Health Sciences - Interim Report - Essay Example

Figueroa et al. (2005, p.47) performed a study on the clinical significance of sensitization to lupine flour by performing skin-prick tests for soy, peanut, and lupine flour on 372 subjects attending food allergy clinics with suspected food allergy. The results revealed that, lupine flour allergy is uncommon, and that sensitization for lupine flour is not clinically relevant and may have only been brought about by cross-sensitization to peanut products. The most disturbing consequence of some of the uncommon forms of allergy are anaphylactic shock and in some cases death of the individual.

This is seen as a result of an investigation done by Figueroa et al. (2005, p.50) on main causes of food-induced anaphylaxis in Italy by analyzing the prevalence and causes of anaphylaxis in 19 allergy centers throughout Italy, in 2007. The conclusion was that lipid transfer protein is the most-important allergen which causes anaphylactic episodes, while the eating peaches contributes to 13 out of 19 episodes among LPT-sensitized patients. Apart from that, peanuts are considered uncommon in terms of inducing anaphylactic episode.

Food allergy is the leading cause of anaphylaxis in a medical emergency case. Many people suffer from this condition wherein the only reliable form of therapy is to avoid the necessity of the allergic reaction, while at the same time administering medication during emergencies. Unfortunately for allergy patients, being in a state of fear, complying with dietary limitations, and observing social restrictions or proceed to degradation of quality of life (Figueroa et al. 2005, p.49). Investigations done ascertain the effects of food allergies revealed that some cases led to fatal reactions, with peanut-induced reaction being responsible for 10 out of the 49 severe cases.

The investigations also revealed that existing asthma increases the risk of severe reactions (Figueroa et al. 2005, p.47). However, tests revealed that, cereal intolerance is not a marker of celiac disease as perceived initially, and that tests for cereal allergy should be considered before initiating any treatments; this is applicable even in adult patients. The investigations revealed that a small percentage of children below the age of three years develop food allergies, although they develop resistance over time.

The literature review revealed that food allergy symptoms affect the skin, digestive system, and breathing; while, it was noted that, the severity of symptoms depends on immunoglobulin mediation. To find food sensitization, there is the performance of a skin-prick test, although DBPCFC test is a more reliable indicator for diagnosing food allergies. However, combining immunoglobulin measurement with a medical history evaluation has the potential of reducing the necessity of conducting DBPCFC tests.

On top of that, the improvement in allergy diagnosis involves immunoglobulin-binding mapping techniques for food allergens to help identify children with severe food allergy (Figueroa et al. 2005, p.47). Figueroa et al. (2005, p.46) investigated the incidence of food allergy and non-allergic food hypersensitivity among children, and concluded that oral allergy syndrome is the most common symptom. Oral challenge tests show apple, hazelnut, kiwi, carrot, soy, and wheat as the most common