Have you ever consumed a certain meal and felt your stomach turn or your skin itch? If so, you may have an issue involving ingested allergens, a topic that is not only fascinating but also essential for comprehending your general health. The compounds in some foods, known as ingested allergens, can send your immune system into overdrive, resulting in a variety of symptoms that can be anything from slightly bothersome to extremely hazardous.
In-depth information on ingested allergens, typical foods that contain them, and the symptoms they might produce are covered in this thorough article. We'll also discuss how they influence your body, how they're identified, and the various treatments. This page tries to provide you with a comprehensive overview of ingested allergens, whether you have a suspicion that you may have a food allergy or are just curious.
If you've ever wondered why certain foods make you feel unwell, or if you're curious about how food allergies are diagnosed and managed, you won't want to miss what comes next. Klarity has a wealth of information to share, from common symptoms to treatment options. Keep reading to become an informed advocate for your own health!
Introduction
You are aware that certain people respond poorly to particular meals. So what are these strange ingredients in our food that may convert a delicious supper into a health emergency? Consumed allergens are what we refer to as these, and they are more typical than you could imagine.
According to research, 5% of adults and 8% of children suffer from food allergies, and these numbers appear to be rising.1 Understanding what allergies are and how they work might help you live healthier overall.
Consumed allergens can have an influence on your skin and respiratory system in addition to your digestive tract.1-2 It's critical for everyone, not just those who've been diagnosed, in an era when everything we consume is scrutinised more than ever.
What are ingested allergens?
Understanding the concept
When we discuss ingested allergens, we're referring to specific substances in food that can provoke an immune system response. For example, you might eat a peanut butter sandwich and then experience symptoms like hives or a tightening sensation in your throat. The proteins in that peanut butter are what your immune system mistakenly identifies as harmful, leading to an allergic reaction.1
The scientific perspective
In more technical terms, ingested allergens are proteins or glycoproteins found in food. These molecules have particular characteristics, such as a specific molecular weight range, that enable them to interact with our immune system and trigger an allergic response. Specifically, these allergens can bind to immunoglobulin E (IgE) receptors, which are involved in allergic reactions.1,2
Common sources of ingested allergens
The foods most commonly associated with ingested allergens include:
- Dairy products, Such as milk and cheese
- Seafood: Including shrimp and fish
- Nuts and Seeds: Like almonds and sunflower seeds
- Wheat: Specific proteins in wheat have been identified as allergens, particularly for individuals with wheat allergies.1,2
Ethnic and racial variations
It's worth noting that some research indicates the prevalence of specific food allergies may vary based on ethnicity and race. For instance, shellfish allergies are reported more frequently among black/African American individuals compared to white individuals.1
Symptoms from ingested allergens
A range of reactions
The symptoms you might experience from ingested allergens can vary widely, both in type and severity. Some people might feel a bit of stomach discomfort, while others could have a more severe reaction that requires immediate medical attention.1
Gastrointestinal symptoms
One of the first places you might feel the effects of an ingested allergen is in your digestive system. Symptoms can include:1
- Abdominal pain
- Diarrhoea
- Nausea
These symptoms usually develop within a few minutes to a couple of hours after eating the food that triggers the allergy.1
Skin reactions
Ingested allergens can also affect your skin. You might experience:1
These symptoms are often uncomfortable and can be alarming if you're not sure what's causing them.1
Severity and duration
Symptoms might vary from person to person in terms of intensity and length. While some people might just feel a little uncomfortable, others might suffer more severe and protracted symptoms. Sometimes, the onset of symptoms takes many hours, making it difficult to pinpoint the offending meal.1
When to seek medical help
If you experience severe symptoms like difficulty breathing, swelling of the face or throat, or a rapid drop in blood pressure, seek medical attention immediately. These could be signs of anaphylaxis, a severe and potentially life-threatening allergic reaction.1
How do ingested allergens affect the body?
The immune system's role
When you consume a food that contains an allergen, your immune system springs into action. It releases a specific type of antibody called immunoglobulin E (IgE). The role of IgE is to neutralise what the body perceives as harmful, even though the allergen is generally harmless. IgE binds to particular cells, such as mast cells and basophils, activating them to produce chemicals that result in allergic response symptoms.1,2
The domino effect: chemical mediators
Histamine and leukotrienes are two examples of chemical mediators that are released after the immune system is engaged. You may encounter symptoms including itching, hives, and digestive problems as a result of these compounds. They essentially act as messengers, telling various bodily sections what to do.1,2
Allergens and the digestive system
Some allergens are particularly resistant to the acidic environment of the stomach and to enzymatic digestion. This resistance allows them to travel further down the digestive tract and even enter the bloodstream, potentially causing more severe gastrointestinal symptoms.1,2
The difference between intolerance and allergy
It's critical to differentiate between food allergies and food intolerance. Both conditions can be uncomfortable, but a food intolerance doesn't involve the immune system. For instance, a lack of an enzyme that breaks down lactose causes lactose intolerance, whereas an immunological reaction to milk proteins causes a milk allergy.1
When symptoms are delayed
In some cases, symptoms may take longer to manifest. This happens frequently because some allergens are resistant to digestion and can still be found in the bloodstream hours or days after consumption.2
Common foods that contain ingested allergens
Dairy products
When it comes to dairy, issues might arise beyond milk. Proteins in dairy products like cheese, yoghurt, and even butter can cause allergic responses. Goat and sheep's milk may cause you to react if you have a cow's milk allergy.1
Seafood
You'd be surprised to learn how prevalent seafood allergies are. Although fish like salmon and tuna can sometimes trigger allergic responses, shellfish like prawns, crab and lobster are frequently to blame. When dining out, you must exercise caution because cross-contamination in kitchens is frequent.1
Nuts and seeds
Among the nuts and seeds that might trigger allergic responses include almonds, peanuts, and sunflower seeds. You should be cautious not just of whole nuts but also of products like peanut butter and almond milk.1
Wheat and gluten
Wheat allergies are often confused with gluten sensitivity, but they are not the same. Wheat contains specific proteins that can trigger allergies, separate from gluten. Foods like bread, pasta, and cereals often contain wheat and should be avoided if you have a wheat allergy.1,2
Hidden sources
Sometimes, allergens can be found in unexpected places. For example, some processed meats use milk proteins, and certain sauces and dressings may contain wheat or nuts. Always read labels carefully, and when in doubt, consult with a healthcare provider.1
Diagnosis and testing
The first step: consult a professional
If you suspect you have a food allergy, the first step is to consult a healthcare provider. They can guide you through the diagnostic process, which often involves a detailed medical history and possibly some tests.1
Allergy tests
One common method of testing for food allergies is the skin prick test, where a small amount of the suspected allergen is applied to your skin using a tiny needle. If you are allergic to the substance, you will acquire a raised bump at the test location. Blood tests, such as specific IgE tests, can also be used to diagnose allergies. For example, tests for certain allergens like 𝜔5-gliadin can be particularly useful for diagnosing wheat allergies.2
Elimination diets
Another approach to diagnosis is an elimination diet, where you remove suspected allergens from your diet and gradually reintroduce them to see if symptoms reappear. This method should always be supervised by a healthcare provider to ensure it's done safely and effectively.1
Food challenges: the gold standard
The most definitive way to diagnose a food allergy is through a food challenge, where you consume the suspected allergen under medical supervision. This test is usually reserved for cases where other tests are inconclusive and should only be conducted in a medical facility.1
When It's not an allergy
Sometimes, symptoms that appear to be an allergic reaction are actually due to food intolerance or other medical conditions. Accurate diagnosis is crucial for effective treatment, so don't self-diagnose. Always consult a healthcare provider for a comprehensive evaluation.1
Treatment and management
Medication options
If you've been diagnosed with a food allergy, your healthcare provider will likely discuss medication options with you. Antihistamines are often the first line of defence, as they can help alleviate symptoms like itching and hives. In more severe cases, an epinephrine injection may be prescribed to counteract anaphylactic reactions.1
Immunotherapy: A long-term solution
For some people, allergy immunotherapy (AIT) may be an option. This treatment involves gradually exposing you to increasing amounts of the allergen to help your immune system become less sensitive to it. However, this is a long-term commitment and should only be done under medical supervision.1
Lifestyle changes: more than just avoidance
Avoiding the allergen is, of course, the most straightforward way to manage a food allergy. However, this can be easier said than done, especially when dining out or eating processed foods. Always read labels carefully, and don't hesitate to ask restaurant staff about ingredients. Some people also find relief by using anti-ulcer agents that inhibit gastric digestion of the allergen, affecting the sensitization and induction phases of an allergic reaction.2
Emergency preparedness
If you have a severe food allergy, it's crucial to have an emergency action plan. Carry an epinephrine auto-injector at all times, and make sure your friends and family know how to use it. Wear a medical alert bracelet to inform healthcare providers of your allergy in case of an emergency.1
The role of dietitians and allergists
You can get specialised guidance on controlling your food allergy by speaking with a trained dietician. An allergist can do tests to determine whether you have allergies and could recommend immunotherapy as a treatment.1
FAQs
If I swallow an allergen, should I make myself throw up?
It's typically not advised to make yourself throw up if you think you may have consumed an allergy. Due to the added irritation, this might occasionally worsen the issue. Ask for emergency medical assistance right away if you suffer severe symptoms like swelling or trouble breathing.1
How long can a rash from ingesting an allergen last?
Depending on the person and the degree of the allergic response, the duration of a rash might change. Most of the time, after taking antihistamines, skin symptoms like hives or rashes go away within a few hours to a day.1 However, if your symptoms are severe or persistent, talk to your doctor.
Can food allergies develop the day after eating something?
There are several circumstances when symptoms might be delayed, even though most allergic responses happen minutes to a few hours after consumption. This is especially true for allergens that can still be found in the circulation after some time has passed and are resistant to digestion.1,2
Is it safe to consume a small amount of the allergen?
A response can be brought on by even very small amounts of the allergen. Every time the allergen is introduced to you, your reaction's intensity might change. It is better to completely avoid the allergen and seek advice from a healthcare professional on treatment methods.1
Summary
Food ingredients called ingested allergens can cause an allergic reaction, resulting in symptoms that might be mildly uncomfortable or severe and life-threatening. These allergies are typically found in foods like dairy, shellfish, almonds, and wheat as proteins or glycoproteins. These compounds are incorrectly recognised as hazardous by your immune system, setting off a chain of events that can have an impact on your skin, digestive system, and even respiratory system.
It's important to distinguish between food intolerances and allergies because the latter do not affect the immune system. A medical history, skin prick tests, blood tests, and perhaps even dietary challenges performed under physician supervision are frequently combined to make a diagnosis. Antihistamines are a treatment option for moderate symptoms, while epinephrine injections are a treatment option for severe responses. Another newer kind of treatment is allergy immunotherapy (AIT).
Avoiding the allergen is only one aspect of managing a food allergy; other aspects include adapting one's lifestyle, being ready for emergencies, and consulting with healthcare professionals to develop an all-encompassing treatment strategy. For diagnosis and treatment, speak with a healthcare professional if you think you may have a food allergy.
References
- Sicherer SH, Sampson HA. Food allergy: Epidemiology, pathogenesis, diagnosis, and treatment. J Allergy Clin Immunol. 2014 Feb;133(2):291–307; quiz 308.
- Matsuo H, Yokooji T, Taogoshi T. Common food allergens and their IgE-binding epitopes. Allergol Int. 2015 Oct;64(4):332–43.
