Other Food Touches

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Most people have complaints associated with food. Other than the skin symptoms observed in food allergies, such as itching, redness, blistering, swelling, pain in the stomach or abdomen, nausea, vomiting, diarrhea, bloating, excessive belching and flatulence. are complaints of the digestive tract. In fact, diseases associated with undesirable reactions associated with foods are handled as food allergies, food sensitivity, food intolerance, celiac disease and non-celiac gluten susceptibility in the book printed and supplementary received. In this article I want to tell you what's left of them. So maybe a group of people will detect and restrain a few foods that touch them.

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Food chemicals

Chemicals in food are often considered to belong to food additives. But a group of chemicals is inherently found in food and can affect the body. Of these, salicylates and amines can cause complaints similar to clinical manifestations observed in allergy such as anaphylaxis, urticaria, asthma. They can also cause complaints of the digestive system, such as nausea, vomiting, abdominal pain, bloating and diarrhea. The mechanisms of these unwanted effects have not yet been fully explained, but it is known that there is no allergy or sensitivity to antibodies. It is emphasized that salicylates directly stimulate mast cells (1).

Salicylates are chemicals that are known to everyone, since they are used in aspirin and some pain medications. Salicylic acid and its derivatives are found in different quantities not in meat, fish, milk and products or cereals, but in fruits, vegetables and spices. For example, it is observed in raspberries and almonds, and in increasingly decreasing quantities pineapples, oranges and apricots (1). Dried fruits, red pepper, curry, thyme, mint, rosemary, some honey varieties may also contain an excess of salicylate (2). It can even be found in teas (2). Some people can not tolerate salicytes. Interestingly, most of them have nasal polybi and angioedema (swelling) may develop, which can also occur in asthma and upper respiratory tract when they come into contact with salicylate substances (2). Other complaints include abdominal pain, bloating, increased flatulence and diarrhea (2).

Histamine from amine is secreted from granules contained in them by stimulation of mast cells in the body. It is also found in foods in different quantities. Histamine taken with food breaks down in a short time with an enzyme contained in the small intestine (diamine oxidase -DAO). A table called histamine intolerance is formed when foods containing histamine are overeaten or low DAO enzyme is ineffective by alcohol and some drugs (3). Here one or more complaints such as headache, low blood pressure, palpitations, urticaria on the skin, itching, redness, swelling, catarrhal fever, shortness of breath, asthma, diarrhea and vomiting are accompanied (4).

Among the foods rich in histamine, fermented foods are at the forefront. Fermentation in foods is the change caused by the influence of bacteria and yeasts. Examples of fermented dairy products include cheese, yogurt, kefir, fruit and vegetables as examples of vinegar and various marinades, meat products such as sausage, salami, sausage (5). What's interesting, these are foods that have been urged to be eaten insistently because they contain intestinal friendly bacteria (probiotics) in recent years, but formerly banned because they touched stomach patients. Really histamine is a substance that plays an important role in the secretion of gastric acid. Also waited foods, frozen, salted canned fish also contain excess histamine. Others include tomatoes, avocados, eggplant spinach, wine and beer (5). Treatment is achieved by removing these foods and beverages by giving reinforcing enzyme preparation if missing, by looking at the level of DAO enzyme when no results are not achieved.

Another amine is tyramine. It has been known for years that it has been found in ancient cheeses, but in fact, much more food contains tyramine. These include pre-processed, smoked meats, sausages and salami, unripe fruits, beer, soy products (6). Tyramine may cause palpitations, nausea, vomiting and headaches (6).

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Fatty foods

It has been known since ancient times that fatty foods make complaints when overconsumed. These are fullness in the stomach, a feeling of bloating in the abdomen and vomiting. Fats reduce small bowel movements and extend the transitional time of food through the stomach and intestines, causing these complaints (7).

FODMAP's

In recent years, abdominal pain, bloating, increased gas removal, diarrhea caused by irritable bowel syndrome (see, Book, p.128-132). focuses on the studied candies (8). This is the abbreviation for the words fermentable oligosaccharides, disaccharides, monosaccharides and polyols. The first three are sugar in different structure, polyole is sugar alcohol. Although part of the chemical structure of polyolk, which gives the taste of sugar is similar to sugar and part of alcohol, it is actually neither sugar nor alcohol.

When FODMAPs are not sufficiently absorbed from the small intestine, they pass into the large intestine in large quantities while increasing osmolarity and collecting water, fermenting by bacteria there and gas form. Increased fluid and gas stretch the intestine, causing counted complaints. The recommended is that patients with IBS move away from foods containing these sugars. In fact, these foods are a lot of numbers, and one thinks, “What should he eat then?” raises the question.

Since Western medicine gives utmost importance to these foods (1) I took it by classifying it down.

Fruits: Apple, pear, peach, mango, watermelon, persimmon, apricot, cherry, lychee, nectarine, plum, avocado, canned fruits and juices,

Vegetables: artichoke, asparagus, Brussels sprouts, broccoli, cabbage, okra, leek, onion, peas, fennel, garlic, cauliflower, mushrooms

Milk and products: Milk, yogurt, soft cheeses, ice cream,

Cereals: Wheat, rye (when eaten more)

Legumes: chickpeas, beans, beans, lentils

Others: honey, beets, sweeteners

As a result

Some people are very disturbed, especially in terms of complaints of the digestive tract. Some of them can also be accompanied by urticaria, itching, shortness of breath, weakness, palpitations, headaches. Lactose intolerance is considered only in those who complain of digestive tract, but in those who have similar complaints of allergies, salicylate and histamine touching should also come to mind, for a while patients should be evaluated by moving away from foods rich in them.

Book: Now I Can Cope With My Disease (The Myth of Mast Cells), Nobel Medical Bookstores.

Sources

1. Cuomo R, Andreozzi P, Zito FP, get meat. Irritable bowel syndrome and food interaction.World J Gastroenterol. 2014 Jul 21; 20 (27) :8837-45.

Swain AR 2, Dutton SP, Truswell AS. Salicylates in foods. J Am Diet Assoc. 1985; 85:950 —960. [PubMed

3.Manzotti G, Breda D, Di Gioacchino M, Burastero SE. Serum diamine oxidase activity in patients with histamine intolerance. Int J Immunopathol Pharmacol. 2015 Nov 16.

4. Maintz L, Novak N. histamine and histamine intolerance.Am J Clin Nutr. 2007 May; 85 (5) :1185-96.

5.

6.

Serra J 7, Salvioli B, Azpirosis F, Malagelada JR. Lipid-induced intestinal gas retention in irritable bowel syndrome. Gastroenterology. 2002; 123:700 —706.

Gibson PR 8, Shepherd SJ. Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach. J Gastroenterol Hepatol. 2010; 25:252 —258.

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