Posted June 09, 2018 07:58:40 People with allergies can have a range of symptoms and have an increased risk of developing life-threatening complications, new research shows.
But if you’re a sensitive person, there’s a chance you may be at a higher risk of getting some of the more common types of allergies.
While many of us have been conditioned to accept that we are sensitive to certain foods and chemicals, new studies show there is a risk that you may not be able to tell the difference between a real food allergy and a chemical one.
Some of the most common allergies include hay fever, food sensitivities, eczema, and asthma.
The research found that a person with an allergy to milk, wheat, or eggs could have a higher incidence of allergic symptoms than someone with a hay fever allergy.
The researchers, led by researchers at the University of Exeter, compared a patient with hay fever and a non-allergic patient who had the same symptoms.
They found that people with an allergic reaction to milk had a 30 per cent higher risk than people with hay or wheat allergy.
Food sensitivities are more common than allergies, but the risk of suffering from them is higher than for the general population.
The same study found that someone with food sensitivity had a 50 per cent greater risk of experiencing food allergies than a person who had no sensitivities.
While the risk is highest in people with sensitivities to milk and wheat, there are people with both allergies.
These people were at a greater risk if they had an allergy involving hay or grains.
It’s possible that sensitivities in people who are sensitive, such as asthma or hay fever allergies, might be less severe, the researchers said.
In addition, researchers found that some people with allergies have more symptoms than others.
People with hay-fever allergies might have more problems with breathing, dizziness, and difficulty breathing.
People who have hay fever might be more susceptible to allergies to pollen and molds.
People allergic to wheat may also have difficulty breathing and swallowing.
In all, the study looked at the most severe symptoms of allergic reactions in the general Australian population.
They included more than 6,500 people from the general community and 7,600 people from households with at least one member with an autoimmune disease.
The risk of allergic conditions in the population increased by more than 5 per cent for people with a food allergy, with those with hayfever allergy having a 25 per cent increase in the risk.
However, the risk did not increase for people who had food sensitities, with the risk still being around the same level.
The findings come as the Food Standards Australia is considering a move to ban the use of cow’s milk as a protein source for infant formula.
The move would mean the use could be restricted to children, people with asthma or food sensitisms, or people with chronic conditions.
Food allergies are not limited to the food we eat, but are thought to affect our immune systems, and cause allergic reactions such as hay fever.
There are more than 200 food allergies worldwide, including milk allergies, food intolerances, hay fever-induced hay fever syndrome and eczemas.
There have been two outbreaks of food allergies in Australia in recent years.
In 2016, a group of people in Melbourne contracted a food allergic reaction after consuming milk from a cow that had recently been slaughtered.
This year, a milk-based formula was found to contain milk from an infected cow that was kept in storage in an industrial shed.
There were no reported fatalities linked to the two outbreaks.