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9. Food allergy.
J Allergy Clin Immunol 2006; 117(2 Suppl Mini-Primer):S470-5JA

Abstract

Food allergy, defined as an adverse immune response to food proteins, affects as many as 6% of young children and 3% to 4% of adults. Food-induced allergic reactions are responsible for a variety of symptoms involving the skin, gastrointestinal tract, and respiratory tract and might be caused by IgE-mediated and non-IgE-mediated (cellular) mechanisms. Our understanding of how food allergy represents an abrogation of normal oral tolerance is evolving. Although any food can provoke a reaction, relatively few foods are responsible for the vast majority of significant food-induced allergic reactions: milk, egg, peanuts, tree nuts, fish, and shellfish. A systematic approach to diagnosis includes a careful history, followed by laboratory studies, elimination diets, and often food challenges to confirm a diagnosis. Many food allergens have been characterized at a molecular level, which has increased our understanding of the immunopathogenesis of food allergy and might soon lead to novel diagnostic and therapeutic approaches. Currently, management of food allergies consists of educating the patient to avoid ingesting the responsible allergen and to initiate therapy in case of an unintended ingestion.

Authors+Show Affiliations

The Elliot and Roslyn Jaffe Food Allergy Institute, Division of Allergy and Immunology, Department of Pediatrics, Mount Sinai School of Medicine, One Gustave L. Levy Place, New York, NY 10029-6574, USA. scott.sicherer@mssm.eduNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

16455349

Citation

Sicherer, Scott H., and Hugh A. Sampson. "9. Food Allergy." The Journal of Allergy and Clinical Immunology, vol. 117, no. 2 Suppl Mini-Primer, 2006, pp. S470-5.
Sicherer SH, Sampson HA. 9. Food allergy. J Allergy Clin Immunol. 2006;117(2 Suppl Mini-Primer):S470-5.
Sicherer, S. H., & Sampson, H. A. (2006). 9. Food allergy. The Journal of Allergy and Clinical Immunology, 117(2 Suppl Mini-Primer), pp. S470-5.
Sicherer SH, Sampson HA. 9. Food Allergy. J Allergy Clin Immunol. 2006;117(2 Suppl Mini-Primer):S470-5. PubMed PMID: 16455349.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 9. Food allergy. AU - Sicherer,Scott H, AU - Sampson,Hugh A, PY - 2005/04/19/received PY - 2005/05/18/revised PY - 2005/05/20/accepted PY - 2006/2/4/pubmed PY - 2006/3/25/medline PY - 2006/2/4/entrez SP - S470 EP - 5 JF - The Journal of allergy and clinical immunology JO - J. Allergy Clin. Immunol. VL - 117 IS - 2 Suppl Mini-Primer N2 - Food allergy, defined as an adverse immune response to food proteins, affects as many as 6% of young children and 3% to 4% of adults. Food-induced allergic reactions are responsible for a variety of symptoms involving the skin, gastrointestinal tract, and respiratory tract and might be caused by IgE-mediated and non-IgE-mediated (cellular) mechanisms. Our understanding of how food allergy represents an abrogation of normal oral tolerance is evolving. Although any food can provoke a reaction, relatively few foods are responsible for the vast majority of significant food-induced allergic reactions: milk, egg, peanuts, tree nuts, fish, and shellfish. A systematic approach to diagnosis includes a careful history, followed by laboratory studies, elimination diets, and often food challenges to confirm a diagnosis. Many food allergens have been characterized at a molecular level, which has increased our understanding of the immunopathogenesis of food allergy and might soon lead to novel diagnostic and therapeutic approaches. Currently, management of food allergies consists of educating the patient to avoid ingesting the responsible allergen and to initiate therapy in case of an unintended ingestion. SN - 0091-6749 UR - https://www.unboundmedicine.com/medline/citation/16455349/9__Food_allergy_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0091-6749(05)01921-4 DB - PRIME DP - Unbound Medicine ER -