Food allergies are one of the trickiest health conditions to live with. These occur in anybody from small kids to aged people. They are commonly triggered by some or the other food element that a particular person’s body cannot ingest and process normally. They mostly surface up during adolescence.
Five categories of food cause allergy: wheat, dairy, soy, shellfish and nuts; products that contain any trace of these items may or may not trigger a particular allergy in an individual.
Common allergic reactions include hives, eczema, nasal congestion, itchy mouth and throat, rashes, swelling of the lips, tongue and throat or other parts of the body, breathlessness, wheezing, and so on.
The kind of protein in each of the above categories of food is what the body of people with food allergy reacts to. For instance, gluten is the protein present in wheat and wheat products. Similarly, the other food categories have their own allergen compound.
People who are “lactose intolerant” are called so because their gut cannot process the protein present in dairy. All these occur when the immune system of the human body responds to the food it cannot process. This results in the form of food allergies.