JOSOL, MARY FRANCES E.

BSPH 4-A

ALLERGENS
Allergens can be found in a variety of sources, such as dust mite excretion, pollen, pet dander or even royal jelly. Food allergies are
not as common as food sensitivity but some foods such as peanuts (a legume), nuts, seafood and shellfish are the cause of serious
allergies in many people.
 A true food allergy causes an immune system reaction that affects numerous organs in the body. It can cause a range of
symptoms. Food allergies are immune reactions, typically an IgE reaction caused by the release of histamine but also
encompassing non-IgE immune responses. This mechanism causes allergies to typically give immediate reaction (a few
minutes to a few hours) to foods. In some cases, an allergic food reaction can be severe or life-threatening. In contrast,
food intolerance or food sensitivity symptoms are generally less serious and often limited to digestive problems
Intolerance can result from the absence of specific chemicals or enzymes needed to digest a food substance,.
 If you have a food intolerance or food sensitivity, you may be able to eat small amounts of the offending food without
trouble. You may also be able to prevent a reaction. For example, if you have lactose intolerance, you may be able to drink
lactose-free milk or take lactase enzyme pills (Lactaid) to aid digestion.*
The most common food allergies are allergies to milk, eggs, peanuts, tree nuts, seafood, shellfish, soy, and wheat. These are often
referred to as "the big eight".

I. COW’S MILK
Cow’s milk is made up of lots of different components, for example proteins (such as casein and whey), milk sugar (called
lactose) and fat.
MECHANISM OF ACTION
The allergic reaction happens because the immune system mistakes the proteins in cow’s milk to be a threat, when in fact they
should be harmless. It then releases chemicals such as histamines and others – it’s these chemicals that trigger the signs and
symptoms of an allergic reaction.
SIGNS AND SYMPTOMS
Cow’s milk allergy and lactose intolerance can share some of the same signs and symptoms, including feeding and bowel
problems such as:
 Wind
 Diarrhoea
 Bloated tummy
 Tummy aches and cramps
 Tummy rumbling
 Feeling sick

MANAGEMENT
Cow’s milk allergy is managed by completely eliminating cow’s milk protein from your baby’s diet, as even a small amount of
cow’s milk protein could potentially trigger an allergic reaction. In either case, it’s important that you don’t make any changes to
your child’s diet without the supervision of a healthcare professional. Be sure to speak to your doctor if you’re concerned that
your infant might have cow’s milk allergy or lactose intolerance.

II. EGGS
MECHANISM
For egg allergy, the immune system mistakenly identifies certain egg proteins as harmful. When you or your child comes in
contact with egg proteins, immune system cells (antibodies) recognize them and signal the immune system to release histamine
and other chemicals that cause allergic signs and symptoms.
SIGNS AND SYMPTOMS
Signs and symptoms range from mild to severe and can include skin rashes, hives, nasal congestion, and vomiting or other
digestive problems. Rarely, egg allergy can cause anaphylaxis — a life-threatening reaction.
A severe allergic reaction can lead to anaphylaxis, a life-threatening emergency that requires an immediate epinephrine
(adrenaline) shot and a trip to the emergency room. Anaphylaxis signs and symptoms include:

 Constriction of airways, including a swollen throat or a lump in your throat that makes it difficult to breathe
 Abdominal pain and cramping
 Rapid pulse
 Shock, with a severe drop in blood pressure felt as dizziness, light headedness or loss of consciousness
Discuss with your doctor any reaction — no matter how mild — you or your child has to eggs. The severity of egg allergy
reactions can vary each time one occurs, so even if a past reaction was mild, the next one could be more serious.
MANAGEMENT
If your doctor thinks you or your child may be at risk of a severe reaction, he or she may prescribe an emergency epinephrine
shot to be used if anaphylaxis occurs. The shot comes in a device that makes it easy to deliver, called an autoinjector.

III. PEANUTS
SIGNS AND SYMPTOMS
Physical symptoms of allergic reaction can include itchiness, urticaria, swelling, eczema, sneezing, asthma, abdominal pain, drop
in blood pressure, diarrhea, and cardiac arrest. Anaphylaxis may occur.[1]
 MECHANISM
It is due to a type I hypersensitivity reaction of the immune system in susceptible individuals. The allergy is recognized "as one of
the most severe food allergies due to its prevalence, persistency, and potential severity of allergic reaction.
MANAGEMENT
Prevention may be partly achieved through early introduction of peanuts to the diets of pregnant women and babies. The
principal treatment for anaphylaxis is epinephrine as an injection.
IV. SEAFOOD
SIGNS AND SYMPTOMS
Many allergic reactions to seafood are mild and cause hives (urticaria), swelling (angioedema) and/or gut reactions (vomiting,
diarrhoea).
The most dangerous symptoms are breathing difficulties or collapse, caused by a drop in blood pressure (shock), either of which
can be life threatening. This is known as anaphylaxis, a severe allergic reaction.
Occasionally, breathing difficulties may occur from inhaling fumes when seafood is being cooked, and in seafood processing
factories. Children with a history of asthma may be more likely to have severe allergic reactions to seafood.

MECHANISM
Scombroid Fish Poisoning
This is an allergy like reaction that occurs after eating fish that have been improperly refrigerated after capture. Bacteria in and
on the fish break down proteins into histamine, one of the major mediators of allergic reactions. Fish with a high content of red
meat, which turns brown upon cooking are commonly involved such as mackerel, tuna, king fish, herring, sardines, marlin,
anchovies and bluefish. Affected fish often have a metallic or peppery taste. Symptoms usually commence within 30 minutes of
eating, and include flushing, itch, hives (urticaria), nausea, vomiting, stomach cramps, dizziness, palpitations and headache.
Severe episodes may result in wheezing and dizziness or a drop in blood pressure. Mild symptoms may be treated with
antihistamines. If severe symptoms are experience, then urgent medical assistance should be sought. Treatment usually involves
taking antihistamines although in a hospital setting, adrenaline may also be given. Scombroid poisoning can be different by the
pattern of symptoms and the absence of reactions with skin or blood allergy testing.

Anisakis Simplex

This is a nematode (worm) that is a fish parasite. It is found in most parts of the world and also in Australia [see reference below].
Cooking at temperatures above 60oC or storage in industrial freezers for 2 days is required to kill the parasite. Fish that has been
left for 48 hours or longer since being frozen should be discarded. Anasakis can cause two major problems in humans:

 Anisakis infection (anisakiasis) can result from eating raw, pickled or undercooked seafood such as sushi. Infection may cause
nausea, vomiting, stomach pain, and sometimes appendicitis, bowel blockage or bleeding. Symptoms can occur due to
inflammation in the gut at the site of entry of the parasite. Diagnosis requires an endoscopy where a specialist doctor uses a tube
to observe the inside of the stomach and bowel without the need for major surgery and from which the parasite can be seen.The
parasite usually gets destroyed by our immune system after 3 weeks.

 Anisakis allergy resembles other allergic reactions to food. In this case, the allergy is to the fish parasite, not to the fish itself.
Reactions thus occur sometimes after eating seafood, rather than on every occasion. The allergens of Anisakis simplex appear to
be not destroyed by heat or cooking and so allergic reactions may be triggered by dead parasites in fish that have been well
cooked. Blood allergy testing is available to confirm suspected sensitivity to this parasite.

Ciguatera Poisoning, Paralytic Shellfish Poisoning and Diarrhoetic Shellfish Poisoning

Ciguatera poisoning is caused by eating seafood that has been contaminated by algae-derived toxins. Ciguatera toxins are only
present in fish, particularly large reef fish in the tropics. By contrast, paralytic shellfish poisoning and diarrhoetic shellfish
poisoning is caused by shellfish contaminated with microorganisms (i.e. algae producing toxins), in particular mussels and
oysters. These toxins or poisons interfere with the function of nerve endings. Symptoms occur within 2 to 3 hours of eating
contaminated food, and consist of tingling of the lips, tongue and throat, often followed by stomach upset, headache, fever,
muscle aches and pains and in the case of ciguatera poisoning, sometimes changes in blood pressure and heart rhythm.
Numbness, collapse, coma and confusion have also been described. Most people recover within a few days or weeks with
supportive treatment.

Metabisulfite Reactions

Metabisulfite preservative can sometimes be used to stop crustaceans (such as prawns) from discolouring. Reactions to this
preservative (also used in wine, beer and some dried fruit as a preservative) include wheezing/tight chest (more common in
those with asthma), stomach irritation (e.g. nausea, pain) and very uncommonly, itch/rashes.

MANAGEMENT

Complete avoidance of one or more groups of seafood is often advised, yet this can be difficult. Accidental exposure is more
likely to occur when eating away from home, particularly when eating at seafood restaurants.
TOXINS FROM FOOD SPOILAGE
Food spoilage is the deterioration of the colour, texture, flavour and overall consistency of a fresh food product. Food that is
spoiled can be harmful to people if they eat it and in some cases, it can cause food poisoning.
 Usually (not always) spoiled food displays the following characteristics: colour changes, liquids can become cloudy, slime may
occur, there is change in taste and smell. However, not all bad bacteria’s are obvious! Some bad bacteria’s called pathogens can
cause food poisoning and these pathogens can be found in bacteria such as Salmonella or E. Coli. The scary part about them is
that you cannot taste or see them.
SIGNS AND SYMPTOMS
Food poisoning is an illness which occurs when food that contains harmful bacteria is digested. Food poisoning symptoms usually
start from between 1 and 36 hours after contaminated food is consumed, and the illness can last a number of days. Symptoms of
the illness include vomiting, stomach aches and pains, diarrhoea, cramps and fever.
MECHANISM
The growth of microorganisms and enzymes can lead to the deterioration of the food. This can include moulds, yeasts, bacteria,
oxidation, storage in too low a temperature, insect damage, physical damage (say through handling) and other types.
Food that is contaminated with bacteria or toxins are often to blame for food poisoning. Parasites, chemicals and viruses can also
be to blame.
MANAGEMENT
Consult your doctor as soon as possible. You will require plenty of rehydration to restore lost fluids and electrolytes which may
have disappeared from your body through vomiting or diarrhea.

 Start with personal hygiene. Wash your hands before and after you prepare food as well as before you eat food and after you
have visited the toilet.
 Don’t pick up animal faeces without using gloves.
 Don’t cross-contaminate your chopping boards or utensils. Keep items separate and wash with an anti-bacterial soap after use in
hot water. Dry properly before storing.
 Don’t drink water that isn’t clean. If you don’t know the source of the water, don’t drink it. It could contain harmful bacteria.
 Don’t refreeze thawed food.
 Don’t re-heat food more than once.
 Store your cold food below 5 degrees Celsius and hot food above 65 degrees Celsius.
 Wash your fruit and vegetables thoroughly before you eat or store them.
 Don’t eat expired foods or foods from cans that have huge dents in them or are bulging at the seams.
 Cook your food correctly and at the correct temperature. Bacteria are killed above 74 degrees Celsius.
TOXICANTS FROM PROCESSED FOOD
1. Palm Oil
When a regular fat like corn, soybean, or palm oil is blasted with hydrogen and turned into a solid, it becomes a trans fat. These evil
anti-nutrients help packaged foods stay "fresh," meaning that the food can sit on the supermarket shelf for years without ever
getting stale or rotting. Eating junk food with trans fats raises your "bad" LDL cholesterol and triglycerides and lowers your "good"
HDL. These fats also increase your risk of blood clots and heart attack. Avoid palm oil and other trans fats like the plague, and kiss
fried foods goodbye too, since they're usually fried in one of these freakish trans-fatty oils.
2. Shortening
Ditch any food that lists shortening or partially hydrogenated oil as an ingredient, since these are also evil trans fats. In addition to
clogging your arteries and causing obesity, they also increase your risk of metabolic syndrome. Choose healthier monounsaturated
fats, such as olive, peanut and canola oils and foods that contain unsaturated omega-3 fatty acids instead.
3. White Flour, Rice, Pasta, and Bread
When a whole grain is refined, most of its nutrients are sucked out in an effort to extend its shelf life. Both the bran and germ are
removed, and therefore all the fiber, vitamins, and minerals. Because these stripped down, refined grains are devoid of fiber and
other nutrients, they're also easy to digest — TOO EASY. They send your blood sugar and insulin skyrocketing, which can lead to all
sorts of problems. Replace processed grains with whole grains, like brown or wild rice, whole-wheat breads and pastas, barley, and
oatmeal.
4. High Fructose Corn Syrup
The evil king of all refined grains is high fructose corn syrup (HFCS). The amount of refined sugar we consume has declined over the
past 40 years, but we're consuming almost 20 times as much HFCS. According to researchers at Tufts University, Americans consume
more calories from HFCS than any other source. It's in practically EVERYTHING. It increases triglycerides, boosts fat-storing
hormones, and drives people to overeat and gain weight. Adopt my zero-tolerance policy, and steer clear of this sweet "poison."
5. Artificial Sweeteners
Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose (Splenda) may be even harder on our metabolic
systems than plain old sugar. These supposedly diet-friendly sweeteners may actually be doing more harm than good! Studies
suggest that artificial sweeteners trick the brain into forgetting that sweetness means extra calories, making people more likely to
keep eating sweet treats without abandon. Nip it in the bud. Scan ingredient labels and ban all artificial sweeteners from entering
your mouth.
6. Sodium Benzoate and Potassium Benzoate
These preservatives are sometimes added to soda to prevent mold from growing, but benzene is a known carcinogen that is also
linked with serious thyroid damage. Dangerous levels of benzene can build up when plastic bottles of soda are exposed to heat or
when the preservatives are combined with ascorbic acid (vitamin C). Don't risk it, people
7. Butylated Hydroxyanisole (BHA)
BHA is another potentially cancer-causing preservative, but it has been deemed safe by the FDA. Its job is to help prevent spoilage
and food poisoning, but it's a major endocrine disruptor and can seriously mess with your hormones. BHA is in HUNDREDS of foods.
It's also found in food packaging and cosmetics. BHA has many aliases. You can look them up. Or you can follow my advice and
DITCH processed foods altogether.
8. Sodium Nitrates and Sodium Nitrites
No that's not a typo. These two different preservatives are found in processed meats like bacon, lunch meat, and hot dogs. They're
some of the worst offenders, and they're believed to cause colon cancer and metabolic syndrome, which can lead to diabetes.
Protect your health by always choosing fresh, organic meats.
9. Blue, Green, Red, and Yellow
The artificial colors blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain
cancers. Always seek out foods with the fewest artificial chemicals, especially when shopping for your kids. Look for color-free
medications and natural food products that don't contain artificial colors like these.
10. MSG
Monosodium glutamate is a processed "flavor enhancer." While glutamates are present in some natural foods, such as meat and
cheese, the ones exploited by the processed-foods industry are separated from their host proteins through hydrolysis. The jury is
still out on how harmful MSG may be, but high levels of free glutamates have been shown to seriously screw with brain chemistry.
Don't fall prey to chemical flavor enhancing. Just play it safe and flavor your food naturally.