We are searching data for your request:
Upon completion, a link will appear to access the found materials.
What most often causes allergies?
Food allergy in children can be caused by many products and product groups. In the youngest children it is most often egg allergy, which occurs in approximately 2.6-4% of infants and young children as well cow's milk allergy, which affects 1.9 to 3.2% of all children. Peanut allergy among children is 0.6% and nuts in general 0.5%, this type of allergy is most vulnerable to fatal reactions, anaphylactic shock. Fish allergy is 2%, a for seafood children are much less allergic than adults - 0.6% (in adults - 2.8%). It is estimated that 20-25% of people who are allergic also have a gluten allergy.
How is food allergy manifested in children?
Food allergy in children can give a long list of different symptoms, derived from various organs and systems. Your child may have only one or more of the following symptoms. Most often they are:
- dry, flaky, skin prone to irritation,
- itchy skin
- showering after each meal,
- diarrhea lasting more than 2 days,
- stomach bloating and gas
- low or no weight gain,
- slow growth or lack thereof,
- sleep disturbance
- refusing to take specific food groups,
- recurrent runny nose and stuffy nose,
- wheezing, wheeze,
- frequent respiratory infections (bronchitis, pneumonia),
- chronic cough.
Food allergy in a child - what does it look like most often?
Food allergy is already developing in many children in infancy, most often in the form of atopic eczema, which occurs in up to 10-20% of infants in Europe. Other symptoms of food allergies in infants may be colic and downpour after each meal.
Over time, there may be a recession when allergy symptoms disappear. However, it may very well, especially in the case of untreated allergy, occur allergic march, when the symptoms from one system pass to another and after food allergy develops inhalation allergy in the form of allergic rhinitis or asthma.
Food allergy and genetic predisposition
Only a dozen or so years ago it was believed that food allergy is family-related, and that it develops much more often in children who have genetic tendencies to get sick. At present, however, allergies are more often diagnosed in children who do not have a family history of predisposition to developing allergies.
Allergy is currently a civilization disease. Doctors do not hide that most of us will come across its symptoms at some point in our lives. Currently, there are methods that reduce the risk of allergies, but they do not give any certainty that allergies will not occur. Read more about it.
How to recognize a child's food allergy?
Diagnosing a food allergy, and especially identifying a product that causes an adverse reaction in a child, is extremely difficult. Only in a few cases an adverse reaction occurs the first time a new product is administered while the child is expanding their diet. Most often, a given product begins to allergy only after a time when the child knows it well and consumes it for a long time. In addition, the reaction is rarely immediate, it can occur after a few hours after ingestion, and allergy symptoms can be seen even several days after turning off the allergenic ingredient. All this makes it difficult to identify the factor that is responsible for an allergic reaction in a child.
If we suspect a child's allergy, we have no choice but to "play" with the detective. You should watch your child closely, paying attention to what they are eating and the symptoms that appear. To do this, keep a diary of your meals. A visit to a good allergist who will order blood tests and older children to carry out more advanced diagnostic methods is also crucial.