Pseudoallergy sufferers suffer less than true allergy sufferers

pseudoallergy sufferers suffer less than "real" allergy sufferers?The term pseudoallergy is somewhat misleading, as it is basically another name for the term
Intolerance Represents. This is therefore not a real allergy, as is the case with z. B. Complain people who, with the onset of spring, react to numerous pollens of flowers, trees or grasses and then suffer from a true allergy – hay fever.

The pseudoallergy (from Greek pseudo – false, deceptively similar) only appears to be an allergy, but is fundamentally different from a real allergy. The difference is that pseudoallergy does not involve the immune system is. D. h., allergy-specific antibodies (immunoglobulin E, IgE for short) are not present in the blood. Thus, the therapeutic measure that is used for a normal allergy – hyposensitization (also called desensitization) – is not effective in the case of pseudoallergy. In the process, those affected are regularly tested for the respective allergy trigger (e.g. B. Pollen or bee venom) administered in slowly increasing doses. The goal is for the immune system to become accustomed to the allergen and, over time, no longer react to it. However, since in pseudoallergy the immune system is not addressed, the method of hyposensitization does not show success.

Even the classic skin tests (prick tests), which are used to detect a type 1 allergy, remain negative in the case of a pseudoallergy. This makes a Diagnosis unequally more difficult. The allergic reaction is triggered differently in pseudoallergy: for example, in histamine intolerance. The messenger substance histamine, which occurs in numerous foods, is not sufficiently broken down in the body because the corresponding Enzymes missing. The excess of histamine subsequently triggers a pseudoallergic reaction.

What causes pseudoallergy?

Pseudoallergies to foods, such as histamine intolerance, occur far more frequently than real allergies to food. They can be triggered by various factors:

Special substances in food

Biogenic amines (z. B. histamine): Mainly found in smoked or long-ripened foods such as hard cheeses, red wine, sauerkraut or special types of fish such as mackerel and anchovies. Histamine is also contained in chocolate.
Salicylates: For example, contained in berries, oranges, pineapples, cucumbers, grapes, wine, and olives.
Benzoic acid, benzoates: For example, found in cinnamon, cloves, tea and cocoa.
Food additives: Such as preservatives, flavor enhancers, colorings and flavorings. Many people are sensitive, for example, to the special flavor enhancer monosodium glutamate, which is found in many Asian dishes (Chinese restaurant syndrome), but also in ready-made products such as foodstuffs. B. may be contained in bagged soups or spice mixes.

Sulfur compounds

Often found, for example, in dried fruit as sulfur-containing antioxidants to prevent discoloration. Apricots retain their color after drying and do not turn brown. Means against high blood prere. heart disease (z. B. Verapamil) – certain antibiotics (z. B. Neomycin, vancomycin) – Anti-nausea and indigestion medications (metronidazole or metoclopramide) – Certain antidepressants (such as amitryptiline)

The packaging of food offers clarification, because according to EU law, additives must be labeled. Currently, more than 400 additives are allowed. Most food additives are not always immediately apparent to the consumer. The E-numbers of group 100 contain colorants, those of group 200 preservatives, group 300 antioxidants and group 400 stabilizers and emulsifiers.

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