Food Issues and Choices Unit 17 study guide =)

Food Issues and Choices Unit 17 study guide =) - 1 Food...

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Food Issues and Choices—Study Guide Unit 17: Food Allergens and Intolerances Key Concepts: 1. Anaphylactic Shock Reduced oxygen supply to the heart and other tissues due to the body’s reaction to an allergen in food. Symptoms of anaphylactic shock include paleness, a flush discoloration of the lips and fingertips, a “faceless” expression, weak and rapid pulse, and difficulty breathing. 2. Antibodies Proteins the body makes to combat allergens. 3. Celiac Disease A disease characterized by inflammation of the small intestine lining resulting from a genetically based in tolerance to gluten. The inflammation produces diarrhea, fatty stools, weight loss, and vitamin and mineral deficiencies. (also called celiac sprue and gluten sensitive enteropathy ). 4. Double-blind, placebo-controlled food challenge A test used to determine the presence of a food allergy or other adverse reaction to a food. In this test, neither the patient nor the care provider knows whether the suspected offending food or a placebo is being tested. 5. Food allergen A substance in food (almost always a protein) that is identified as harmful by the body and elicits an allergic reaction from the immune system. 6. Food allergy Adverse reaction to a normally harmless substance in food that involved the body’s immune system (Also called food hypersensitivity ). 7. Food intolerance Adverse reaction to a normally harmless substance in food that does NOT involved the body’s immune system. 8. Histamine A substance released in allergic reactions. It causes dilation of blood vessels, itching, hives, and a drop in blood pressure and stimulates the 1
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release of stomach acids and other fluids. Antihistamines neutralize the effects of histamine and are used in the treatment of some cases of allergies. 9. Immune System Body tissues that provide protection against bacteria, viruses, and other substances identified by cells as harmful. 10. Lactose intolerance The term for gastrointestinal symptoms (Flatulence, bloating, abdominal pain, diarrhea, and “rumbling in the bowel”) resulting from the consumption of more lactose than can be digested with available lactase. 11. Lactose Maldigestion A disorder characterized by reduced digestion of lactose due to the low availability of the enzyme lactase. Difference between Food allergy and Food intolerance: *MAJOR DIFFERENCE Food allergies involve the immune system and a food intolerance does not . *Food Allergy: Adverse reaction to a normally harmless substance in food that involved the body’s immune system (Also called food hypersensitivity ). They are real and can be very serious. At MINIMUM true allergies can cause a rash or an upset stomach. At MAXIMUM allergies can cause death.
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Food Issues and Choices Unit 17 study guide =) - 1 Food...

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