Hvitløk og løk, medlemmer av Allium-familien, er basisingredienser i mange kjøkken verden over. For noen individer kan imidlertid disse matvarene utløse allergiske reaksjoner på grunn av deres unike forbindelser. Å kjenne igjen og håndtere hvitløk- og løkallergier er avgjørende for å opprettholde et sunt kosthold uten reaksjoner.
Allergies to garlic and onion arise from the body’s immune response to specific proteins found in these foods, identifying them as harmful and triggering allergic reactions.
Yes, due to their similar chemical makeup as members of the Allium family, individuals allergic to one are often sensitive to the other, though the severity can vary.
While less common than outgrowing other food allergies, some individuals may see a reduction in symptoms over time. Regular check-ins with an allergist can help assess any changes in sensitivity.