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When a person is allergic to onions, their immune system reacts as if the onions are a dangerous substance. The result is allergic symptoms that can be severe, such as vomiting, itching, swelling, and difficulty breathing. As onions are a commonly used ingredient in food, they can be difficult to avoid, so it is important for people to be aware if they are allergic. Onions are part of the allium family, a plant group that includes onions, garlic, leeks, scallions, chives, and shallots. This article will explore the symptoms that nutritionists associate with an onion allergy, as well as how to diagnose and treat it. If a person is allergic to onions, symptoms can appear up to 2 hours after ingestion.
Symptoms of an onion allergy may include:
* nausea
* vomiting
* diarrhoea
* headache
* itching
* hives or rash
* swelling of the face, lips, or throat
* trouble breathing
* stomach pain
* coughing or wheezing
* tingling sensation in the mouth
* fainting or dizziness
* anaphylaxis, although extremely rare
A doctor or allergist may diagnose a food allergy with a blood test, skin test, or both. A blood test will look for amounts of certain immune antibodies. During an allergy skin test, a healthcare provider places a tiny amount of liquid food extract on the skin. They will then use a small instrument to prick the skin. If, after 15 20 minutes, a raised bump appears, it is likely that the person is sensitive to that particular food. To prevent experiencing an allergic reaction, a person can avoid onions and be careful when buying food items. Antihistamines can help with mild symptoms, but it is essential that a person has epinephrine auto-injector devices on them in case they experience severe allergic reactions.
(Credits: www.medicalnewstoday.com)

According to a new study analyzing the data of thousands of people, an excessive intake of a certain kind of amino acid — present in protein-rich foods — is associated with a higher cardiometabolic risk. Many people follow diets that are high in protein, which can help with weight loss and building muscle mass. However, increasingly, researchers are starting to question whether protein-rich foods provide enough benefits to offset the potential risks. The team’s final analysis, which accounted for body weight measurements, revealed that the participants had an average intake of sulfur amino acids that was almost 2.5 times higher than the estimated average requirement of 15 milligrams per kilogram of body weight per day. “Many people in the U.S. consume a diet rich in meat and dairy products, and the estimated average requirement is only expected to meet the needs of half of healthy individuals,” points out study co-author Xiang Gao.Therefore, it is not surprising that many are surpassing the average requirement when considering these foods contain higher amounts of sulfur amino acids,” says Gao. Moreover, the investigators found that participants with higher sulfur amino acid intakes also tended to have higher composite cardiometabolic risk scores. This association remained in place even after the researchers accounted for confounding factors, including age, biological sex, and a history of health conditions such as hypertension and diabetes. As for the source of the sulfur amino acids, the team said that they were present in almost all foods, excluding grains, fruit, and vegetables. “Meats and other high protein foods are generally higher in sulfur amino acid content,” notes lead author Zhen Dong, Ph.D. “People who eat lots of plant-based products like fruits and vegetables will consume lower amounts of sulfur amino acids. These results support some of the beneficial health effects observed in those who eat vegan or other plant-based diets,” Dong adds. The researchers caution that the current findings are, so far, only observational, pointing to an association rather than verifying causality. “A longitudinal study would allow us to analyze whether people who eat a certain way do end up developing the diseases these biomarkers indicate a risk for,notes Prof. Richie. Nevertheless, he stresses that the recent study shows that researchers should pay more attention to the possible risks associated with dietary amino acids.
(Credits: www.medicalnewstoday.com)