11: Food Allergies
- Page ID
- 157538
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- 11.1: Introduction
- This page discusses food allergies, which are immune reactions to specific food proteins, presenting symptoms from mild to severe. The major allergens include milk, eggs, nuts, fish, shellfish, wheat, and soy, constituting 90% of cases. Management focuses on food avoidance and using epinephrine for severe symptoms. Additionally, education on food labels is emphasized for effective allergy management.
- 11.2: Food intolerance
- This page discusses food intolerances, particularly lactose intolerance, which is a non-immune reaction due to insufficient lactase for digesting lactose. It highlights gastrointestinal symptoms like gas and bloating and emphasizes the challenge of distinguishing food intolerances from sensitivities. To manage lactose intolerance, individuals must avoid lactose-containing foods and read labels carefully.
- 11.3: Food Sensitivities
- This page discusses food sensitivities, highlighting that they are non-allergic reactions leading to discomfort, unlike food intolerances. It emphasizes the need for further research to better understand their conditions and symptoms.
- 11.4: End Chapter
- This page provides an overview of food allergies, intolerances, and sensitivities, defining a food allergy and its symptoms, including common allergens. It discusses the critical differences between allergies, which can be life-threatening, and intolerances, which typically cause discomfort. The learning objectives include defining food allergies, outlining management strategies, and distinguishing between allergies, intolerances, and sensitivities.