Food allergy

Food allergies are characterised by showing allergic symptoms after ingestion of certain food as for example milk, eggs or peanuts. Due to cross reactivity patients sensitsed to pollen often suffer from food allergies to fruit or vegetables.

Common food allergies of toddlers and small children are egg proteins, cow milk or wheat allergy.

Useful tips on what to do

Avoid food with known allergenic potential
Be aware of possible cross-sensitivity
Read the information of ingredients on packaging carefully


Cross-sensitivity

An allergic cross-sensitivity is caused by similar or closely related proteins. As a consequence a patient can become sensitive to several different allergens. For example, food related allergies are often initially caused by an allergic reaction to pollen. The chemical structure of certain pollen allergens is very similar to the structure of some food allergens, thus triggering an equal immune response.

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