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Video: Allergy To Eggs, Fish, Cancer, Etc
2024 Author: Wallace Forman | [email protected]. Last modified: 2023-12-17 11:08
Allergy to eggs, fish, cancer & Co
There are around 170 different allergen sources in our food. Common food allergies also affect chicken eggs, fish, celery, and soybeans. A precise diagnosis by an allergy specialist is particularly important in order to prevent potentially life-threatening allergic reactions or to avoid unjustified self-imposed malnutrition. The labeling of certain ingredients and ingredients on food is particularly important for those affected.
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- Eggs
- fish
- Crustaceans and mollusks
- celery
- soy
Eggs
Eggs are protein-rich products to which allergies can occur. Most of the time there is a reaction to chicken eggs, although eggs from other animal species can also cause symptoms. Since eggs contain egg white and the yolk contain various proteins, there are allergies to heat-stable or heat-sensitive allergens. With the latter, hard-boiled or fried eggs are relatively well tolerated. Small amounts, such as in pasta, are well tolerated by some allergy sufferers. If the allergy is pronounced, however, it can lead to effects including anaphylactic shock after eating eggs. In such cases, eggs and products containing eggs must be strictly avoided.
fish
Fish allergens are particularly heat-stable and can therefore not be rendered harmless by boiling, frying or cooking, etc. The allergenic effect (allergenic potential) of some fish is particularly high. Healthy digestion also plays a role as the major fish allergens are easily digested. In therapies for gastric hyperacidity, gastritis and gastric ulcers, this protective effect of gastric digestion is canceled. During this time, fish and other potent allergens should generally not be consumed, but light foods should be eaten.
Even small amounts of fish can lead to severe symptoms and even anaphylactic shock in the case of severe fish allergies. Freshwater fish are less likely to cause allergies than saltwater fish. Some allergy sufferers have to avoid all fish, shellfish, crustaceans and molluscs. If fishmeal was used in broiler fattening, the meat and eggs of hens with a fish allergy can also cause symptoms. Furthermore, fish vapors produced during cooking can cause allergic complaints in the respiratory tract.
Crustaceans and mollusks
If you are allergic to crustaceans (including crustaceans), you should avoid seafood such as crayfish, prawns, lobsters, lobsters and crabs. The allergic symptoms usually occur immediately after consumption. Be careful with various Asian spice mixtures and pastes: They often contain crustaceans. Allergic reactions to crustaceans and molluscs such as mussels, oysters, octopus or snails often occur as a cross-reaction in the presence of a house dust mite allergy or an insect allergy. This particularly affects people who, for example, deal with fish feed mixes for work or as a hobby (fishing, aquariums, ponds, etc.). Since insects have been approved for consumption as protein sources on the European domestic market, insects have also been discussed as a source of food allergens.
celery
Allergic reactions to celery often occur as a cross-reaction in the presence of a pollen allergy. The celery-carrot-mugwort-birch pollen-spice syndrome is known here. Frequent cross-reactions against celery occur with tree or weed pollen. A connection with latex allergy is also known. Caution is advised with various ready meals, soup seasonings and spice mixtures, because celery is often added as a flavor component.
According to the EU labeling regulation for food, ingredients that contain celery and seeds (sesame, mustard) and products made from them must be declared on food packaging.
soy
Soy is a popular source of protein, especially for vegetarian and vegan diets. However, soybeans contain different allergens. If you are allergic to heat-sensitive allergens, processed or cooked soy products are tolerated, but not if you are allergic to the heat-stable proteins in soybeans. The symptoms can sometimes be very severe. Allergies to soy occur particularly in infants and children. Many cow's milk allergy sufferers (approx. 25 percent) also react to soy. Soy milk is therefore not an alternative in this case.
Cross-reactions in the presence of a peanut allergy are known. In the case of severe allergies, special attention must be paid to packaging labels, as soy is very often found in processed products. Caution is therefore advised with various sweets and desserts, bread and baked goods, meat and sausage products, soups, sauces, mayonnaise, ketchup, milk substitute products, spreads, spice and soup mixes, soy and Worcester sauce and much more.
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