Each of childhood food allergies has different clinical manifestations. Breastfeeding, if mother observes diet, food allergy in a child under 6 months is rare. The earliest manifestation of allergy is atopic dermatitis. It first expressed in the itching and redness of the skin around the mouth or anus of the child, persistent diaper rash with careful care of his skin. It is not only the skin that responds to attack the allergen. In the future, the body is going to respond to the implementation: may appear regurgitation, vomiting, loose stools with mucus, bloating, intestinal colic type and further skin damage. Children often refuse eating food. Spilled on the skin in small bubbles the food can turn into soak crusts. Localization of cutaneous lesions may be different, but more often it starts with the face, neck. Child's allergy can become chronic sometimes. The area of skin lesion is wide, there are redness and blurred rash, accompanied by itching, flaking, scratching. The child becomes irritable, tearful, poor sleep, often refuses to eat. Attentive parents quickly notice the relationship of clinical manifestations with the introduction of new products in the diet of the child. But sometimes that is difficult to identify the allergen, there to help parents come doctor allergist-immunologist. He examines a child, noting the characteristic manifestations of the skin, mucous membranes, keeping nasal breathing checks, investigates the activities of all organs and systems. In difficult cases, diagnostic tests are conducted. After identifying the causes of food allergy is made diet, which excludes the use of a particular product. This is the first and fundamental step in the treatment of food allergy. It was shown that the incidence of food allergy in children in the first 5 years of life more than 6 times prevails over other forms of allergies, such as inhaled pollen or to household allergens. And up to 30% of children with proven food allergy the immune mechanism to three years of becoming more tolerant (able to move) in food, and for 12 years this figure reaches 53%, subject to reasonable individual hypoallergenic diets.
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