Chemical Hazards and allergies/interolances

Man-made chemical hazards

pollutants, agricultural chemicals, food service chemicals (cleaners and sanitizers), Additives, preservatives, and derived substances, contact surfaces, packaging (metal leaching).

Natural chemical hazards

Plant toxins (Psoralens from celery or parsley some may itch), zootoxins (from animals), microbiological, fungal

Toxins from mushrooms

Mycophagy: eating mushrooms; causes g.i. issues, hallucinations, even death (nuerotoxins).

Mycetism: mushroom poisoning; causes g.i. issues, hallucinations, even death (nuerotoxins).

Filamentous fungi toxin

mycotoxins; can cause tremors, hemorrhaging, immunological suppression, kidney toxicity, fetal toxicity, and cancer.

Filamentous fungi

most common in foods: aspergillus, fusarium, penicillium, alternaria each make specific toxins.

Ergot (mycotoxin)

from the fungi Claviceps purpurea found in the head of the cereal grain. After grain is eaten, it causes ergotism. The lysergic acid derivative causes hallucinations.

Aflatoxin (mycotoxin)

from aspergillus fungi. the toxin is considered to be carcinogenic.

Ochratoxin (mycotoxin)

from penicillium fungi.

Trichothecenes (mycotoxin)

from fusarium fungi common in midwest grain

allergies

an immunological response from the body. caused by proteins.

sensitivities

caused by non-protein molecules in foods. causes reactions like an up set stomach.

9 major food allergens according to the FDA

wheat, milk, egg, peanuts, tree nuts, sesame, fish, shellfish, soy.

True food allergies

an abnormal immunological reaction in which the body’s immune system overreacts to ordinarily harmless substances in foods. Approx. 6% of children are affected and 2% of adults are affected.

Allergy Reaction Mechanism - Type 1

immediate hypersensitivity. involves the formation of antibodies and is the major mechanism for food allergies. The first exposure to the food the antibody forming cells are activated and make antibodies. Any exposure after this causes biochemical reactions that cause significant disruption in the body.

Allergy Reaction Mechanism - Type 2

antibody mediated binding to cell or tissue bound antigens. not associated with food hypersensitivity, most commonly associated with autoimmune diseases.

Allergy Reaction Mechanism - Type 3

immune complex response. antigen-antibody complexes that are normally removed by macrophages form in large amounts and overwhelm the body. may be involved in some food allergies, but has very limited evidence.

Allergy Reaction Mechanism - Type 4

cell mediated reactions or delayed hypersensitivities. uses the same mechanisms as cell-mediated immunity. t-cells, cytokines, and or macrophages cause harm to the body. ex. the skin reaction to poison ivy. Could play a role in some food allergies like celiac disease.

Histamine effects from Type 1 mechanism

inflammation, itching, contraction of smooth muscles in blood vessle, g.i. tract, and respiratory tract (most dangerous)

Symptoms of Type 1 mechanism

gastrointestinal: nausea, vomiting, diarrhea, abdominal cramps.

respiratory (most severe symptoms): asthma, wheezing, stuffy nose, bronchospasm.

cutaneous: hives, eczema or atopic dermatitis (itchy rash), pruritus (similar to mosquito bite), rash, angioedema (hives under skin— welts).

anaphylactic shock (most serious form of reaction): organs cannot work, life threatening, most carry an epipen or disclose the allergy due to the life threatening nature.

Other: headache, hypotension (low blood pressure), swelling of the roof of the mouth, swelling of tongue and larynx.

Exercise induced anaphylaxis (EIA)

exercise followed by ingestion of antigenic food. common foods that cause this is shellfish, peach, wheat, celery.

Symptoms of Type 4 mechanism

delayed hypersensitivity: symptoms are from 6-24 hours after ingestion. Develops very slowly and symptoms often peaks after 48 hours. ex. celiac disease (potentially)

Gluten-sensitive enteropathy

allergic to gluten protein or wheat. there is a malabsorption issue and it can cause lower appetite. wheat, rye, barley, and oats, can cause sensitivities. If eaten absorptive epithelial cells in the small intestines can be damaged, which decreases nutrient absorption, diarrhea, bloating, weigh loss, anemia, bone pane, chronic fatigue, weakness, and muscle cramps.

Celiac disease

occurrence: 1 in 3000 in USA. Inherited trait. most common in people of European descent. The treatment is an avoidance diet.