Posts filed under 'General Nutrition'
Here’s a quick nutrition knowledge quiz. True or false:
* If I eliminate all visible fat from meat and discard the skin from poultry, I’ll get rid of most of the cholesterol.
* Meat labeled 85 percent lean is a healthy choice.
* Ounce for ounce, green peppers contain as much vitamin C as oranges.
* Tomatoes and carrots provide more nutritional value when they’re eaten raw.
All four of those statements are false. How did you score?
If you missed one or more, don’t worry! A dietetics professional can help you learn the straight facts on nutrition and develop a personalized eating plan that is right for your and your family.
Taken From: http://www.local6.com/
October 20th, 2005
Question: Why do food manufacturers add so much salt to processed foods? There are so many other excellent food preservation methods available.
Answer
Salt (sodium chloride) helps prevent spoiling by drawing water out of the food and depriving bacteria of the moisture they need to thrive. Salt is also an antibacterial agent, killing some bacteria that cause food spoiling.
At one time, salting was one of the only methods available to help preserve food. But today food manufacturers have many other methods. These include pasteurization, refrigeration and freezing, and dehydration and freeze-drying, irradiation and chemical preservatives. Each of these newer procedures has resulted in the need for less salt in foods — and in some cases, no salt.
So why is salt still added to processed foods? Here are some reasons:
* Salt makes food more flavorful.
* Salted foods such as soups seem thicker and less watery.
* Salt increases sweetness in products such as soft drinks, cookies and cakes.
* Salt helps cover up any metallic or chemical aftertaste in products such as soft drinks.
* Salt decreases dryness in foods such as crackers and pretzels.
Most Americans consume more than double the recommended daily amount of sodium — due in part to a heavy diet of processed foods. To reduce sodium in your diet:
* Eat fewer processed foods such as potato chips, frozen dinners and cured meats.
* Choose low-sodium or reduced-sodium foods.
* Don’t add salt to your food. Instead, use herbs and spices to flavor foods.
* Eat more unprocessed, fresh foods such as fresh fruits, vegetables, lean meats, poultry, fish and unprocessed grains.
September 2nd, 2005
Many things can cause diarrhea including diet, medications or other medical conditions such as IBS and IBD. It is important to watch what you eat if you have diarrhea since diarrhea can cause dehydration. Take special care to:
1. Drink at least 8 to 10 glasses of fluid everyday. This will replace lost fluids. Water, juices (except prune juice), broth or consomme, ginger ale, Gatorade jello and weak tea are all good sources of fluid.
2. Watch how long you have diarrhea. If it lasts more than 2 days, contact your doctor. Unfortunately, these are a lot we do not know about the effects that foods have on diarrhea. The treatment of diarrhea is different for each individual. Don’t try these all at once, rather try a couple suggestions at a time to find those that work best for you. This will prevent you from avoiding some foods unnecessarily.
* Limit foods that contain caffeine such as coffee, strong tea and cola beverages
* In some cases milk and milk products such as milk, cheese, pudding and ice cream can made diarrhea worse. Reduce your use of these foods to see if your diarrhea gets better. If you think these may be a problem, talk to your dietitian or doctor for more information. Lactose-free milk or soy beverages may be better tolerated.
* Limit your use of high fat foods such as fried foods, fatty meats, high fat desserts, excess butter, margarine, higher fat milk products (homo milk, cream) and greasy snack foods
* Try to reduce the amount of fibre in your diet. Fibre is found mostly in fruits, vegetables, whole grain breads and cereals, nuts and seeds. Try a low fiber diet with Low fiber foods
* Some people find that removing the skins, seeds and membranes from fruits and vegetables makes these foods easier to digest. Canned or well-cooked fruits and vegetables may also be easier to digest.
* Try eating several small meals throughout the day
* Limit your used of dried fruits, berries, rhubarb, legumes (lentils, kidney beans, lima beans), peas, corn, broccoli, spinach and nuts. They may make diarrhea worse for some people
* If you have gas or cramping you may find it helpful to avoid foods that can increase gas production. These include dried peas and beans, broccoli, cabbage, cauliflower, onions, brussels sprouts, carbonated beverages, beer and chewing gum
* When diarrhea is no longer a problem, gradually resume a normal diet
July 22nd, 2005
The color is one difference in cheese. Most people recognize cheddar, colby orAmerican as yellow and brick or Swiss as white.
Nutritionally, hard cheeses such as Parmesan, cheddar, colby, Swiss, brick and American are good sources of calcium that are equivalent to milk. One and one half ounces of hard cheese is equal to the calcium in one cup of milk.
Cheese can also be substituted for meat at a meal or added to casseroles to increase the protein content. Cheese made from milk contains all the essential amino acids necessary for growth and repair of muscles and internal organs.
One major difference in cheeses, though unrelated to color, is the fat content. Cheeses can vary from three to eight grams of fat per ounce. Low fat cheeses that contain five grams of fat or less include:
baby Swiss
Cheese Whiz
cottage cheese
diet cheeses
farmers
feta
light cream cheese
mozzarella
Neufchatel
parmesan
pot cheese
ricotta
string cheese
Velveeta
The calorie content of the white and yellow cheeses listed above is about the same at 75 calories per one ounce.
July 22nd, 2005
Of all the things we ingest, water is probably the most important—and the most neglected. You can live without nutrients for weeks or even months, but without water, you can survive for only days. Water accounts for 60 percent of the body’s weight. Water shuttles nutrients and oxygen to cells, where it participates in the chemical reactions that produce energy. It also transports waste products out of the cells and eventually out of the body. Water cushions joints, acts as a lubricant, and keeps food moving through the digestive tract.
Water regulates body temperature. It brings heat to the skin surface in the form of perspiration, thus cooling the body and preventing heat stroke or other temperaturerelated illnesses.
We get some of our water from foods, which are generally 85 percent to 96 percent water, but most of it comes from fluids such as juice, milk, soup, tap water, or anything else normally liquid at room temperature. (Don’t forget gelatin desserts, ice, and frozen juice bars.) Ideally, you should drink 6 to 8 glasses a day. Beverages that contain caffeine or alcohol are poor choices; they act as dehydrators by causing increased urine production.
Avoid the dehydrating effects of exercise. Load up with 16 ounces of cool water 10 to 15 minutes before an activity. During exercise, 4 to 6 ounces of cool water every 10 to 15 minutes will help keep sweat production up and body temperature down. Be sure to drink even more in hot weather.
July 21st, 2005
How Does the U.S. Government Control Aflatoxins?
Aflatoxins are considered unavoidable contaminants of food and feed, even where good manufacturing practices have been followed. The U.S. Food and Drug Administration and the USDA monitor peanuts and field corn for aflatoxin and can remove any food or feed with unacceptable levels of it.
Is Mushroom Poisoning Caused by Molds?
No, it is due to the toxin produced by the fungi, which are in the same family as molds. Mushroom poisoning is caused by the consumption of raw or cooked mushrooms, which are higher-species of fungi. The term “toadstool” (from the German “Todesstuhl” — death’s stool) is commonly given to poisonous mushrooms, but there is no general rule of thumb for distinguishing edible mushrooms from poisonous toadstools. The toxins that cause mushroom poisoning are produced naturally by the fungi. Most mushrooms that cause human poisoning cannot be made safe by cooking, canning, freezing, or any other processing. The only way to avoid poisoning is not to eat poisonous mushrooms.
Are Any Food Molds Beneficial?
Yes, molds are used to make certain kinds of cheeses and can be on the surface of cheese or be developed internally. Blue veined cheese such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of P. roqueforti or Penicillium roqueforti spores. Cheeses such as Brie and Camembert have white surface molds. Other cheeses have both an internal and a surface mold. The molds used to manufacture these cheeses are safe to eat.
Why Can Mold Grow in the Refrigerator?
While most molds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Molds also tolerate salt and sugar better than most other food invaders. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats — ham, bacon, salami, and bologna.
How Can You Minimize Mold Growth?
Cleanliness is vital in controlling mold. Mold spores from affected food can build up in your refrigerator, dishcloths, and other cleaning utensils.
Clean the inside of the refrigerator every few months with 1 tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry. Scrub visible mold (usually black) on rubber casings using 3 teaspoons of bleach in a quart of water.
Keep dishcloths, towels, sponges, and mops clean and fresh. A musty smell means they’re spreading mold around. Discard items you can’t clean or launder.
Keep the humidity level in the house below 40%.
Don’t Buy Moldy Foods
Examine food well before you buy it. Check food in glass jars, look at the stem areas on fresh produce, and avoid bruised produce. Notify the store manager about mold on foods!
Fresh meat and poultry are usually mold free, but cured and cooked meats may not be. Examine them carefully. Exceptions: Some salamis — San Francisco, Italian, and Eastern European types — have a characteristic thin, white mold coating which is safe to consume; however, they shouldn’t show any other mold. Dry-cured country hams normally have surface mold that must be scrubbed off before cooking.
Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
Yes, molds can thrive in high-acid foods like jams, jellies, pickles, fruit, and tomatoes. But these microscopic fungi are easily destroyed by heat processing high-acid foods at a temperature of 212°F in a boiling water canner for the recommended length of time.
How Can You Protect Food from Mold?
When serving food, keep it covered to prevent exposure to mold spores in the air. Use plastic wrap to cover foods you want to stay moist — fresh or cut fruits and vegetables, and green and mixed salads.
Empty opened cans of perishable foods into clean storage containers and refrigerate them promptly.
Don’t leave any perishables out of the refrigerator more than 2 hours.
Use leftovers within 3 to 4 days so mold doesn’t have a chance to grow.
How Should You Handle Food with Mold on It?
Buying small amounts and using food quickly can help prevent mold growth.
But when you see moldy food:
Don’t sniff the moldy item. This can cause respiratory trouble.
If food is covered with mold, discard it. Put it into a small paper bag or wrap it in plastic and dispose in a covered trash can that children and animals can’t get into.
Clean the refrigerator or pantry at the spot where the food was stored.
Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables
July 16th, 2005
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve beneath the surface of food to where molds take root.
What Are Molds?
Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.
Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms. In many molds, the body consists of:
– root threads that invade the food it lives on,
– a stalk rising above the food, and
– spores that form at the ends of the stalks.
The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.
Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold.
Are Some Molds Dangerous?
Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick.
Are Molds Only on the Surface of Food?
No, you only see part of the mold on the surface of food — gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.
Where Are Molds Found?
Molds are found in virtually every environment and can be detected, both indoors and outdoors, year round. Mold growth is encouraged by warm and humid conditions. Outdoors, they can be found in shady, damp areas or places where leaves or other vegetation are decomposing. Indoors, they can be found where humidity levels are high.
Molds form spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again.
What Are Some Common Foodborne Molds?
Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. These molds can also be found on many other foods.
What Are Mycotoxins?
Mycotoxins are poisonous substances produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. There are many of them and scientists are continually discovering new ones. The Food and Agriculture Organization (FAO) of the United Nations estimates that 25% of the world’s food crops are affected by mycotoxins, of which the most notorious are aflatoxins.
What is Aflatoxin?
Aflatoxin is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. They are probably the best known and most intensively researched mycotoxins in the world. Aflatoxins have been associated with various diseases, such as aflatoxicosis in livestock, domestic animals, and humans throughout the world. Many countries try to limit exposure to aflatoxin by regulating and monitoring its presence on commodities intended for use as food and feed. The prevention of aflatoxin is one of the most challenging toxicology issues of present time.
Continued in Part II
July 16th, 2005
The cardinal rule of safe food preparation in the home is: Keep everything clean.
Some advice from the USDA Food Safety & Inspection Service
The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen.
Keep the work area clean and uncluttered. Wash countertops with a solution of 5 milliliters (1 teaspoon) of chlorine bleach to about 1 liter (1 quart) of water or with a commercial kitchen cleaning agent diluted according to product directions. They’re the most effective at getting rid of bacteria.
Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth. Wash dishcloths and sponges weekly in hot water in the washing machine.
While you’re at it, sanitize the kitchen sink drain periodically by pouring down the sink a solution of 5 milliliters of bleach to 1 liter of water or a commercial kitchen cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth.
Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 5 milliliters of chlorine bleach to about 1 liter of water.
Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish.
Always use clean utensils and wash them between cutting different foods.
Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they are used.
Do not put cooked meat on an unwashed plate or platter that has held raw meat.
Wash fresh fruits and vegetables thoroughly, rinsing in warm water. Don’t use soap or other detergents. If necessary–and appropriate–use a small scrub brush to remove surface dirt.
July 16th, 2005
Infants and Children
Milk and soy allergies are particularly common in infants and young children. These allergies sometimes do not involve hives and asthma, but rather lead to colic, and perhaps blood in the stool or poor growth. Infants and children are thought to be particularly susceptible to this allergic syndrome because of the immaturity of their immune and digestive systems. Milk or soy allergies in infants can develop within days to months of birth. Sometimes there is a family history of allergies or feeding problems. The clinical picture is one of a very unhappy colicky child who may not sleep well at night. The doctor diagnoses food allergy partly by changing the child’s diet. Rarely, food challenge is used.
If the baby is on cow’s milk, the doctor may suggest a change to soy formula or exclusive breast milk, if possible. If soy formula causes an allergic reaction, the baby may be placed on an elemental formula. These formulas are processed proteins (basically sugars and amino acids). There are few if any allergens within these materials. The doctor will sometimes prescribe corticosteroids to treat infants with severe food allergies. Fortunately, time usually heals this particular gastrointestinal disease. It tends to resolve within the first few years of life.
Exclusive breast feeding (excluding all other foods) of infants for the first 6 to 12 months of life is often suggested to avoid milk or soy allergies from developing within that time frame. Such breast feeding often allows parents to avoid infant-feeding problems, especially if the parents are allergic (and the infant therefore is likely to be allergic). There are some children who are so sensitive to a certain food, however, that if the food is eaten by the mother, sufficient quantities enter the breast milk to cause a food reaction in the child. Mothers sometimes must themselves avoid eating those foods to which the baby is allergic.
There is no conclusive evidence that breast feeding prevents the development of allergies later in life. It does, however, delay the onset of food allergies by delaying the infant’s exposure to those foods that can prompt allergies, and it may avoid altogether those feeding problems seen in infants. By delaying the introduction of solid foods until the infant is 6 months old or older, parents can also prolong the child’s allergy-free period.
July 16th, 2005
Treatment
Food allergy is treated by dietary avoidance. Once a patient and the patient’s doctor have identified the food to which the patient is sensitive, the food must be removed from the patient’s diet. To do this, patients must read lengthy, detailed ingredient lists on each food they are considering eating. Many allergy-producing foods such as peanuts, eggs, and milk, appear in foods one normally would not associate them with. Peanuts, for example, are often used as a protein source and eggs are used in some salad dressings. The FDA requires ingredients in a food to appear on its label. People can avoid most of the things to which they are sensitive if they read food labels carefully and avoid restaurant-prepared foods that might have ingredients to which they are allergic.
In highly allergic people even minuscule amounts of a food allergen (for example, 1/44,000 of a peanut kernel) can prompt an allergic reaction. Other less sensitive people may be able to tolerate small amounts of a food to which they are allergic.
Patients with severe food allergies must be prepared to treat an inadvertent exposure. Even people who know a lot about what they are sensitive to occasionally make a mistake. To protect themselves, people who have had anaphylactic reactions to a food should wear medical alert bracelets or necklaces stating that they have a food allergy and that they are subject to severe reactions. Such people should always carry a syringe of adrenaline (epinephrine), obtained by prescription from their doctors, and be prepared to self-administer it if they think they are getting a food allergic reaction. They should then immediately seek medical help by either calling the rescue squad or by having themselves transported to an emergency room. Anaphylactic allergic reactions can be fatal even when they start off with mild symptoms such as a tingling in the mouth and throat or gastrointestinal discomfort.
Special precautions are warranted with children. Parents and caregivers must know how to protect children from foods to which the children are allergic and how to manage the children if they consume a food to which they are allergic, including the administration of epinephrine. Schools must have plans in place to address any emergency.
There are several medications that a patient can take to relieve food allergy symptoms that are not part of an anaphylactic reaction. These include antihistamines to relieve gastrointestinal symptoms, hives, or sneezing and a runny nose. Bronchodilators can relieve asthma symptoms. These medications are taken after people have inadvertently ingested a food to which they are allergic but are not effective in preventing an allergic reaction when taken prior to eating the food. No medication in any form can be taken before eating a certain food that will reliably prevent an allergic reaction to that food.
There are a few non-approved treatments for food allergies. One involves injections containing small quantities of the food extracts to which the patient is allergic. These shots are given on a regular basis for a long period of time with the aim of “desensitizing” the patient to the food allergen. Researchers have not yet proven that allergy shots relieve food allergies.
Next: Infants and Children
July 16th, 2005
Differential Diagnoses
A differential diagnosis means distinguishing food allergy from food intolerance or other illnesses. If a patient goes to the doctor’s office and says, “I think I have a food allergy,” the doctor has to consider the list of other possibilities that may lead to symptoms that could be confused with food allergy.
One possibility is the contamination of foods with microorganisms, such as bacteria, and their products, such as toxins. Contaminated meat sometimes mimics a food reaction when it is really a type of food poisoning.
There are also natural substances, such as histamine, that can occur in foods and stimulate a reaction similar to an allergic reaction. For example, histamine can reach high levels in cheese, some wines, and in certain kinds of fish, particularly tuna and mackerel. In fish, histamine is believed to stem from bacterial contamination, particularly in fish that hasn’t been refrigerated properly. If someone eats one of these foods with a high level of histamine, that person may have a reaction that strongly resembles an allergic reaction to food. This reaction is called histamine toxicity.
Another cause of food intolerance that is often confused with a food allergy is lactase deficiency. This most common food intolerance affects at least one out of ten people. Lactase is an enzyme that is in the lining of the gut. This enzyme degrades lactose, which is in milk. If a person does not have enough lactase, the body cannot digest the lactose in most milk products. Instead, the lactose is used by bacteria, gas is formed, and the person experiences bloating, abdominal pain, and sometimes diarrhea. There are a couple of diagnostic tests in which the patient ingests a specific amount of lactose and then the doctor measures the body’s response by analyzing a blood sample.
Another type of food intolerance is an adverse reaction to certain products that are added to food to enhance taste, provide color, or protect against the growth of microorganisms. Compounds that are most frequently tied to adverse reactions that can be confused with food allergy are yellow dye number 5, monosodium glutamate, and sulfites. Yellow dye number 5 can cause hives, although rarely. Monosodium glutamate (MSG) is a flavor enhancer, and, when consumed in large amounts, can cause flushing, sensations of warmth, headache, facial pressure, chest pain, or feelings of detachment in some people. These transient reactions occur rapidly after eating large amounts of food to which MSG has been added.
Sulfites can occur naturally in foods or are added to enhance crispness or prevent mold growth. Sulfites in high concentrations sometimes pose problems for people with severe asthma. Sulfites can give off a gas called sulfur dioxide, which the asthmatic inhales while eating the sulfited food. This irritates the lungs and can send an asthmatic into severe bronchospasm, a constriction of the lungs. Such reactions led the U.S. Food and Drug Administration (FDA) to ban sulfites as spray-on preservatives in fresh fruits and vegetables. But they are still used in some foods and are made naturally during the fermentation of wine, for example.
There are several other diseases that share symptoms with food allergies including ulcers and cancers of the gastrointestinal tract. These disorders can be associated with vomiting, diarrhea, or cramping abdominal pain exacerbated by eating.
Gluten intolerance is associated with the disease called gluten-sensitive enteropathy or celiac disease. It is caused by an abnormal immune response to gluten, which is a component of wheat and some other grains.
Some people may have a food intolerance that has a psychological trigger. In selected cases, a careful psychiatric evaluation may identify an unpleasant event in that person’s life, often during childhood, tied to eating a particular food. The eating of that food years later, even as an adult, is associated with a rush of unpleasant sensations that can resemble an allergic reaction to food.
Next: Treatment
July 16th, 2005
Common Food Allergies
In adults, the most common foods to cause allergic reactions include: shellfish such as shrimp, crayfish, lobster, and crab; peanuts, a legume that is one of the chief foods to cause severe anaphylaxis, a sudden drop in blood pressure that can be fatal if not treated quickly; tree nuts such as walnuts; fish; and eggs.
In children, the pattern is somewhat different. The most common food allergens that cause problems in children are eggs, milk, and peanuts. Adults usually do not lose their allergies, but children can sometimes outgrow them. Children are more likely to outgrow allergies to milk or soy than allergies to peanuts, fish, or shrimp.
The foods that adults or children react to are those foods they eat often. In Japan, for example, rice allergy is more frequent. In Scandinavia, codfish allergy is more common.
Cross Reactivity
If someone has a life-threatening reaction to a certain food, the doctor will counsel the patient to avoid similar foods that might trigger this reaction. For example, if someone has a history of allergy to shrimp, testing will usually show that the person is not only allergic to shrimp but also to crab, lobster, and crayfish as well. This is called cross-reactivity.
Another interesting example of cross-reactivity occurs in people who are highly sensitive to ragweed. During ragweed pollination season, these people sometimes find that when they try to eat melons, particularly cantaloupe, they have itching in their mouth and they simply cannot eat the melon. Similarly, people who have severe birch pollen allergy also may react to the peel of apples. This is called the “oral allergy syndrome.”
Next 
ifferential Diagnosis
July 16th, 2005
How Allergic Reactions Work
An allergic reaction involves two features of the human immune response. One is the production of immunoglobulin E (IgE), a type of protein called an antibody that circulates through the blood. The other is the mast cell, a specific cell that occurs in all body tissues but is especially common in areas of the body that are typical sites of allergic reactions, including the nose and throat, lungs, skin, and gastrointestinal tract.
The ability of a given individual to form IgE against something as benign as food is an inherited predisposition. Generally, such people come from families in which allergies are common—not necessarily food allergies but perhaps hay fever, asthma, or hives. Someone with two allergic parents is more likely to develop food allergies than someone with one allergic parent.
Before an allergic reaction can occur, a person who is predisposed to form IgE to foods first has to be exposed to the food. As this food is digested, it triggers certain cells to produce specific IgE in large amounts. The IgE is then released and attaches to the surface of mast cells. The next time the person eats that food, it interacts with specific IgE on the surface of the mast cells and triggers the cells to release chemicals such as histamine. Depending upon the tissue in which they are released, these chemicals will cause a person to have various symptoms of food allergy. If the mast cells release chemicals in the ears, nose, and throat, a person may feel an itching in the mouth and may have trouble breathing or swallowing. If the affected mast cells are in the gastrointestinal tract, the person may have abdominal pain or diarrhea. The chemicals released by skin mast cells, in contrast, can prompt hives.
Food allergens (the food fragments responsible for an allergic reaction) are proteins within the food that usually are not broken down by the heat of cooking or by stomach acids or enzymes that digest food. As a result, they survive to cross the gastrointestinal lining, enter the bloodstream, and go to target organs, causing allergic reactions throughout the body.
The complex process of digestion affects the timing and the location of a reaction. If people are allergic to a particular food, for example, they may first experience itching in the mouth as they start to eat the food. After the food is digested in the stomach, abdominal symptoms such as vomiting, diarrhea, or pain may start. When the food allergens enter and travel through the bloodstream, they can cause a drop in blood pressure. As the allergens reach the skin, they can induce hives or eczema, or when they reach the lungs, they may cause asthma. All of this takes place within a few minutes to an hour.
Next: Common Food Allergies
July 16th, 2005
Food Allergy and Intolerances
Food allergies or food intolerances affect nearly everyone at some point. People often have an unpleasant reaction to something they ate and wonder if they have a food allergy. One out of three people either say that they have a food allergy or that they modify the family diet because a family member is suspected of having a food allergy. But only about three percent of children have clinically proven allergic reactions to foods. In adults, the prevalence of food allergy drops to about one percent of the total population.
This difference between the clinically proven prevalence of food allergy and the public perception of the problem is in part due to reactions called “food intolerances” rather than food allergies. A food allergy, or hypersensitivity, is an abnormal response to a food that is triggered by the immune system. The immune system is not responsible for the symptoms of a food intolerance, even though these symptoms can resemble those of a food allergy.
It is extremely important for people who have true food allergies to identify them and prevent allergic reactions to food because these reactions can cause devastating illness and, in some cases, be fatal.
Next: How Allergic Reactions Work
July 16th, 2005
How many calories should I consume a day?
*If you consume 1600 calories, you should have no more than 50 grams of fat per day. This calorie and fat ratio is good for sedentary women, children and many older adults.
*If you consume 2000 calories a day, you should have no more than 65 grams of fat. This ratio is good for moderately active women, teenage girls, and sedentary men.
*If you consume 2500 calories a day, you should have no more than 80 grams of fat. This ratio is good for teenage boys, many men, and active women.
How Healthy is it to Eat Lobster?
Nutrition studies show that 3 1/2 ounces of lobster meat (without the butter) contains only 90 calories, compared to 163 calories for the same amount of chicken and 280 calories for sirloin steak. Lobster also contains omega-3 fatty acids, the “good ” cholesterol that seems to reduce hardening of the arteries and decrease the risk of heart attacks. It’s the butter, Mayonnaise and Stuffing that make it less healthy!
How to get milk into my daily nutrition plan?
Try making creamed soups, chowders, creamed vegetables, Mashed Potatoes, Scalloped dishes, souffles, beverages, desserts such as custards and bread puddings, breads, cakes, rolls, etc, salad dressings, puddings and sauces, cereals. So, you don’t necessarily have to drink a glass of milk to get the benefits of the calcium!
July 16th, 2005
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