Allergy to protein
The allergy to protein over the past few decades has become quite widespread, one can even say a threatening spread, although not so long ago this form of an allergic reaction of the organism was rare. Nowadays the food allergy gets more and more widespread, and this in turn means that the protein, which is part of the milk, meat and some plant species, acquires the status of an unambiguous provoking allergen. This is due to the fact that, in fact, the human body is a kind of multifunctional protein system and all proteins irrespective of their source are sensitized, the body takes them and classifies them. Depending on the current state of the immune defense, sensitization may be delayed, accelerated or active.
A protein allergy is a response allergic reaction to an invading foreign protein, but a protein similar in its molecular composition
Allergy to protein - symptoms
The clinical manifestations of protein allergy are virtually indistinguishable from any other forms of allergy. Usually it all starts with the appearance of skin symptoms. A person begins to complain of skin itching, he has generalized or local hyperemia, swelling, elements of the rash. Allergy to protein in children is manifested by diaper rash in natural folds, scaling and dry skin, gneiss.
As a rule, atopic dermatitis (skin manifestations of allergy) always accompanies the defeat of the mucous membranes, which is most often manifested by allergic rhinitis. In the case of severe damage to the mucous respiratory organs, it is possible to develop bronchial asthma . Often, patients develop conjunctivitis , which is manifested by the sensation of itching, sand and rubbing in the eyes, flushing sclera and lacrimation.
Owing to the fact that the allergen gets into the human body most often through the digestive tract, in very rare cases an allergy to protein is not accompanied by enterocolitis, which is dominated by a dyspeptic syndrome, manifested by a decrease in appetite, pain symptoms, nausea, flatulence and diarrhea. In young children, allergic symptoms from the digestive system manifests itself in the form of rapid diarrhea, which can replace prolonged constipation
Allergy to protein - types and treatment
• The most common in preschool and infants is an allergy to milk protein, the appearance of which is due to the immaturity of the digestive tract, which is manifested in an insufficient number of produced proteolytic enzymes. As a result, fragments of foreign protein enter the blood, causing sensitization of the body.
Treatment of allergy to milk protein implies the complete elimination of the use of all milk and milk products. If, by chance, the milk is still ingested, Enterosgel should be taken, the action of which is to bind the protein in the intestine and prevent its contact with immunocompetent cells. Immediately after the appearance of allergic symptoms, symptomatic treatment with antihistamines is indicated. The allergy to milk protein in 99% of cases completely passes to seven years. In 1% of people, the protein allergy unfortunately persists throughout the rest of life, which entails a complete rejection of all milk protein-containing foods. Often there may be cross-sensitization to beef and veal proteins, which requires the exclusion of these meats from the ration
• Allergy to egg white. This type of allergic reaction to protein is observed quite often and is explained by the rather complex protein composition of the egg protein. Mucoproteins included in its composition are very aggressive allergens, which persist for a long time in the intestine, with pronounced antigenic properties
• Allergy to the protein of seafood and fish. This allergic reaction is usually characteristic of adults, although sometimes it can occur in young / child age. The most aggressive allergen of fish is parvalbumin of sarcoplasm, contained in the cells of both river and sea fish. Selective allergy to a protein of a specific type of fish occurs in 10% of cases, while in the remaining 90% a person is allergic to all of their species. With age, the allergy to fish protein does not go away, and even after cooking, the allergenic properties of the protein remain, which forces a person susceptible to this type of allergy to permanently abandon these products. Often, the allergy to fish protein is combined with an allergy to seafood such as crab meat, shrimp, oysters and so on.
• Allergy to nuts. Peanut protein is the most aggressive allergen, the sensitization to the protein of hazelnut, almond, walnut is much less likely. The allergy to the protein of nuts is able to manifest at any age, and the reaction to them of the body remains for life, which requires a complete rejection throughout the life of both the nuts themselves and the products containing them, even in minimal quantities (even chocolate must be excluded).
Nuts, fish, eggs and milk are allergic products. This category includes many legumes and cereals, cocoa and chocolate, fruits and berries. All of the above plant products contain organic molecules, which in case of a predisposition are often the cause of an allergic reaction.