Food allergies and sensitivities.

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

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 languageEnglish (US)
Pages (from-to)122-129
Number of pages8
JournalNutrition in clinical care : an official publication of Tufts University
Volume7
Issue number3
StatePublished - Jul 2004

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Food Hypersensitivity
Immunoglobulin E
Food
Hematologic Tests
Skin Tests
Emergencies
Eating
Diet
Skin

ASJC Scopus subject areas

  • Nutrition and Dietetics

Cite this

Food allergies and sensitivities. / Hallett, Rosemary L; Teuber, Suzanne S.

In: Nutrition in clinical care : an official publication of Tufts University, Vol. 7, No. 3, 07.2004, p. 122-129.

Research output: Contribution to journalArticle

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