Genetics is the Key Cause of Food Allergies in Children

Prof. Dr. Sarıçoban said, "Not only food allergy in the mother or father, but also atopic dermatitis, asthma, allergic catarrh or another allergic disease are effective in the emergence of food allergy in the child."
Yeditepe University Kozyatağı Hospital Pediatrics and Pediatric Allergy and Immunology Specialist Prof. Dr. Hülya Ercan Sarıçoban stated that genetics is a very important factor in food allergy and said, "Genetics is the basis of all chronic diseases. If one of the twins has an allergy, the other appears to have a very high likelihood of developing it. A child is 60 percent more likely to have a child if both parents have an allergic illness. If one of the parents is allergic, the rate is around 40 percent."

Sarıçoban pointed out that many factors are important in the emergence of food allergy in children and explained that eggs and milk are the most common factors in young children, wheat and nuts are more common in older children, and shellfish and fish allergies are more common in older children.
Emphasizing that the most important cause of food allergy in children is genetics, Sarıçoban said, "Not only food allergy in mother or father, but also atopic dermatitis, asthma, allergic catarrh or another allergic disease are effective in the emergence of food allergy in the child. Food allergy is one of the first steps of an allergic gait. Therefore, allergic diseases in children also occur in the form of food allergies".
Noting that genetics is an undeniable factor in allergic diseases, Sarıçoban said, "Genetics is a very important reason. It is the basis of all chronic diseases. Some studies on twins reveal this very clearly. If one of the twins has an allergy, the other appears to have a very high likelihood of developing it. A child is 60 percent more likely to have a child if both parents have an allergic illness. If one of the parents is allergic, the rate is around 40 percent."

"Environmental Conditions Play an Important Role Next to Genetic Factor"

Prof. Dr. Hülya Ercan Sarıçoban emphasized that in addition to the genetic factor, environmental conditions also play an important role in the increase of allergic diseases.
Stating that one of the most important factors in the increase of allergic diseases is the change in dietary habits and environmental conditions, Sarıçoban noted:
"Two elements stand out here. Detergents, solvents, and chemicals have entered our lives too much. We both inhale and swallow the residue of detergents we use in dishwashing, washing machines, or surface cleaning, or we put it in contact with our skin. These dissolve and disrupt the skin epithelial barriers.

Another environmental factor is the deterioration of our flora. Especially deterioration of our gut and skin flora. For reasons such as giving birth by cesarean section and using antibiotics, the bacteria that are useful to us cannot multiply where they should. As a result, at these points, harmful microorganisms find their place. Accordingly, it causes the barrier to be disrupted and the allergens here to be transported to the body more easily. The fact that nanoplastics are starting to find a lot of places in our lives is one of the environmental factors that lead to an increase in food allergies."

Sarıçoban stated that new studies have been conducted in the medical world regarding the fact that mothers' dietary habits cause allergies in children during pregnancy, and said, "Although not definite, promising studies are showing that diet rich in probiotics during pregnancy and abstinence from chemicals reduce the risk of food allergies in children to be born. Of course, it will be possible to provide much clearer data as the level of evidence and studies increase."

Noting that allergic reactions may occur with intestinal symptoms such as indigestion, abdominal distension, diarrhea, unexplained constipation, blood in the stools, and mucus, Sarıçoban said, "Hives-shaped itching that may occur suddenly with rash itching on the skin, swelling of the skin, swelling of the eyes. In food allergies that may occur suddenly, complaints such as coughing, shortness of breath, inability to speak, wheezing, low blood pressure, fainting, fainting, palpitations, rhythm disturbance, headache, and restlessness can be seen. In addition, atopic dermatitis, which may occur more slowly, and related skin itching, and rash may occur."

"If Complaints Start to Recur, a Physician Should Be Consulted"

Stating that if certain complaints recur, a physician should be consulted, Sarıçoban continued:
"If the severity of complaints is too high, a physician should be consulted in case of shortness of breath, fainting, swelling in the body, anaphylaxis, excessive restlessness in children, intense vomiting, inability to gain weight.
Anaphylaxis is an allergy that develops suddenly, is severe, and causes the whole body to react at the same time, and the consequences are life-threatening. Especially risky foods should not be consumed in order not to occur. In order to ensure this, the contents of all the products must be read and the contents of the meals ordered in the restaurants must be questioned. They must be awake so as not to have anaphylaxis. Therefore, not only parents, but also caregivers, teachers, relatives such as grandparents, and classmates should be informed. Because in anaphylaxis, everything happens suddenly and in no time. It must be very vigilant and act quickly in this serious situation. Therefore, if the child suddenly drops and faints after receiving food, this is anaphylaxis, if they are short of breath, they are experiencing anaphylaxis, and this is anaphylaxis by itself. Rash alone is not evaluated. If there are signs such as vomiting, diarrhea, headache, restlessness, or a sudden heartbeat, it shows that the child has anaphylaxis again."
Sarıçoban stated that 80-90 percent of cow's milk protein allergies improve around the age of 3, and egg allergies in the period up to the age of 5, and said, "Wheat allergy is a little less, but mostly it improves. Vegetable and fruit allergies also tend to improve. It may become more tolerable, especially with operations such as cooking. But it would not be very accurate to say the same for dried nut allergies and seafood. Dried nuts such as peanuts, pistachios, cashews, and shellfish and fish allergies such as shrimp, and mussels tend not to improve by 90 percent. It will appear later and will be permanent."

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