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Diagnosis and therapy of food allergy

✍ Scribed by Jesús F. Crespo; John M. James; Julia Rodriguez

Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
106 KB
Volume
48
Category
Article
ISSN
1613-4125

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✦ Synopsis

Abstract

According to the recently revised nomenclature for allergy [1] the term “Food Hypersensitivity” is proposed to define a reaction on food exposure causing objectively reproducible symptoms or signs at a dose tolerated by normal subjects. Those reactions to food in which immunologic mechanisms are demonstrated comprise the term “Food Allergy”. Immunologic reactions to food in which an immunoglobulin E (IgE)‐mediated mechanism is established are defined as IgE‐mediated food allergy. This review focuses on IgE‐mediated allergic reactions to foods.

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