What is candida allergy
Anyone can develop a yeast allergy, but certain individuals are more likely to than others.
One of the most common risk factors for developing a yeast overgrowth or allergy is a weakened immune system. People with diabetes mellitus are also at a higher risk.
People with a family history of a yeast allergy are at increased risk. And if you own a food allergy, there is an increased likelihood that you’re also allergic to something else.
Special InstructionsLibrary of PDFs including pertinent information and forms related to the test
Background on yeast allergy
In the tardy s and s, a pair of doctors in the United States promoted the thought that an allergy to a common yeast type of fungus, Candida albicans, was behind a host of symptoms.
They pinned a endless list of symptoms on Candida, including:
- hives and psoriasis
- respiratory and ear problems
- menstrual problems
- abdominal bloating, constipation, and diarrhea
- impotence and infertility
- unexpected weight gain
- anxiety and depression
- feeling “bad every over"
According to doctors C. Orian Truss and William G. Criminal, it was hard to discover any symptom that couldn't be traced back to Candida albicans. They suggested that 1 out of 3 Americans suffered from a yeast allergy, and also coined “candida-related complex.” An entire supplement industry sprung up around “the yeast problem.”
However, the genuine problem wasn't yeast — it was that the science behind the allergy turned out to be mostly bogus.
State and medical boards began fining the doctors involved in promoting and treating Candida allergy, and they put these doctors’ licenses on probation for this as well.
Does that mean yeast allergies don't exist? No, they do — they're just not almost as common as these doctors proposed.
Gluten intolerance vs.
Gluten sensitive enteropathy (also known as celiac disease and celiac sprue) may be confused with yeast allergies. Gluten intolerance due to celiac sprue is an autoimmune disease, as opposed to an allergy. Gluten is a mixture of proteins, found in grains such as wheat, rye, and barley. It’s often added to processed foods.
To test for celiac disease, your doctor may take a biopsy of your little intestine.
Flattened villi (the little finger-like tubes that line the wall of the little intestine) are a definitive sign of celiac disease. Additionally, the bloodstream of people who own this autoimmune disease will show presence of anti-TTG autoantibodies (mainly IgA and sometimes also IgG) as well as deamidated gliadin autoantibody. Totally removing gluten from the diet for life is how you improve the symptoms of gluten sensitive enteropathy.
Testing for allergies
There are several tests available to confirm allergies to yeast or to other foods. These include:
- Intradermal skin test: A syringe is used to inject the suspected allergen into the tissue beneath the skin (also called the dermis).
- Food challenge test: A person is given increasing amounts of a suspected allergen as a clinician watches for a reaction.
This is considered a definitive test for most food allergies.
- Blood or RAST test: This test measures the quantity of the immunoglobin E (IgE) antibody in the blood.
A high level of IgE specific to an allergen source is likely indicative of an allergy.
- Skin prick test: A little drop of the suspected allergen is placed on the skin and pushed through the first layer of skin with a little needle.
- Elimination diet: An individual stops eating the suspected allergen for a period of time and then slowly introduces it back into the diet while recording any symptoms.
Symptoms of a yeast allergy can vary from person to person, but they may include one or more of the following:
- breathing difficulties
- abdominal swelling
- joint pain
There is a common misconception that a yeast allergy is the cause of the red, blotchy skin that some people develop after drinking alcoholic beverages.
This rash is generally an allergy-like reaction (not a true allergy) related to sulfur dioxide in alcoholic drinks. Sulfur dioxide may activate allergy-like reactions to other substances it is found within, such as wheat-containing foods where this and other sulfites are used as preservatives. Sometimes histamine release and tannins will trigger rashes as well.
A yeast allergy will typically not cause a rash.
How common are yeast allergies?
According to the American College of Allergy, Asthma, and Immunology, over 50 million Americans own some type of allergy. Only a little portion of allergies are food allergies, and yeast allergy makes up only a tiny part of food allergies.
Sources of a yeast allergy may include:
- aged meats and olives
- soy sauce, miso, and tamarind
- buttermilk, synthetic cream, and yogurt
- most breads and some baked goods, such as muffins, biscuits, croissants, or cinnamon rolls
- dried fruits
- fermented foods such as ripe cheeses and sauerkraut
- vinegar and foods containing vinegar, such as pickles or salad dressing
- alcohol, especially beer, wine, and ciders
- premade stocks, stock cubes, and gravies
- cereal products
- blackberries, grapes, strawberries, and blueberries
- citric acid
- anything that has been opened and stored for an extended period of time
When someone is having a negative reaction to yeast, they need to determine whether they own a yeast buildup, a yeast intolerance, or a yeast allergy.
In some cases, having an abundance of yeast in the body can result in a fungal infection.
This will cause numerous of the same symptoms as an allergy, with the difference being that the infection can be cured.
A yeast intolerance generally has less severe symptoms than a yeast allergy, with symptoms largely limited to gastrointestinal symptoms.
A yeast allergy can affect the entire body, leading to skin reactions, changes in mood, and widespread body pain.
Allergic reactions can be dangerous, and can cause long-term damage to the body. In a true allergy, your immune system is responding to a foreign substance that is not typically harmful to your body.