The recent inquiry into the death of Natasha Ednoreperpera of AnaFilaxis after eating a pretentious baguette she was unawareful to include sesame, could lead to a change in labeling legislation. Indeed, a recent investigation found that undeclared allergens were present in 1/4 of foods sampled. But a more fundamental issue needs to be addressed: Why are more people exposed to severe food allergies than ever before?
As I explain in another person's poison: A history of food allergies, funny reactions to food have long been known. The ancient Greek doctor Hippocrates (C.460-370BC) described such reactions to various foods, including cheese. Strawberries led Richard where to break into hives. It is said he once sniffly consumed "a mess of streberies," and then observed his reaction to witchcraft orchestrated by one of his opponents, who is summarily beheaded. By the time Austria doctor clemency of Piraquet shortened the term "allergy" in 1906, many believed that food could trigger skin problems, asthma, gastrointestinal distress and even mental disorders.
In the 1930's, food allergy emerged as a distinctive sub-category of allergy. But it was also highly controversial. Although it is easy to identify the food at fault in anaphylactic reactions, such as the one who killed an overnight liver, the sudden reactions are rare. Food algae tends to focus instead on patients whose reactions are delayed, occurring up to 48 hours after eating the suspected food and, therefore, much more difficult to diagnose. The reactions are typed by symptoms such as eczema, diarrhea, asthma, migraine and psychiatric problems, including depression and hyperactivity.
Many doctors, however, doubted the complaints of food allergies that food allergy was responsible for many unyignities chronic illness. In fact, some are so uncomfortable that they will expel patients complaining of chronic food allergy to psychiatrist, believing that their symptoms are psychosomatic. The heated disadvantages that occur in the after-war period about the prevalence of food allergy distracted research to investigate the root causes of this condition.
Enter the peanut
In the early 1980's, food allergy became a marginalized topic in medicine. Therefore, a new phenomenon emerged that forced doctors to take it seriously: peanut allergy. In 1988, an article in the Canadian Medical Association magazine described the case of a 24-year-old woman who died after eating a biscuit containing peanut oil. Though one or two similar stories was reported earlier in newspapers, this was the first report made in a medical journal. It would not be the last.
By the 1990's, peanut allergy totally was commonplace. According to US, It. Charity Allergy Research and Education (FARE), Peanut Tree and Tree Noir Allergy tripled between 1997 and 2008 among American children. As a result, food allergy associated with the severe, potentially fatal, allergies, rather than the chronic food allergies that food algiers had previously concentrated.
Fear and other allergies cherries successfully lobbied for better labeling, more peanut spots (in school for example) and the availability of life-saving epipens that lead to dose of epinephrine (a chemical that narrows blood vessels and opens airways in the lungs) Anyone suffering from anaphylactic reaction.
But they did not allow the scientists to carry out detailed investigations in which such allergies are increasingly rapidly increasing. On this one, this reluctance was understandable. There was an urgent need to provide new treatments and support to the increasing number of people suffering from severe food allergies. On the other hand, the scientists are hesitant to investigate a condition that has long been a path – a suspicious and divisive diagnosis, which is also reliant on patient accounts for his justification.
While research continues to explore potential cures and treatments, there is not enough effort to explore the root causes. In this vacuum, there have been a number of controversial phenomena, many of which are not based on many scientific researches.
One reason is hygiene hypothyroidism, which argues that children grow up in excessive clean environments, meaning that their body distracts from harmful pathogens and harmless proteins, such as those found in peanuts. Other point of cooking techniques, indicating that peanut allergy is more common in countries where peanuts are roasted, rather than boiled.
Read more: What are allergies and what are we more of them?
Infantid feeding is also implicated, the most recent advice being that mothers with a family history of allergies should present peanuts early on. Increased use of Soya (a relative of the peanut) in food production is also suggested. But none of these explanations have proved to be extremely convincing, leading to even more controversial hypertension.
The truth is that we just do not yet know what is triggering the peanut allergy epidemic or increasing food shortages rates. One of the main reasons for this is a lack of open-minded research in the causes of allergies. The explanations given by such research may not be easy to accept if they say that food allergy is a home-based bioproduct, new diets, or changes in how people interact with their environment. Investigating the causes of food allergy will not be easy, but if drug is to prevent more tragedies such as teenagers, then it will be essential.