Textbook Notes (368,415)
Canada (161,876)
HNSC 1200 (46)
Snehil Dua (46)
Chapter 4

HNSC 1200 Chapter 4: Topic 4.6
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Department
Human Nutritional Sciences
Course
HNSC 1200
Professor
Snehil Dua
Semester
Winter

Description
Oc78 Food Allergy Learning Objectives Define food allergy, discuss the incidence of food allergies in Canada, symptoms seen, and how a food allergy occurs; Identify the nine most common causes of food allergies in Canada; Discuss the identification of food allergies and the treatment. Course Notes A food allergy involves an immune response to a food substance (specifically the proteins in that food) called antigens.< In Canada, food allergies affect about 5-6% of children and about 3-4% of adults. When a person has a food allergy, their immune system mistakes the protein in a food for being harmful, and so the body makes antibodies called immunoglobulin E (IgE) the first time it is exposed to the protein. Then, when the body is re-exposed to that food protein, the IgE is released, along with histamine, which can cause reactions in the skin (e.g., hives, itching), respiratory system (e.g., runny nose, difficulty breathing), gastrointestinal tract (vomiting, diarrhea), cardiovascular system (e.g., drop in blood pressure), and oral cavity (swelling of the lips/tongue, itching and irritation of the mouth, swelling and tightening in the throat). Food allergies can be serious enough to cause death in some cases. The most severe symptom seen is called anaphalaxis, which affects about 1-2% of Canadians. Anaphylaxis / Anaphylactic shock: a life threatening reaction to a food substance that affects multiple body systems. The symptoms of anaphylactic shock include swelling of the throat, difficulty breathing, circulatory collapse, abdominal cramps, vomiting, diarrhea, coma and death. Symptoms tend to develop rapidly, and to treat anaphylaxis, epinephrine (also called adrenaline) is administered via injection (e.g., EpiPen®) at the ini
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