JAKARTA - Asthma is a long-term disease characterized by narrowing of the airways, making it difficult for sufferers to breathe. People with asthma will also experience symptoms such as chest pain, coughing, and wheezing. Make no mistake, asthma can strike anyone regardless of age.

The exact cause of asthma has yet to be determined. However, asthma is generally caused by certain allergies, dust, stress, climate, animal dander, physical activity, viral infection, or exposure to chemicals.

But, you should know that food can also have a bad impact on asthmatics. Launching the Herstory page, Thursday, August 5, the following types of foods should not be consumed by asthmatics.

Peanut

Although nuts can cause asthma, peanuts do not necessarily trigger asthma for some people. Asthma caused by peanuts is usually due to a history of allergy to peanuts.

Shell

This seafood can also trigger asthma relapse because it has the potential to cause allergies. It is important to know, asthma can recur due to allergies. If you are already allergic to shellfish, you should avoid other seafood such as crab, shrimp, lobster, and oysters.

Instant food

Instant food is always delicious and of course easy. But, unfortunately instant food can also trigger asthma. This is due to the presence of preservatives sodium bisulfite, potassium bisulfite, sodium metabisulfite, potassium metabisulfite and sodium sulfite.

Pickles

This side dish is easy to find anywhere, one of them is salted martabak or fried rice. But for those of you who suffer from asthma, you should avoid pickles because they contain sulfites which act as preservatives. Foods served with horseradish sauce or salad dressing should also be avoided so that asthma does not recur.

Wine or Beer

Not only food, drinks can also be a cause of asthma relapse. The sulfite content in wine or beer can trigger asthma. Histamine in grapes can also cause watery eyes, sneezing, and wheezing. If while drinking beer you feel coughing and wheezing, you should stop immediately and choose water.


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