ABSTRACT
An adverse reaction to food is defined as any clinically abnormal response caused by the ingestion of a food substance. A food allergy is an immunological reaction to the exposure to a food antigen. The majority of recognized food allergies are the Immunoglobulin E mediated degranulation of the mast cells in response to a food allergen, primarily glycoprotein. Adverse symptoms to food ingestion may be acute and caused by a single exposure, or they may be dose related. Elimination diets can be useful in helping to determine which foods in the diet are causing an adverse reaction. If the symptoms disappear with the elimination of the food and reappear with its reintroduction, it is presumed that the individual is allergic to this food. An open challenge is a reintroduction in which both the person eating the food and the person observing the symptoms are aware of the food being tested.
