Yeast allergy is considered as an uncommon type of allergy. Some of the sources of yeast allergy might include the following:
- Cereal products
- Most breads and some baked goods such as croissants, muffins, cinnamon rolls or biscuits
- Soy sauce, miso and tamarind
- Premade stocks, gravies and stock cubes
- Alcoholic beverages especially wine, beer and ciders
- Aged meats and olives
- Vinegar and foods containing vinegar such as salad dressing or pickles
- Dried fruits
- Fermented foods such as sauerkraut and ripe cheeses
- Citric acid
- Blackberries, strawberries, grapes and blueberries
- Synthetic cream, buttermilk and yogurt
What are the indications?
The indications of yeast allergy tend to vary from one individual to another but can include one or several of the following:
- Breathing difficulties
- Abdominal swelling
- Joint pain
What are the risk factors?
Any individual can end up with yeast allergy but some are prone than others. One of the usual risk factors for developing yeast overgrowth or allergy is a weakened immune system. Those who are diagnosed with diabetes mellitus are also at higher risk.
Individuals with a family history of yeast allergy are also at higher risk. If an individual has a food allergy, there is increased risk that he/she is allergic to something else.
What are the usual tests for allergies?
There are various tests that are used to confirm if an individual has yeast allergy such as:
- Skin prick test – the allergen is introduced on the first skin layer using a needle
- Intradermal skin test – during this test, a syringe is utilized to introduce the allergen into the tissue beneath the skin
- Food challenge test – the individual is given increasing amounts of the supposed allergen while being monitored by the doctor.
- Elimination diet – the individual is instructed to stop eating the suspected foods for a period and steadily introduced back into the diet while monitoring for symptoms.
- Blood or RAST test – this gauge the amount of immunoglobulin E antibody in the blood