1. Definition
Food allergy is an adverse immunologic reaction to a dietary protein.
2. Prevalence
The prevalence of food allergy appears to be rising.
Commonly implicated foods include milk, egg, soy, wheat, peanut, tree nut, fish , shellfish and sesame.
Allergies to milk, egg, soy and wheat are often outgrown within the first ten years of life where allergies to peanut, tree nut, fish and shellfish may be lifelong.
Reactions to food may involve several systems including skin , GIT, respiratory and cardiovascular.These include flushing , urticarial, angioedema, bronchospasm and rhinorrhoea. Food allergy is an important cause for anaphylaxis.
3. Diagnosis
Serum Specific IgE tests can be done to diagnose food allergy and food diaries may be helpful diagnostic strategies.
4. Treatment
Management includes elimination of the dietary protein and an adrenalin auto injector for if the patient is at risk for a systemic reaction and is accidentally exposed to the protein.
Non immune mediated reactions are also common and these may be commonly known as a food intolerance which is not life threatening.
