Allergy to chocolate? Yes, you read that correctly. It seems impossible, but this bad luck can happen to someone. It is very rare that it can happen, but there is a remote possibility. And chocolate is everywhere: it is found in many desserts, but also in savory dishes of popular cuisine. And then it is irresistible even when consumed in its natural state.
Do you suspect you may be allergic to chocolate? Here’s how to understand it based on the symptoms and what are the foods that should be avoided.
Allergy to chocolate: symptoms
Allergy to chocolate and the sensitivity chocolate are not the same. If you are allergic to chocolate and eat it anyway, your immune system will release chemicals such as histamine into your bloodstream. These chemicals can affect: eyes, nose, throat, lungs, skin and digestive system. So after eating chocolate, or even just coming into indirect contact with it, you may have some of these symptoms: hives, shortness of breath, stomach cramps, swelling of the lips, tongue or throat, vomiting and wheezing.
These symptoms are part of a severe allergic reaction called anaphylaxis, a dangerous condition if not treated right away. Allergies that can lead to anaphylaxis are diagnosed by high levels of immunoglobulin E antibodies (IgE).
Sensitivity to chocolate: how is it different?
A sensitivity or intolerance to chocolate is different from an allergy in that it does not involve IgE antibodies and is more often than not life threatening.
If you have a sensitivity to cocoa or other ingredients such as the amino acid tyramine, you may be able to eat small amounts of chocolate without any problem. But in larger quantities, chocolate can trigger a reaction in the gastrointestinal tract or elsewhere in the body.
People sensitive to chocolate can have symptoms such as: acne, swelling in the abdominal tract, constipation, migraine, skin rash or contact dermatitis, stomach pain.
Beware of caffeine!
The caffeine contained in chocolate can trigger its own set of symptoms, which include: shaking, insomnia, fast or irregular heartbeat, high blood pressure, headache, dizziness.
Allergy to chocolate: the causes
You are more likely to have a reaction to chocolate if you are allergic to it or its source, which is the cacao. But the ingredients in chocolate-based foods, such as milk, wheat, and nuts, can also trigger a reaction.
People with gluten intolerance or celiac disease sometimes they react to chocolate, especially milk. One theory is that this reaction is caused by the cross reactivity: in celiac people, the body reacts to gluten, which is a protein found in wheat, rye and barley. And chocolate contains a similarly structured protein, so the immune system sometimes mistakes it for gluten. The immune system then produces antibodies in response to gluten, which they trigger symptoms such as: bloating, abdominal pain, diarrhea and vomiting.
Allergy to chocolate: risk factors
Some people react to what the chocolate contains, such as the caffeine, which is a stimulant and can cause tremors, headaches, and other symptoms in people who are sensitive to it.
Other people are allergic or sensitive to the ingredients of chocolate-based foods, such as: walnuts, hazelnuts, peanuts or almonds; grain; milk or sugar.
It might not seem obvious, but chocolate can also become a problem for people who have aallergy to nickel (about 15% of the population). In fact, dark and milk chocolate, cocoa powder and many of the nuts found in chocolate bars are rich in this metal. Even the chocolate itself is often contaminated with heavy metals, such as lead and cadmium.
Allergy to chocolate: the foods to avoid
If you are sensitive or allergic to chocolate or to ingredients in chocolate products such as nuts or milk, you need to be careful with your diet. In restaurants, ask to prepare meals and desserts without chocolate. And when you go to the supermarket, read the labels packaging to make sure that the products you buy do not contain chocolate or cocoa.
Along with bars and other sweets, chocolate can hide in unexpected places. Cocoa is used to produce some alcohol-free drinks, flavored coffees and alcoholic beverages, such as brandy. You can also find it in some jams and marmalades. And it’s an ingredient in Mexican salsa. Some medications, including i laxatives, may contain cocoa.
Allergy to chocolate: food substitutes
You could try the carruba, similar to chocolate in color and taste. And it can replace it in almost any recipe. Carob is also high in fiber, low in fat, and free of sugar and caffeine, so it can be a healthier alternative.
If you are sensitive to the milk in chocolate, consider switching to dark chocolate, which usually does not include it among the ingredients. If you have a severe nut or milk allergy, you should avoid any chocolate products that do not have a label. “No nuts or dairy products”.
Allergy to chocolate: consult a doctor
If you suspect you have an allergy or sensitivity to chocolate, consult a allergist. Skin rashes, blood tests, or restrictive diets can detect whether chocolate is causing your allergic reaction. Depending on the severity of the response, your doctor may advise you to avoid or limit it.
If you have a severe allergy, take an auto-injector with you adrenalin wherever you go. This device delivers a dose of the hormone epinephrine to stop the reaction. The dose should relieve symptoms such as shortness of breath and swelling of the face.
Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
