When foods or medications are ingested, allergens may gain access to the blood stream and become attached to specific IgE on cells in remote sites such as the skin or nasal membranes. The ability of allergens to travel explains how symptoms can occur in areas other than the gastrointestinal tract. Food allergy reactions may begin with tongue or throat swelling and may be followed by tingling, nausea, diarrhea, or stomach cramps. Nasal breathing difficulties or skin reactions may also be seen. The two main allergen groups that are ingested are:
* Foods
* Drugs (when taken by mouth): for example, antibiotics and aspirin
Allergy Assist The most common foods that cause allergic reactions are cow’s milk, fish, shellfish, eggs, peanuts, tree nuts, soy, and wheat.
Touching Our Skin
Allergic contact dermatitis is an inflammation of the skin that is caused by a local allergic reaction. The majority of these localized skin reactions do not involve IgE, but are caused by cells of inflammation. The rash produced is similar to that of a poison ivy rash. It should be noted that when some allergens (for example, latex) come into contact with the skin, they are absorbed by the skin and can also potentially cause reactions throughout the body, not just the skin. For most people, however, the skin is a formidable barrier that can be only locally affected. Examples of allergic contact dermatitis include:
* Latex (causes IgE and non-IgE reactions)
* Plants (poison ivy and oak)
* Dyes
* Chemicals
* Metals (nickel)
* Cosmetics
