According the University of Chicago, food allergies affect almost 2 percent of the U.S. population. The number seems to be rising as well. Gluten and peanut allergies are two of the most common. The body’s reaction to both substances is significantly different, but dietary restriction, moderation and management are the first line of defense.
Gluten Allergy
A gluten allergy is a condition that does not stem from a direct immune system overreaction like other allergies, like a peanut allergy, for example. A gluten allergy is present when the body cannot efficiently absorb and metabolize products containing wheat, barley and rye due to the gluten protein in these foods. The University of Chicago Celiac Center reports that a gluten allergic reaction is a direct result of abnormal action by the digestive tract that causes gastrointestinal symptoms. Gluten intolerance can range in severity from minor symptoms you may experience after eating too many doughnuts to a more serious disorder called celiac disease, an autoimmune disorder that prevents the gastrointestinal system from properly absorbing minerals and nutrients. The onset and development of autoimmune celiac disease is affected, in part, by genetics and environmental factors. Common symptoms of disorders that stem from gluten sensitivity include ingestion, abdominal bloating and diarrhea.
Dietary Considerations
If you have a mild gluten sensitivity, it may not be necessary to remove all sources of gluten from your diet. For those who have more serious intolerances and celiac disease, eliminating all gluten from the diet is the only known way to mitigate gastrointestinal and malabsorption concerns. Obvious foods such as bread, pasta, baked goods and tortillas can be eliminated easily. Less obvious culprits such as the wheat flour added to some spices, seasonings, soups and condiments as a thickener can be harder to control. Gluten is also added as a stabilizing agent in some cold cuts, canned meat and hot dogs. Sometimes, products containing other grains like oats can cause an allergy in those who are more seriously affected.
Peanut Allergy
The University of Chicago reports that a peanut allergy is the third most common food allergy among young children and the most prevalent in older children and adults. The phenomenon is seen most in the Western world due to the increased use of prepared foods and the popularity of using peanut butter as protein supplementation in vegetarian cuisine. Peanut allergic reactions are mediated directly by the allergenic proteins in peanuts, vicilin and conglutin. Exposure to these proteins usually happens early in life, sometimes through the transmission of breast milk, and sensitivities often become apparent at this time or after solid foods are introduced. Some clinical manifestations of peanut allergy are rash, flushing, shortness of breath, vomiting and loss of consciousness.
Dietary Considerations
The University of Chicago says that the elimination of all peanuts from the diet is the best approach to management, but sometimes this can be difficult due to the processing of foods. Consuming foods processed in a plant that may use peanuts for other applications can cause an allergic reaction. In light of this fact, an injectable epinephrine pen can be used in cases when an allergic reaction becomes serious, as in cases of anaphylactic shock.
