“An estimated 2.4 billion pounds of peanuts are consumed in the United States every year, and about half are in the form of peanut butter” (Muñoz-Furlong xvii). With all of this consumption of peanuts, how do the three million Americans with a peanut allergy get through life without accidently consuming a peanut (Young 44)? A major problem facing American adolescents today is the peanut allergy. A peanut allergy is when the body has an adverse reaction to the proteins in a peanut. The part of the body designed to battle infections, the immune system, is the cause of the problem (Sicherer and Malloy 3). There is not a known amount of adolescents that are currently affected with peanut allergies, but there was a statistic recently published in an article by the Chicago Tribune stating that as many as one in every 13 children are affected by food allergies. That is approximately two in every classroom (Karp 7). The problem of adolescent peanut allergy can be better understood by examining its causes, consequences and solutions.
Branum, Amy, and Susan Lukacs. "Food Allergy Among U.S. Children: Trends in Prevalence and Hospitalizations." NCHS Data Brief 10 (2008): n.pag. Centers for Disease Control. Web. 13 Apr 2014.
Every day, people enjoy foods like bread, peanut butter, and cheese; foods like these have become commonplace in normal diets. It’s probably hard to imagine life without them, but many people are unable to eat these foods and others without uncomfortable or dangerous bodily reactions. As many as 15 million Americans may suffer from food allergies ("FARE" 3), which result when a person’s immune system attacks harmless food proteins with potentially fatal consequences. Because of this, food allergies affect every aspect of a person’s life and need to be taken seriously by both the affected person and those around them.
Introduction It is believed that certain foods we eat cause allergic reactions, and the consumption of milk and eggs is believed to be a few of the most common food triggers in people with eczema. According to current research, cow’s milk allergy (CMA) is the most common food allergy in infants and young children, affecting 2% to 3% of the general population.1 Most children grow out of their allergy by the age of three, but for those that do not, eliminating milk and eggs from an adult diet can be very difficult. Currently, we are aware that the immunity of the digestive tract recognizes certain proteins as a foreign invader, causing an allergic reaction.
Cobb, Jr, Albert H. "Latex Allergies and Food Cross-Sensitivity." Allergy and Family Medicine ~ Dr. Albert Cobb. Allergy and Family Medicine, 2003. N. Pag. Web. 28 Nov. 2011.
In the United States, over three million people are diagnosed with food allergies every year, and over 50 million people have an allergy to some type of food. This number includes one in every 13 children. Most people are born with their allergies; however, allergies can develop at any age, and that is what happened to me. I developed an allergy when I was 14 years old. It was then that some troubling and deleterious side effects started happening to me. When people develop food allergies, their immune systems overreact to normally harmless food proteins. (foodallergy.org). These attacks can affect people in a multitude of ways; they can cause hives, difficulty in breathing, stomach aches, and many more symptoms.
1. Lieberman P, Camargo CA, Bohlke K, et al. Epidemiology of anaphylaxis: findings of the American College of Allergy, Asthma and Immunology Epidemiology of Anaphylaxis Working Group. Ann Allergy Asthma Immunol. 2006;97(5):596-602.
Allergens are those antigens responsible for clinical allergic diseases. They are usually proteins or glycoproteins capable of inducing synthesis of IgE antibodies, thereby sensitizing the potentially allergic person83. Upon re-exposure to the same allergen, the previously sensitized patient manifests the signs and symptoms of allergy, as the allergen reacts with cell-related IgE tissue antibodies, and the cells generate the mediators of inflammation. Therefore, it is imperative that the circumstances of allergic disease are linked to allergen exposure, as allergens represent important etiologic factors in the pathogenesis of allergy84. The Allergen Nomenclature Committee of the International Union of Immunological Societies (IUIS) has devised a unified nomenclature system for purified allergens85. They are phenotypically designated by the first three letters of the genus followed by a space, the first letter of the species, another space, and finally an Arabic number; occasionally an additional letter must be added to either the genus or the species designation. Allergens can be further classified on the basis of nature or manner in which the patient is exposed into inhalants, ingestants, contactants and injectants. Those allergens responsible for allergic respiratory diseases including allergic asthma and allergic rhinitis are principally inhalants. These aeroallergens, which can be present outdoors (pollen, animal products like sheddings from skin and fur, algae) or indoors (molds, animal products, dusts) are responsible for the majority of allergic diseases. Foods and other ingestants, including drugs, are also important, especially for allergic gastrointestinal and skin diseases.