Home / Health / The shocking reason why so many people have food allergies, Yale said.

The shocking reason why so many people have food allergies, Yale said.

Today, 32 million Americans have food allergies, a higher number than ever before.The CDC reports that 1 in 13 children or two students per classroom has food allergies. The question is what is causing this epidemic?

In a paper published in the journal today cell Four Yale immunologists suggest that exaggerating the activation of our food quality control system is largely to blame for the rising prevalence of food allergies. (Related: 7 Healthy Foods to Eat Right Now)

Prior to this research, widespread theories suggested that the absence of natural pathogens such as parasites in the modern environment could make our bodies more sensitive to certain foods. After all, our immune system has evolved over time to cope with such natural threats, and now we haven̵

7;t found it, it responds to something we encounter every day: food.

Immunologists say our current food quality control system, which is designed to protect us from harmful food intake. It can be the reason why many Americans have common food allergies. For example, between the unnatural substances in heavily processed foods and the environmental chemicals in dishwashing detergents, in addition to the natural microbial exposure, these will disrupt the food quality control program.

So how will this affect you or your loved ones? Let’s think about how we should treat these allergies without our knowledge. why Is it happening?

“We cannot come up with a way to prevent or treat food allergies until we fully understand the underlying biology,” said co-author Ruslan Medzhitov, professor of immunology and researcher at the Howard Hughes Institute of Medicine. Eat this, not that! “You can’t be a good mechanic if you don’t know how a normal car works.”

There is a type of immune response that goes off when we ingest toxins and work to neutralize the threat. However, the same response can also cause allergic reactions to both the environment and food. Again, such sensitivity to pollen and gluten arises from the lack of a real natural threat (parasite) in the food system today.

According to traditional theory, this immune response is aimed at harmless proteins found in certain food groups, such as those found in eight large food allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, wheat and soybeans. )

However, Yale researchers are theorizing. Three other environmental factors influencing the natural food quality control system.Arguing, they also play a significant role in making our immune system more sensitive to food.

“One factor is increased use of hygiene products and excessive antibiotic use, and second is dietary changes and increased consumption of processed foods with reduced exposure to naturally grown foods and their constituents.” Of altered gut microbes, “Medzhitov said.

“Finally, food preservatives and environmental chemicals such as dishwashing detergents introduce new components for the immune system to investigate.”

In short, the authors of this article suggest that these behaviors are encouraging. The immune system attacks food protein in the same way as toxins.

Until more research is available and we become more clear on how to act, we can take our day-to-day time to reduce our exposure to these unnatural substances and chemicals in the meantime.What better reason to limit? Your consumption of processed food is even better.

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