An allergic reaction to food occurs in two steps. The first exposure causes the immune system to produce IgE antibodies specific to the allergen. These attach to mast cells. The next exposure triggers the mast cells to release chemicals like histamine, causing symptoms ranging from mild to potentially life-threatening anaphylaxis. Common food allergies include eggs, milk, and wheat, which can cause symptoms like hives, vomiting, diarrhea and more. Management requires strict avoidance of the allergen and use of epinephrine for severe reactions. Cross-reactive allergies may also occur between similar foods like shellfish.

1. Submitted by:- Arooj Attique
Roll# 21155140 Bs (3)
Submitted to:- Mam Ayesha Nawaz

2. The Allergic Reaction Process
An allergic reaction to food is a two-step process.
Step 1:-
The first time you are exposed to a food allergen, your immune system reacts
as if the food were harmful and makes specific IgE antibodies to that
allergen. The antibodies circulate through your blood and attach to mast cells
and basophils. Mast cells are found in all body tissues, especially in areas of
your body that are typical sites of allergic reactions. Those sites include your
nose, throat, lungs, skin, and gastrointestinal (GI) tract. Basophils are found
in your blood and also in tissues that have become inflamed due to an
allergic reaction.

3. Step 2:-
• The next time you are exposed to the same food
allergen, it binds to the IgE antibodies that are attached
to the mast cells and basophils. The binding signals the
cells to release massive amounts of chemicals such as
histamine. Depending on the tissue in which they are
released, these chemicals will cause you to have various
symptoms of food allergy. The symptoms can range from
mild to severe. A severe allergic reaction can include a
potentially life-threatening reaction called anaphylaxis.

5. CROSS-REACTIVE FOOD
ALLERGIES
• If you have a life-threatening reaction to a certain food, your
healthcare professional will show you how to avoid similar
foods that may trigger this reaction. For example, if you have a
history of allergy to shrimp, allergy testing will usually show
that you are also allergic to other shellfish, such as crab,
lobster, and crayfish.

6. Egg Allergy
• Egg allergy is an immune hypersensitivity to proteins found in
chicken eggs, and possibly goose, duck, or turkey eggs
• When eggs are eaten, the body sees the protein as a foreign invader
and sends out chemicals to defend against it. Those chemicals cause
the symptoms of an allergic reaction.
Egg Allergy Symptoms:-
• Skin reactions, such as hives or a rash
• Respiratory problems
• Stomach pain
• Anaphylaxis (less common)
Egg Allergy Management and Treatment:-
• Avoid eating eggs.
• Read food labels; use alternatives to eggs in recipes.
• Inform your health care providers about your egg allergy; some flu
vaccines and the yellow fever vaccine contain egg protein in varying
amounts.

8. Milk allergy
• Milk allergy is an adverse immune reaction to one or more
proteins in cow's milk.
• Milk allergy, one of the most common food allergies in
children, is an abnormal response by the body's immune
system to milk and products containing milk. Cow's milk is the
usual cause, but milk from sheep, goats, buffalo and other
mammals also can cause a reaction.
• An allergic reaction usually occurs minutes to hours after
consuming milk

9. Causes:-
• There are two main proteins in cow's milk that can cause an allergic
reaction:
• Casein, found in the solid part (curd) of milk that curdles
• Whey, found in the liquid part of milk that remains after milk curdles
Symptoms:-
• Hives
• Stomach upset
• Vomiting
• Bloody Abdominal cramps
• Coughing or wheezing
• Runny nose
• Watery eyes
• Itchy skin rash, often around the mouth stools, especially in infants
Milk Allergy Management and Treatment:-
• Avoid milk, other dairy products, and products containing milk protein;
read labels carefully.
• Administer epinephrine (adrenaline) if symptoms become severe.

10. Wheat Allergy
• Wheat allergy is an allergic reaction to foods containing wheat
• Allergic reactions can result from eating wheat, but also, in some
cases, by inhaling wheat flour.
• Wheat allergy sometimes is confused with celiac disease, but these
conditions differ. A wheat allergy generates an allergy-causing
antibody to proteins found in wheat. In people with celiac disease, a
particular protein in wheat — gluten — causes an abnormal immune
system reaction.
Causes:-
• If you have wheat allergy, exposure to a wheat protein primes your
immune system for an allergic reaction. You can develop an allergy to
any of the four classes of wheat proteins — albumin, globulin, gliadin
and gluten.

11. Wheat Allergy Symptoms
• Hives or skin rash
• Nausea, stomach cramps, indigestion, vomiting or diarrhea
• Stuffy or runny nose
• Sneezing
• Headaches
• Asthma
• Wheat Allergy Triggers
• Bread, pasta or any other food containing wheat
• Nonfood items with wheat-based ingredients, such as Play-
Doh, cosmetics or bath products