Download Free Medical Food Allergies and Food Intolerances PowerPoint Presentation

Food Allergies and Food Intolerances PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : Food Allergy is an abnormal response to a food triggered by our body’s immune system. Food Intolerances are an abnormal physiological response to eating.

Tags : Allergies,Food,Intolerances,allergy,eating

Published on : Apr 21, 2020 | Views : 6444 | Downloads : 26

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

Food Allergies & Food Intolerances Dr. Sherry Dyer Adult and Pediatric Allergist & Immunologist 1
Slide 2-

Defining food allergy and food intolerance Describing types of food allergy and food intolerance Explaining how do allergic reaction work Listing the symptoms of food allergy Identify the food allergen Describing the diagnosis and management of food allergy and food intolerance 2 OBJECTIVES OF THE PRESENTATION
Slide 3-

Definition of Food Allergy Food allergy type Mechanism of action Sign and symptoms Most common food allergens Diagnosis Management Conclusion Presentation’s Scope
Slide 4-

What is food allergy? It is an abnormal response to a food triggered by our body’s immune system. Allergic reactions to food may cause serious illness, and at times death. Defining food intolerance ? An abnormal physiological response to eating Food intolerance is caused by the lack of the body’s ability to digest some substances. Some individuals may have a food intolerance that has a psychological trigger. Food allergy and food intolerance are different. But, both can show similar symptoms.
Slide 5-

Types of food allergies Source: Adapted from Boyce et al. JACI, 2010
Slide 6-

IgE mediated food allergy Reactions occur when allergens bind to Immunoglobulin E (IgE) antibodies bound to mast cells, resulting in the secretion of histamine and other inflammatory mediators. Symptoms are usually of rapid onset (<30 minutes in children, usually <2 hours in adults). Diagnostic tests (e.g. skin prick and blood tests) are usually positive. 7
Slide 7-

Non IgE mediated food allergy Reactions occur when the ingested food protein leads to an immune response. normally in the skin or gastrointestinal tract. Symptoms usually occur 2-24 hours after ingestion of the food protein. Diagnostic tests are usually negative. There is no definitive in vitro test for non IgE mediated food allergies. Mixed IgE and non IgE symptom clusters (of the above) can occur. Non IgE mediated can convert to IgE mediated allergy and therefore long term follow up is essential
Slide 8-

Food Intolerance 1- Food poisoning: Histamine toxicity Lactose intolerance Food additives, such as: MSG Sulfites
Slide 9-

How the allergic reactions work? An immediate allergic reaction includes two actions of our immune system: Our immune system produces immunoglobulin E (IgE) – a type of protein that works against a specific food – antibody. IgE attaches basophils (white blood cells) and to mast cells – cells found in all body tissues. The typical sites of allergic reactions include nose, throat, lungs, skin and GI tract.
Slide 10-

How the allergic reactions work? 1- Food allergens are proteins within the food that enter our bloodstream after the food is digested. Food allergen go to target organs such as skin, nose, etc and cause allergic reactions. An allergic reaction to food can take place within few minutes to an hour.
Slide 11-

ppt slide no 11 content not found
Slide 12-

How the allergic reactions work? The symptoms of cell-mediated allergic reactions do not appear before 6–24 hrs after ingestion of the offending food. These reactions develop slowly, reaching a peak at approx. 48 hrs and subsiding after 72– 96 hrs. The mechanisms of cell-mediated food allergies are not nearly as well understood. They involve an interaction between specific food allergens and sensitized T lymphocytes - a major component of the gut-associated lymphoid tissue. Lymphocyte stimulation initiates the release of cytokines and lymphokines which produces a localized inflammatory response. Antibodies are not involved in these reactions.
Slide 13-

Allergic Conditions and Symptoms Skin and Mucous Membranes Atopic dermatitis (eczema) Urticaria (hives) Angioedema (swelling of tissues, especially mouth and face) Pruritus (itching) Contact dermatitis (rash in contact with allergen) Oral symptoms (irritation and swelling of tissues around and inside the mouth) Oral allergy syndrome
Slide 14-

Allergic Conditions and Symptoms Digestive Tract Diarrhea Constipation Nausea and Vomiting Abdominal bloating and distension Abdominal pain Indigestion (heartburn) Belching
Slide 15-

Allergic Conditions and Symptoms ) Respiratory Tract Seasonal or perennial rhinitis (hayfever Rhinorrhea (runny nose) Allergic conjunctivitis (itchy, watery, reddened eyes) Serous otitis media (earache with effusion) Asthma Laryngeal oedema (throat tightening due to swelling of tissues)
Slide 16-

Allergic Conditions and Symptoms Nervous System Migraine Headaches Spots before the eyes Restlessness Hyperactivity Lack of concentration Tension-fatigue syndrome Irritability Chilliness Dizziness
Slide 17-

Anaphylaxis Severe reaction of rapid onset, involving most organ systems, which results in circulatory collapse and drop in blood pressure In the most extreme cases the reaction progresses to anaphylactic shock with cardiovascular collapse This can be fatal
Slide 18-

Common Food Allergens
Slide 19-

Food Allergy Tests Diagnosis of allergy is based on a combination of: Clinical history. Skin tests Identifying the type of IgE that is fixed to the skin mast cell. For example: scratch test. Blood tests  analyze CBC, TFT, GRBS and Urine R/E RAST (radioallergosorbent test) or ELISA ( enzyme-linked immunosorbent assay). These tests measure the presence of food-specific IgE in blood and the total IgE level in blood. 12/2/2017
Slide 20-

12/2 Procedure for skin prick test Fig. KU TH
Slide 21-

Dealing with food allergy Symptomatic pharmacotherapy Dietary avoidance hyposensitization, anti-IgE antibodies, and DNA vaccination with allergen DNA. Counseling: nutritional, psychological HACCP can be adapted to identify and control potential food allergy problems before they happen.
Slide 22-

Dietary avoidance Avoid foods which can trigger allergic reaction. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are crucial measures to prevent bad health consequences. The allergenic nature of some food allergens is destroyed by cooking and food processing, when the proteins are denatured. Newer processing techniques, such as high-pressure treatment of foods, fermentation and enzyme treatment, can help to reduce the allergenic and intolerance of some food proteins. Anti-oxidants prevent damage to body tissues caused by free radicals which are very reactive small chemicals entities produced during biochemical reactions in the body tissues. Vitamin C (or ascorbic acid) is a potent anti-oxidant and can also act as natural mild anti-histamine.
Slide 23-

Consumer Protections & Labeling Food manufacturers are generally responsible for posting alerts concerning allergen contamination and recalling their products. Labeling of foods containing allergens have to be clear cut and consistent. The application of GMP in food manufacturing to avoid cross-contamination of food products by foreign allergens. The awareness of the consumers in checking the labels.
Slide 24-

The Codex recommendations The Codex Alimentarius Commission Committee on Food Labelling has listed the foods and ingredients that cause the most severe reactions and most cases of food hypersensitivity. The following foods and ingredients are known to cause hypersensitivity and shall always be declared: Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized strains and products of these; Crustacea and products of these; Eggs and egg products; Fish and fish products; Peanuts, soybeans and products of these; Milk and milk products (lactose included); Tree nuts and nut products; and Sulphite in concentrations of 10 mg/kg or more.”
Slide 25-

Avoiding the food that causes food allergies is the best way to avoid the allergies The most common food allergens include peanuts, milk, eggs, tree nuts,fish, shellfish, soy, and wheat — these foods account for about 90% of all allergic reaction Food allergy is treated mainly by dietary avoidance People who have food allergies must identify and prevent them because, although usually mild and not severe, these reactions can cause devastating illness and, in rare instances, can be fatal Conclusion
Slide 26-

U.S. Department of Health and Human Services (2004).Food Allergy: An Overview. Retrieved from www.niaid.nih.gov. Janice M. Joneja, Ph.D.(2013) Food Allergies and Food Intolerances References

User Presentation
Related Presentations

Expert Opinion on Therapeutic Patients – Patient Landscape of Novel Technologies for Combating Category-A Arenavirus Infections

By: sherry
Views: 1377

Allergy Type Ingestant Allergens

By: sherry
Views: 1976

All About Drug Allergy

By: sherry
Views: 3167

Immunology an Introduction

By: sherry
Views: 1561

All About Allergies

By: sherry
Views: 6228

Respiratory system - Respiratory Diseases & Nursing Care

By: drdwayn
Views: 4685

Chronic granulomatous conditions of nose

By: drdwayn
Views: 1898

Asthma Management Pharmacological Therapy

By: JenniferDwayne
Views: 2011

A Study-Antibiotics in Patients with Skin Disorders

By: SANDY007
Views: 1045

Diagnosis Prevention and Treatment of Occupational Asthma

By: drdwayn
Views: 2214

sherry

About : Expert allergist with holistic and caring approach to care, specializing in immunotherapy, eczema, trigger point injections, hereditary angioedema, chronic sinus pain and severe asthma.
Occupation : Medical Professional
Specialty : MD
Country : United States of America
Website :

HEALTH A TO Z