"A food allergy is an abnormal immune response to food."
Common food allergens and the chemical properties that cause an allergic reaction in some individuals.
Food Allergy and Intolerance: An overview of the difference between food allergy and food intolerance, their symptoms, and their causes.
Major Food Allergens: A comprehensive list of common food allergens, including milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat.
Food Chemistry: Understanding the chemical composition and structure of different types of food and the role played by food chemistry in food allergies.
Immunology: Understanding the immune system and how it responds to different types of allergens.
Protein Chemistry: Understanding the characteristics and properties of proteins that make them a common cause of food allergies.
Genetics and Food Allergies: An overview of the genetic factors that influence food allergy susceptibility and inheritance patterns.
Food Safety: Understanding the importance of good hygiene practices and safe food handling to prevent cross-contamination.
Labeling Laws: An overview of food labeling laws and regulations designed to inform consumers about the presence of allergenic ingredients.
Food Sensitivity Testing: An overview of the different types of food sensitivity testing methods and their accuracy.
Treatment and Management: An overview of current methods for treating and managing food allergies and their associated symptoms.
Protein: Protein is found in many types of food and can cause severe allergy symptoms. The most common protein allergens include milk, eggs, peanuts, tree nuts, fish, shellfish, and soy.
Carbohydrate: Allergy to carbohydrate is not very common. However, certain carbohydrates, such as wheat and corn, can cause severe allergic reactions.
Lipid: Allergy due to fats or lipids is quite rare. But, people can be allergic to certain oils such as sesame oil, soy oil, and nut oil.
Additives: Some additives can trigger an allergic reaction such as sulfites, food dyes, and preservatives, such as monosodium glutamate (MSG).
Fruits and Vegetables: This category includes a wide variety of fruits and vegetables, such as tomatoes, strawberries, kiwi fruit, and citrus, that can cause oral allergy syndrome in some people.
Spices and Herbs: Spices such as cinnamon, garlic, and ginger or herbs like basil and oregano can cause severe allergic reactions.
Grains: Those who are allergic to gluten must avoid grains such as wheat, barley, and rye, as it may cause allergies.
Others: Other food allergens include meats such as beef, pork, and lamb, which can cause severe reactions in certain individuals. Additionally, insect bites (such as bee stings) can cause allergic reactions in some people.
"The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure."
"When the symptoms are severe, it is known as anaphylaxis."
"A food intolerance and food poisoning are separate conditions, not due to an immune response."
"Common foods involved include cow's milk, peanuts, eggs, shellfish, fish, tree nuts, soy, wheat, and sesame."
"The common allergies vary depending on the country."
"Risk factors include a family history of allergies, vitamin D deficiency, obesity, and high levels of cleanliness."
"Allergies occur when immunoglobulin E (IgE), part of the body's immune system, binds to food molecules. A protein in the food is usually the problem. This triggers the release of inflammatory chemicals such as histamine."
"Diagnosis is usually based on a medical history, elimination diet, skin prick test, blood tests for food-specific IgE antibodies, or oral food challenge."
"Early exposure to potential allergens may be protective."
"Management primarily involves avoiding the food in question and having a plan if exposure occurs. This plan may include giving adrenaline (epinephrine) and wearing medical alert jewelry."
"The benefits of allergen immunotherapy for food allergies is unclear, thus is not recommended as of 2015."
"Some types of food allergies among children resolve with age, including those to milk, eggs, and soy; while others such as to nuts and shellfish typically do not."
"In the developed world, about 4% to 8% of people have at least one food allergy."
"They are more common in children than adults."
"Male children appear to be more commonly affected than females."
"Some allergies more commonly develop early in life, while others typically develop in later life."
"In developed countries, more people believe they have food allergies when they actually do not have them." Note: Some questions do not have specific quotes in the provided paragraph, so they cannot be directly answered.