It has been just revealed that there are some hidden food sensitivities that could be able to trigger heart disease risks. Check out the latest reports about this below.
Unexpected factors could trigger heart disease risks
It has been recently discovered that undiagnosed food sensitivities, which could be to common foods like milk and peanuts, may be increasing the risk of heart disease.
According to a new study published in the Journal of Allergy and Clinical Immunology, sensitivity to everyday allergens may lead to a higher likelihood of heart disease-related deaths.
After analyzing data from previous studies involving more than 5,300 participants, researchers have identified particular antibodies that may raise the possibility of cardiac problems. This offers new insights into how immune responses to regular foods can affect heart health.
Immunoglobulin E (IgE) antibodies are significant players in the body’s immune system. These antibodies are produced in response to allergens, often food-based ones like eggs and shellfish.
The severity of an IgE-triggered allergic reaction can range from minor symptoms like itching to severe, potentially fatal respiratory complications.
The study reveals a new aspect of IgE. It suggests that individuals without severe allergic symptoms, but who have IgE antibodies, may face a heightened risk of heart issues, especially when they continue to consume allergenic foods.
This discovery challenges the conventional belief that IgE’s function is limited to managing allergic reactions, highlighting its possible association with heart health.
A recent study found that individuals with antibodies against common food allergens such as dairy, shrimp, peanuts, and eggs have a higher chance of cardiovascular death.
This risk remains even after considering traditional heart disease factors like smoking and diabetes.
The risk is particularly high among people with sensitivities to cow’s milk, although significant risks are also associated with other allergens. It’s worth noting that around 15 percent of adults have IgE responses to these common food allergens.
“While these responses may not be strong enough to cause acute allergic reactions to food, they might nonetheless cause inflammation and over time lead to problems like heart disease,” said Dr. Jeffrey Wilson, an allergy and immunology expert at the University of Virginia School of Medicine, in a press release.
