A Study of Uncommon Food Allergy Abstract The study will venture to examine uncommon food allergy together with the symptoms, their level of severity, how the allergy and the symptoms are managed, and if there is an association between the level of severity of the symptom and the use of non-use of a medical intervention…
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1.0. Introduction A true food allergy, according to Duyff (2003), is also referred to as food hypersensitivity, where the immune system to react to harmless substances present in food even though a person is not technically sick. These substances are generally termed as allergens, are usually proteins from some food which sets off the body’s immune system to react by the production of immunoglobulin E (IgE) antibodies. The IgE antibodies activate the release of natural body histamines to counter the allergic reaction. An individual experiences these internal bodily processes as the uncomfortable symptoms associated with allergy, such as itching, running nose, nausea, palpitation, and in worst cases anaphylaxis (Duyff, 2006) Statistics gathered by Duyff (2006) revealed that one in every three adults are allergic to milk, whereas the National Health Institute estimated that only four out of 100 or about 11 million Americans have food allergies. Approximately 60% of the food allergies are seafood allergies, and about 30% are peanut and tree nut allergies. The remaining percentage are allergies caused by uncommon food allergens. ...
, et al., 2009), mustard (Figueroa, et al., 2005); lupine flour (De Jong, et al., 2010), pomegranate, in the case of this researcher, and many others. Duyff (2006) maintained that food allergies are frequently self-diagnosed, and declared on the basis of popular literature or common symptoms. 1.1. Research Problem A preliminary survey of existing literature demonstrated that studies on allergy and uncommon allergy focused on one or a related group of allergies, or in some studies symptoms experienced and how the uncommon food allergy is managed. Specifically, the following research problems will be addressed: 1.1.1. What are the uncommon food allergies of the respondents? 1.1.2. What symptoms are experienced by respondents who have uncommon food allergies? 1.1.3. What is the level of severity of the symptoms? 1.1.4. How are the allergy and the symptoms managed? 1.1.5. Are there significant differences in the severity of the symptoms experienced and the application of medical interventions? 1.2. Research Hypothesis The null hypothesis that “there are no significant differences in the severity of the symptoms experienced and the application of medical interventions” will be tested using a 0.05 level of significance and a two-tailed analysis. 1.3. Terms of Reference The study is being conducted to collate evidence about uncommon food allergy, the symptoms and how the condition is managed. A summary of the findings of existing studies have also been presented. As earlier mentioned, none of the existing studies so far ventured to collate and group uncommon allergy study data. Hence, this library research is important because this is the first study so far which attempted efforts to synthesize existing knowledge on uncommon food allergy in a form which can readily
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