![]() Whether traces can be tolerated should be decided by an allergy specialist. If there is a risk of an anaphylactic reaction, it is essential to strictly avoid even the tiniest amounts (traces / contaminants). It is also essential to watch for concealed sources in bakery products, sausage, spice blends and semi-cooked and ready meals. ![]() Strict avoidance of the food causing the allergy is essential. ![]() To confirm the diagnosis and to determine the tolerance level, provocation (or challenge) tests may also be required. Self-monitoring – ideally recorded in a symptom diary – and a consultation with an allergy specialist, together with the results of skin and blood tests, are the essential basis for the diagnosis of nut allergy. In rare cases, the allergy may result in anaphylactic shock with breathing difficulties and circulatory collapse. They usually occur in combination with other allergy symptoms, such as difficulty swallowing, nausea, vomiting, diarrhoea and bloating. Isolated gastrointestinal symptoms are rare. Like other food allergies, respiratory symptoms may also occur. SymptomsĪs with all other food allergies, nut allergy symptoms appear within minutes and to an hour after consumption and typically include itching in the mucous membranes of the mouth and on the skin with redness, wheals and swelling. This allergy is often milder than the primary allergy. The sufferers are really allergic to birch or grass pollen but also have a reaction to the food due to the similarity of the allergens. If the nut allergy first occurs during adolescence or in adulthood, it is typically a secondary allergy, or cross allergy. For most sufferers it is a lifelong allergy. Primary nut allergies are likely to first occur in childhood. Purchasing guide in German « Einkaufshilfe Nussallergie». They can be found not only in bakery products, such as bread, cakes and savoury snacks, in sweets, such as ice cream and snack bars, and in sandwich spreads but also in ready meals and much more besides. Nuts, and traces of nut too, are present in a wide variety of foods – sometimes not so obviously. They can and should continue to eat any nuts that they can tolerate. The allergy specialist can determine exactly which types of nut sufferers should also avoid. Depending on the severity of the allergy, care needs to be taken even with traces of nut.īecause the allergens of the different nuts are not the same, having an allergy to one nut does not automatically mean being allergic to all nuts. But there is one thing they have in common – they cannot be destroyed either by heat or stomach acid, which means that they can cause allergic reactions in any form – whether raw, roasted or cooked. These are different from one type of a nut to another. Primary nut allergy sufferers typically have a reaction to the storage proteins in nuts. The following hard-shelled fruits are botanically nuts and can trigger a nut allergy: cashew, hazelnut, macadamia nuts (Queensland nuts), almond, Brazil nuts, pecan nuts, pistachio and walnut. And yet, most adults who experience itching in the mouth when they bite into a nut bar are more likely to have a secondary allergy, a cross reaction. Unlike other allergies, a nut allergy often does not resolve with age. Almonds, hazelnuts and walnuts: children are especially prone to a primary nut allergy.
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