Food Allergies and Neuropathy

It is mostly overlooked in articles about neuropathy but if a lack of Vitamin B12 for instance, is thought to be one of the causes of neuropathy, then why not certain food allergies too? Today's article from myiho.com, which is a Florida based neuropathy blog, (see link below) looks at the theory that certain food allergies may be primary causes of nerve damage. Aspartame, for instance, as one of the commonest ingredients of sweeteners, may surprise you.

Nutrition’s Role in Neuropathy
Posted on March 7, 2012

Neuropathy has wide variety of causes, and nutritional causes are a major subset of it. Neuropathy secondary to deficiency of Vitamin B (especially B12 and Folic Acid) is well known and one of the first suspicion in otherwise normal patients presenting with symptoms of neuropathy like numbness, pin-and-needle sensation, burning sensations, pain or loss of sensations. When it affects the nerves supplying the muscles, it may result in weakness of muscle, muscle atrophy, lack of fine muscle control which may result in many symptoms depending on which muscles are affected.

But one cause of peripheral neuropathy that is not readily thought to be associated with neuropathy is food allergy. The association between food allergy and neuropathy is often overlooked because only recently conclusive evidence from research has become available establishing a certain link between neuropathy and allergic response to certain food items. The culprits so far found to be most commonly occurring are derivatives of glutamic acid and aspartic acid, gluten, pesticides on fruits and vegetables, food coloring dyes. One very common artificial sweetener, Aspartame, is used in fruit juices, diabetic food and numerous other products. It is one of the most commonly recognized allergen triggering symptoms of neuropathy like tingling, numbness, burning sensation etc. and also affecting auditory nerve causing tinnitus. Consumption of large quantities greatly increases the chances of having the neuropathy. Often, stopping the consumption of aspartame cures the symptoms almost entirely.

Many more agents commonly found in food may cause allergic response which may present as neuropathy. The ones that are currently believed to be responsible for most of the cases are Azino-moto (Mono Sodium Glutamate) which is commonly used in Chinese foods, gluten found in wheat containing edible items, some coloring dyes used in foods. Not only these, but normal fully natural food items like fruits, eggs, and milk may be the cause of food allergy induced neuropathy. Often it may happen, that the tracking of the allergy causing food item may not be very simple and straightforward.

So what if your neuropathy is suspected to be due to food allergy. Main diagnostic test used is a Radioallergosorbent Test (RAST Test) which detects antibodies against “common” food allergens. Since not all antigens could be detected in 100% of cases, sometimes the treatment may involve just hit and trial in which suspected food items are stopped for few week and observed whether it alleviates the neuropathy. Also it would be advisable to stop common known allergens like aspartame, MSG, food dyes, and gluten and observe if the symptoms are alleviated by this. Also thoroughly wash fruits and vegetables before consuming, as pesticides present on them could be the cause.

If you are one of the many thousands of sufferers of Neuropathy, you know all to well that numbness and tingling is still a pain to deal with. Peripheral Neuropathy is a condition that is characterized by altered sensation or a change in motor control of a body part. The nerve becomes irritated or damaged and it no longer conducts the messages it should. If your neuropathy is left untreated, it will begin to affect your quality of life.

http://myiho.com/orlandoneuropathyblog/?m=201203

Guide Sciatica treatment by food

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GUT BACTERIA THAT PROTECT AGAINST FOOD ALLERGIES

The presence of Clostridia, a common class of gut bacteria, protects against food allergies, a new study in mice finds. By inducing immune responses that prevent food allergens from entering the bloodstream, Clostridia minimize allergen exposure and prevent sensitization -- a key step in the development of food allergies. The discovery points toward probiotic therapies for this so-far untreatable condition, report scientists from the University of Chicago, Aug 25 in the Proceedings of the National Academy of Sciences

Although the causes of food allergy -- a sometimes deadly immune response to certain foods -- are unknown, studies have hinted that modern hygienic or dietary practices may play a role by disturbing the body's natural bacterial composition. In recent years, food allergy rates among children have risen sharply -- increasing approximately 50 percent between 1997 and 2011 -- and studies have shown a correlation to antibiotic and antimicrobial use.

"Environmental stimuli such as antibiotic overuse, high fat diets, caesarean birth, removal of common pathogens and even formula feeding have affected the microbiota with which we've co-evolved," said study senior author Cathryn Nagler, PhD, Bunning Food Allergy Professor at the University of Chicago. "Our results suggest this could contribute to the increasing susceptibility to food allergies."

To test how gut bacteria affect food allergies, Nagler and her team investigated the response to food allergens in mice. They exposed germ-free mice (born and raised in sterile conditions to have no resident microorganisms) and mice treated with antibiotics as newborns (which significantly reduces gut bacteria) to peanut allergens. Both groups of mice displayed a strong immunological response, producing significantly higher levels of antibodies against peanut allergens than mice with normal gut bacteria.

This sensitization to food allergens could be reversed, however, by reintroducing a mix of Clostridia bacteria back into the mice. Reintroduction of another major group of intestinal bacteria, Bacteroides, failed to alleviate sensitization, indicating that Clostridia have a unique, protective role against food allergens.

Closing the door

To identify this protective mechanism, Nagler and her team studied cellular and molecular immune responses to bacteria in the gut. Genetic analysis revealed that Clostridia caused innate immune cells to produce high levels of interleukin-22 (IL-22), a signaling molecule known to decrease the permeability of the intestinal lining.

Antibiotic-treated mice were either given IL-22 or were colonized with Clostridia. When exposed to peanut allergens, mice in both conditions showed reduced allergen levels in their blood, compared to controls. Allergen levels significantly increased, however, after the mice were given antibodies that neutralized IL-22, indicating that Clostridia-induced IL-22 prevents allergens from entering the bloodstream.

"We've identified a bacterial population that protects against food allergen sensitization," Nagler said. "The first step in getting sensitized to a food allergen is for it to get into your blood and be presented to your immune system. The presence of these bacteria regulates that process." She cautions, however, that these findings likely apply at a population level, and that the cause-and-effect relationship in individuals requires further study.

While complex and largely undetermined factors such as genetics greatly affect whether individuals develop food allergies and how they manifest, the identification of a bacteria-induced barrier-protective response represents a new paradigm for preventing sensitization to food. Clostridia bacteria are common in humans and represent a clear target for potential therapeutics that prevent or treat food allergies. Nagler and her team are working to develop and test compositions that could be used for probiotic therapy and have filed a provisional patent.

"It's exciting because we know what the bacteria are; we have a way to intervene," Nagler said. "There are of course no guarantees, but this is absolutely testable as a therapeutic against a disease for which there's nothing. As a mom, I can imagine how frightening it must be to worry every time your child takes a bite of food."

"Food allergies affect 15 million Americans, including one in 13 children, who live with this potentially life-threatening disease that currently has no cure," said Mary Jane Marchisotto, senior vice president of research at Food Allergy Research & Education. "We have been pleased to support the research that has been conducted by Dr. Nagler and her colleagues at the University of Chicago."