Assignment: RISK FACTORS FOR FOOD ALLERGIES
1. Hereditary and genetic factors
It is associated with factors like family history of food allergy, gene polymorphism and mutations, age, sex and ethnicity. The Caucasian population is highly predisposed to food allergies as compared to populations of African origin. On the other end, infants and young children are more likely to develop IgE mediated food allergies than are older children or adults. Food allergies experienced during infancy or childhood years are likely to be outgrown within a few months to several years after the onset of the food allergy.
2. Changes in the diet trends
This theory is based on the introduction of genetically modified foods or the decrease in consumption of food rich in antioxidants over the years. This has allegedly contributed to the increase in allergic reactions among individuals. Maternal diets, inadequate breastfeeding practices and early introduction of new foods to infant diet are assumed to increase incidences of food allergic reactions in individuals perhaps to a larger extent in young children.
3. Hygiene hypothesis.
This hypothesis proposes that the lack of early childhood exposure to infectious agents, gut flora and parasites increases susceptibility to allergic diseases by modulating immune system development.
4. Exposure to allergens and other allergenic diseases.
Researchers argue that cross-reactivity between allergenic and non-allergenic foods and pre-existing allergic reactions not related to food predispose one to suffering from food allergenic responses. Time and route of contact with food allergens also plays a major role in exposure i.e. first and subsequent exposure at different age levels either via oral or body contact.
5. Biological factors in the gastrointestinal tract
The biological make up of the gut could predispose one to food allergies. For instance gastric acid in the stomach, gut immune systems and microorganisms in the gut affect the rate at which the body recognizes or digests foreign matter that could include food allergens.
The response should include a reference list. Double-space, using Times New Roman 12 pnt font, one-inch margins, and APA style of writing and citations.
REFERENCES
Lack, G. (2012). Update on risk factors for food allergy. Journal of Allergy and Clinical Immunology, 129(5), 1187-1197.
Kaza, U., Knight, A. K., & Bahna, S. L. (2007). Risk factors for the development of food allergy. Current allergy and asthma reports, 7(3), 182-186.
University of Nebraska-Lincoln. (n.d.). Allergenic Foods and their Allergens, with links to Informall.
Attachment:- RISK-FACTORS-FOR-FOOD-ALLERGIES.rar