Welcome
About Food Allergy Testing
Undetected allergies are perhaps the most common causes of underlying
illness. Food allergy testing is a method of identifying and diagnosing
hypersensitivity to dietary substances. Two methods are available to
detect allergies: the electrodermal method and ELISA (Enzyme-Linked
ImmunoSorbent Assay) testing. ELISA testing requires a sample of blood
in order to detect the presence of an antibody or antigen. It measures
the reactions an individual has to a wide range of common substances,
foods, additives, preservatives, medications, and environmental chemicals.
Electrodermal testing does not require a blood sample and involves a
procedure whereby the patient holds an electrode connected by a circuit
to a probe. The examiner holds the probe and places an allergen in a
holder on the circuit which is then touched onto a point on the patient's
skin. A galvanometer measures the sensitivity of the patient to the
allergen - a higher sensitivity yields a higher reading. Electrodermal
and ELISA testing methods can be use to aid in selecting homeopathic
remedies.
Causes of Food Allergies
Food allergies are caused by an immune system response to a usually
harmless substance. When a certain food is considered harmful by the
immune system, specific antibodies to that food are created. The immune
system then releases an increased amount of chemicals, like histamine,
to protect the body and results in an allergic reaction. The body responds
to the reaction with allergic symptoms that can affect the skin, respiratory
system, gastrointestinal tract or cardiovascular system. Some individuals
develop and outgrow allergies throughout their life.
The nine main food allergens that account for more than 95% of severe
adverse reactions include: milk, eggs, peanuts, tree nuts (e.g. almonds,
walnut, cashew, etc.), wheat, fish (including shellfish (e.g. clams,
mussels, oysters, scallops) and crustaceans (e.g. shrimp, crayfish,
lobster, crab)), soy and sulphites. Peanuts, nuts, fish and shellfish
are often considered lifelong allergies.
Common Symptoms of an Allergic Reaction
Symptoms usually appear within minutes to two hours after the person
has eaten the food. Reactions can range from difficulty breathing, a
tingling sensation in the mouth, swelling of the tongue and throat,
hives, vomiting, a decrease in blood pressure, abdominal cramps, diarrhea
and a loss of consciousness to death.
Treatments for Food Allergies
Avoiding the food allergen is the best and only want to avoid a
reaction. If there is a food you think you are allergic to, it is highly
recommended to seek help before making significant changes in your diet.
Naturopathic medicine offers various treatments that allow a person
to cope with food allergies and include acupuncture, acupressure, homeopathy,
nutritional medicine, functional medicine, botanical medicine, and reflexology.
REFERENCES
Canada Food Inspection Agency (2005). "Food Allergens".
Food Allergy and Anaphylaxis Network (2006). "Common Food Allergens".
Wikipedia (2006). "Food Allergy", "ELISA".
Wong, Cathy (2006). "Evaluating Electrodermal Screening".