Food reactions and asthma: Food-triggered asthma

Asthma is a chronic inflammatory lung disease, characterised by recurrent breathing problems. Asthma results when triggers (or irritants) cause swelling of the tissues to the air passages of the lungs, making it difficult to breathe. Typical symptoms of asthma include wheezing, coughing, and shortness of breath. Asthma can be triggered by numerous factors, including allergens from dust, molds, pollen, animals, and, occasionally, food; air pollutants, such as cigarette smoke, or aerosol cleaners; colds and, particularly, respiratory infections; weather changes; exercise; or certain medications.

Food triggered asthma is unusual and occurs in a very minute percentage of the population. Although food allergies may trigger asthma in a small number of people, not all individuals with food allergies have asthma. Substantial scientific investigation has found that certain foods and food additives can trigger asthma. These include,
1.Diagnosed food allergens such as
•Peanuts
•Tree nuts
•Sesame
•Fish
•Shellfish
•Dairy products
•Eggs
2.Sulphites and sulphiting agents such as sulphur dioxide, potassium bisulphite, potassium metabisulphite, sodium sulphite, sodium metabisulphite, and sodium bisulphite, found in dried fruits, shrimp, prepared tomatoes, wine, and bottled lemon or lime juice.
3.Food dyes and colours, such as tartrazine, and food preservatives such as BHA and BHT, monosodium glutamate, aspartame, and nitrite. Although these have not been conclusively linked to asthma.

How to prevent food-triggered asthma
1.Avoid or eliminate the food or food ingredient from your diet or the environment.
2.Endeavour

to read labels on food packages to ascertain where food triggers are found in foods.
3.Work closely with your physician on a care plan and proper use of your medications so you can be prepared in the event of an asthma attack.