Food Allergies are among the most obvious, and yet the most mysterious of ailments.
The substances in food that provoke the reaction (these are called allergens) are complicated proteins that are mere nutrients to most of us, and yet do harm to that minority among us, often children, who have a specific food allergy.
touch the lips and mouths of some of those who have food allergies, there can be swelling that any one can clearly see. Yet, these reactions can also be delayed and subtle - and, whether obvious or nearly occult, laboratory testing can fail to confirm the allergy in those who show its signs. Further, laboratory testing sometimes suggests food allergy in those who do just fine when the foods are consumed.
These are reactions of the immune system to proteins in foods; the reactions range from tingling of the lips, to swelling, hives, and even to difficulty breathing - and death.
In some people a food allergy is what physicians call "clinically apparent", that is- there is a visible reaction that can be reliably produced every time the food is eaten, and yet even then, laboratory proof of whether or not a food allergy exists is hard to come by. The underlying biology is not well understood in all cases, but in some- there is a ,
There are certain foods that are more likely to provoke an allergic reaction in people than other foods, and there are certain foods that are more likely to provoke an allergic reaction in particular populations .
- Carnes J. Ferrer A. Fernandez-Caldas E. Allergenicity of 10 different apple varieties. [Comparative Study. Journal Article] Annals of Allergy, Asthma, & Immunology. 96(4):564-70, 2006 Apr.
- Peanut allergy: Emerging concepts and approaches for an apparent epidemic J Allergy Clin Immunol - September 2007; 120(3); 504-505
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