Causes for Potato Allergy

Undesired physical response to certain foods can be distributed between two basic categories – toxic and non-toxic reactions. The toxic ones appear in cases where a person will eat a specific amount of food which is contaminated with bacteria or toxins. The latter ones appear with people who are oversensitive and can be allergic or non-allergic. This depends whether or not the reaction is caused by immune mechanisms or something other than that.

How are allergic reactions towards food manifested?

Allergic reactions towards food are highly diverse and can sometimes cause issues that may pose a life threat, such as anaphylactic shock. They can also affect one or more of organic systems. Most commonly skin is the main driver of the allergic reaction, while oral allergic response is also a fairly common one. These include burning sensation as well as itchiness of the tongue, tongue swelling up as well as same symptoms on the lips. Symptoms of food allergy within the digestive system include cramps, noxiousness, vomiting and diarrhea. Cramps are a common symptom of food allergies with newborn babies. These reactions can become an issue at any age, but it’s really dominant during the breastfeeding phase and early life. In developed western countries there are about 20% of reactions to be found with newborn babies, while about 2% of adults suffer the same consequences.

Which food causes most issues worldwide?

Food in general contains protein, carbohydrates and fats. Most common allergens found in food contain carbohydrates and fats. Ingredients which are commonly causing allergies are cow milk, eggs, fish, crab meat, wheat, soy, peanuts, nuts and strawberries for an example. These take up to 90% of world population’s allergy count. On the other hand there is a close link between pollen allergies and specific food items allergies. People that deal with pollen allergies may also develop potato allergy, apple allergy, carrot, celery, peas etc.

Allergies caused by food additives

Allergic reaction towards food are commonly caused by additives as well, especially preservatives and coloring. These take up to 1% of adult allergies towards food items. It’s considered that this percentage actually goes higher but due to the improper tests these can be difficult to determine. In order to diagnose a certain allergy, your findings are very important. People usually feel some discomfort at least after consuming a certain food item, which is something you should write down in case you visit your doctor for a related issue. Food allergies as all other allergies are usually determined via skin tests as well as determining the IgE—antibody count in blood. Most important test for this is a provocative type of test, which follows a certain protocol of administering the ingredients to the patient and noting all and every change that occurs, regardless of the intensity. The only way to treat this is to go heavy on the elimination diet and stay away as far as possible from any ingredients you’re allergic to.