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Cat McClelland

on 11 November 2013

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Transcript of Allergies

Food Intolerance
Food intolerance and Food allergies are often confused. These conditions differ in a variety of ways:
-A food allergy is an abnormal response to a food that is triggered by the immune system. It often comes on suddenly. Small amounts of food can trigger it. It happens every time a person eats the food. It can be life threatening.
-A food intolerance is the inability of the body to digest a certain food. The immune system is not involved in food intolerance and it is called “non-allergic food hypersensitivity.” It usually occurs gradually. It may only happen when the person eats large amounts of the food often. It is not life threatening. Food intolerance is often associated with dairy products, grains that include gluten, and foods that cause intestinal gas build up.

-This is a rare and potentially fatal allergic reaction to food.
-Several parts of the body experience simultaneous allergic reactions in response to a food.
-Common symptoms: wheezing, throat tightness, nausea, rapid pulse, faintness, and dizziness.
-Immediate medical attention is necessary.
-Epinephrine (adrenaline) shot can be given in order to open up airways and blood vessels to combat Anaphylaxis
Mast Cells Release Histamines

most common where seafood consumption is high
life-threatening & life-long
2 types: fish, shellfish
-Soy comes from soy beans.
-Soy beans are part of the legume family. Other members of the legume family: beans, peas, lentils, and peanuts.

-Soy allergies are caused by the misidentification of certain proteins in soy. 15 different proteins found in soy have been found to cause allergic reactions.
If desired, gluten can be separated from the flour mixture by kneading a handful of dough under running water.
Not the same as intolerance.
Must avoid all milk, cheese, yogurt, some medications, meats, "non-dairy" products.
Ingestion may cause rashes, GI issues, asthma, shock, death.
2.5% of infants are allergic.
Children may outgrow allergy.
Soy-based formula available.
Foods may contain "natural flavorings" that contain dairy.
Proteins contained within the white
Can still generally use vaccines
Must avoid all egg products: mayo, marshmallows, macaroni, eggnog, etc
Also in some coffee foams, breads (egg wash)
Not just chicken egg
Ingestion may cause hives, GI issues, wheezing, anaphylaxis
finned, scaly fish
Most common: cod, tuna and halibut
allergen found in flesh, parvalbumins
ingested, contact, inhalant allergen
crustaceans and mollusks
allergen = muscle protein, tropomyosin
more common in adults
ingested, contact, inhalant allergen
Strict avoidance of fish and/or shellfish
Avoid seafood/ethnic restaurants
Read labels!
allergy to peanuts is on the rise in children
affects 3 million Americans, approx 1 in 90 people
leading cause of severe food allergic reactions
prevalence does not increase with consumption
tipped into an epidemic between 1987-1994
The allergen, a protein, is either ingested or contacted via respiration or touch.
Release of IgE
Immunoglobin E is released in high amounts due to the body's reaction with the food proteins.
IgE Binds to Mast Cells
How do food allergies occur?
-Most common among young children. Uncommon in teens and adults.
-Most children outgrow their allergy to soy by the age of 10.
-Common Benign symptoms: a tingling feeling of the mouth right after ingestion, swelling, hives, difficulty breathing, runny nose, diarrhea, vomiting, and dizziness.
-Anaphylaxis can occur in extreme cases. Can be life threatening.

How to identify soy on a food label:
- Hydrolyzed soy protein, miso, shoyo sauce, soy flour, soy grits, soy nuts, soy milk, soy sprouts, soy protein concentrate, soy protein isolate, soy sauce, tempeh, textured vegetable protein, or tofu
Other things that may contain soy:
- certain flavorings, vitamin E, hydrolyzed plant protein, hydrolyzed vegetable protein, certain natural flavorings, vegetable broth, vegetable gum, and vegetable starch.

How to identify soy on a food label:
- Hydrolyzed soy protein, miso, shoyo sauce, soy flour, soy grits, soy nuts, soy milk, soy sprouts, soy protein concentrate, soy protein isolate, soy sauce, tempeh, textured vegetable protein, or tofu
Other things that may contain soy:
- certain flavorings, vitamin E, hydrolyzed plant protein, hydrolyzed vegetable protein, certain natural flavorings, vegetable broth, vegetable gum, and vegetable starch.

- For more information on soy allergies go to: http://www.foodallergy.org/allergens/soy-allergy
occur within minutes
skin reactions
itching or tingling of mouth and throat
digestive problems
tightening of throat
shortness of breath
runny nose
anaphylaxis- life threatening reaction
immune system mistakenly identifies peanut proteins as something harmful
direct contact
roasting peanuts?
too clean houses?
past allergy to peanuts
other allergies
family members with allergies
atopic dermatitis
Celiac Disease: an immune disorder which creates antibodies to gluten. This inflammation results in surface damage on the intestinal inner walls which has a flattening effect on the villi. The Villi are necessary for mineral and vitamin absorption.
need for special precautions
anaplylaxis is life threatening
Gluten Allergy Symptoms:
-Abdominal bloating and pain
-Eye irritation and dysfunction.
-Chronic Diarrhea, fatigue, and weight loss.

- Many of the secondary effects for having a gluten allergy and
Celiac's Disease are due to vitamin and mineral deficiencies.

FDA regulations requires "gluten-free" products to be less than 20 ppm (parts per million) gluten. The bread product is absent of the gliadin protein.
The Big 8- There are 8 foods that are known to cause 90% of food based allergies. These include:
Cow's Milk
Tree nuts

Family History
- Family history of Genetic Disorders is important to consider in understanding the susceptibility for developing an allergy.

- Gluten has also been determined through empirical study to cause a "gluten sensitivity."

- The Gluten Sensitivity does not express symptoms found through brief assessment and diagnosis.

- However Gluten Sensitivity and Celiac's Disease can be tested for at a very young age through blood testing and a small-intestine biopsy if necessary.
This process of washing a gluten ball clean also washes away the water-soluble proteins and frees the starch, leaving a gluten mass of rubbery goo.
Fish and shellfish allergy in children: Review of a persistent food allergy
Fish allergy in childhood
Wheat Gluten formation:
- When flour is mixed with water it forms a network with two types of proteins; gliadin and gluten.

- Gluten is both elastic and plastic, having an ability to expand and maintain the desired baked structure as air, steam, and carbon dioxide release pressure in the food product.
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