Corn and fructose allergies are unrelated unless you ingest any form of fructose corn syrup. Fructose corn syrup is a sweetener made from the sugar found in corn that is used primarily in pre-packaged foods. Both allergies are considered uncommon, but corn is becoming more prevalent among food allergens, according to AllergicChild.com. The most common food allergies include wheat, soy, milk, eggs, fish, tree nuts, shellfish and peanuts, according to MedlinePlus. Your doctor will provide you with a diagnosis of your condition. Do not attempt to treat or diagnose yourself.
Signs and Symptoms
If you're allergic to corn or fructose, you will develop adverse reactions within a few minutes after ingesting either food product. Common symptoms of a food allergy affect the respiratory system, digestive tract and the skin. You may develop asthma-like symptoms that include shortness of breath, chest pain, difficulty breathing, coughing and wheezing, according to MayoClinic.com. Nausea, vomiting, diarrhea, abdominal pain and cramping may also occur after ingesting corn or fructose. Your skin may become inflamed and itchy. You may develop hives or eczema as a result.
Cause
The proteins found in corn and fructose are identified incorrectly. The immune system overacts to the substances and begins to build up a defense against them. Immunoglobulin E, or IgE, antibodies are created to fight off the corn and fructose proteins, which results in the production of other chemicals in the body. These chemicals cause irritation and inflammation throughout different parts of the body.
Intolerance Consideration
Fructose and corn intolerance is more common than an allergy and is commonly confused because of similar digestive symptoms, according to the American College of Gastroenterology. Fructose and corn intolerance is unrelated to an allergy, because it doesn't involve the immune system. Food intolerance is a malfunction of the gut. The intestines fail to produce enough enzymes to break down the proteins and sugars found in the corn or fructose. This results in inflammation in the gut, leading to nausea, vomiting, gas, bloating, cramping and diarrhea.
Diagnosis
The most effective way to have your condition diagnosed is to see an allergist. An allergist is the most qualified medical professional to diagnose an allergy. An allergist will perform two primary tests to identify the allergens: a blood test and a skin-prick test. A sample of your blood is taken and injected with the proteins from corn and fructose to see if the blood responds by creating IgE antibodies. During a skin-prick test, the doctor injects a small amount of the suspected allergen to see if the skin becomes inflamed. If both tests demonstrate allergic reactions, the allergist will diagnose you with an allergy.
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