food allergies in adults

Not only do adults develop new food allergies, but the incidence rate is also increasing year by year. It is not a "picky eater" or "hypocrisy", but a real abnormal immune system reaction. There is currently no means to completely cure it, but through scientific avoidance and management, it can be achieved without affecting the normal quality of life.

The emergency patient I received during the night shift last Wednesday was a 32-year-old internet operator who had never had any problems after eating mangoes for more than 20 years. I worked on a project for three days that day and easily tore apart the mango pancake handed to me by a colleague. Within ten minutes of biting it, my mouth was so swollen that I couldn't open it and my chest was so tight that I couldn't breathe. When I was sent to the emergency room, my blood pressure had dropped by half, and I was given epinephrine to recover. He was lying on the hospital bed still confused: "When I was a child, I was fine eating mangoes. Why am I suddenly allergic to them now? ”

In fact, I have met hundreds of patients who have asked this question in the past two years. In the public's inherent impression, food allergies are only acquired by children and will get better when they grow up. However, people who have first developed food allergies after the age of 18 account for more than 20%. The most common allergens are mangoes, peaches, nuts, and seafood, which are commonly eaten by everyone.

As for the triggers of new-onset allergies in adults, the academic community has yet to come to a completely unified conclusion. The mainstream view puts the blame on the "made intestinal barrier": Adults who often stay up late, eat high-fat and high-salt diets, abuse antibiotics, and are under high pressure for a long time will make the intestinal mucosa pitted. Food proteins that should not enter the bloodstream leak in, and the immune system does not recognize it as "one of our own" and directly activates attack mode, inducing allergies. To put it bluntly, the immune system is the community security guard. He used to be able to identify people accurately and distinguish between good and bad people. Now he is confused by various bad living habits and casually treats the food proteins that come for delivery as bad guys who break into the empty door. There is also the "exposure mode hypothesis" put forward by another research team that is also worthy of reference: Nowadays, the processing methods of many foods have changed. In the past, we ate peaches with the skin on, and washed the peach hairs on our hands. Now, the peach custard in milk tea shops is Concentrated peach juice is used, and the unit concentration of allergens is several times higher than that of fresh peaches. Some people first came into contact with facial masks and hand creams containing peach extract. Their skin was first sensitized, and then when they ate peaches, their immune systems were directly "exploded."

Many people never think that food is the problem when they first experience allergic reactions, especially those with delayed allergies. Most of these allergies are non-IgE mediated. They will develop rashes, diarrhea, and inexplicable headaches a day or two after eating. They will only think that they have "low immunity" and "eat a bad stomach", and they will not check it out. I met a girl last year who broke out in acne every time she ate crayfish. She thought it was because the crayfish was too spicy and caused internal heat. She took anti-acne medicine for half a year and drank countless anti-inflammatory teas. Finally, after checking her allergens, she found out that she was allergic to crayfish protein. After she stopped eating the food, the acne disappeared within two months.

As for allergy intervention methods, there are currently two different clinical ideas. Many doctors will advise patients to "completely avoid any food that they are allergic to". This is simple and trouble-free, and can also minimize the risk of acute attacks. However, more and more allergists are suggesting that patients with mild to moderate allergies do not need to be completely "one size fits all". They should undergo oral tolerance induction under the full supervision of doctors, and be exposed to allergens bit by bit to slowly allow the immune system to "recognize" the substance. On the contrary, it can reduce the probability of serious allergies caused by accidental ingestion in the future. But here is a warning: This method must not be tried at home. I have seen cases where I tried eating peanuts at home to desensitize myself and ended up in the ICU. The risk was ridiculously high.

I myself often tell patients in outpatient clinics that allergies are more like “a minor problem that needs to be dealt with” rather than a terminal illness. There used to be a young man who was allergic to wheat. At first, he felt that he would never be able to eat hot pot, noodles, or steamed buns, and that his life would be meaningless. Later, he researched gluten-free recipes on his own, and now he has opened a small gluten-free bakery. The business is doing very well. He posts new products in the circle of friends every day, and his life is more exciting than before the allergy. As long as you understand its temperament, carry emergency medicine with you, and ask about the ingredients when eating, you don't have to worry about "you can't eat this or touch that".

Last week, the young man with a mango allergy came for a review. He had loratadine in his pocket. The memo on his mobile phone listed the symptoms of his allergy and nearby emergency hospitals. He said that he went to have desserts during the department team building last week. He asked the boss in advance about the ingredients of each product. In the end, he happily ate a matcha mousse without any problems. You see, allergies are not that scary for adults. What they are most afraid of is either not taking it seriously, or being overly anxious and shrinking from life. Finding the right way to get along, eating and playing when it is time, does not affect it at all.