Unit 17

Question 1

true food allergies involve a response by the bodies…

Answer 1

Immune system

Question 2

what is the most accurate way to identify a food allergy

Answer 2

the double-blind placebo-controlled food challenge

Question 3

How does it develop

Answer 3

• after one or more exposure to antibody
• antibodies attach to various cells
• upon re-exposure, allergen binds to antibodies and triggers histamin

Question 4

reaction time for allergy

Answer 4

~seconds to 2 hrs

Question 5

Process of allergy

Answer 5

1. immune senses it
2. t-cells activated –> triggers immune cascade
3. b-cells make antibody
4. anti-bodies are now prime to attack on next ingestion
5. allergen eaten, histmines released

Question 6

__% incidence of allergy is higher in children younger than 3

Answer 6

~6%

Question 7

What allergies can be outgrown

Answer 7

milk, eggs, wheat

Question 8

what allergies cannot be outgrown

Answer 8

peanut, nut, fish, shellfish

Question 9

Allergy appears BEFORE 3 years - __% outgrow them

Answer 9

80%

Question 10

Allergy appears AFTER 3 years - __% outgrow them

Answer 10

33%

Question 11

Majority of allergic reactions look like…

Answer 11

Skin irritations

Question 12

The most rare of allergic reactions is…

Answer 12

Anaphylactic shock

Question 13

Anaphylactic shock

Answer 13

• low bp
• breathing stress
• responsible for 62% of food anaphylaxis deaths

Question 14

What percentage of adults have true food allergies

Answer 14

3%

Question 15

What percentage of children have true food allergies

Answer 15

6%

Question 16

Rotation Diets

Answer 16

• can be used to determine allergies
• eliminate food items over time
• diet lacking food item for 1-2 weeks until symptoms disappear than reintroduce

Question 17

Allergy Treatments

Answer 17

• no reliable treatments

- best thing is to eliminate from diet

Question 18

Food intolerances

Answer 18

• do not involve immune system
• dysfunctions where enzymes are missing
• true intolerances have predictable reactions

Question 19

Food intolerances: Triggers

Answer 19

1. constituents of certain foods (histamines in food)
2. Synthetic compounds added to food (ie MSG)
3. food contaminants (antibiotics, insect parts)
4. deficiencies (in digestive enzymes, i.e. lactase)

Question 20

LACTOSE INTOLERANCE

Answer 20

lactase enzyme is high at birth than declines

for the first6 months we only have milk

> 80% of SE asians
<10% of N. Europe

Question 21

Why do we have more allergies today?

Answer 21

1. Hygiene Hypothesis
2. unhealthy fats (low Omega 3)
3. Obesity
4. Vitamin D deficiency
5. Timing of exposure to foods - want to induce oral intolerance
6. greater allergenicity when peanuts roasted
7. using oils/lotions that bhave peanuts in them (bypassing oral route)
8. use of soy formula