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Food allergies These are clear symptoms of food allergy
The number of people affected by food allergies is increasing. The German Allergy and Asthma Association (DAAB) informs about this in the run-up to the food allergy day on 21 June. Often it is not easy to find the corresponding allergen, report the DAAB experts in an interview with the news agency "dpa". Meanwhile, about three percent of adults and about six percent of children suffer from a food allergy. The main causes of allergies and intolerances are gluten-containing cereals, milk, eggs, fish, nuts, soy, celery or sulfites.
Why are more and more people suffering from a food allergy??
One woman repeatedly had red, itchy wheals on her skin when she was eating in a restaurant. Allergy test at the specialist were fruitless. "And then it started sometime at home, that she has jigged," says Sonja Lämmel from DAAB in Mönchengladbach. "It was detective work." The nutrition expert puzzled until she finally found the solution: The woman suffered from a pseudoallergic reaction to additives, preservatives and flavor enhancers. A targeted provocation in a specialist clinic confirmed the suspicion. Since the woman cared for her mother-in-law and therefore had little time, she often ate ready-made products and dessert soups, which usually contain plenty of additives. So explained the rash after restaurant visits. According to Lämmel, such stories of suffering are not uncommon.
Experts report a significant increase in food allergies in Germany. (Image: pholidito / fotolia.com) According to the DAAD, the number of allergies has been increasing for many years. Dr. Stephan Meller, allergist and senior physician at the Dusseldorf University Hospital, points out in conversation with the news agency that there are several reasons for this. So our environment, nutritional and also avoidance habits played an essential role.
Loose foods often are not yet sufficiently labeled with allergy indicators
Finding the allergenic agent is often difficult. The affected have only one way to get their complaints under control: "The only effective is that the patient knows what he is allergic to and consistently avoid this food," said Lämmel. The problem is that not always the corresponding substance is declared on every food packaging and for loose goods. Although since December 2014 the designation of the main cause of allergies and intolerances for gluten-containing cereals, milk, eggs, fish, nuts, soy, celery or sulfites is better regulated, with loose goods from the baker or butcher seems to be more difficult. Although loose goods must be labeled accordingly, but some companies do not yet stick to it. "This is a disaster for allergy sufferers," warns Andrea Wallrafen, CEO of the DAAB.
Allergic reactions to food come with very different symptoms. You may experience itching, redness and wheals on the skin, as well as sneezing attacks and runny nose, coughing and shortness of breath, as well as gastrointestinal complaints such as diarrhea or nausea and vomiting. In the worst case, it comes to the so-called anaphylactic shock, threatening life-threatening circulatory failure.
New mysterious wheat allergy
About three years ago, a new mysterious wheat allergy had occurred, which is particularly noticeable in connection with physical exertion, reports Lämmel. Since then more and more cases have been registered. Effort, certain drugs or alcohol can act as a trigger. Most young people are affected by the wheat allergy, so the expert.
"Someone eats a roll and then sports, which can then cause an extreme reaction," says Meller. He is confronted with such cases on average three times a month.
Doctors refer to the phenomenon as "WDEIA" (Wheat Dependent Exercise Induced Anaphylaxis), a nutritional, stress-induced, allergic shock. Most patients initially do not believe in the diagnosis of wheat allergy. "Nah, I've tolerated it yesterday," Meller quotes his patients. "It's a puzzle."
The DAAD offers extensive information on food allergies on its website "daab.de". Members can also receive special brochures and informational materials such as a nutritional history journal or information for travel abroad. (Ag)