Allergies Glossary: F-G
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This article is from the Health Articles series.
Allergies Glossary: F-G
Fetus Unborn offspring from 7 or 8 weeks after conception until birth.
Fibrosis Formation of fibrous tissue as inflamed tissue becomes scarred.
Food Allergy A food allergy is any adverse reaction to a food or food component involving the body's immune system. Not all adverse reactions to foods involve the immune system. If no immune reponse is involved, then, they are known as food intolerances, e.g. food poisoningor the inability to properly digest certain food components such as lactose or milk sugar. Although allergic reactions can occur to any food, the most common food allergens are shellfish, milk, fish, soy, wheat, peanuts, egg and tree nuts such as walnuts. Symptoms of a food allergy are highly individualistic and usually begin within minutes to a few hours after eating the offending food. Symptoms can include swelling of the lips, tongue or throat; hoarseness; cough; hives; skin rash; a runny nose and watering eyes; and asthma. Sometimes symptoms are limited to nausea, vomiting, or cramping diarrhea.
Food Allergen A substance in food that can cause an allergic response in the body but is only harmful to some people.
Food Dye Sensitivity Allergic reaction to food dyes. See food dyes.
Food Dyes Natural or synthetic dyes used as coloring agents in processed foods.
Food Hypersensitivity Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to certain foods.
Food Intolerance An adverse food-induced reaction that does not involve the immune system. Lactose intolerance is an example.
Food Preservative Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods. See Preservatives.
Functional Test Elimination of suspected allergenic foods from the diet for a period of weeks or until allergy symptoms subside. A small amount of a suspected allergen is reintroduced one at a time under continuous and close medical monitoring. The amount of the suspected allergen is increased at one-day intervals until an allergic reaction or a normal serving is reached. In the absence of an allergic reaction, this amount of the food can then be offered in the home.
Gas Exchange Primary function of the lungs, involving the transfer of oxygen from inhaled air into the blood and the transfer of carbon dioxide from the blood into the lungs for exhalation.
Gastrointestinal Having to do with the digestive tract, which includes the mouth, esophagus, stomach, and intestines.
Genetic Disease Disease caused by defective genes (basic unit of heredity) inherited from one or both parents.
Gestation Period The period of development of the young from the time of conception until birth.
Gastroesophageal Reflux Disease (GERD) A backflow of stomach contents upward into the esophagus, usually due to weakness or relaxation of the sphincter located between the stomach and the esophagus (lower esophageal sphincter). The lining of the stomach protects the stomach from the effects of its own acids. Because the esophagus lacks a similar protective lining, stomach acid that refluxes causes pain, inflammation (esophagitis), and damage.
Gliadin A protein that is obtained from wheat and rye.
Gluten A protein found in wheat, rye, barley, and oats. In people who can't digest it, gluten damages the lining of the small intestine or causes sores on the skin.
Gluten Intolerance Celiac Disease A malabsorption disease (not to be confused with a food allergy or hypersensitivity to food products) that can occur at any age. Characterized by the inability to digest and absorb gliadin, the protein found in wheat. Undigested gliadin causes damage to the lining of the small intestine. This prevents absorption of nutrients from other foods. Celiac disease is also called celiac sprue and nontropical sprue.
Gluten Sensitive Enteropathy Characterized by sensitivity to gluten, a wheat protein. Individuals with this disease must avoid gluten-containing grains, including all forms of wheat, oats, barley and rye. Also referred to as celiac sprue or celiac disease.
Granulomas Small lumps of cells caused by some types of chronic inflammation.
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