Food allergy. Allergic reaction to certain foods. Signs and symptoms. Pathophysiology

Food allergies are immunologically mediated adverse reaction to food due to the specific proteins present in food.

1. Food allergy Gargi gupta ​

2. Introduction presentation title 2 Food allergies are immunologically mediated adverse reactions to foods. Such allergies can result in disorders with an acute onset of symptoms following ingestion of the triggering food allergen (ex. anaphylaxis), as well as in chronic disorders (ex. atopic dermatitis, eosinophilic esophagitis). Any food protein can trigger an allergic response.

3. 3 presentation title

4. classification

5. 5 presentation title

6. pathophysiology When you have a food allergy, your immune system mistakenly identifies a specific food or a substance in food as something harmful. In response, your immune system triggers cells to release an antibody known as immunoglobulin E ( IgE ) to neutralize the allergy-causing food or food substance, called an allergen. The next time you eat even the smallest amount of that food, IgE antibodies sense it. They then signal your immune system to release a chemical called histamine, as well as other chemicals, into your bloodstream. These chemicals cause allergy symptoms. 6 presentation title

7. 7 presentation title

8. Risk factor Family history. Other allergies. If you're already allergic to one food, you may be at increased risk of becoming allergic to another. Similarly, if you have other types of allergic reactions, such as hay fever or eczema, your risk of having a food allergy is greater. Age. Food allergies are more common in children, especially toddlers and infants. As children grow older, their digestive systems mature and their bodies are less likely to absorb food or food components that trigger allergies. Asthma. Asthma and food allergy commonly occur together. When they do, both food allergy and asthma symptoms are more likely to be severe. 8 presentation title

9. Signs and symptoms An allergic reaction can be uncomfortable or can be frightening and even life-threatening. Symptoms usually develop within a few minutes to two hours after eating the offending food. Tingling or itching in the mouth. Hives, itching or eczema. Swelling of the lips, face, tongue, and throat or other parts of the body. Wheezing, nasal congestion or trouble breathing. Belly pain, diarrhea, nausea or vomiting. Dizziness, lightheadedness or fainting. 9 presentation title

10. anaphylaxis In some people, a food allergy can trigger a severe allergic reaction called anaphylaxis. This can cause life-threatening symptoms, including: Constriction and tightening of the airways. A swollen throat or the sensation of a lump in your throat that makes it hard to breathe. Shock with a severe drop in blood pressure. Rapid pulse. Dizziness, lightheadedness or loss of consciousness. 10 presentation title

11. HISTORY Complete list of all foods suspected of causing symptoms
Manner in which the food was prepared (cooked, raw, added ingredients)
Minimum quantity of food exposure required to cause the symptoms
Reproducibility of symptoms on exposure to the food
Personal or family history of other allergic disease
Factors that can potentiate a food-allergic reaction ( eg , exercise,[1]nonsteroidal anti-inflammatory drugs [NSAIDs], or alcohol) 11 presentation title

12. DIAGNOSIS Specific immunoglobulin E ( IgE ) antibody testing: Positive results primarily denote sensitization and may not confirm clinical allergy
Basophil histamine-release assays: These are limited primarily to research settings Prick testing: This is the most common screening test for food allergy; negative predictive accuracy exceeds positive predictive accuracy (>90% vs < 50%)
Intradermal testing: Generally avoided, because of the risk of inducing a systemic reaction
Patch testing: Appears promising, but additional studies are needed and it is not recommended for routine practice Diet diary
Elimination diet (may be used for diagnostic as well as therapeutic purposes)
Food challenge confirmation of food allergy (may be open; single-blind; or double-blind, placebo-controlled) 12 presentation title

13. 13 presentation title

14. PHYSICAL EXAMINATION Skin: urticaria and angioedema
Lungs: wheezing
Cardiovascular: assess for signs of vasodilation and shock (hypotension, tachycardia)
Assess for dehydration especially if there are GI symptoms (mucous membranes, capillary refill, skin turgor, weight if patient stable enough to obtain)
Assessing nutritional status, growth parameters, and signs of other allergic disease, especially in children 14 presentation title

15. TREATMENT The only proven medication therapy against a food allergy is strict elimination of the offending food allergen from the diet and avoidance of any contact with the food by ingestion, skin contact, inhalation, or injection. Injectable epinephrine is the drug of choice for the initial management of a food-induced anaphylactic reaction. Ensure that the patient has self-injectable epinephrine readily available at all times. Advanced medical therapy of food allergen–induced anaphylaxis may include antihistamines, bronchodilators, histamine 2 (H2) blockers, corticosteroids, and administration of intravenous fluids, glucagon, and oxygen. In severe anaphylaxis, ventilatory and circulatory support may be needed. 15 presentation title

16. Omalizumab was initially approved only for peanut-allergic patients now shown to be effective in increasing the reaction threshold for patients 1 year or older with multiple food allergies. Oral or sublingual immunotherapy appears to be a promising therapeutic option to increase the reaction threshold. The first immunotherapy for peanut allergy was approved by the FDA in 2020. This therapy does carry the risk of allergic reaction/anaphylaxis from the therapy itself 16 presentation title

17. PREVENTION Education of patients and families regarding how to read food labels properly and identify common words used for indicating the presence of the food allergen of concern
Avoidance of cross-contact ( eg , through shared utensils or fryers) of allergens with otherwise safe foods during meal preparation
Elimination of only those foods that are confirmed as provoking allergic reactions; both obvious and hidden sources of food allergens ( eg , medications and cosmetics) must be considered
Consideration of potential exposures by route other than ingestion ( eg , skin contact or inhalation) Anticipation of potential candidates for food allergen cross-reactivity ( eg , peanut and lupine or cow milk with sheep milk)[2]
Avoidance of high-risk situations where accidental or inadvertent ingestion of food allergens can occur ( eg , buffets or picnics) 17 presentation title

18. THANK YOU 18 presentation title