Allergies are generally an individual’s allergy or sensitivity to certain material or condition. There are various types of allergies have been reported such as allergy to food, touch, drugs, pollen, home dust, pets, and others. Food allergies are abnormal reactions that are triggered by the immune system against any type of food. Food allergies are often mistaken for food intolerance. The immune system is not involved in triggering the symptoms of food intolerance, although sometimes the symptoms of the disease are similar to the food allergy symptoms.

The diversity of food in Malaysia makes it difficult to identify food sources that cause food allergies. However, the main food categories that can cause allergies, include soy milk, milk, eggs, wheat and grains containing gluten, seafood such as shrimp, fish and shellfish and legumes (eg: peanuts, walnuts, almonds, pine nuts, brazil nuts, pecans, and others). In addition, the presence of sulfide, condiment and synthetic dyes in the food are also among the causes of allergies. Studies in rhinitis patients in Malaysia indicate that 47% of the subjects are allergic to shrimp and 30% are allergic to rice. This suggests that food allergies among Malaysians are serious and should be taken seriously.

Food allergies are a hypersensitivity reaction by the immune system to components in certain foods that are usually harmless to the body. This is due to the presence of an allergic component i.e. the protein fraction in the food known as allergens. Under normal circumstances, the immune system will produce antibody (immunoglobulin) against harmful components such as bacteria and viruses. The immunoglobulin produced by the body due to the allergic reactions is known as immunoglobulin E (IgE). IgE reacts with the molecule and produces chemicals such as histamine, a type of amino acid to remove the molecule from the body. Histamine is a chemical that gives a significant impact on the respiratory system, gastrointestinal tract, skin, and cardiovascular system. These reactions will result in food allergies. Symptoms of food allergies occur through these responses.

In most cases, food allergy symptoms appear within minutes to one hour after eating certain foods. The symptoms of food allergy vary based on the type of food taken and the individual response. Among the symptoms of food allergies are the tingling in the nose and mouth with watery eyes. Certain body parts become swollen or red spots visible. In addition, patients may experience vomiting, abdominal pain and diarrhoea. At a more serious stage, patients may experience an upset stomach or cramps, nasal congestion, fainting, and anaphylaxis shock. Anaphylaxis shock is the most dangerous allergic reaction because it can cause death.

To date, treatment for food allergy patients has yet to be fully identifiable. Antihistamines are the primary treatment for allergic diseases. Fast treatment to control the food allergic reaction involves adrenal injection (epinephrine) that shrinks blood vessels and against the effects of histamine. This treatment can be applied by the patient by taking epinephrine correctly and thoroughly. However, the best way to control the reaction of food allergic reactions is by avoiding the type of food that can cause allergies. Additionally, labels on food packaging that clearly details food ingredients which can cause allergic reactions should be checked before they are consumed. The entire article can be read in Dewan Masyarakat, November 2016.

This article was written by Dr. Rashidah Sukor. She is a Senior Lecturer at the Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia. She is also a Research Associate at the Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia. She can be contacted via this email address: rashidah@upm.edu.my

Date of Input: 04/08/2020 | Updated: 04/08/2020 | noordiana