What is the relation between an allergy and the food I eat?
Food contains different substances that might trigger allergic reactions, especially eggs, milk, cereals, nuts, peanuts, soy, gluten, crustaceans, mollusks, fish and sulfides.
A food allergy occurs when the immune system has an overreaction to certain proteins, some of which are in the food we eat. They are harmless, but the immune system takes them as dangerous, therefore as a defensive reaction it produces an array of antibodies. An allergic reaction could be brought about even by a small amount of food as microscopic as a speck of dust. In general, a person could be allergic to any food.
Foods contain a general of fourteen commonly met allergens and their derived products, which are most likely to cause an allergic reaction or food intolerance. These allergens are eggs, milk, cereals containing gluten, peanuts, nuts, sesame, soy, glutens, mustard, crustaceans, mollusks, fish, and sulfides.
The symptoms of food allergies and food intolerance are very similar to each other. Therefore, they are often mistaken for the opposite. However, they are both triggered by specific ingredients found in food as well as their proteins and derived products.