Turkey: a dietary product that can cause allergies

Can dietary turkey meat cause allergies?

› Allergens › Food
Turkey is one of the most delicious, valuable and healthy types of meat, approved for consumption even by infants. Pediatricians recommend introducing turkey meat into a child’s diet after reaching 6 months.

But in some cases, an allergy to turkey develops. When diagnosing such a disease, you must stop using this product and contact an allergist to prescribe treatment.

Causes of turkey allergy

Turkey meat is a light, dietary variety recommended for complementary feeding for children. Turkey is well tolerated by the child's body, is completely absorbed by the digestive system and does not put a strain on the digestive system.

True allergic intolerance to this product is extremely rare - no more than 2-3% of cases. Most often, a negative reaction of the immune system is caused by synthetic drugs and antibiotics, which are administered to birds for maximum rapid growth, treatment and prevention of various diseases.

Turkey is an allergen that extremely rarely causes an intolerance reaction compared to other types of meat.

An allergy to turkey in an adult or child sometimes develops due to the whey protein (albumin) or gamma globulin contained in the dietary product.

The human body may lack the enzymes needed to digest them. It is these protein substances contained in this type of meat that provoke the development of allergic intolerance.

The most common causes of turkey allergies are:

1. Hereditary predisposition - the likelihood of the disease increases significantly in a child whose parents also suffer from food intolerance.
2. Hypoxia during fetal development often becomes the cause of food intolerance in a child at an older age.
3. Immune system disorders caused by immunodeficiency syndrome or autoimmune disorders.
4. Polluted environmental conditions negatively affect human immunity.
5. Insufficient heat treatment of poultry meat or storing turkey in improper conditions.
6. If you are allergic to canned food for children, the cause of a negative reaction from the immune system may be starch, preservatives, flavors and other additives that the manufacturer has added to the product.

When answering the question whether turkey is an allergen or not, doctors emphasize that most often food intolerance is caused by synthetic drugs that unscrupulous manufacturers fed poultry for rapid growth. Chemicals can be used not only to increase the body weight of birds, but also to combat various infectious diseases.

In most cases, when an infant is allergic to turkey, the disease is temporary and the child “outgrows” it, which allows him to consume this type of meat in the future. An allergy to turkey during breastfeeding is also common, associated with a reduced level of immunity in a nursing woman.

Symptoms of allergic intolerance

Turkey allergy symptoms develop very quickly, most often within the first hours after eating the product.

Signs of the disease in an adult

The main signs of the disease in an adult:

• skin rashes;
• attacks of nausea, vomiting after consuming the product;
• increased body temperature;
• painful abdominal cramps;
• cough;
• allergic rhinitis;
• bowel disorder accompanied by constipation or diarrhea;
• difficulty breathing, shortness of breath;
• the appearance of mucus in the stool;
• general symptoms of intoxication are weakness, lethargy, general malaise.

If a child is allergic to turkey, sudden changes in behavior may be observed - the baby becomes too lethargic, apathetic, or overly restless, crying or being capricious for no reason.

When the first signs of an allergic reaction appear, you should contact your pediatrician or allergist to select the most effective treatment method.

Allergies in a child

An allergy to turkey in a child is most often accompanied by dermatological manifestations, increased body temperature, upset stool and painful colic in the abdomen. Common signs of food intolerance in a child:

In such cases, you should stop using the product and immediately contact an allergist to select an effective treatment.

Treatment of the disease

Turkey allergy in adults and children requires medical treatment.

Drug therapy

For this disease, the following medications are used:

1. Antihistamines - Claritin, Diazolin, Eden, Suprastin. Medicines should only be prescribed by a doctor, since each of them has its own age restrictions, contraindications for use and possible side effects (see in more detail “Antihistamines in the treatment of allergies: mechanism of action and classification”). It should also be taken into account that first-generation antihistamines often cause drowsiness, lethargy and confusion.
2. Enterosorbent products – Smecta, Enterosgel, Polysorb, activated carbon. Help cleanse the body of allergens.
3. Glucocorticosteroids - Hydrocortisone, Prednisolone and other hormonal drugs. They effectively eliminate the symptoms of an allergic reaction, but are used extremely rarely, as they cause a number of side effects.
4. When allergic rhinitis or lacrimation develops, special drops are prescribed - most often Oxymetazoline, Pseudoephedrine, Xylometazoline.

Allergy shots

One of the most effective ways to treat the disease is the technique of artificially developing tolerance to the allergen. Helps quickly get rid of respiratory failure and other manifestations of allergies.

The essence of the technique is to administer an allergic substance to the patient by injection (see “The effectiveness of using allergen-specific immunotherapy (ASIT) in the treatment of allergies in adults and children”).

The active component is administered in minimal quantities, as a result of which the body develops tolerance (addiction) to the allergen.

At the end of the course of therapy, the allergic person’s immune system no longer perceives the active substance as foreign.

Artificial development of tolerance to the allergen is not used to treat infants.

Diet for allergies

A mandatory element in the treatment of any food intolerance is adherence to a special hypoallergenic diet. In addition to turkey meat, it is necessary to exclude other foods from the diet that can trigger an allergy attack:

• all types of poultry - turkey, goose, duck, chicken;
• smoked and semi-smoked sausages, frankfurters and wieners;
• oranges and other citrus fruits;
• melons, strawberries, pineapples;
• cow's milk;
• chocolate, all products containing cocoa powder;
• all types of nuts;
• bee products;
• seafood, all types of fish, red and black caviar;
• chicken, quail and duck eggs;
• any types of alcoholic and low-alcohol drinks.

The basis of a hypoallergenic diet should be foods that are easily digestible and do not put a strain on the digestive system. These include soups made with vegetable broths, boiled potatoes, beef, veal, buckwheat and rice porridge, baked apples, kefir, cottage cheese and other fermented milk products, and weak tea.

The recommended daily calorie intake should not exceed 2800-3000 kcal. At the same time, one meal should be no more than 500 kcal.

Allergy prevention

Answering the question whether there can be an allergy to turkey, doctors emphasize that most often allergic intolerance develops in childhood. To avoid this, it is recommended to introduce poultry meat into the infant’s diet only after reaching 7-8 months of age. If the child is exclusively breastfed, complementary foods are introduced even later, after 8-9 months.

“Acquaintance” with complementary foods must begin gradually. On the first day, it is best to give your baby no more than half a teaspoon of meat and carefully observe the child’s reaction. If the baby’s condition has not worsened, the amount of product can be increased - but this is best done gradually, over 10-15 days.

Basic rules for introducing complementary foods to infants:

• a new product must be introduced into the child’s diet gradually;
• “acquaintance” with complementary foods is best to start with a one-component product, observing the baby’s reaction;
• children who are breastfed are much less likely to have allergic reactions;
• at the first manifestations of an allergic reaction, the product that causes food intolerance should be excluded from the menu (see more “Food allergies in children: causes of its occurrence and possible manifestations”);
• If you are allergic to turkey, not only poultry meat is prohibited, but also any canned products with its addition.

An allergy to turkey during breastfeeding often develops against the background of reduced immunity. In such cases, the allergy sufferer is prescribed multivitamin complexes and dietary supplements to increase the body's defenses.

Turkey meat allergy is a rare type of food intolerance that is most often diagnosed in childhood.

Accompanied by the usual allergy symptoms - dermatological rashes, runny nose, lacrimation, coughing and nausea.

When the first symptoms of the disease appear, you should definitely contact an allergist, who will prescribe all the necessary tests and select the most effective treatment tactics.

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Source: https://allergy-med.ru/allergeny/pishhevye/allergiya-na-indejku

Tips and tricks

Most often, food allergies occur in children under two years of age. If a growing body reacts negatively to poultry meat before the age of two, you can try giving it turkey a little later, when the body has produced a sufficient amount of the necessary enzymes.

A few recommendations for baby health:

• It is necessary to introduce meat complementary foods gradually;
• new food should be one-ingredient;
• breastfeeding for as long as possible;
• at the first symptoms of allergy, exclude the product from the diet;
• stick to a diet.

Under no circumstances should you turn a blind eye to the signs of an allergy and assume that it will go away on its own. Negative reactions are extremely dangerous and can even lead to Quincke's edema and suffocation. Therefore, at the first manifestations of an allergy, you must immediately call a doctor and strictly adhere to his recommendations.

Many parents encounter allergic manifestations in their infants almost in the first days of life. Typically, this is a food allergy caused by poor protein tolerance in the newborn. Allergies to foreign proteins occur in every fifth newborn. The cause of health disorders can be artificial feeding of the baby or breast milk if the mother made a mistake in nutrition.

Allergy to eating turkey

Turkey meat allergy is a type of food allergy that is quite rare compared to other types of meat.

As a rule, turkey meat is considered dietary and is recommended for the first feeding of a baby. Turkey meat is easily digested and absorbed by the child’s body, but only if it does not cause an acute allergic reaction. Rejection to turkey meat is caused by a protein whose activity decreases when the product is cooked.

Reasons for the development of the disease

The main allergens in turkey meat are albumin (whey protein) and gamma globulin. In the case where a patient (especially a child) has an increased sensitivity to these proteins, an acute attack of allergy may occur, accompanied by an imbalance of the gastrointestinal tract.

• Almost any allergy can be short-term. In a child, the disease has a specific course. In most cases, children “outgrow” the allergy, subsequently reacting absolutely adequately to turkey;

• Allergies may occur due to hereditary predisposition. In this case, it is necessary to carefully monitor the child’s diet, avoiding not only turkey meat, but also canned baby food;
• sensitization (increased sensitivity of nerve endings under the influence of an allergen) can be caused by chemicals used to enhance bird growth and fight infections;
• Another factor that can provoke an acute allergy attack is cross-reaction. In this case, the allergy is especially severe.

In adult patients

An allergic reaction to turkey can be accompanied by various symptoms, including:

• attacks of sudden nausea accompanied by vomiting;
• stomach ache;
• loose stools;
• symptoms of intoxication, manifested by thirst, weakness, general malaise;
• an itchy, pinpoint rash may appear on the body;

• sluggish rhinitis;
• when complicated by anaphylaxis, suffocation may occur.

According to some allergists, alpha-galactose may be the cause of difficulties with the respiratory system. This specific substance is produced in all animals and birds. Accordingly, alpha-galactose is also present in turkey meat.

In a baby

As a rule, in young children, allergies are characterized by dermatological manifestations:

• hyperemia of the skin, especially on the face, buttocks, abdomen and elbows;
• dry skin;
• sudden increase in body temperature;
• Unlike adults, children most often experience constipation;
• In addition, infants may experience mood swings (restlessness, crying, or, conversely, complete apathy).

Therapeutic measures

Allergy symptoms are treated with the following medications:

• Antihistamines (suprastin, diazolin, claritin, etc.). When using such drugs, you need to take into account the side effects of some of them. The negative effect is expressed by drowsiness, lethargy (or excitability), and strong thirst. For some categories of patients who have allergies, maximum concentration of attention is required when working, for example, drivers, antihistamines are selected individually.
• Glucocorticosteroids (prednisolone, hydrocortisone, etc.). It must be borne in mind that these medications quickly relieve the symptoms of the disease, but are hormonal. They should be prescribed with caution to children.
• Sorbents (activated carbon, enterosgel, etc.). Used to remove toxic substances from the body.
• Decongestants (xylometazoline, pseudoephedrine, oxymetazoline). These drugs are prescribed to relieve nasal congestion. As a rule, they are available in the form of drops and sprays.
• SIT (method of artificial development of allergen tolerance).

This treatment method is by far the most effective for allergies. It works especially effectively in cases of allergic development of respiratory failure.

Small doses of the allergen are gradually introduced into the patient's body by injection. At the end of the course of treatment, the patient’s immune system no longer perceives the allergen protein as foreign.

This method of treatment is contraindicated for infants!

Despite the effectiveness of drug treatment, contact with the allergen (turkey) should first be avoided. A special diet may be prescribed for this.

List of prohibited foods if you develop an acute allergy to turkey

• all citrus fruits;
• any nuts;
• any types of fish, caviar, herring, canned food, etc.;
• duck meat, as well as chicken and goose;
• chocolate and sweets with its addition;
• natural coffe;
• cold and hot smoked sausages;
• mayonnaise, vinegar, mustard;
• eggplants and tomatoes;
• egg;
• high fat milk;
• canned and fresh pineapples, melon, strawberries;
• natural honey and products containing it;
• baked goods;
• Consumption of any alcohol is prohibited.

Recommended for use

• boiled lean veal or beef;
• vegetable soup (you can use secondary beef broth);
• oil (olive, butter);
• boiled potatoes;
• low-fat cottage cheese, yogurt, yogurt (without additives);
• porridge with the addition of buckwheat, rice, rolled oats;

• fresh cucumbers;
• apple (baked);
• sugar;
• compote with the addition of plums, currants, dried fruits;
• tea;
• bread made from peeled flour.

The daily calorie content of a hypoallergenic diet should be approximately 2800 kcal, including 250 grams. carbohydrates, 150 gr. proteins, 150 gr. fat

Source: https://AllergiyaNet.ru/allergeny/produkty/allergiya-na-indejku.html

Let's help the doctor!

If you notice that your child is developing an allergy: abnormal stool, skin rashes, restless behavior of the baby after feeding, you can independently determine which product the body’s immune reaction is to. An allergy to milk protein appears within an hour after eating. We recommend keeping a food diary for your baby, where you carefully record:

1. date and time of feeding
2. products
3. their number
4. Do you have any allergies?
5. nature of the allergy - skin rashes, complications from the respiratory system, gastrointestinal tract

A baby’s food diary is filled out, for example, like this:

Allergen f284 – turkey meat, IgE (ImmunoCAP)

[21-655] Allergen f284 – turkey meat, IgE (ImmunoCAP)
970 rub.

Synonyms Russian

Specific immunoglobulin class E for turkey meat.

English synonyms

Specific immunoglobulin E to the meat of turkey, Spec. IgE to the meat of turkey (serum).

Research method

Solid phase immunofluorescence (ImmunoCAP).

Units

kUA/l (kilounit of allergen per liter).

What biomaterial can be used for research?

Venous or capillary blood.

How to properly prepare for research?

• Do not smoke for 30 minutes before the test.

General information about the study

An allergen is a substance that causes an allergic reaction. There are a huge number of substances of natural or artificial origin, each of which can become an allergen for humans.

Allergens differ among themselves in solubility, enzymatic and temperature stability. Food allergens can be of animal or plant origin.

Their peculiarity is the ability to change allergenic properties during cooking. At the same time, some food products lose their allergenicity, while others become dangerous to humans.

Sometimes heat treatment results in the loss of the original protein structure, but immunoglobulins E can still react with the destroyed food proteins.

The main participant in an immediate allergic reaction (type 1) is immunoglobulin E (IgE). There is a specific immunoglobulin E for each allergen. The purpose of this test is to determine an allergic reaction to turkey meat.

Despite the large amount of protein, meat causes allergies much less often than eggs, milk and seafood. The antigenic composition of meat is different, so patients who are allergic to any type of meat can eat meat of any other type.

One type of food allergy is an allergy to turkey meat, but it is much less common than allergies to other types of meat. Turkey is easily digestible and is considered hypoallergenic, rich in proteins, phosphorus and vitamin PP.

As a rule, allergic reactions when eating turkey meat are caused by protein. During heat treatment, such as cooking, its allergic activity is reduced.

Turkey meat is often included in hypoallergenic diets for children, so it is necessary to be especially careful when introducing this product, since allergic reactions are still possible.

An allergy to turkey meat is usually accompanied by dysfunction of the digestive system (cheilitis, gastritis, colitis, gastroenteritis, irritable bowel syndrome), skin manifestations (atopic dermatitis, urticaria, Quincke's edema) and, less commonly, dysfunction of the respiratory system (allergic rhinitis, bronchial asthma).

The analysis is safe for the patient compared to skin tests (in vivo), as it eliminates contact with the allergen. In addition, taking antihistamines and age characteristics do not affect the quality and accuracy of the study.

Quantitative determination of specific IgE antibodies allows us to assess the relationship between antibody levels and clinical manifestations of allergy.

Low values ​​of this indicator indicate a low probability of allergic disease, while a high level has a high correlation with the clinical manifestations of the disease.

By detecting high levels of specific IgE, it is possible to predict the development of allergies in the future and a more pronounced manifestation of its symptoms. However, the concentration of IgE in the blood is unstable.

It changes with the development of the disease, with the amount of allergen dose received, as well as during treatment. It is recommended to repeat the study if symptoms change and treatment is monitored. You should consult your doctor about the need for re-examination.

ImmunoCAP is characterized by high accuracy and specificity: even very low concentrations of IgE antibodies are detected in a small amount of blood. The study is revolutionary and is based on the immunofluorescence method, which allows it to increase sensitivity several times compared to other tests.

The World Health Organization and the World Allergy Organization recognize ImmunoCAP diagnosis as the “gold standard”, as it has proven its accuracy and consistency in independent studies.

In the Russian Federation, until now, the technique has not become widespread, although throughout the world up to 80% of tests for specific class E immunoglobulins are performed using ImmunoCAP.

Thus, identifying specific IgE using this technique takes allergy diagnostics to a qualitatively new level.

What is the research used for?

• For the diagnosis of allergic diseases (food allergies, atopic dermatitis, bronchial asthma, allergic rhinitis, respiratory allergosis).
• To assess the risk of developing allergic reactions to turkey meat.

When is the study scheduled?

• If you have the following symptoms indicating an allergic nature when eating turkey meat: redness and itching of the skin, angioedema, rhinoconjunctivitis, laryngeal edema, cough and bronchospasm, nausea, vomiting, abdominal pain and diarrhea, etc.

• If it is impossible to discontinue medications to treat the underlying disease, as they may affect the results of skin testing.
• Children - if their parents suffer from allergic diseases.
• Children under 5 years of age (if skin tests are not possible).
• In case of damage to the skin, during the acute period of the disease.
• With the polyvalent nature of sensitization, when it is not possible to conduct in vivo testing with suspected allergens.
• In case of a false positive or false negative result of skin testing.

What do the results mean?

Reference values

Reasons for increased levels of specific IgE:

• the presence of allergic reactions to turkey meat;
• atopic dermatitis, food allergies caused by sensitization to turkey meat allergens.

Reasons for decreased levels of specific IgE

With repeated research (over time), the level of specific IgE may decrease for the following reasons:

• limiting or eliminating contact with the allergen;
• carrying out drug treatment.

Cross reactions

Cross reactions are allergic reactions to components of the same structure present in different allergens. To avoid unnecessary tests that are unnecessary for the patient and to individually select possible cross-reacting allergens, consultation with an allergist is necessary.



Also recommended

Who orders the study?

Allergist, pediatrician, pulmonologist, gastroenterologist, therapist, general practitioner, rheumatologist.

Literature

• Langeland T. A clinical and immunological study of allergy to hen`s egg white. IV. Specific IgE antibodies to individual allergens in hen`s egg white related to clinical and immunological parameters in egg-allergic patients // Allergy. – 1983. – Vol. 38. – P. 399-500.
• Bergmann RL et al. Atopic diseases in infants. The German multicenter atopy study (MAS-90). Pediatr Allergy Immunol 1994;5(Suppl 1):19-25.
• Dolen WK, Allergy Review Series X: Progress in diagnosis of allergy in vitro. IgE antibody in the serum – detection and diagnostic significance. Allergy 2003; 58: 717-723.
• Høst A et al. Clinical course of cow's milk protein allergy/intolerance and atopic diseases in childhood. Pediatr Allergy Immunol 2002;13 (Suppl 15):23-28.
• Kulig M et al. Long-lasting sensitization to food during the first two years precedes allergic airway disease. Pediatr Allergy Immunol 1998;9:61-67.
• Sampson HA, Ho DG, Relationship between food-specific IgE concentrations and the risk of positive food challenges in children and adolescents. J Allergy Clin Immunol 1997; 100: 444-51.
• Schafer T et al. Association between severity of atopic eczema and degree of sensitization to aeroallergens in school children. J Allergy Clin Immunol 1999;104:1280-84.15.
• Shek LPC et al., Determination of Food-Species? c IgE Levels over time can be used to Predict the Development of Tolerance in Cow Milk and Hens's Egg. Allergy, Journal of Allergy & Clinical Immunolgy, 2004, in press.
• Söderström L, Kober A, Ahlstedt S, de Groot H., Lange C.-E, Paganelli P., Roovers MHWM, Sastre J., A further evaluation of the clinical use of specific IgE antibody testing in allergic diseases. Allergy 2003: 58: 921-928.
• Williams PB, Barnes JH, Szeinbach SL, Sullivan TJ, Analytical precision and accuracy of commercial immunoassays for specific IgE: Establishing a standard. J Allergy Clin Immunol 2000; 105:1221-30.
• Yunginger JW, Ahlstedt S, Eggleston PA, Homburger HA, Nelson HS, Ownby DR, Platts-Mills TAE, Sampson HA, Sicherer SH, Weinstein AM, Williams PB, Wood RA, Zeiger RS., Quantitative IgE antibody assays in allergic diseases. J Allergy Clin Immunol 2000; 105:1077-84.

Source: https://helix.ru/kb/item/21-655

Diet of a nursing mother

1. Red meat, smoked meats, semi-finished products, sausage
2. Cow's milk
3. Eggs
4. Seafood, crustaceans
5. Citrus
6. Mushrooms
7. Peanut
8. Chocolate
9. Cakes with cream

If children are allergic, use semolina and buckwheat porridge and sweets with caution - they can cause diathesis. Don’t be intimidated by a number of dietary restrictions; it’s not difficult to prepare delicious food from permitted foods. For example, rice casseroles with vegetables and fruits, aromatic tender porridge made from this cereal, fruit pilaf made from dried fruits. Remember! Rice is an ideal product for those with allergies. It is completely gluten-free (vegetable protein in the form of gluten), and contains many vitamins and minerals necessary for proper nutrition of the baby. We recommend cooking fish with vegetables several times a week. There is no ban on many types of fruits and vegetables, dairy products.

Is turkey allergenic or not?

Turkey meat allergy is a type of food allergy that is quite rare compared to other types of meat.

As a rule, turkey meat is considered dietary and is recommended for the first feeding of a baby.

Turkey meat is easily digested and absorbed by the child’s body, but only if it does not cause an acute allergic reaction. Rejection to turkey meat is caused by a protein whose activity decreases when the product is cooked.

Allergy to eating turkey

Lean, tender turkey is the healthiest of all types of meat due to its high content of microelements, vitamins and protein that are important for health. In addition, due to its high taste, turkey meat is highly valued in cooking and dietetics. One of its most important properties is hypoallergenicity, so it is recommended for baby food. However, this does not give a negative answer to the question of whether an adult or infant can be allergic to turkey, because some people experience symptoms of real hypersensitivity of the body.

Reasons for negative reaction

Turkey meat contains a large amount of protein - albumin (whey protein) and gamma globulin. Often it is these two types of protein that provoke a negative reaction of the body. In addition, antibiotics, hormonal drugs and growth regulators accumulated in the meat, which enrich poultry feed, can cause disease. weight gain and to avoid various diseases. Turkey intolerance in a child may be due to complementary feeding too early, as well as preservatives and dyes included in ready-made cereals and purees. In some cases, a cross-allergic reaction to products containing albumin and globulin is possible:

• other types of meat;
• turkey eggs;
• food grains.

According to experts, increased sensitivity to turkey meat is a negative response of the immune system of a previously sensitized organism to the effects of the protein it contains.

The reasons for such an inadequate immune response can be many factors, but they are all related to a person’s lifestyle and state of health:

1. Hereditary predisposition.
2. Long-term use of potent medications.
3. Abuse of canned and refined foods.
4. Weakness of the immune system due to an unhealthy lifestyle or previous infectious diseases.
5. Pathologies of the gastrointestinal tract, liver, biliary tract and urinary system, causing metabolic failure.
6. Helminthic infestations.
   Toxins released by parasites during life and their decomposition have a negative impact on the entire body as a whole.
7. Polluted environment, unfavorable working conditions. People whose professional activities involve chemical or other hazardous production are most susceptible to allergic diseases.

During heat treatment, protein largely loses its allergenic properties.

The risk of developing an allergy to turkey in newborns is quite high in the case of hypoxia (oxygen starvation) during intrauterine development or during childbirth and neglect of food rules by the mother during pregnancy and breastfeeding.

In addition, the disease can be triggered by imperfections in the child’s digestive system, its enzyme deficiency and increased permeability of the stomach walls.

How to identify the problem

Signs of hypersensitivity to turkey meat are no different from symptoms of a food allergy to any other food.

They can be both local and systemic - affecting internal organs and systems:

1. The digestive organs are characterized by the appearance of gastrointestinal disorders, nausea, vomiting, gas formation, and abdominal pain.
2. From the respiratory system there may be difficulty breathing, cough, bronchospasm.
3. Inflammation and swelling of the nasal mucosa,…
   .

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Source: https://allergii.info/lekarstva/indeyka-allergennaya-ili-net.html

Diagnosis of the disease

The principles for diagnosing food hypersensitivity are identical to diagnosing any other types of this disease and are aimed at identifying a possible allergen. Particular attention is paid to collecting an anamnesis of the patient’s illness and life.

During a laboratory blood test, the level of immunoglobulins class E and eosinophils is determined. The presence of an allergic disease is confirmed if their content is elevated.

Specific methods of allergological research will make it possible to identify the allergen with a high probability. These include skin (scarification) tests and provocative tests. The latter is considered the most informative method, but given the risk of developing a severe reaction in the patient’s body, such an analysis is carried out in a hospital setting under the constant supervision of medical personnel.

Allergy to turkey in an infant or adult: causes, treatment

Turkey allergy is a very rare allergic reaction. It usually affects people who eat meat raw, since the activity of proteins decreases after heat treatment. Turkey contains large amounts of phosphorus, proteins and vitamins. This is a healthy dietary product with which children begin complementary feeding with meat. But in case of allergies it should be excluded.

Causes

Turkey meat contains a large amount of albumin and gamma globulin. These proteins contribute to the development of an allergic reaction. The likelihood of illness increases:

1. With hereditary predisposition. If the parents have the disease, then the risk of its occurrence in the child is 20%.
2. If poultry meat contains a large number of chemical additives to stimulate growth and prevent infection. Hormones, antibiotics, and growth regulators are usually used in production.
3. In case of cross reactions. Under the influence of this factor, an acute allergy develops, which occurs in a severe form.

An allergy to turkey first appears in a child at 8 months. It is during this period that the child first begins to use this product. If a child has a congenital sensitivity to proteins, then its symptoms occur not only after store-bought cereals and turkey puree, but also after eating home-cooked meat.

Most often, an allergic reaction occurs as a result of poor protein tolerance in infants. Over the years, the body gets stronger, the immune system matures and stops reacting so sharply to turkey products.

Symptoms

In adults, the disease manifests itself slowly, with symptoms occurring within an hour after eating. With increased sensitivity to albumin and gamma globulin, problems first arise with the digestive system:

• stool is disturbed;
• pain appears in the abdomen and liver area;
• vomiting is possible;
• the skin becomes covered with a pinpoint rash;
• worries about weakness, loss of strength;
• the temperature rises to 37 degrees;
• rhinitis constantly occurs;
• difficulty breathing occurs due to swelling of the mucous membranes of the throat and nose.

If an allergic reaction is associated with the presence of antibacterial drugs in meat, then the patient suffers from:

1. Urticaria. The skin becomes covered with itchy, pale pink blisters.
2. Atopic dermatitis. Red spots appear, individual areas of the body peel and swell.
3. Anaphylactic shock. This is a dangerous reaction to exposure to an allergen, accompanied by convulsions, depression of consciousness and involuntary urination.

An allergy to turkey in an infant during breastfeeding is accompanied by a number of characteristic symptoms:

• suddenly the body becomes covered with small pimples that turn red when exposed to water;
• stool is disrupted, making defecation difficult;
• body temperature rises;
• the skin becomes dry;
• apathy and excessive tearfulness are observed.

Treatment can be prescribed only after diagnostic procedures.

Diagnostics

If symptoms of the disease appear, you should visit an allergist. He will conduct an examination, identify complaints and prescribe an examination. Usually they donate blood for immunoglobulins and perform skin tests.

In a child, the disease is determined by eliminating the suspected allergen from the diet. If the condition improves, then the problem is turkey.

Treatment

An allergy in a baby to turkey while breastfeeding requires exclusion of the product from the diet of the nursing mother.

Older allergy sufferers should follow a hypoallergenic diet and use antihistamines to block histamine production.

It is prohibited to take medications on your own. Self-medication can lead to unpredictable consequences. If there is hypersensitivity to turkey meat, treatment is carried out using:

• Antihistamines. They lead to adverse reactions such as drowsiness, decreased attention and reaction speed, and severe thirst. Therefore, during treatment it is recommended to avoid activities that require a quick reaction.
• Glucocorticosteroid drugs. Such medications help to quickly relieve symptoms, but they are dangerous for the child’s body, so they are used in extreme cases.
• Sorbents. They remove toxic substances from the body and quickly lead to improved health.
• Decongestants. They relieve swelling of the nasal mucosa, eliminate congestion and runny nose.

The technique of specific immunotherapy, during which the effect of the allergen on the body is reduced, is popular. To do this, the irritating substance is administered by injection, gradually increasing the dosage. The body gradually gets used to it and ceases to perceive it as a foreign object.

Traditional methods for the treatment of allergic reactions in children are strictly not recommended.

It is also advised to avoid eating foods such as citrus fruits, chocolate, honey, milk, and poultry. It is advised to give preference to vegetable soups and rice porridges, dried fruit compotes, low-fat cottage cheese and other light foods.

You should not count on the effectiveness of traditional methods of treatment; with this type of allergic reaction they will not bring results.

Treatment process

Drug therapy for allergies is aimed at general desensitization of the body and relief of accompanying symptoms:

1. Taking antihistamines will block histamine receptors and stop its production.
2. Local application of hormonal ointments, creams and gels will alleviate dermatological manifestations: relieve inflammation, redness and soothe itching.
3. Nasal sprays will relieve allergic rhinitis.
4. Antihistamine eye drops will help treat conjunctivitis.
5. Sorbents will remove accumulated allergen from the body.

All medications must be taken as prescribed by the treating specialist. Self-medication is strictly prohibited to avoid the development of severe complications.

Folk recipes

After giving up turkey meat, at least six months must pass before you can try to reintroduce this product into your diet. And then folk remedies will come in handy. Infusions, solutions and decoctions will help the body cope with allergens.

Shilajit is considered one of the most effective folk remedies against food allergies and turkey intolerance as well. It is necessary to dissolve 1 g of mumiyo in 1 liter of warm water and take the product once a day. Children under 3 years old - 50 ml, up to 7 years old - 70 ml, from 8 years old and older - 100 ml of solution. The course of treatment is 20 days.

Strawberry tea is indicated only if the patient is not allergic to strawberries or berries in general. Preparing the product is simple: pour 200 g of dried strawberry leaves into 0.5 liters of cold water and boil until the liquid is halved. Take a decoction of 0.5 tbsp. 1 per day.

In order not only to get rid of the reaction to the protein contained in turkey meat, but also to cleanse the body of toxins, traditional medicine recommends an infusion of herbs:

• centaury - 5 tbsp;
• St. John's wort - 4 tbsp;
• horsetail - 2 tbsp;
• rose hips - 4 tbsp;
• dandelion root - 3 tbsp;
• corn silk - 1 tbsp;
• dried chamomile flowers - 1 tbsp

Important! Despite the fact that such recipes seem quite harmless, one must take into account possible individual intolerance to the components. And therefore, doctors do not recommend such remedies for children under one year old, and in some cases up to 3 years old.

Dry herbs must be mixed, take 1 tbsp. mixture and pour 0.5 tbsp. water. After 8 hours, the infusion is brought to a boil, but not boiled, and removed from the heat. The liquid should infuse for another 4 hours, after which it should be filtered and taken ⅓ tbsp. 3 times a day. The recommended course of treatment is six months.

Unfortunately, it is impossible to simply cure food allergies, including intolerance to turkey meat. The easiest way is not to use this product or take antihistamines (preferably in advance), which is not always good.

However, now there is another method - autolymphocytotherapy. The essence of this method is that the patient is injected subcutaneously with purified lymphocytes isolated from his own venous blood. This restores normal immune function and reduces the body's sensitivity to allergens.

Food allergies are a fairly common disease today. And even if it is not the most dangerous, there is still no need to take risks. If you have a hereditary predisposition to turkey intolerance, then you should not eat this meat or give it to your child, at least as a first food.

We all love to eat delicious food, and it is very unpleasant when there is an allergic reaction to any food. A food allergy occurs when the immune system perceives food as a foreign substance. In this case, the body reacts differently - starting from a normal rash on the body and ending with suffocation and anaphylaxis. Turkey as an allergen is rare, but if this happens, no terrible symptoms are observed - this is a common intolerance to poultry meat. If the symptoms are very serious, this indicates intolerance to the product.

Turkey is a very tender meat that can even be given to children from 6 months, and it is very strange if an allergic reaction occurs to this product.

Prevention

A person of any age can be allergic to turkey. To avoid this problem, you should eat meat only after heat treatment. It is also advised to purchase products only from trusted manufacturers.

Parents should not introduce complementary foods ahead of time and start with small portions.

Hypersensitivity to turkey meat is very rare. This problem is associated with the presence of proteins, as well as the use of hormones, antibiotics, growth regulators and other drugs in the meat production process. If the first symptoms appear, you need to visit a doctor, as there is a high risk of developing anaphylactic shock.

How is the disease treated?

If you find out that you are not only allergic to turkey meat, but also to meat in general, then, unfortunately, you will have to exclude meat products from your diet. Not much fun, but health comes first! If you inherited an allergy, you will have to stick to this diet for the rest of your life or take anti-allergy medications after eating the allergen.

In this situation, no traditional treatment, which sometimes saves allergy sufferers, will help you.

If the disease manifests itself in your baby, then there is a chance that it will go away on its own with age. You need to stop feeding him this product for a while, and over time, on the doctor’s recommendation, you can gradually introduce turkey meat into your child’s diet.

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