In this video Dr. Joshua Gibbs discusses the abnormality of reactions that people face in some types of foods. Allergens in foods are the components that are responsible for creating an allergic reaction. They are proteins that resist the heat of cooking, the acid in the stomach, and the intestinal digestive enzymes. Allergens are able to survive and enter the bloodstream and go to target organs, causing allergic reactions. Food allergies include the immune system as well as genetics. An allergic reaction occurs because an allergy antibody called immunoglobulin (IgE). Another reason why an allergic reason occurs is because of the mast cell, a specialized cell that stores up histamine. The mast cell is usually found in the nose, throat, lungs, skin and gastrointestinal tract. The allergen actually stimulates lymphocytes to produce IgE antibody that is used specifically against the allergen. The next time the person eats that particular food; allergen concentrates on that specific IgE antibody. Depending upon the tissue in which they are released, these chemicals can cause different symptoms of food allergy.
Some symptoms of food allergy occur within a short time period. A food allergy reaction can be itching in the mouth, difficulty swallowing and breathing. After the food slowly gets digested and enters the stomach, nausea, vomiting, diarrhea, and abdominal pain can occur. The allergens that are absorbed into the bloodstream can reach the skin and they may cause hives or eczema and that may lead to asthma. Allergic reactions can be dangerous if not treated quickly because the body treats the food or substance as a dangerous or harmful cell. The body will try to fight it and get rid of it, even though it is harmless. Allergic reactions can be controlled and treated with an inhaler or EpiPen, this allows the person to breathe and be given enough time to rush to the hospital.