ABSTRACT
The prevalence of food allergies is increasing in industrialised countries, most likely as a consequence of changes in dietary habits and a reduction in exposure to early childhood infections. The mechanism of food allergies is IgE mediated, non-IgE mediated or a combination of both. Cow’s milk allergy has a prevalence of 2.2%–2.8% at 1 year of age and about 60% of reactions are IgE mediated. Casein and whey proteins account for 80% and 20%, respectively, of the milk protein. In children with egg allergy the responsible proteins are Gal d1 to Gal d5, which are found in the egg white. Ovomucoid is the dominant egg allergen, probably related to its heat stability. SDining out in restaurants can be challenging and potential allergic exposure must be ascertained before ordering food. At the child’s school both teachers and carers must be aware of potential triggers, and attempts to minimise potential exposure must be undertaken.
