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Medical Clinics of North America, 2023
Food allergy is a growing health problem affecting both pediatric and adult patients. Food allergies are often immunoglobulin E (IgE) mediated but other food-induced non-IgE-mediated diseases exist. Diagnosis of food allergy relies on the combination of clinical and reaction history, skin and IgE testing as well as oral food challenges.
Chelsea Elizabeth, Mendonca +1 more
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Food allergy is a growing health problem affecting both pediatric and adult patients. Food allergies are often immunoglobulin E (IgE) mediated but other food-induced non-IgE-mediated diseases exist. Diagnosis of food allergy relies on the combination of clinical and reaction history, skin and IgE testing as well as oral food challenges.
Chelsea Elizabeth, Mendonca +1 more
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Allergy, 1988
Food allergies are immunologic reactions to food allergens or food components. Several distinct clinical entities fall under this term, including immediate-in-time allergic reactions, which are IgE-dependent and involve mast cells and basophils, and delayed-in-time reactions to foods, such as food-induced enterocolitis, which involve additional ...
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Food allergies are immunologic reactions to food allergens or food components. Several distinct clinical entities fall under this term, including immediate-in-time allergic reactions, which are IgE-dependent and involve mast cells and basophils, and delayed-in-time reactions to foods, such as food-induced enterocolitis, which involve additional ...
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Current Gastroenterology Reports, 2002
Adverse reactions to foods are commonly implicated in the causation of ill health. However, foreign antigens, including food proteins and commensal microbes encountered in the gastrointestinal tract, are usually well tolerated. True food allergies, implying immune-mediated adverse responses to food antigens, do exist, however, and are especially common
Paula F G, O'Leary, Fergus, Shanahan
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Adverse reactions to foods are commonly implicated in the causation of ill health. However, foreign antigens, including food proteins and commensal microbes encountered in the gastrointestinal tract, are usually well tolerated. True food allergies, implying immune-mediated adverse responses to food antigens, do exist, however, and are especially common
Paula F G, O'Leary, Fergus, Shanahan
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JDDG: Journal der Deutschen Dermatologischen Gesellschaft, 2008
SummaryFood allergy is defined by a specific sensitization against food allergens which is associated with a clinical reaction. Immediate reactions are most common and the skin is most often involved in food allergy. Most food allergies are IgE‐mediated although eczema reactions in atopic dermatitis and in hematogenous contact dermatitis to foods can ...
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SummaryFood allergy is defined by a specific sensitization against food allergens which is associated with a clinical reaction. Immediate reactions are most common and the skin is most often involved in food allergy. Most food allergies are IgE‐mediated although eczema reactions in atopic dermatitis and in hematogenous contact dermatitis to foods can ...
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Current Pharmaceutical Design, 2014
Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 2% of adults in westernized countries, and their prevalence appears to be rising like all allergic diseases. In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses, there is an increasing ...
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Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 2% of adults in westernized countries, and their prevalence appears to be rising like all allergic diseases. In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses, there is an increasing ...
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Current Gastroenterology Reports, 2006
Food incompatibilities affect approximately 20% of the general population in Western countries. In about one quarter of the affected children and one tenth of affected adults, the incompatibility is based on an allergy, that is, on an immunologically generated incompatibility reaction. Gastrointestinal symptoms occur in a third of these cases.
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Food incompatibilities affect approximately 20% of the general population in Western countries. In about one quarter of the affected children and one tenth of affected adults, the incompatibility is based on an allergy, that is, on an immunologically generated incompatibility reaction. Gastrointestinal symptoms occur in a third of these cases.
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Molecular Nutrition & Food Research, 2006
AbstractThis article reviews the classification of food allergies, their prevalence, pathophysiology, diagnosis, treatment and prognosis.
Wesley, Burks, Barbara K, Ballmer-Weber
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AbstractThis article reviews the classification of food allergies, their prevalence, pathophysiology, diagnosis, treatment and prognosis.
Wesley, Burks, Barbara K, Ballmer-Weber
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Annual Review of Food Science and Technology, 2016
Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen.
Shridhar K, Sathe +2 more
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Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen.
Shridhar K, Sathe +2 more
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Journal of Allergy and Clinical Immunology, 2010
Adverse immune responses to foods affect approximately 5% of young children and 3% to 4% of adults in westernized countries and appear to have increased in prevalence. Food-induced allergic reactions are responsible for a variety of symptoms and disorders involving the skin and gastrointestinal and respiratory tracts and can be attributed to IgE ...
Scott H, Sicherer, Hugh A, Sampson
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Adverse immune responses to foods affect approximately 5% of young children and 3% to 4% of adults in westernized countries and appear to have increased in prevalence. Food-induced allergic reactions are responsible for a variety of symptoms and disorders involving the skin and gastrointestinal and respiratory tracts and can be attributed to IgE ...
Scott H, Sicherer, Hugh A, Sampson
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Food allergies and food intolerances
Best Practice & Research Clinical Gastroenterology, 2006Adverse reactions to foods, aside from those considered toxic, are caused by a particular individual intolerance towards commonly tolerated foods. Intolerance derived from an immunological mechanism is referred to as Food Allergy, the non-immunological form is called Food Intolerance.
C. Ortolani, E.A. Pastorello
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