ABSTRACT
Adverse reactions from food consumption is a common problem that can occur due to an underlying immune-based reaction (e.g., food allergies and celiac disease) or various non-immune mechanisms (i.e., food intolerances). Allergic reactions can be broadly classified as IgE-mediated, non-IgE-mediated, and combined IgE/non-IgE-mediated reactions. Food allergies are prevalent, particularly in the developed world. Epidemiological studies based on self-reported symptoms may overestimate the prevalence of food allergies, since most patients and caregivers tend to misinterpret food intolerances as a food allergy. Foods causing IgE-mediated food allergies vary in different regions of the world, depending on the prevailing dietary habits. Skin prick testing (SPT) and IgE-based serum immunoglobulin testing are commonly used in the evaluation of allergen sensitization (patients may or may not have allergic manifestations to the tested food allergen). Allergen immunotherapy is an allergen-specific treatment whereby the patient with an IgE-mediated allergy is administered small incremental amounts of the allergen.
