Dietitian Heather Miller who holds clinics in Balla, Castlebar, and Ballindine, this week talks about how to deal with allergies and intolerances.
An estimated three per cent of adults and six to eight per cent of children suffer from a food allergy, with 20 per cent of the adult population 'thinking' that they have some form of food intolerance. Food allergies occur when the body’s immune system inappropriately acts against a protein within food - known as an allergen. Antibodies are produced as part of this response and a complex chain of events occurs leading to the symptoms such as eczema, asthma, rhinitis, conjunctivitis, and in its most severe form —life threatening anaphylaxis.
The most common allergies are: cow's milk, eggs, shellfish, fish, soya, peanuts, wheat, tree nuts. These eight allergens account for about 90 per cent of all allergic reactions, however allergic reactions to newer allergens such as sesame and kiwi are becoming more common.
On the other hand, an intolerance to food doesn't involve the immune system, is rarely life threatening and tends to occur hours or days after the food ingestion. It is an adverse reaction to a food which occurs when our body has an inability to digest that food successfully. The most common example being lactose intolerance where the body does not produce sufficient lactase — the enzyme that breaks down lactose, the sugar found within milk. Common intolerances are to wheat, yeast, eggs, barley, corn, fish, citrus fruits, celery, and potatoes, among many others.
If you suspect that you have a food allergy or intolerance seek medical advice from your GP and make an appointment with a registered dietitian. To make an appointment with Heather Miller call her on 087 172 3664 or email [email protected]
