Wednesday, 15 Jun 2022

5 Rare Food Allergies you need to know about

Rare Food Allergies you need to know about

rare food allergies

Allergic reactions to certain foods can range from minor to fatal. If you or a family member suffers from a severe food allergy, you know how hard it is to ensure one’s health and safety every day.

The situation gets a lot more problematic with kids because you constantly need to look out for them and stop them from touching stuff that other children are freely consuming.

Annually, tens of thousands of individuals have to be transferred to an emergency unit after undergoing an allergic reaction triggered by food; a few thousand require hospitalization and several die.

Some food allergies are quite common, and are thereby known as the big eight: peanuts, soy, milk, fish, shellfish, wheat, tree nuts, and eggs.

Food manufacturers that utilize any of these food ingredients are required to mention it on the packaging, since they are responsible for about 90% of food-induced allergies. If the customer is not warned or the information on a food label is incorrect, they can initiate a personal injury claim against product liability.  

There exist many other allergy-causing food components that are seldom acknowledged and understood. It is easy to avoid a fatality if the cause of the allergy is known. Below are 5 rare food allergies that you need to know about:

1.     Avocadoes 

Avocadoes are one of the healthiest foods on the planet and a favorite among those following a ketogenic lifestyle. Surprisingly, this nutrient-rich food can also trigger an allergic reaction in some people.

An allergic reaction to consumption of avocadoes is linked to latex allergies. The structure of avocado proteins is quite similar to proteins present in natural rubber latex, which is responsible for the phenomenon. Therefore, if you are sensitive to latex then an allergic reaction to avocados can be expected.

2.     Corn

Corn allergies are uncommon, but tend to be quite serious in most cases. An allergy to corn can be difficult to diagnose, as the symptoms are almost identical to those for grain, pollen, and seed allergies.

Corn is a common ingredient widely used in processed and unprocessed food items. You may confirm your allergy to corn by going on a food elimination diet. You will need to avoid consumption of corn in all forms, i.e. syrup, flour, cooked, and uncooked.  

3.     Red Meat

It’s unusual to be allergic to meats like beef, mutton, and lamb; yet it happens, and it isn’t easy to tell. Allergic reactions to red meat are essentially related to alpha-galactose, which is a sugar present in the meat.

Medical experts in the U.S claim that this type of allergy is associated with lone star tick bites; the theory suggests that mammals like cows, which provide the meat are infected.  Pork and poultry are also frequently flavored with components of red meat, so they could also trigger the allergy.

Children allergic to milk are likely to exhibit sensitivity to meat as well. Allergic symptoms to red meat do not always occur immediately, i.e. you may notice them after 3-6 hours.

4.     Dried Fruit

Even though naturally occurring fruits are normally deemed safe and healthy for consumption, problems often occur with dried and preserved varieties.

The fruit itself is originally void of allergens, but the drying/preserving process contaminates it with sulfites, which is known to cause allergic reactions in some people. Sulfites, such as sulfur dioxide, are commonly present in all sorts of canned, bottled, frozen, and preserved foods (and drinks) as they maintain freshness.

5.     Marshmallows

If you undergo an allergic reaction after eating marshmallow, the gelatin in it is most likely to blame. When connective tissue from animals is cooked or heated, the protein gelatin is created. This protein can cause allergic reactions in people, though it is extremely rare. Most commercial cereals, jellies, and candies contain gelatin, so beware. Allergic reactions to certain vaccines are also related to adverse responses to gelatin.

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