"A food allergy is an abnormal immune response to food."
Understanding common food allergies and dietary restrictions, such as gluten-free or dairy-free, and how to substitute ingredients in recipes to accommodate these needs.
Common allergens: This refers to the most common foods that people are allergic to, such as tree nuts, peanuts, wheat, and shellfish. It's important to know which allergens are the most common to better understand their impact on diets.
Food labeling laws: Understanding food labeling laws, such as the FDA's Food Allergen Labeling and Consumer Protection Act (FALCPA), is essential for individuals with allergies and dietary restrictions, as it helps them identify safe foods to consume.
Ingredients to avoid: Knowing which ingredients, such as gluten or dairy, to avoid is essential to ensure that individuals with allergies and dietary restrictions do not accidentally consume them, as it can cause harmful effects on their health.
Cross-contamination: Cross-contamination refers to the inadvertent introduction of allergens into a food product due to equipment, utensils, or surfaces shared with an allergen-containing product. Understanding cross-contamination is key to preventing allergic reactions or dietary restrictions.
Alternative ingredients: Knowing which alternative ingredients, such as soy or almond milk, are available can help individuals with allergies and dietary restrictions find healthier options.
Food preparation techniques: Certain preparation techniques, such as deep-frying or sautéing, may bring out hidden or latent allergens, and individuals with allergies and dietary restrictions need to understand the cooking techniques that may cause harm.
Label reading: Understanding how to read labels to identify potential allergens or problematic ingredients is key to making informed food choices for individuals with allergies and dietary restrictions.
Individual diets: Every individual has different dietary needs, and understanding the unique dietary requirements of patients is critical when developing individualized dietary plans.
Food safety considerations: Food safety considerations include factors such as storage, temperature, and handling requirements, all of which affect allergen safety and dietary waste comprehension.
Nutrition: Lastly, understanding the nutritional needs of individuals with allergies and dietary restrictions is crucial to ensure that they are receiving adequate nutrition from the diets they follow.
Milk allergy: Milk allergy is a common food allergy caused by an immune reaction to one or more milk proteins.
Egg allergy: Egg allergy is an immune system reaction to proteins found in eggs.
Peanut allergy: Peanut allergy is a common food allergy and can cause severe reactions.
Tree nut allergy: Tree nut allergy is a common food allergy and can cause severe reactions.
Fish allergy: Fish allergy is a common food allergy that can cause severe allergic reactions.
Shellfish allergy: Shellfish allergy is a common food allergy that can cause severe allergic reactions.
Soy allergy: Soy allergy is a common food allergy that affects many people.
Wheat allergy: Wheat allergy is a common food allergy that is caused by an immune reaction to wheat proteins.
Gluten-free diet: Gluten-free diet is a dietary restriction that is commonly followed by people with celiac disease or gluten sensitivity.
Vegan diet: Vegan diet is a dietary restriction that excludes all animal products.
Vegetarianism: Vegetarianism is a dietary restriction that excludes meat, poultry, and fish.
Lactose intolerance: Lactose intolerance is a dietary restriction that occurs when the body is unable to digest lactose, a sugar in milk and dairy products.
Kosher diet: Kosher diet is a dietary restriction that follows Jewish dietary laws.
Halal diet: Halal diet is a dietary restriction that follows Islamic dietary laws.
"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.