Order Custom Papers – Chemical Causes of Food Allergy
Chemical Causes of Food Allergy
When you have a food allergy, your immune system incorrectly recognizes a certain food or food ingredient as hazardous.
Your immune system responds by prompting cells to secrete immunoglobulin E (IgE), an antibody that neutralizes the allergen-causing food or chemical (the allergen). The majority of food allergies are caused by proteins found in the following foods:
- Shrimp, lobster, and crab are crustacean shellfish.
- Walnuts and pecans are examples of tree nuts.
- Eggs from chickens
- Milk from a cow
Food intolerance or an allergic reaction to anything else you ate might induce the same signs and symptoms as a food allergy, such as nausea, vomiting, cramps, and diarrhea.
You may be able to eat tiny amounts of problem foods without experiencing a reaction, depending on the type of food intolerance you have. If you have a real food allergy, however, even a small quantity of the food might cause an allergic reaction.
Celiac disease, like a food allergy, triggers an immune response, but it’s a distinct reaction that’s more sophisticated than a basic food allergy.
Gluten, a protein present in bread, pasta, cookies, and a variety of other foods containing wheat, barley, or rye, causes this persistent digestive ailment.
When you have celiac disease and ingest gluten-containing foods, your immune system reacts, causing damage to the surface of your small intestine and preventing you from absorbing certain nutrients.
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