The hidden danger in food. Great care! The president of the Romanian Society of Allergology and Clinical Immunology, Prof. Dr. Carmen Bunu-Panaitescu, spoke about the increase in the number of food allergies.
“Certainly, the number of food allergies has increased. It is certainly due to this western lifestyle and the fact that this super-refined and super-modified food ultimately affects the intestinal flora and, in practice, the modified intestinal microbiome predisposes the intestinal mucosa, especially of young people, to be permissive. and pass on fragments of various foods to which the body will respond by producing these allergy-specific antibodies – immunoglobulins E – because there should normally be no contact with food fragments. Basically, only amino acids, monosaccharides and fatty acids should pass into the blood – very, very small elements.
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Or these poorly digested fragments – because they affect digestion and easier to pass – because they affect the permeability of the intestinal mucosa come into contact with the immune system which is found massively in the digestive tract and clearly will induce an abnormal response which means allergic reaction “, Explained Prof. Dr. Carmen Bunu-Panaitescu, at the” Health Academy “, a show made by Prof. Dr. Irinel Popescu at DC News, DC News TV and DC Medical.
Food allergies can lead to asthma attacks
“It may not be so well known that food allergies can lead to asthma attacks. There are many children who are allergic to milk who have asthma attacks when they drink milk, because the whole immune system is alerted when the allergen comes in contact with an area, whether it is the respirator or the intestinal mucosa or the skin. .
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And food, in turn, is processed to contain these allergens in larger quantities. The great progress of the years we live in is the fact that we have moved to molecular allergology, ie we can determine the allergic reaction for each molecule in a food, in milk for example there are at least six allergens, some of which are actually at risk of induces anaphylactic shock and by identifying this you can tell the patient the risk of being exposed to food.
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As with wheat, soy, various types of peanuts, you can tell if a person is allergic to major allergens – and then it is clear that you should avoid food or less dangerous fragments altogether and then there is no need to the feeding is stopped “, underlines prof. dr. Carmen Bunu-Panaitescu.
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