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9 Trigger Foods for Patients with HAE

Hereditary Angioedema (HAE) is an uncommon genetic disorder where the affected person experiences recurrent episodes of severe swelling (angioedema). In managing the condition, a nuanced understanding of specific foods is vital. By acknowledging the unique characteristics of specific foods, individuals with HAE can make informed choices to minimize potential triggers and maintain better control over their condition. Consulting with healthcare professionals and maintaining a personalized food diary remains a valuable strategy for effective management. 1. Aged cheese Indulging in different types of aged cheese, such as cheddar or gouda, can be a double-edged sword for individuals with HAE. While these cheeses boast rich flavors, their aging process leads to higher histamine levels. For those with HAE, histamine elevation can potentially trigger allergic responses, including respiratory symptoms like difficulty breathing. 2. Canned soups The convenience of canned soups might appeal to many, but for those managing HAE, these soups come with possible risks. Loaded with additives and preservatives for prolonged shelf life, canned tomato soups, often containing ingredients like monosodium glutamate (MSG), can trigger respiratory symptoms in susceptible individuals. 3. Shrimp and shellfish The allure of shrimp and other shellfish delights may pose challenges for individuals with HAE. Shellfish, known for triggering allergies, can lead to respiratory difficulties for those already managing a condition like HAE.