Introduction
The highest foreign antigenic load that the human immune system encounters comes from ingested food. In most people, tolerance to food antigens that constantly enter the body develops. The immune system may respond hypersensitively when tolerance fails to form. Clinical studies have characterized allergies in the past, but knowledge of the fundamental immunopathologic process is still lacking. Thus, to provide dietary recommendations for each type, the current essay reviews milk, beef, and nut allergies.
Milk
One of the most prevalent food allergies in children is the allergy to cow’s milk (CMA). With an estimated incidence in developed nations ranging from 0.5% to 3% in one year, it is described as an immune-mediated reaction to proteins in cow’s milk that occurs upon intake (Flom, 2019). Immune-mediated reactions to cow’s milk are classified as “immunoglobulin E (IgE)-mediated, non-IgE mediated, and mixed” (Flom, 2019, p. 2).
Casein and whey are the principal proteins in cow’s milk, and the main allergens are “α-lactalbumin, β-lactoglobulin, and bovine serum albumin” (Flom, 2019, p. 6). The symptomatology is described by urticaria, throat tightness, and respiratory, gastrointestinal, and cardiovascular exacerbations. Thankfully, according to Flom (2019), 70% of children with CMA can become tolerant to baked milk, positively contributing to their tolerance levels. In other words, heat processing makes these proteins less allergenic.
Beef
Much effort has been invested in explaining the nature, incidence, and manifestations of beef allergy in kids with cow’s milk allergies and kids with atopic dermatitis. It is currently a fact that beef allergy is a relatively common condition, reaching 0.3% in the general population (Wilson & Platts-Mills, 2019). Bovine serum albumin is commonly the primary allergen in beef; however, other allergens can cause sensitization (Wilson & Platts-Mills, 2019).
The reaction to beef typically happens quickly, with the symptomatology including anaphylaxis, urticaria, and vomiting. However, in several cases, the main symptom is a worsening of underlying eczema (Wilson & Platts-Mills, 2019). Skin prick tests and RASTs may be used to confirm a diagnosis of beef allergy. Nonetheless, assessing the sensitivity and specificity of the test and extraction type is still necessary. Therefore, the consumption of alternative meats by children allergic to beef must be carefully considered individually.
Nuts
In the culinary world, any large, oily kernel contained within a shell that is utilized to make food is referred to as a “nut.” In this context, peanuts and tree nuts are the culinary nuts most likely to cause allergic reactions mediated by IgE. According to a comprehensive analysis of the prevalence of nut allergies worldwide, figures are primarily based on self-reported data and range from 0.05% to 4.9% (McWilliam et al., 2020).
The primary allergens present in nuts are legumins, vicilins, 2S albumins, profilins, and proteins linked to the BetV-1 family of lipid transfer proteins. Nut allergy causes the lips, tongue, and neck to itch, burn, and tingle, with the occasional development of angioedema. Like other food allergies, nut allergies can be identified using a combination of a comprehensive clinical history, serum-specific IgE testing, and skin prick testing. Regarding allergy resolution, nut allergy is not a lifelong diagnosis, implying that some children might outgrow it (McWilliam et al., 2020). The allergy might be exclusive to certain nut types, making the dietary solutions more flexible.
Conclusion
The dietary recommendations for each allergy differ depending on the primary allergen and ways to reduce its impact. Due to the similarity in the form of bovine serum albumin’s presence, CMA and beef allergies can be addressed through the heat processing of the food. The nut allergy might be tied to a specific nut type. Overall, these allergies do not always tend to persist since there is a chance of developing tolerance for the former and a chance of natural resolution for the latter.
References
Flom, J. D., & Sicherer, S. H. (2019). Epidemiology of cow’s milk allergy. Nutrients, 11(5), 1-14. Web.
McWilliam, V. L., Perrett, K. P., Dang, T., & Peters, R. L. (2020). Prevalence and natural history of tree nut allergy. Annals of Allergy, Asthma & Immunology, 124(5), 466-472. Web.
Wilson, J. M., & Platts-Mills, T. A. (2019). Red meat allergy in children and adults. Current Opinion in Allergy and Clinical Immunology, 19(3), 229. Web.