CNNTÜRK – May 10, 2021
Food allergies have increased tremendously in recent years all over the world and in our country. It is suggested that this increase is caused by the rapid change in environmental conditions brought about by western type life. prof. Dr. Dost Zeyrek and Prof. Dr. Ahmet Akçay gave detailed information about food allergy.
A food allergy is defined as “an adverse immunological reaction resulting from a specific immune response that occurs reproducibly upon exposure to a particular food”. Food allergy sometimes manifests itself with mild redness and itching, sometimes with serious reactions that can be fatal.
What is the frequency of food allergies?
Food allergies have been increasing in the world in recent years, and although the number of definitively proven patients is lower, it is reported that it approaches 10%. It is more common in children than adults. Food allergies can occur at any age. It can also be seen from birth in babies who take only breast milk, since allergic foods can pass through the mother’s milk.
What are the factors that increase the risk of food allergy?
Food allergy develops as a result of genetic, environmental causes and gene-environment interaction. Food allergy is more common especially in children whose mother, father or sibling has an allergic disease. However, since a single gene is not responsible, this effect is in the form of susceptibility.
Factors such as lack of exposure to hygiene and microbial factors, composition of the gut microbiota, diet, obesity, low intake of omega 3, antioxidant foods, use of antacid drugs, vitamin D deficiency and delayed initiation of complementary foods, and environmental chemical exposure, food allergy in countries with a westernized lifestyle. It has been suggested that this contributes to this alarming increase in the rate of
