|December 12, 2012||Posted by admin under Allergy|
Most people often overlook onion allergy as the source of pain and discomfort. While some have an intolerance for raw onions and recognize those symptoms of bloating, gas and other abdominal discomforts as a genuine food allergy.
Allergy to onions garlic often elude those who suffer from them. The onion is a member of plants classed as Alliums. Other members of that family include chives, leeks, shallots, scallions and garlic. You may also have an allergic reaction to these substances.
Symptoms of onion food allergy
The symptoms for any type of allergy vary from person to person and onions allergy are no different. Some people have an immediate reaction, while others have a delayed reaction. Some people’s reaction is mild compared to violent reactions of others. Often, the more you consume an offending substance or have exposure to it, the severity of the reaction increases.
Some of the immediate allergy to onions symptoms you might experience include coughing or congestion, vomiting, fainting, a skin rash or hives and swelling of your face, tongue, windpipe or other part of the body. The swelling may even make breathing impossible or very difficult.
Delayed reactions of an allergy to onion may occur anywhere from an hour later to a day later. In addition to bloating, stomach pain, constipation, vomiting, nausea and diarrhea, you might experience mental confusion, extreme fatigue or a migraine headache. Often people note that it feels as though they were poisoned.
Causes of allergies to onions
The body has a defense team that rushes in when a foreign invader looks like it may make trouble. The only problem with this team is that it sometimes mistakes friendly visitors for dangerous invaders and sends its army to eliminate the invader. Then an allergic reaction occurs.
While this is a very simplistic explanation, it’s true. If you have exposure to a substance the body mistakenly assumes causes harm, it builds antibodies against the substance. Your body creates proteins called immunoglobulins that are antibodies used to destroy substances foreign to it. They attach to the surface of the substance and this action allows the other cells to easily destroy it.
People that have allergies have IgE, gamma E globulin, immunoglobulins. Once sensitized to the onion, these create the allergic reaction. The problem may not occur right away but after many years of exposure. It might happen immediately, however, with a less violent reaction, perhaps a mild headache or nausea.
Since chemical changes take place in the onion when it’s cooked, some people don’t experience allergic reaction too cooked onions, only raw ones. Other times, cooking makes it easier to digest for those intolerant, but not allergic to the onion. Each person reacts differently and sometimes to different compounds contained in the onion.
Managing Onion Allergies
Many of the dishes made at home or in restaurants contain onion, either fresh or cooked. When you eat in a restaurant or another’s home, make certain you check with the “chef” about the ingredients in the fare. While raw onions are easy to spot, cooked onions blend into the mix.
Read all labels of prepared items for signs that there’s onion seasoning the food. It’s always best to avoid foods where you’re unsure of the ingredients, particularly if your last reaction was violent.
Check for special recipes created for those with an onion allergy. Many sites now cater to special dietary needs and offer an abundance of tasty dishes to make and advice to get the flavor without the ingredient. Also, avoid dishes, which include other members of the plant genus, such as garlic.
Talk to your doctor if there’s no official diagnosis but found your allergy by elimination and reintroduction of the offending substance. If your last onion allergy reaction was violent, carry an epi-pen for emergency use. It’s always better to be safe than sorry.