possible shock sensitivity after ingestion of food allergens, and may result in the death and blood because of a throat, and the shrinking Balsaibat air, and falling blood pressure is resistant to treatment of refractory hypotension.
Cause anaphylactic shock symptoms of the skin and the digestive system and respiratory system.
Allergies to foods such as peanuts, and seafood, and fish may cause shock due to allergies.
Factors that increase the risk of shock due to allergic asthma is the presence of my people, and shock sensitivity of the previous food.
Pathophysiology
Food allergy is primarily an immune response to proteins in food.
There is naturally bear foods, for reasons that are unclear (may include a combination of genetic and environmental) may occur for the abolition of this endurance, leading to undesirable immune effects.
E consists of immune globulin IgE antibodies in the majority of cases of allergies to foods, which combines with receptors on the wall of mast cells mast cells, basophils and basal cell circulation in all the body, to include the interaction of skin allergies and respiratory and digestive system.
After the occurrence of allergy caused by exposure to sensitizing allergen starting material and the media inflammatory inflammatory mediators (eg histamine) and additional factors (such as chemotactic factors chemotactic factor, cytokines and cytokines) to cause allergic inflammation.
The effect of chemical mediators on the surrounding tissue is the expansion of blood vessels, and increased mucous secretion, and smooth muscle contraction, and the occurrence of these things is the cause of symptoms when you eat a cause of sensitivity.
Spread of the disease
Reports indicate that there is at least one person in every family has a food allergy.
Be a food allergy among children by about 5% and among adults by about 3.5%.
Sensitivity of the types of food such as milk, eggs, seafood, and peanuts account for about 1-10%, sensitivity of the fruit are about 1%, and sensitivity to vegetables less than 1%.
Studies suggest the United States to increase the sensitivity of foods among children by 18% in the last decade.
Injuries among children are more male than among female children, and be more casualties among adult females.
The rate of infection among children under the age of 3 years more than among adults.
Morbidity and mortality
Possible shock sensitivity after ingestion of food allergens, and may result in the death and blood because of a throat, and the shrinking Balsaibat air, and falling blood pressure is resistant to treatment of refractory hypotension.
Cause anaphylactic shock symptoms of the skin and the digestive system and respiratory system.
Allergies to foods such as peanuts, and seafood, and fish may cause shock due to allergies.
Factors that increase the risk of shock due to allergic asthma is the presence of my people, and shock sensitivity of the previous food.
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