Family neglect is responsible for most food allergy crises in children
The main symptoms of a reaction allergic reactions caused by ingestion of a particular food do not usually go unnoticed. Shortly after consumption, the body manifests with hives, hoarseness and difficult breathing. For this reason, it is not long before these foods are identified and excluded from the diet. However, a study published in the journal Pediatrics found that most children who suffer from a food allergy have at least one allergic crisis per year, even when their families were instructed on what to avoid.
The survey, conducted by professionals at the Mount Sinai School of Medicine in the United States, counted data on 512 children who were allergic to milk or eggs. All families were informed about foods that should be avoided and also received prescriptions for medicines that should be used in the event of a reaction. The results showed that 72% of the children had at least one allergic reaction during the study, with an average of one episode per year. Crises were attributed to lack of supervision by households, lack of understanding of packaging information, cross contamination and other errors made during food preparation. Another important finding was that 11% of children who had a reaction anaphylactic shock, characterized by swelling in the throat, dizziness and fainting, and may lead to death. Of these, only 30% received the appropriate medication for the situation. Families who did not administer the drug did not recognize the crisis as being serious or had no drug at this time. The analysis reinforces the importance of parenting and child education to avoid allergic reactions. It also shows the families' lack of understanding of the severity of the problem, and may have a disastrous outcome.
Learn more about food allergy
The immune system normally defends the body of potentially harmful substances, such as bacteria, viruses and toxins. In some people, the immune response is triggered by a substance that is usually harmless as a specific food.
The cause of food allergies is related to the body's production of one type of substance, called immunoglobulin E (IgE) . Any food can cause an allergic reaction, but some foods are the main villains. In children, the most common food allergies are eggs, milk, peanuts, seafood (shrimp, crab, lobster), soy, dried fruits and wheat.
Food allergy usually begins in childhood but can occur in any age. In older children and adults, the most common food allergies are: fish, peanuts, seafood and dried fruits.
Symptoms usually appear immediately, within two hours of eating. In rare cases, symptoms may start to appear hours after eating the harmful food.
If you develop symptoms soon after ingesting a particular food, it is possible that you have a food allergy.
Other symptoms that may occur: abdominal pain, diarrhea, difficulty swallowing, dizziness or fainting, nasal congestion, nausea, runny nose, itchy scaly patches, peeling or blisters, bloating, shortness of breath, stomach cramps and vomiting.
Gaining weight in pregnancy is important, but with caution and follow-up, as the limits to maintain the health of the mother and are well defined and the care begins before pregnancy. This is because the pre-gestational weight, the Body Mass Index (the ratio in which weight is divided by the squared height) of the mother and the gained pounds during the nine months are factors that influence the baby's birth weight and mother's future health.
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