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Children with special diets, special diets, peanut allergy and much more

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Quick information about food allergy Q. What are the most common food allergies in children? A. 6 - 8% of under-school children with food allergy, most are allergic to eggs, milk and / or peanuts. Milk allergies affect about 2.5% of children, with ovarian allergies affecting 1.5% and peanut allergy about 1%. Other food allergies that become common when children get to school are allergies to wheat and soy, crustaceans, fish and nuts. Q. Do children get food allergies? A. When they are about 7 years old, most children cross allergies to milk, wheat and soybeans, but they generally do not exceed peanut and nut allergies and allergies to fish and crustaceans. when a child gets a parent to see if he is possibly allergic anymore. Q. What predicts the severity of food allergies? A. There is no test that predicts the severity of the reaction, the amount of IgE antibodies produced does not correlate with the severity of the reaction. [Immunoglobin E antibodies (igE) produce extra allergic people.] At one point, the child may have a severe reaction, and the second time it may be much less severe. It may be due to the amount of food they eat, whether it is an empty stomach, if they already had a viral infection - all sorts of factors. Q. What other food sensitivity exists? Two common food sensitivities are lactose intolerance and gluten intolerance. These are not 'allergies' because they are not IgE-mediated, but they can cause problems with certain foods. Lactose intolerance is not typical for small children. It happens more in s, and when we see it in children, it's more for school-age children than babies and toddlers. Lactose intolerance is due to a relative deficiency of the enzyme that helps to defrost lactose in milk. It really depends on how much milk you enjoy, and it's usually quite manageable. Take a fairly large amount of lactose to cause significant symptoms such as a gl of milk on an empty stomach. The treatment just avoids lactose-containing products considerably. the sensitivity of gluten is also not an IgE-mediated allergy. It is a body T cell that reacts with gluten proteins (gluten is a very complex protein found in wheat, rye, barley and oats, and that's why these grains are made from pastries such as bread, cookies, and pizza.) Again, it's more in s and is uncommon in children, and the typical symptoms are Gastrointestinal - you have no hives and wheezing that you see with a cl ic wheat allergy. Food Allergies: Causes, Symptoms, Diagnosis and Treatment

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