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food allergies
Thursday 16 June 2005
Foods account for 90% of allergic reactions in children are cow’s milk protein, eggs, peanut, soy, tree nuts, fish, and wheat.
Food allergy can manifest as urticaria/angioedema, anaphylaxis, atopic dermatitis, respiratory symptoms, or a gastrointestinal (GI) disorder.
Types
immunoglobulin E (IgE) mediated allergy
- immediate GI hypersensitivity
- oral allergy syndrome)
"mixed" GI allergy syndromes (involving some IgE components and some non-IgE or T-cell-mediated components)
- eosinophilic esophagitis
- eosinophilic gastroenteritis
T-cell-mediated allergic GI disorders (non-IgE-mediated)
- dietary protein enteropathy
- protein-induced enterocolitis
- proctitis
References
Heine RG. Pathophysiology, diagnosis and treatment of food protein-induced gastrointestinal diseases. Curr Opin Allergy Clin Immunol. 2004 Jun;4(3):221-9. PMID: 15126946
