Gastric Allergy is the kind of allergy related to the gut and digestion and is mainly caused due to allergens present in various food kinds. Gastric allergy is commonly referred to as food allergy and is one of the prevalent allergies found in modern times. Around 2-3% of the adult population and 5-7 % of children and infants are affected by the food allergy and the proportion in children is growing considerably in recent times.
A major trend of casual eating, processed food consumption, abusive junk food consumption, adulterated foods, imported and frozen food products and foreign food consumption during travelling can trigger the food allergy and at times even develop one over the longer periods of consumption. People with the history or present condition of atopic diseases like atopic dermatitis, asthma and hay fever etc. are vulnerable to food allergy.
Allergy is an immunological response and is limited to food reactions that can be confirmed by immunological methods by diagnosing the IgE antibodies in serum. Food allergies are triggered by food proteins and usually cause quick reactions. These reactions occur because the natural tolerance is broken. Symptoms are commonly seen in other organs than the stomach and intestines, such as the skin, the respiratory system and the cardiovascular system. Hypersensitivity reactions generally cause intestinal symptoms. Common food allergens include legumes such as peanuts and nuts, flour, fish and shellfish. Cow’s milk, wheat and eggs often trigger allergies among children, but they usually grow out of these allergies by school age.