In case of true food allergy the immune system treats certain proteins that are not useful components of food; it may be harmful to the body and can be protective antibodies against them. Usually proteins cause an allergic reaction, but sometimes act as allergens and other substances contained in food. Signs of allergies in children may also be abdominal pain, nausea, vomiting, upset the bowel (diarrhea, flatulence - increased gas formation, constipation). In addition, frequent headaches, irritability, and nasal congestion, breathing difficulties up to the attack of breathlessness and as an extreme severity - anaphylactic shock. Important: true allergy attack occurs, even when the allergen enters the body at the very minimum amount. Children are very different - unique not only by looks, but also by biochemical processes. Their bodies react differently to the new component of the diet. Still, science sets up some rules. In the twentieth century, the external shows of allergy are called diathesis. In Greek it means an addiction. It is due to tendency of the abnormal reaction of the body. Predisposition to food allergies is often hereditary. The hereditary link is established in 50-70% of allergic reactions. Allergies to foods can be formed at children in the womb in violation of the woman's nutrition, as well as during breast-feeding. This contributes to overeating foods that have expressed allergens (fish, seafood, eggs, nuts, citrus, chocolate, etc.). Transfer of allergen to the fetus can occur within the uterine amniotic fluid through the ingestion of fruit or penetration through his skin (it is very permeable). In the immature organism premature infants often develop a food allergy. It is not allowed early transferring children to artificial feeding. For food allergies can cause improper introduction of complementary foods, food ingredients weight disparity and the child's age. Overfeeding is also harmful for your baby, as well as entering into the diet products with highly allergenic properties. The risk of developing allergies is higher in children occurs when an inflammatory disease. It was wide felt that most allergens are proteins of animal or vegetable origin, less polypeptides - fragments of proteins. Some low-molecular substances by themselves are not dangerous, become allergens, joining a particular protein. Food allergens can alter the antigenic properties of the thermal treatment in the direction of their weakening and strengthening. But most of pasteurization, sterilization, and freezing, pickling or salting foods have little effect on the expression of allergenic properties.
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