why can chemicals trigger different food allergies?
First of all, we should know “What are food chemicals?”
Food chemicals have little creeping sound but these are present in an excess amount in fruits, vegetables, milk chocolates, and cheesy products. We do not eat food in a packet until we see this. Commonly chemicals are found everywhere in our diet whether we drink or either we eat. Some chemicals in food are very useful for us like vitamins which maintain our health. Some of them are hazardous for us like taste and aroma enhancers which should be avoided to use.
|How would you like to define the term food allergy?
The term “food allergy ” can be defined as follows:
Definition of food allergy:
“Food allergy is a kind of an adverse reaction which occurs due to the immunological response in our body”
2nd definition of food allergy:
“Food allergy is such kind of a reproducible reaction which takes place due to the immediate response of a substance to the immunological response”
3rd definition of food allergy
“An allergic reaction which takes place in our body to the immune system when a food item or a chemical is exposed to our immune system “
Food allergy and another term food intolerance (different from a food allergy) take place due to a specific reaction to an unusual reaction with any type of special type of food or maybe a food ingredient.
What do you know about the term immunological proteins?
Immunological proteins are also immunoglobulin which is easily synthesized in our body in our immune system and are always reproducible in the presence of foreign substances which are known as antigens and immunological proteins are known as antibodies.
Nature of antibodies and antigens:
immunoglobulin are also known as antibodies and antigens are foreign substances. Immunoglobulins are specific in nature and are able to target a special type of antigens. Immunoglobulins function by targeting a specific type of molecules whether they are biological or chemical in nature like bacteria, viruses, fungi, pollen grains, cancer cells, and animal dander.
What are the different types of immunoglobulin proteins?
There are the following types of immunoglobulin proteins
A, D,E, G,M these proteins are refferd as igA,igD,igE,IgG,igM
How do allergies or food allergies occur?
Food allergies or simple allergies can occur due to adverse reactions to any kind of food item, any type of drug, or any kind of chemical. Allergic reactions can be seen in people exposed to any type of food, or food additive or in the past have been treated with herbicides or pesticides.
Although the gastrointestinal barrier is present sometimes a small amount of immunological contacted proteins enter the gastrointestinal circulation and in this environment, a normal person is able to tolerate a small change and able to bear these small immunological changes or develop the capacity of tolerance against these foreign substances or any type of antigens which enter in our body and the tolerance in allergic conditions is poorly developed.
Role of the heat treatment process:
The heat treatment process is very effective in provoking food allergies. When heat treatment distributes to food items including fruits and vegetables, not all fruits and vegetables can prevent or disturbs the food allergy or any type of allergic reaction.
Role of heat treatment in milk:
In cow’s milk, different types of proteins are present which are easily denatured by heat treatment but casein is highly resistible to heat.
For example, it is uncommon to observe such children who are unable to tolerate raw potatoes or fresh pineapple but on the other hand, these children develop the capacity of tolerance against cooked potatoes and tinned pineapple.
What do food additives play role in food allergy?
Food additives like coloring agents, different flavors, emulsifier stabilizers, and taste enhancers are used in a variety of food. If we say that these food additives are responsible for food allergies then it will be not wrong because these items cause non-IgE-mediated allergies.
Example of food additives:
Different compounds like monosodium Glutamate is regarded as food additive that when taken in an excess amount then it can cause the following allergic reactions:
Sensation of warmth
Sulfites are also regarded as food additives that mainly contain sulfite ions. These sulfites are widely used for preservation for a long time to prevent the growth of microorganisms. Especially sulfites are used in snack food to protect them from bacteria and other microorganisms. Sulfites are used in snacks to increase their crispiness of snacks.
Sulfites also naturally occur in food and are sometimes naturally produced in the winemaking process.
Sulfites can cause serious breathing problems in patients with asthma.
FDA(Food and drug administration)has restricted the use of sulfites to sprinkle on fresh fruits and vegetables. If sulfites are present in the food then they are labeled within the list of ingredients.
Gluten is such type of a chemical or food component that is commonly found in wheat, oats, and rye. Gluten intolerance occurs at that time when a gluten-containing food is exposed to a person who is gluten sensitive. Gluten intolerance is also called celiac disease. This phenomenon does not involve the action of IgE antibodies and chiefly not considered a food allergy but is known as food intolerance.
In research, it was shown that when processed food is kept under exposure to some food additives they can cause immunological hypersensitivities like atopic dermatitis and allergy asthma.
Atopic dermatitis is known chiefly as eczema which is regarded as a chronic skin infection.
What factors can cause atopic dermatitis or eczema?
It has been observed that some types of food or food flavors exposure can lead to eczema also known as an immunological hypersensitivity problem.
Processed food is mainly responsible for the increasing rate or first causing factor of atopic dermatitis. In western countries, this case is mostly observed.
In such countries where the environment is mostly polluted atopic dermatitis is a common problem.