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Food allergy.

Abstract

Food 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 be mediated by specific T-lymphocytes. Only few foods are responsible for the majority of most reactions in childhood. In adults up to 60% of all food allergic reactions are due to cross reactions between foods and inhalative allergens. A stepwise procedure which takes individual factors into account is necessary in the diagnostics of food allergy. The diagnostic algorithm in food allergy is not significantly different from that of other allergies. The oral provocation is the only method to prove food allergy in patients without a convincing history. A specific elimination diet is the only intervention which has been proven to be effective. Further therapeutic approaches are still under study and include specific immunotherapy, specific oral tolerance induction and treatment with anti-IgE antibodies.

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  • Publisher Full Text
  • Authors+Show Affiliations

    Department of Dermatology and Venerology, Medical University of Hannover, Germany. werfel.thomas@mh-hannover.de

    Source

    MeSH

    Adult
    Child
    Cross Reactions
    Dermatitis, Allergic Contact
    Dermatitis, Atopic
    Diagnosis, Differential
    Food Hypersensitivity
    Humans
    Hypersensitivity, Immediate
    Immunoglobulin E
    Intradermal Tests
    T-Lymphocytes

    Pub Type(s)

    Journal Article

    Language

    eng ger

    PubMed ID

    18611176

    Citation

    Werfel, Thomas. "Food Allergy." Journal Der Deutschen Dermatologischen Gesellschaft = Journal of the German Society of Dermatology : JDDG, vol. 6, no. 7, 2008, pp. 573-83.
    Werfel T. Food allergy. J Dtsch Dermatol Ges. 2008;6(7):573-83.
    Werfel, T. (2008). Food allergy. Journal Der Deutschen Dermatologischen Gesellschaft = Journal of the German Society of Dermatology : JDDG, 6(7), pp. 573-83. doi:10.1111/j.1610-0387.2008.06778.x.
    Werfel T. Food Allergy. J Dtsch Dermatol Ges. 2008;6(7):573-83. PubMed PMID: 18611176.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Food allergy. A1 - Werfel,Thomas, PY - 2008/7/10/pubmed PY - 2009/1/16/medline PY - 2008/7/10/entrez SP - 573 EP - 83 JF - Journal der Deutschen Dermatologischen Gesellschaft = Journal of the German Society of Dermatology : JDDG JO - J Dtsch Dermatol Ges VL - 6 IS - 7 N2 - Food 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 be mediated by specific T-lymphocytes. Only few foods are responsible for the majority of most reactions in childhood. In adults up to 60% of all food allergic reactions are due to cross reactions between foods and inhalative allergens. A stepwise procedure which takes individual factors into account is necessary in the diagnostics of food allergy. The diagnostic algorithm in food allergy is not significantly different from that of other allergies. The oral provocation is the only method to prove food allergy in patients without a convincing history. A specific elimination diet is the only intervention which has been proven to be effective. Further therapeutic approaches are still under study and include specific immunotherapy, specific oral tolerance induction and treatment with anti-IgE antibodies. SN - 1610-0387 UR - https://www.unboundmedicine.com/medline/citation/18611176/Food_allergy_ L2 - https://doi.org/10.1111/j.1610-0387.2008.06778.x DB - PRIME DP - Unbound Medicine ER -