Soy & Milk Allergy Essays - Food Allergies, Allergology,

Soy allergy affects approximately 1% of people in the US mainly infants. Soy, also called soya is one of the top eight most common foods that triggers allergies in children. Soy allergy often begins with the introduction of soy-based formula for infants which is mainly due to a switch from cow?s milk-based formula. This reaction may occur after 1 to 2 weeks of starting the formula. Although, most children outgrow this allergy by age 3, some persist and it is becoming more common in adults. The signs and symptoms of soy allergy are mild, but can be serious in rare cases by a life-threatening reaction called anaphylaxis. Death due to soy allergy has occurred in people who have both a severe peanut allergy and asthma. The symptoms of soy allergy are tingling of the mouth; hives; itching or eczema; swelling of the lips, face, tongue and throat and other parts of the body; canker sore; wheezing runny nose or trouble breathing; abdominal pain, diarrhea, nausea or vomiting; dizziness; lightheadedness or fainting. When a severe case occur more extreme signs and symptoms occurs such as constriction of airways, finding it difficult to breath; shock with a severe drop in one?s blood pressure; rapid pulse; dizziness, lightheadness or loss of consciousness. All food allergies including soy are caused by an abnormal response of the body?s defense mechanism called immune system. People with food allergies have an antibody called immunoglobulin E or IgE. Soybean allergy involves the production of protein (allergen) specific IgE antibodies in certain individuals upon exposure to soy protein, following the production these antibodies travel to cells called mast cells, which are found mainly in parts of the body like the nose, eyes, lungs, and gastrointestinal tract. The IgE then attaches to the surface of the mast cells and waits for their particular allergen. On contact at another time the allergens are captured by the IgE antibody, which initiates the release of histamine and other body chemicals from the mast cells which produces the symptoms of the allergic reaction. To date researchers have identified 16 possible soy protein allergens, but they are not clear as to how an allergic reaction occurs. There are 2 major cross-reactivity concerns with soy; first between soy and birch pollen and second with other legumes, especially peanuts, however most persons with this form of allergy do tolerate peanuts, peas and other legumes. Test and diagnosis is similar for all others allergies ? blood and skin test and treatment is to avoid soybeans and all soy products and use medications such as antihistamines. If there is a serious allergic reaction, a emergency room visit is needed for an emergency injection of epinephrine (adrenaline). Milk allergy is one of the most common allergy causing foods in children and is the leading cause of allergic reaction reactions in infants and young children. It affects about 1-7.5% infants in the US due to the proteins found in cow?s milk and cow?s milk-based formulas. It is outgrown in children by age 2 or 3. Infants are thought to be susceptible to this allergic syndrome because of their immature immune and digestive systems. The allergic reaction usually occurs a few minutes to a few hours after consumption, but in some cases it can take days before signs and symptoms occur also within the days to months of birth. The signs and symptoms range from mild to severe, differs from person to person, occurs within minutes to a few hours of ingesting milk and also after exposure to milk for an extended period of time. Infants rarely have an allergic reaction to smalls amounts of cow?s milk protein passed along through the mother?s breast milk. Immediately occurring symptoms of milk allergy are: wheezing; vomiting; hives; but loose stool that contains blood and mucus; diarrhea; abdominal cramps; coughing; skin rashes and runny nose may take sometime to develop. Milk allergy rarely causes anaphylaxis, which shows immediate symptoms and signs after consuming milk. There are two types of proteins in milk that causes an allergic reaction: Casein ? found only in the solid portion (curd) of milk which curdles; and Whey ? found in the liquid portion that remains after milk curdles. A person can be allergic to either one of these proteins or both, but