fæðuofnæmi

Fæðuofnæmi, also known as food allergy, is a condition where the body's immune system mistakenly identifies certain foods as harmful and triggers a reaction. This reaction can range from mild symptoms like hives or itching to severe, life-threatening anaphylaxis. The immune system produces antibodies called immunoglobulin E (IgE) to combat the perceived threat. When a person with food allergy consumes the offending food, these IgE antibodies trigger the release of chemicals, such as histamine, which cause the allergic symptoms.

Common food allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. However, any food can potentially cause an allergic reaction. Symptoms can appear within minutes to a few hours after eating the trigger food and can affect various parts of the body, including the skin, respiratory system, digestive system, and cardiovascular system. Diagnosis typically involves a medical history, physical examination, skin prick tests, and blood tests.

There is no cure for food allergy. The only effective management strategy is strict avoidance of the offending food. Individuals with food allergies are often advised to carry epinephrine auto-injectors to treat severe reactions. It is crucial for individuals with food allergies and their caregivers to be well-informed about the condition, understand potential cross-contamination risks, and be prepared to manage an allergic reaction. Awareness and education are key to preventing serious health consequences.