Hvidløg og løg, medlemmer af Allium-familien, er hovedingredienser i mange køkkener verden over. Men for nogle personer kan disse fødevarer udløse allergiske reaktioner på grund af deres unikke sammensætning. Anerkendelse og håndtering af hvidløgs- og løgallergier er afgørende for at opretholde en sund, reaktionsfri kost....
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.