Food allergies most often occur on the skin with inflammation and itching. In second place are the respiratory tract with rhinitis and asthma and only in third place are the digestive organs. The symptoms that occur can be very varied and the difficulty is usually in separating them from other functional disorders (such as irritable bowel syndrome).
As soon as the complaints occur during or immediately after eating (burning and swelling of the oral mucosa, pain in the upper abdomen, nausea, vomiting, diarrhoea) the diagnosis and the triggering factor are found relatively quickly. However, if symptoms do not appear until hours after ingestion, diagnosis can be difficult. Various testing procedures are used for this purpose.
In addition to citrus fruits, the search is mainly focused on:. Less to vegetable food like: In some studies, however, raw vegetables (celery, carrots, asparagus, fennel, parsley) were identified as the trigger. Spices and spice mixtures in particular must be given more attention today.
Additives in food such as: are suspected to trigger an allergy. The therapy with these allergies is to be avoided only the triggers. Since many allergens lose their allergy-triggering properties due to the effect of heat, the increasing consumption of raw foods favors the occurrence of allergic reactions.
- Fish
- Eggs and
- Milk
- Fruit
- Vegetables
- Spices or
- Nuts.
- Glutamate
- Some salicylates
- Preservatives
- Antioxidants and
- Food colorants
