The prevalence of food allergy is increasing, as is our understanding of the underlying mechanisms. Reactions may be IgE mediated, cell mediated, or a combination of the two, with the latter usually involving the skin or gastrointestinal systems. Relatively few foods are commonly involved in food allergy, despite the variety of foods in a normal diet. Suspected IgE-mediated reactions can be evaluated with skin or blood tests for specific IgE, and confirmed with food challenges if appropriate. The only current treatment for food allergy is strict avoidance and an emergency plan for accidental ingestions, but understanding the mechanisms of this disease will assist in developing new treatments for the future.
|Original language||English (US)|
|Number of pages||8|
|Journal||Nutrition in clinical care : an official publication of Tufts University|
|State||Published - Jul 2004|
ASJC Scopus subject areas
- Nutrition and Dietetics