Role of Nutrition in Allergic Diseases

Allergic diseases refer to several conditions which are primarily caused through hypersensitivity of the immune system to commonly found harmless substances in the atmosphere. There are various types of allergic diseases such as atopic dermatitis, hay fever, anaphylaxis, food allergies and allergic asthma. The symptoms involve sneezing, shortness of breath, red eyes, swelling, an itchy rash and a runny nose. The usual allergens involve certain foods and pollen. Metals and other substances can also lead to such difficulties. Severe reactions can be caused through medications, food and insect stings. Diagnosis is usually dependent on a person's medical history. Some cases may include testing of the blood or skin. There are several foods that cause allergic reactions, such as tree nuts, cow's milk, shellfish, wheat, soy, fish, eggs and peanuts. Allergies can be managed by avoiding the triggers and taking medication for improving the symptoms. This book unravels the recent studies focused on the role of nutrition in allergic diseases. It presents researches and studies performed by experts across the globe. This book is appropriate for students seeking detailed information in this area as well as for experts.