Although allergies are certainly unavoidable and practically incurable - some food allergies tend to disappear over the years, but other types of allergies tend to be more permanent in nature - the dietary guidelines that we choose and follow with our children can help them cope or worsen their uncomfortable and distressing symptoms. Do you want to know which foods can make allergy symptoms worse in children?
In particular, foods rich in histamine and tyramine are capable of worsening allergy symptoms, both in childhood and in adulthood.
Histamine is an organic compound that is involved in many vital processes. For example, it acts as a neurotransmitter in the brain and regulates certain physiological functions, particularly in the gastrointestinal tract. In addition, it plays a crucial role in the local immune response, in the inflammatory response and, above all, in itching.
For its part, tyramine is a natural derivative of an amino acid, tyrosine, which is part of many of the proteins we consume in the diet. In foods it can appear in high quantities when they are in bad condition, but also during desirable technological processes such as fermentation, smoking or marinating.
The presence of these amines in the diet and the possibility that the child has difficulties in metabolizing them, can be clear aggravators of allergy symptoms that can be alleviated by avoiding or at least limiting their consumption.
- Fermented products
Cheeses top this section. The more mature, the more tyramine and histamine they contain. In particular, blue cheeses, emmental, gorgonzola and grated cheeses (Parmesan, cheddar ...) should be avoided, although unfortunately almost all contain relatively high amounts. Fresh yogurts and cheeses are not problematic, since their content in these amines is very low, even not detectable in many cases. Also, fermented vegetables like sauerkraut have extremely high amounts.
- Cured products
The sausages (chorizo, salchichón, fuet ...), in addition to being fermented, are cured, so it is advisable to limit their quantity. For their part, cured products such as ham or salami should not be consumed very frequently either. Cooked meat products such as ham have minimal amounts, almost undetectable, so they are a better option to avoid worsening children's allergy symptoms.
- Smoked products
Whether they are fish such as salmon or cod, or meats, such as bacon or some sausages, they are not at all favorable when it comes to controlling allergy symptoms.
Some such as aubergine, spinach and chard contain these amines, although their amounts are not as high as in fermented, cured and / or smoked products.
It contains quite high amounts, so its consumption should be limited. Instead, it is better to offer yogurts, which, in addition to being beneficial for the intestinal microflora, contain very small amounts.
- Fresh fish
Oily fish (salmon, tuna, mackerel or sardines, for example) contain more histamine than white fish, although the amounts are moderate and not high. In addition, seafood also contains moderate amounts, so it should not be included too much.
Of all the types of vinegar on the market, cider is the most suitable for children with allergies, any other should be avoided. Olives (except fresh) and other pickles, due to their vinegar content, should also be eliminated from the diet.
Ketchup, soy sauce and all those containing soy or vinegar should be used sparingly or completely eliminated from the child's diet.
In general, its histamine and tyramine content is low, except for avocado, which contains tyramine in moderate amounts. However, when fruits are overripe, their tyramine content increases exponentially, so their ripening must be controlled. Citrus fruits and some more acidic fruits (oranges, grapefruit, kiwi, raspberries, strawberries, tomato…) should be taken with caution, although it is not necessary to eliminate them completely from the diet.
In addition to these tips, it is advisable to observe how the child reacts after ingesting gluten, since in some cases this protein also has a tendency to worsen allergy symptoms. White wheat breads are also usually more harmful than whole grains, and some flours, such as spelled, have connotations that make them unsuitable.
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