táplálékallergiák

Táplálékallergiák, commonly referred to as food allergies, are a group of conditions where the body's immune system mistakenly identifies certain food proteins as harmful invaders. In response, it triggers a range of allergic reactions. These reactions can vary in severity, from mild symptoms like itching and hives to life-threatening anaphylaxis. The most common food allergens include milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish.

The mechanism behind a food allergy involves the production of immunoglobulin E (IgE) antibodies. Upon initial exposure to the allergen, the immune system becomes sensitized. Subsequent exposures trigger the release of histamine and other chemicals, leading to the symptoms. Diagnosis typically involves a thorough medical history, physical examination, and potentially specific tests such as skin prick tests or blood tests.

Management of food allergies primarily involves strict avoidance of the offending food. Even trace amounts can trigger a reaction in sensitive individuals. Emergency medications, such as epinephrine auto-injectors, are often prescribed for those at risk of anaphylaxis. While some childhood food allergies, like those to milk and eggs, may be outgrown, others, such as peanut and tree nut allergies, are often lifelong. Ongoing research aims to develop new treatments and potential cures for food allergies.