With the arrival of Easter, the shelves are filled with chocolate eggs and the homes sweeten with family celebrations. But what for many is a moment of pleasure, for others it can represent a true allergic trigger. According to allergist and immunologist Dr. Brianna Nicletti, chocolate may contain several allergens capable of triggering reactions.
“Many people underestimate chocolate components, but it may contain a series of allergens such as milk, soy, oilseeds and gluten traces. Careless consumption can lead to urticaria, itching, swelling and even respiratory crises in sensitized patients,” he explains.
Chocolate allergy symptoms
Patients with chocolate allergy may present:
- Itching on the skin or eyes;
- Red spots or swelling on the face;
- Difficulty breathing;
- Nausea or diarrhea shortly after consumption.
“Even light symptoms should not be ignored. Repeating contact with allergen can cause more serious reactions in the future, including the risk of anaphylaxis. Accompaniment with an expert is essential for safety and quality of life,” warns Dr. Brianna Nicoletti.
According to Dr. Brianna Nicletti, children are vulnerable to allergic reactions caused by chocolate. “EasterIt is common to see a peak of care for dermatological reactions such as eczema and hives, as well as gastrointestinal and respiratory symptoms such as abdominal pain, vomiting and even wheezing, ”he reports.
Dr. Brianna Nicletti warns that it is important to pay attention to stuffed, truffled chocolates or extra ingredients. “The risk increases with the diversity of ingredients. Products that contain chestnuts, peanuts, hazelnut cream or artificial dyes have greater allergenic potential,” he points out.
For people with a history of food allergy, the Careful reading of the labels It is indispensable. “If the person has had any previous reaction or is suspected of allergy, the ideal is to seek assessment with an allergist before consuming. Correct investigation is critical to avoid higher risks,” says allergist and immunologist.
It also stresses that cocoa allergy is rare, and that allergic reactions are usually associated with other components in chocolate, such as milk and oilseeds.
By Sarah Monteiro