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Allergy to food: the idea of food producing symptoms ALLERGY TO FOOD: THE IDEA OF FOOD PRODUCING SYMPTOMS
The idea of food producing symptoms in distant parts of the body such as the nose or bronchi may at first sight seem implausible, but research shows that allergens can be absorbed into the bloodstream intact and these must then be carried to all parts of the body. It is thought that these blood-borne allergens can react with mast cells in any susceptible organ. If the allergen were to interact with mast cells in blood vessels around the bronchi, for example, the mediators released by the mast cells would affect the nearby bronchial linings and the bronchial muscles - exactly the same effect as for airborne allergens. Not surprisingly, if a food produces asthma it usually produces other symptoms as well, because the allergen is being carried throughout the body.
In the case of rhinitis, the allergen can be carried to the nasal membranes in the bloodstream, producing symptoms 6-10 hours after the meal, or even later - up to 24 hours in some patients. Alternatively, the action of chewing food in the mouth may transmit allergens into the nasal cavity, thus provoking a response in the nose directly.
Without doubt, most sufferers from rhinitis, asthma and associated problems are responding to airborne allergens alone. But a significant proportion suffer from food sensitivities that contribute to their symptoms, and food may be the sole cause of the problem in some cases. Until fairly recently, most doctors did not appreciate the importance of food in producing such symptoms and many children were diagnosed as having 'intrinsic asthma' - that is, asthma with no obvious external cause - when their wheezing may have been due to food. Similarly, atopic eczema has usually been treated with corticosteroid creams, which are successful for some but not the most severely affected. Trying to identify potential food triggers may be a better approach for such children.
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